Print

Decadent Espresso Tiramisu Cake Recipe with Easy Dark Chocolate Ganache

espresso tiramisu cake - featured image
Print Recipe

A rich and indulgent espresso tiramisu cake layered with mascarpone cream and topped with a glossy dark chocolate ganache. This cake combines bold coffee flavors with creamy texture and a bittersweet chocolate finish.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 3 large eggs, room temperature
  • ¾ cup (180ml) whole milk (can substitute almond milk for dairy-free)
  • ⅓ cup (80ml) vegetable oil
  • 1 tsp pure vanilla extract
  • ⅔ cup (160ml) freshly brewed espresso
  • 1 ½ cups (340g) mascarpone cheese
  • 1 cup (240ml) heavy cream
  • ⅓ cup (40g) powdered sugar
  • 1 tsp vanilla extract
  • 6 oz (170g) dark chocolate (70% cacao recommended), finely chopped
  • ⅔ cup (160ml) heavy cream (for ganache)
  • 2 tbsp (28g) unsalted butter
  • Optional: cocoa powder for dusting, fresh berries for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs with sugar until pale and slightly thickened (3-4 minutes).
  4. Slowly add oil, vanilla, and milk to the eggs, mixing gently.
  5. Gradually fold dry ingredients into wet mixture, alternating with espresso. Batter will be thin.
  6. Divide batter evenly between pans and bake 30-35 minutes until toothpick comes out clean and cakes spring back when pressed.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Whip heavy cream until soft peaks form in a chilled bowl.
  9. Beat mascarpone with powdered sugar and vanilla until smooth.
  10. Gently fold whipped cream into mascarpone mixture, keeping it light and airy.
  11. Place one cake layer on serving plate and spread half the mascarpone cream evenly over it.
  12. Top with second cake layer and spread remaining cream on top and sides smoothly.
  13. Heat heavy cream for ganache in a small saucepan until just simmering (do not boil).
  14. Pour hot cream over chopped dark chocolate in a heatproof bowl. Let sit 2 minutes, then stir gently until smooth.
  15. Stir in butter until ganache is glossy. Let cool slightly until thick but pourable.
  16. Pour ganache over mascarpone layer, letting it drip naturally or smoothing evenly.
  17. Chill cake at least 2 hours before serving to set ganache and meld flavors.

Notes

Do not overmix mascarpone and cream to keep filling fluffy. Let cake layers cool completely before assembling to prevent melting the cream. Use good-quality dark chocolate (70% cacao) for ganache. Chill mixing bowls for easier cream whipping. If ganache is too thick, warm gently in microwave in short bursts.

Nutrition

Keywords: espresso tiramisu cake, dark chocolate ganache, mascarpone cream, coffee dessert, easy tiramisu cake, layered cake, chocolate coffee cake

Find it online: https://fizzlefork.com/decadent-espresso-tiramisu-cake-recipe-with-easy-dark-chocolate-ganache/