Print

Decadent Espresso Tiramisu Cake with Easy Dark Chocolate Ganache

espresso tiramisu cake - featured image
Print Recipe

A rich and indulgent espresso tiramisu cake featuring espresso-soaked layers, airy mascarpone filling, and a glossy dark chocolate ganache. Perfect for special occasions and easy enough for last-minute dessert needs.

Ingredients

  • All-purpose flour – 1 ½ cups (190g), sifted
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 4, room temperature
  • Baking powder – 1 teaspoon
  • Salt – ¼ teaspoon
  • Vanilla extract – 1 teaspoon
  • Strong brewed espresso – ¾ cup (180ml), cooled
  • Mascarpone cheese – 1 ½ cups (340g), cold
  • Heavy cream – 1 cup (240ml), chilled
  • Powdered sugar – ⅓ cup (40g)
  • Vanilla extract – 1 teaspoon
  • Bittersweet or dark chocolate – 6 ounces (170g), chopped
  • Heavy cream – ⅔ cup (160ml)
  • Unsalted butter – 1 tablespoon, softened
  • Optional garnishes: Cocoa powder, chocolate shavings or espresso beans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until pale and fluffy.
  4. Gently fold the dry ingredients into the egg mixture. Add vanilla extract and mix just until combined.
  5. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  6. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
  8. When cooled, slice each cake layer horizontally to create four thin layers total.
  9. Prepare the espresso soak by brewing strong espresso and letting it cool completely.
  10. Make the mascarpone filling: beat heavy cream until soft peaks form. In another bowl, whisk mascarpone, powdered sugar, and vanilla until smooth. Fold whipped cream into mascarpone mixture gently until combined and airy.
  11. Assemble the cake by placing one cake layer on a serving plate. Drizzle cooled espresso evenly over the layer, then spread a generous layer of mascarpone filling. Repeat for remaining layers, finishing with mascarpone on top.
  12. Prepare the dark chocolate ganache: heat heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth. Stir in softened butter. Let cool slightly until thick but pourable.
  13. Pour ganache over the top of the cake, letting it drip down the sides. Smooth with an offset spatula if needed.
  14. Dust with cocoa powder and garnish with chocolate shavings or espresso beans if desired.
  15. Chill the cake in the refrigerator for at least 4 hours, preferably overnight.

Notes

Do not over-soak the cake layers with espresso to avoid sogginess. Use a serrated knife and wipe clean between cuts for neat layers. Let ganache cool to a pourable but not hot consistency to prevent melting the mascarpone layer. Chill cake for at least 4 hours or overnight for best flavor and texture. For gluten-free, substitute almond flour; for dairy-free, use coconut cream and vegan cream cheese with dairy-free chocolate.

Nutrition

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

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