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A square slice of layered chocolate mousse cake sits on a white plate with a gold fork, garnished with chocolate pieces and cocoa powder, with another slice blurred in the background.
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Chocolate Tiramisù

A classic Italian dessert with a chocolate twist that you will love!
Prep Time20 minutes
Cook Time30 minutes
Cool and Refrigeration Time7 hours
Total Time7 hours 50 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: Chocolate, Make-ahead, Tiramisu
Servings: 12
Author: Nicole

Equipment

Ingredients

For the Chocolate Sponge

  • 2 extra-large eggs at room temperature
  • ¾ cup unbleached all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon espresso powder
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • ½ cup whole milk
  • 2 tablespoons (1 ounce) unsalted butter
  • 1 teaspoon pure vanilla extract

For the Tiramisù

  • ¼ cup brewed espresso
  • ¼ cup coffee liqueur divided
  • 3 ounces semisweet chocolate chopped
  • 1 (8 ounce) carton mascarpone cheese
  • 1 cup heavy whipping cream
  • ¼ cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Garnish

  • Cocoa powder
  • Chocolate covered espresso beans

Instructions

For the Chocolate Sponge

  • Preheat your oven to 350°F. Grease and flour the sides of a 15 x 10 x 1-inch baking pan. Line the bottom with a sheet of parchment paper; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on high speed until thick and pale yellow, about 4 minutes. Meanwhile, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt in a small bowl. Reduce the speed to medium and gradually add the sugar, beating until light and fluffy, about 4-5 minutes. Add the flour mixture and beat on medium-low speed just until combined. Scrape down the sides of the bowl.
  • In a small saucepan, combine the milk and butter. Heat and stir until the butter melts; add to the batter along with the vanilla, beating until combined. Pour the batter into the prepared pan.
  • Bake until a wooden toothpick in the center comes out clean, about 15-20 minutes. Cool the cake in the pan set on a wire rack.

For the Tiramisù

  • Remove the cake from the pan and discard the parchment paper.  Cut the cake in half crosswise. Line a 2-quart baking pan with one half of the cake. Drizzle with 2 tablespoons of the espresso and one tablespoon of the liqueur
  • In a small microwave-safe bowl, melt the chocolate in the microwave at medium power until melted and smooth, about 1 minute, stirring every 15 seconds; cool.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, cream, confectioners' sugar, and vanilla until soft peaks form.  Add 2 tablespoons of the liqueur and the cooled chocolate just until combined
  • Spoon half of the mascarpone mixture over the cake spreading evenly.  Top with the remaining cake layer. Drizzle with the remaining 2 tablespoons of espresso and 1 tablespoon of liqueur. Top with the remaining mascarpone mixture, spreading evenly. Cover and chill for at least 6 hours and up to 24 hours. When ready to serve, dust with cocoa powder and garnish with chocolate covered espresso beans. Enjoy!

Nutrition

Calories: 353kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 117mg | Potassium: 128mg | Fiber: 1g | Sugar: 25g | Vitamin A: 674IU | Vitamin C: 0.1mg | Calcium: 85mg | Iron: 1mg
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