Chocolate Tiramisu Cake


This chocolate tiramisu cake is the perfect make-ahead dessert, as it can be assembled the day before, chilled overnight, and served the next day. The rum & coffee-soaked chocolate cake layers maintain their richness and moisture, while the classic tiramisu filling thickens up into the creamiest texture.

If you love traditional tiramisu, or if you love the flavors of it but aren’t necessarily a fan of ladyfingers, then you’re going to LOVE this chocolate tiramisu cake.


For the chocolate cake:

  • 160g (1 ⅓ cups) all-purpose flour
  • 125g (1 cup + 2 tbsp) granulated sugar
  • 21g (¼ cup) dutch process cocoa powder
  • 21g (¼ cup) black cocoa powder
  • 1 tsp espresso powder
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 150g (⅔ cup) whole milk, room temp
  • 100g (½ cup) light-tasting extra virgin olive oil
  • 2 eggs, room temp
  • 1 tsp vanilla extract
  • 75g (⅓ cup) freshly brewed hot coffee

For the tiramisu filling:

  • 3 eggs, separated 
  • 150g (¾ cup) granulated sugar, divided 
  • 340g (1 ½ cup) mascarpone, cold

For assembly:

  • 56g (¼ cup) freshly brewed coffee, cooled 
  • 3 tbsp rum
  • Cocoa powder, for dusting

Step by Step Instructions

Here are step-by-step photos and instructions on how to make this chocolate tiramisu cake!

STEP 1: For the chocolate cake; Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, cocoa powders, espresso powder, baking powder, and salt. Set aside.

STEP 2: Whisk together the wet ingredients, then add the dry. In a large bowl, whisk together the milk, oil, eggs, and vanilla. Add the dry ingredients to the wet, and whisk until just combined.

STEP 3: Mix in the hot coffee. Lastly, whisk in the hot coffee until fully combined.

STEP 4: Bake the cake. Pour the batter into the prepared square pan. Wrap the cake strips around the pan and bake for about 25 minutes or until a toothpick inserted comes out clean. Allow cake to cool completely in the pan.

STEP 5: Cut the cake. Remove the cake and use a serrated knife to cut the cake in half lengthwise, then each of those halves widthwise to create four rectangles measuring 4″x8″ roughlyYou may need to trim each rectangle even more to fit into your loaf pan. 

STEP 6: For the tiramisu filling; Whisk together the egg yolks & sugar. In a large heat proof bowl, vigorously whisk together the egg yolks and half (75g) of the sugar until light in color and flows off of the whisk. Place the bowl over a small pot of simmering water. Frequently whisk the mixture for about 5 minutes or until the sugar has completely dissolved. Remove the bowl from the double boiler and place in the fridge to cool for about 10 minutes. 

STEP 7: Whisk in the mascarpone. Once cool, whisk in the cold mascarpone until fully combined. Set aside. 

STEP 8: Whip the egg whites & remaining sugar. In a medium heat-proof bowl, whisk together the egg whites and remaining (75g) of sugar. Place the bowl over the pot of simmering water, and whisk frequently until it reaches 120 degrees F. Remove from heat and use an electric mixer to beat until stiff peaks form.

STEP 9: Fold in the whipped egg whites. Using a rubber spatula, gently fold the meringue into the egg yolk mascarpone mixture until just combined. Assemble the cake immediately. 

STEP 10: Assemble the cake. Place the first cake layer into the pan and generously brush with the rum & coffee. 

STEP 11: Assemble the cake. Use a 3-tablespoon cookie scoop to add 5 scoops of the tiramisu filling, then spread into an even layer. Repeat this until all cake layers have been added. Brush the last cake layer with rum & coffee and top with the rest of the tiramisu filling. Loosely cover the pan and place in the fridge overnight. 

STEP 12: Serve. Just before serving the next day, remove the cake from the pan and generously sprinkle cocoa powder on top. Enjoy! 

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