Olive Magazine
Tiramisu Cake Recipe with Chocolate

Tiramisu cake

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 12

This devilish combination of Tia Maria, mascarpone, amaretto and dark chocolate comes together to make our best ever tiramisu torte that's well worth the effort and makes a wonderful alternative pudding for Christmas day. Make the cakes up to a month ahead, wrap, freeze, and defrost on Christmas Eve. Assemble the cake on Christmas morning and chill until you need it

Nutrition:
NutrientUnit
kcal784
fat61.1g
saturates35.2g
carbs50.7g
fibre1g
protein7.6g
salt0.6g
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Try this twist on a tiramisu, then check out our classic tiramisu, Baileys tiramisu and Italian tiramisu

Ingredients

  • 300g unsalted butter, at room temperature
  • 270g self-raising flour
  • 1½ tsp baking powder
  • 300g golden caster sugar
  • 6 eggs
  • 4 tbsp cocoa
  • 2 tbsp instant coffee, dissolved in 1 tbsp boiling water

FILLING

  • 100ml espresso or strong instant coffee, cooled
  • 4 tbsp Tia Maria
  • 250ml tub mascarpone
  • 568ml pot double cream
  • 1 tbsp amaretto
  • 50g dark chocolate

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and base line 2 20cm-cake tins. 

  • STEP 2

    Put all the cake ingredients in a food processor and blend until smooth. Divide between the tins and cook for 25-30 minutes or until the sponge is springy. 

  • STEP 3

    Cool completely then cut each cake in half horizontally. 

  • STEP 4

    To make the filling, mix the coffee with 2 tbsp of the tia maria and sprinkle over the cut sides of each cake. Beat the mascarpone until it softens then stir in the cream, bit by bit. Add the liqueurs then whisk until softly whipped. 

  • STEP 5

    Sandwich the 4 layers together with the boozy cream, leaving plenty for the top. Finish the top with a layer of cream and finely grated dark chocolate. Chill for an hour before serving to make the cake easier to cut. 

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