Description
This Decadent Chocolate Tiramisu Fudge Cake is a luscious fusion of rich chocolate layers and creamy tiramisu-inspired filling. Featuring dark chocolate, mascarpone, and a hint of coffee, this cake offers a moist, fudgy texture perfect for celebrations or indulgent treats. The combination of velvety cream and intense cocoa makes it a dessert that’s sure to delight any chocolate lover.
Ingredients
Scale
Chocolate Cake Base
- 200 g Dark Chocolate (no more than 60% cocoa)
- 100 g Unsalted Butter
- 200 g Caster Sugar
- 50 ml Vegetable Oil
- 2 medium Eggs
- 1 tsp Vanilla Extract
- 50 g Cocoa Powder
- 150 g Plain/All Purpose Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Baking Powder
- 1 pinch Salt
- 250 ml Boiling Water
- 2 tsp Instant Coffee Granules
Tiramisu Cream Filling
- 100 g Sour Cream
- 250 g Mascarpone
- 300 ml Double/Heavy Cream
- 100 g Icing/Powdered Sugar
- 200 g Chopped Chocolate
Chocolate Ganache & Decoration
- 200 ml Heavy Cream
- 2 tbsp Golden Syrup
- 200 g Nutella
Instructions
- Prepare Cake Batter: Melt the dark chocolate and unsalted butter together gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Set aside to cool slightly.
- Mix Dry Ingredients: In a large bowl, sift together the cocoa powder, plain/all-purpose flour, bicarbonate of soda, baking powder, and salt. Stir to combine evenly.
- Combine Wet Ingredients: In another bowl, whisk the caster sugar, vegetable oil, eggs, and vanilla extract until smooth. Slowly add the melted chocolate mixture, mixing thoroughly.
- Dissolve Coffee: Stir the instant coffee granules into the boiling water until dissolved, then gently fold this into the wet mixture.
- Make Cake Batter: Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the cake tender.
- Bake the Cake: Preheat the oven to 180°C (350°F). Grease and line an 8-inch cake pan. Pour the batter into the pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
- Prepare Tiramisu Cream: In a mixing bowl, beat the mascarpone and sour cream together until smooth. Whip the double/heavy cream with the icing/powdered sugar until stiff peaks form, then gently fold into the mascarpone mixture. Stir in the chopped chocolate for added texture.
- Assemble the Cake: Once the cake is cool, slice it horizontally into two even layers. Spread a generous amount of the tiramisu cream mixture over the bottom layer, then place the second layer on top. Chill in the fridge to set.
- Make Ganache: Heat the heavy cream with the golden syrup until just boiling, then pour over the Nutella in a bowl. Stir until smooth and glossy. Allow to cool slightly before pouring over the chilled cake to cover completely.
- Chill and Serve: Place the finished cake back in the fridge for at least 2 hours to allow the ganache to set and flavors to meld. Slice and serve chilled for the best fudgy, creamy experience.
Notes
- Use good quality dark chocolate with no more than 60% cocoa for optimal flavor and texture.
- Ensure the cake is completely cool before layering with cream to prevent melting.
- Instant coffee enhances the chocolate flavor but can be omitted if preferred.
- For a firmer ganache, chill it briefly before pouring over the cake.
- Store leftovers in the refrigerator and consume within 3 days for best freshness.
