This Choco-Mocha Tiramisu Cake combines the rich flavors of chocolate and coffee in a delightful layered dessert. Perfect for gatherings or a special treat, this cake melds the classic tiramisu experience with a chocolatey twist.
All-purpose flour provides the structure for the cake, balancing the moist ingredients. Cocoa powder infuses a deep, chocolatey flavor without making the cake too dense. Baking powder helps the cake rise, giving it an airy texture. A pinch of salt enhances the flavors, making everything pop.
Eggs are essential for binding the ingredients and adding richness. Granulated sugar sweetens the batter and helps achieve a light, tender crumb. Strong brewed coffee adds depth and a subtle mocha flavor, while the vanilla extract complements the chocolate and coffee notes.
The mascarpone cheese forms the creamy base for the filling, with heavy cream adding a luscious texture. Confectioners' sugar sweetens the filling without grittiness, and coffee liqueur enhances the mocha flavor. Dark chocolate shavings not only garnish the cake but also add a touch of decadence. Finally, a dusting of unsweetened cocoa powder completes the presentation, reinforcing the chocolate flavor.
This Choco-Mocha Tiramisu Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Its rich flavors also complement a light dessert wine like Moscato or a bold espresso for an after-dinner treat.
Start by preheating your oven to 350°F and greasing a 9-inch round cake pan. This ensures your cake will bake evenly and release easily from the pan. In a large bowl, sift together the flour, cocoa powder, baking powder, and salt. This helps to combine them evenly and remove any lumps, which is key for a smooth batter.
In another bowl, beat the eggs and sugar until the mixture becomes thick and pale. This takes about 3-5 minutes with an electric mixer — you'll know it's ready when ribbons form as you lift the beaters. Stir in the cooled brewed coffee and vanilla extract for that enticing mocha aroma.
Gently fold the dry ingredients into the wet mixture. Take your time here; folding instead of stirring ensures you don't lose the air you've just beaten into the eggs. Pour the batter into your prepared cake pan and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool completely before moving on, as this makes slicing easier.
Once cooled, carefully slice the cake horizontally to create two even layers. For the filling, beat together the mascarpone, heavy cream, confectioners' sugar, and coffee liqueur until soft peaks form. This should be smooth and creamy, not runny.
Place one cake layer on your serving plate and spread half of the mascarpone mixture evenly over it. Then top with the second cake layer and cover with the remaining filling. Garnish with dark chocolate shavings and a light dusting of cocoa powder for that final tiramisu touch. Chill the cake for at least 2 hours before serving to let the flavors meld and the filling set.
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