Name: Tiramisu Chocolate Layer Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 ½ cups heavy whipping cream; 8 oz mascarpone cheese, softened; ½ cup powdered sugar; 1 tsp vanilla extract (for filling); ½ cup strong brewed espresso (or coffee); 2 tbsp sugar (for syrup); 2 tbsp coffee liqueur (optional); 2 tbsp unsweetened cocoa powder (for garnish)

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A rich and elegant fusion of two classic desserts, this Tiramisu Chocolate Layer Cake brings together the bold flavors of espresso, the creaminess of mascarpone, and the indulgence of moist chocolate cake. Every bite feels like a luxurious treat, whether I'm celebrating something special or simply treating myself after a long week. The layers are soft and deeply flavored, the mascarpone filling is cloud-like, and the espresso syrup ties it all together with a perfect balance of sweetness and bitterness.

Tiramisu Chocolate Layer Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

2 cups granulated sugar

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoon vanilla extract

1 cup boiling water

For the Mascarpone Cream Filling:

1 ½ cups heavy whipping cream

8 oz mascarpone cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

For the Espresso Syrup:

½ cup strong brewed espresso (or coffee)

2 tablespoon sugar

2 tablespoon coffee liqueur (optional)

For the Cocoa Dusting:

2 tablespoon unsweetened cocoa powder (for garnish)

Directions

I preheat my oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a large mixing bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

I add in the eggs, milk, oil, and vanilla extract. Then, I beat the mixture on medium speed for about 2 minutes until it's smooth.

After that, I stir in the boiling water—this makes the batter very thin, which is normal. I divide it evenly between the pans.

I bake the cakes for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, I let the cakes cool completely.

To make the espresso syrup, I mix hot espresso with sugar until it's dissolved. If I’m using coffee liqueur, I stir it in and then let the syrup cool.

For the mascarpone cream, I whip the heavy cream to stiff peaks. Separately, I beat the mascarpone with powdered sugar and vanilla until smooth, then gently fold in the whipped cream.

If needed, I level the cake layers. I place the first cake layer on a serving plate and brush it generously with the espresso syrup.

I spread half of the mascarpone filling on top, then add the second cake layer, brush it again with syrup, and spread the remaining cream on top.

I finish by dusting the cake with cocoa powder and chilling it for at least 2 hours before serving.

Servings and timing

Servings: 12

Prep Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Calories: 480 kcal per serving

Variations

When I want to switch things up, I sometimes:

Add chocolate chips or shavings between the layers for a textural surprise.

Use Kahlua or Tia Maria in the espresso syrup for a deeper liqueur flavor.

Swap the chocolate cake for a coffee-flavored sponge if I want a more classic tiramisu twist.

Add a layer of ladyfingers soaked in coffee between the cakes for a hybrid texture.

Top the finished cake with chocolate curls or a drizzle of ganache for extra flair.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. Since it contains mascarpone and whipped cream, I always keep it chilled. If I’m serving leftovers, I let the slices sit at room temperature for about 15–20 minutes to soften slightly. I don’t recommend freezing this cake, as the mascarpone filling can change texture once thawed.

FAQs

How far in advance can I make this cake?

I usually make the cake layers a day in advance and store them wrapped at room temperature. The assembled cake can be made up to a day ahead and kept chilled.

Can I make this cake without coffee liqueur?

Yes, I’ve made it several times without liqueur and it’s still delicious. The coffee flavor comes through from the espresso alone.

What can I use instead of mascarpone?

If I can’t find mascarpone, I mix softened cream cheese with a bit of heavy cream to mimic the texture, though it does change the flavor slightly.

Can I use instant coffee instead of brewed espresso?

Absolutely. I dissolve about 1 tablespoon of instant coffee in ½ cup of hot water for a strong brew. It works perfectly in the syrup.

Why is my cake batter so thin?

This is expected because of the boiling water added at the end. It helps create a moist, tender crumb once baked.

Conclusion

This Tiramisu Chocolate Layer Cake is the kind of dessert I keep coming back to. It’s luxurious without being overly complicated, and it delivers on every level: flavor, texture, and presentation. Whether I’m making it for a holiday dinner or just to satisfy my sweet tooth, it never fails to impress.

Recipe:

Tiramisu Chocolate Layer Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 12 servings
Diet: Vegetarian

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Description

A luxurious fusion of tiramisu and chocolate cake, this Tiramisu Chocolate Layer Cake features rich chocolate sponge layers soaked with espresso syrup, a cloud-like mascarpone cream filling, and a dusting of cocoa powder. Perfect for special occasions or indulgent treats.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until smooth.
Stir in boiling water; the batter will be thin. Divide evenly between prepared pans.
Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.
To make espresso syrup, mix hot espresso with sugar until dissolved. Stir in coffee liqueur if using. Let cool.
For mascarpone filling, whip heavy cream to stiff peaks. In a separate bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold in whipped cream.
If needed, level cake layers. Place one layer on a serving plate and brush with espresso syrup.
Spread half of the mascarpone cream on the cake. Add second cake layer, brush with syrup, and spread remaining cream on top.
Dust with cocoa powder. Chill for at least 2 hours before serving.