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Decadent Espresso Tiramisu Layer Cake with Dark Chocolate Ganache

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A luscious layered cake combining espresso-soaked cake rounds with mascarpone cream and topped with a rich dark chocolate ganache. This dessert is indulgent yet simple enough for busy nights and special occasions.

Ingredients

  • All-purpose flour (240 g / 2 cups)
  • Granulated sugar (200 g / 1 cup)
  • Unsweetened cocoa powder (40 g / 1/3 cup)
  • Baking powder (1 tsp)
  • Baking soda (1/2 tsp)
  • Salt (1/4 tsp)
  • Large eggs (3), room temperature
  • Whole milk (240 ml / 1 cup), room temperature
  • Vegetable oil (120 ml / 1/2 cup)
  • Vanilla extract (1 tsp)
  • Hot water (240 ml / 1 cup)
  • Strong brewed espresso (240 ml / 1 cup), cooled
  • Simple syrup (60 ml / 1/4 cup)
  • Mascarpone cheese (450 g / 16 oz), chilled
  • Heavy cream (240 ml / 1 cup), cold
  • Powdered sugar (60 g / 1/2 cup)
  • Vanilla extract (1 tsp)
  • Dark chocolate (200 g / 7 oz), finely chopped
  • Heavy cream (180 ml / 3/4 cup)
  • Unsalted butter (30 g / 2 tbsp), softened

Instructions

  1. Prepare the Cake Batter (15 minutes): Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper. Sift together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs with sugar until thick and pale (3-4 minutes). Add milk, vegetable oil, and vanilla extract to eggs. Slowly add dry ingredients to wet, mixing gently until combined. Stir in hot water; batter will be thin.
  2. Bake the Cake Layers (30-35 minutes): Divide batter evenly between pans. Bake 30-35 minutes until toothpick inserted comes out clean and cake bounces back lightly. Cool in pans 10 minutes, then transfer to cooling rack to cool completely.
  3. Make the Espresso Soak (5 minutes): Combine cooled espresso with simple syrup in a shallow dish.
  4. Prepare the Mascarpone Cream (10 minutes): Whip heavy cream until soft peaks form. Beat mascarpone with powdered sugar and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fluffy and combined.
  5. Make the Dark Chocolate Ganache (10 minutes): Heat heavy cream in saucepan until just simmering. Pour over chopped dark chocolate in heat-safe bowl. Let sit 2 minutes, then stir until smooth. Stir in softened butter until glossy. Cool to room temperature but still pourable.
  6. Assemble the Cake (15 minutes): Slice cake layers horizontally if desired. Soak each layer generously with espresso mixture using a pastry brush or spoon. Spread thick layer of mascarpone cream over bottom layer, add next layer and repeat. Cover entire cake with remaining mascarpone cream.
  7. Finish with Ganache (10 minutes): Pour chocolate ganache over top, letting it drip down sides naturally. Smooth top with spatula if needed. Refrigerate at least 4 hours or overnight to set and develop flavors.

Notes

Do not overbake the cake to avoid dryness. Use freshly brewed strong espresso and let it cool before soaking cake layers. Whip mascarpone and cream separately for a light texture. Slowly incorporate hot water into batter to bloom cocoa powder. Chill cake before slicing for neat cuts. Ganache can be made in microwave as alternative but watch closely to avoid burning.

Nutrition

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

Find it online: https://leilameals.com/decadent-espresso-tiramisu-layer-cake-recipe-easy-homemade-dessert-with-dark-chocolate-ganache/