Chocolate tiramisu cake

Chocolate tiramisu cake

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(6 ratings)


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Cooking time

Prep: 1 hr Cook: 30 mins - 35 mins Plus cooling and chilling

Skill level

Moderately easy


Serves 10 - 12

This creamy chocolate and coffee layer cake has real wow factor and is ideal for a celebration

Nutrition and extra info

Nutrition info

Nutrition per serving



For the cake

  • 50g butter, plus extra for the tins
  • 4 large eggs
  • 140g caster sugar
  • 1 tsp vanilla extract
  • 100g plain flour
  • 25g cocoa
  • ½ tsp baking powder

For the filling

  • 1 tbsp demerara sugar
  • 75ml hot espresso or strong rich coffee
  • 4 large egg yolks
  • 75g caster sugar
  • 125ml marsala
  • 200g white chocolate, half chopped, half grated
  • 500g tub mascarpone
  • 200g dark chocolate, grated
  • 1 tbsp cocoa

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  1. For the cakes, heat oven to 180C/ 160C fan/gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.
  2. Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.
  3. Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside. Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 mins until the mixture is thick and has trebled in volume – make sure the mixture is really thick. Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.
  4. Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.
  5. Slice the cakes in half horizontally. Place one layer in the bottom of a 20cm springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.
  6. Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.

Recipe from Good Food magazine, April 2012

Comments, questions and tips

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Poppypoo's picture

This turned out perfectly! It was perfect for my Mum who loves tiramisu but I wanted a cake version for her birthday that would hold together and slice easily. I was a bit worried having read the comments about it being runny, but I made sure the egg yolk and Marsala were whisked over heat until really thick, it took more like 10-15 minutes than 5 for them to thicken. It sets more over time, so I would suggest making it in the morning or even the night before. I didn't bother trying to stick the chocolate to the sides, just put all the remaining mixture on the top all in one go.

nuffinbuttrouble's picture

Not for the faint hearted. Turned out well and was enjoyed by the family but the method was technically difficult. My filling was slightly too runny so I added another 100g of melted white chocolate and popped it in the fridge for a bit.

denizemurray's picture

Didn't turn out well at all. Wouldn't recommend.

vickyx's picture

Delicious. Though I did make four sponges because the first two did not rise enough to cut in half. Worth the effort and looked beautiful. I put the grated chocolate on top rather than the cocoa powder and found I only needed 1/2 the quantity of dark chocolate.

TheYODAcooK's picture

We made this for our friends birthday, didn't turn out well. The saucy thing didn't turn out well, but that might've been because we used wine. Tasted alright but wouldn't recommend.

spiller67's picture
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Well it was a lot faffing around and I had way too much grated chocolate left over and it all looked a bit lopsided - but it tasted out of this world! Will definitely have another bash (need lots of time and no distractions -and maybe another pair of hands to help with all the whisking.)

last edited: 13:03, 4th Sep, 2013
sandy5827's picture
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Made this cake for a dinner party - to take the pressure off, I made it in advance and froze it (I put greaseproof paper around the sides of the cake, and put it into a plastic tub). I defrosted it for about 8 hours in the fridge, the cake was delicious, the freezing didn't have any detrimental impact on the cake, and my guests loved it. I covered the whole cake in grated chocolate, perhaps if you are putting cocoa on the top it may be best to do this before serving.

sandy5827's picture
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I made this for a dinner party, everybody thought it was delicious. I made it in advance and then froze it - defrosted for 8 hours in the box and it was perfect.

julie_m_noakes's picture

Made this for my husbands birthday. Turned out fab! Make sure the eggs are really well beaten for the sponges and they turn out just fine ... Lovely and light in contrast to the rich filling! Bit of a fiddle, but worth it for the end result.

pannyanny's picture

Made this cake for a dinner pary and turned out better than expected!! It was tricky and quite time consuming but worth it. I used mild coffee and Tia Maria instead of Marsala. The sponge was delicate and tricky to work with but next time I'm just goin to use my own choc cake recipe which is a bit more robust and rises better. It was absolutely yummy, even the guest who didn't like coffee loved it!! A great recipe that can be tweaked!

lyncha1's picture
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Really light delicious cake.

magdemp's picture
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Yum. Only criticism is the quantity of melted butter in the recipe should be halved (at least). Too much volume is lost from the mixture by adding too much butter. The resulting cake will not rise very well.

louloux's picture
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First of all, no way the cake was going to cook in 10 to 12 minutes, mine was ready after 20 and another couple of minutes wouldn't have hurt. I made up to chilling stage and left overnight in fridge. Quite hard to spread the marscapone mix over the chilled cake as bits of cake stuck to it and lifted off. Also, couldn't master getting grated choc round the edges. Mine looks more like a large truffle now but from tasting all the different components, it's going to taste fab!! Used spiced rum instead of marsala as thats all I had.

fatimachohan's picture

What can I use as a non-alcoholic alternative to Marsala?

denizemurray's picture

Black cherries juice.

emmaauty's picture

I made this for my birthday cake last week and although it didn't rise too well, so cutting the layers in half was tricky, it went down very well at the party. The frosting was absolutely delicious - and I had quite a lot left over - it wasn't put to waste though!

I used the leftover eggwhites to make citrus swirl meringues (with lemon zest and yellow colouring) from an old magazine and they were great too.