Chocolate tiramisu cake

Chocolate tiramisu cake

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(12 ratings)

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

More effort

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: per serving

  • kcal563
  • fat36g
  • saturates22g
  • carbs47g
  • sugars41g
  • fibre1g
  • protein9g
  • salt0.3g
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Ingredients

For the cake

  • 50g butter, plus extra for the tins

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 large egg
  • 140g caster sugar
  • 1 tsp vanilla extract
  • 100g plain flour
  • 25g cocoa
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the filling

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

Method

  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.

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Comments, questions and tips

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Comments (21)

Deepilicious's picture

Soni made it today. My electric beater was broken so i did all just using manual whisks. It came out perfectly fine. Just baking of the cake was longer in time and i have only 2 layers. Inbetween my cakes i also added soaked lady finger biscuits. Cant wait to cut it and taste it tomorrow for my fiancé's birthday yummmm

NoelKin's picture
5

Made this for Easter - what an absolute hit....everyone loved it. The tips below are good so thanks to bbcgoodfood and everyone for helping make a perfect centrepiece cake!

lachapma's picture
5

This is a bit fiddly, but worth it, as it's really tasty. I'm no great cake baker, but it came out brilliantly. Didn't look quite like the picture (more of a dog's dinner), but yum! My oven is quite fierce, so sponges cooked in about 9 mins.

LizzieBijl's picture

I just made this cake for third time. First time it didn't work at all. Second time was better but I think it could be third time lucky! The tip of whisking the egg and marsala for longer was spot on - I whisked for 10 mins over hot water and 5 after. The result was a thick mousse-like mixture. I stirred the white chocolate into the mascarpone and then folded the egg mixture into the mascarpone rather than the other way round. I popped it in the fridge while I cut the cakes so it was a good thick cream when I came to spread it. Getting the cakes to rise and stcking the grated chocolate to the sides of the cake remains a challenge! The taste is so good it's worth the faffing and it looks impressive too when you're finally done!

martadrew's picture
5

Just made this as an easter treat, i did bake my own chocolate sponge though as i usually have problems in the sponge recipe to rise enough to make four layers but even though it took me over an hour i must say it looks, smells and tastes absolutely brilliant ..... i feel like a tiramisu legend .... happy easter guys x

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
5

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
5

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
5

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
5

Really light delicious cake.

magdemp's picture
4

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
4

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.

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Questions (1)

nataliephillips's picture

Made this cake for my friends birthday, tasted delicious but my filling was quite runny. It was very airy but not think enough to spread. Any suggestions why or what to do next time?

Tips (1)

setsail07's picture
3.75

I made this cake yesterday for a party and it was delicious and very well received. Not gona lie, I did find it quite tricky, and I'd be very used to baking all sorts of cakes. I read some of the very helpful tips beforehand, so made a few tweaks, which may or may not have made a difference but I thought I'd share anyway.

1. A lot of people said they had trouble getting the sponge to rise, so I upped the quantity of flour - just by about 15 or 20g, and I used a teaspoon of baking powder instead of half a teaspoon. As it is such an eggy batter, it is so so important to be careful when folding in the dry ingredients. Keeping as much air as possible in the mixture will also help it rise. The results were perfect. I chilled the cakes overnight before even attempting to work with them! Cutting it horizontally was still a little tricky and I was terrified that the whole thing would just fall apart, but thankfully I managed it. I imagine the task would be easier with a cake leveller or something like that, but I just used a very sharp bread knife.

2. I used half plain flour and half cake flour. I'm sure the cake flour is worse for you, but it does make for a fluffier sponge and hey, this cake isn't exactly healthfood anyway! ;)

3. A lot of people seemed to have difficulty making the filling and I was no exception. I did follow the advice to heat the custard mixture for longer and it did thicken up eventually. However when I was mixing the white chocolate into the mascarpone I was way over zealous and it kinda curdled or something. Also I didn't have any marsala so I used rum in the custard, and when I mixed it all together, not only was the texture weird from the over zealous mixing of the mascarpone, but it also really didn't taste anything like tiramisu! I'm sure once the flavour mixed with the coffee syrup it might have tasted better, but at that point I thought it best to cut my losses. So long story short my first batch of filling became a rather nice rum and white chocolate ice cream! and I nipped down to the supermarket to get more supplies - including tia maria which definitely worked better.

5. The second time round I was a lot more careful when mixing the white chocolate into the mascarpone. I folded a little mascarpone into the white chocolate first, then folded that mixture into the rest of the mascarpone, and then folded in the custard mixture. It still took an age to get it smooth, but again it's worth being really careful with the folding process to keep the mixture as light and creamy as possible. It turned out wonderfully, but the tia maria doesn't have quite enough of an alcohol kick off it, so I mixed a little rum into the coffee syrup mixture to compensate!!

6. Like one of the reviewers mentioned, I found I had FAR too much grated chocolate. I know you do need excess just to make the decorating process a bit easier but I could have easily done with half of the recommended quantity. I found grating chocolate to be an absolute pain in the backside, so next time I will definitely not grate so much!! I also found it extremely tricky to get the grated chocolate to stick to the the sides, so like one of the other reviewers, I just covered the whole thing in the grated chocolate and then to make it look a bit prettier I piped a little double cream around the bottom of the cake. I'm sure it would have been more 'tiramisu-esque' with the cocoa powder on top, but it still looked pretty nice and tasted pretty delicious if I do say so myself!!

To summarise, this is not an easy cake to make, and I think the preparation time stated is a little optimistic to say the least, but with a bit of trial and error and a lot of patience, this cake was most definitely worth the effort! .I also made meringues with the left over egg whites - sandwiched them with double cream mixed with a little vanilla and then sprinkled some of the grated chocolate on the exposed cream. - they were definitely a lot tastier than making an egg white omelette or something! ;)

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