Tiramisu Chocolate Cake
Moist chocolate sponge layered with coffee soaked sponge fingers topped with an irresistible mascarpone style frosting and a dusting of cocoa powder.
Made without eggs or dairy, this cake has all the flavour of a Tiramisu that you know and love but in an easy to make cake!
Tiramisu Chocolate Cake
We start by making my one-bowl chocolate sponge with dairy-free buttermilk and yoghurt for that incredibly tender crumb and dark cocoa powder for that ultra chocolatey flavour. After baking it’s left to cool and then covered in coffee-soaked sponge fingers with the espresso seeping down into the sponge for that extra moist texture. Covered with a mascarpone style whipped cream and a generous layer of cocoa powder, this cake is the perfect marriage of two classic desserts.
Tips for making the best sponge:
1. Use buttermilk - due to the acidity, buttermilk helps break down gluten and proteins in cakes to make them more tender. I make a dairy free alternative by adding vinegar to dairy free milk.
2. Don’t overmix - this will cause dense, tough, or deflated cakes
3. Use room temperature ingredients - room tempetature ingredients bond together better, creating a seamless and even texture
4. Weigh your ingredients and follow the exact recipe
5. Don’t overbake or rush!
Recipe