Chocolate Baking Dessert Italian

This chocolate and coffee tiramisu cake is a dessert lover’s dream

Name: Tiramisu cake recipe
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12
Cuisine: /italian
Ingredients: 2 large egg yolks; 150.00g caster sugar; 250g mascarpone; 250ml thickened cream; 30 savoiardi (ladyfinger) biscuits; 300ml hot espresso coffee; 55g caster sugar; 60ml marsala; 85g brown sugar; 40g dark cocoa powder, plus extra, to sprinkle; 110ml hot espresso coffee; 125ml milk; 75ml vegetable oil; 1 large egg, at room temperature; 1 tsp vanilla extract; 1/2 tsp white wine vinegar; 125g plain flour; 1 tsp bicarb soda; 1/2 tsp baking powder

Rate now

45m

35m

Jump to recipe

by Lucy Nunes

Delicious Team

Dec 01, 2025

Creamy tiramisu meets fluffy chocolate and espresso cake in this match made in heaven. And to top it off, this show-stopper dessert is easier to make than it appears.

You’ll need to start this recipe a day ahead, and you’ll need a 20cm round cake pan and acetate (available from cake decorating stores).

2 large egg yolks
1/3 cup (75g) caster sugar
1 cup (250g) mascarpone
1 cup (250ml) thickened cream
30 savoiardi (ladyfinger) biscuits

Coffee syrup

300ml hot espresso coffee
1/4 cup (55g) caster sugar
1/4 cup (60ml) Marsala

Coffee and chocolate cake

85g brown sugar
1/3 cup (75g) caster sugar
40g dark cocoa powder, plus extra, to sprinkle
110ml hot espresso coffee
1/2 cup (125ml) milk
75ml vegetable oil
1 large egg, at room temperature
1 tsp vanilla extract
1/2 tsp white wine vinegar
125g plain flour
1 tsp bicarb soda
1/2 tsp baking powder

Method

1.

To make the cake, preheat oven to 180°C/160°C fan-forced. Grease base and sides of a 20cm round cake pan and and line with baking paper.
2.

Combine sugars and cocoa in a large bowl. Pour in the hot coffee and whisk until smooth. Add milk, oil, egg, vanilla and vinegar, then whisk until smooth. Sift over the flour, bicarb, baking powder and 1/2 tsp fine salt and whisk until smooth.
3.

Pour the batter into the prepared pan (don’t worry – the batter is meant to be liquid) and bake for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Stand on a wire rack to cool for 20 minutes, then turn out onto a wire rack to cool completely.
4.

Meanwhile, make the coffee syrup. Combine hot coffee and sugar in a jug and stir until sugar dissolves. Stir in Marsala.
5.

When ready to assemble, whisk the yolks and sugar in a large bowl until pale, thick and tripled in volume. In a stand mixer fitted with the whisk attachment, whisk the mascarpone and cream until firm peaks. Fold through the yolk mixture until combined.
6.

Place the cake on a serving plate and line the outside of the cake with acetate, making sure the acetate reaches a height of 10cm (keep the acetate in place with some sticky tape). Spoon one-quarter of the cream mixture over the cake, levelling it with a spatula and making sure it goes right to the edge of the cake. Dip savoiardi biscuits quickly, one at a time, in coffee syrup and arrange over the cream, breaking biscuits to fit. Cover with another one-quarter of cream mixture and level top. Repeat with biscuits and remaining cream to make three layers of biscuit and four of cream. Cover and chill for at least 2 hours, or overnight.
7.

Remove the acetate and sprinkle with extra cocoa before serving.