Two beloved desserts come together in this indulgent and decadent Chocolate Tiramisu Cake. It’s rich, creamy, and full of flavor—perfect for when you want to truly impress.

About This Recipe

This Chocolate Tiramisu Cake is what dessert dreams are made of. It starts with a layer of moist, chocolate cake that’s perfectly tender and rich. Then comes a layer of coffee-dipped ladyfingers, giving you that classic tiramisu flavor. The layers are held together with a tangy, lightly sweetened mascarpone whipped cream frosting that adds airiness and creaminess to every bite. It’s all finished with a final layer of chocolate cake, more whipped cream, and a dusting of cocoa powder for that iconic tiramisu finish.

What makes this cake so special is how it balances textures and flavors. The combination of the soft chocolate cake, creamy frosting, and soaked ladyfingers is completely irresistible. If you’re a fan of tiramisu or chocolate cake (or both!), this is the ultimate hybrid dessert you need to try.

And if you love layered desserts, you might also enjoy these popular recipes on the blog:

Easy Tiramisu (Without Mascarpone) – a simplified take on the classic!
Tiramisu Cups – a fun, party-friendly version served in individual portions.
Chocolate Cheesecake Bars – rich, chocolatey, and perfect for any occasion.
Matilda Chocolate Cake – ultra-moist and crowd-pleasing!
Black Forest Cake – chocolate cake layers filled with cherry compote and fluffy whipped cream.

What You Need To Make Chocolate Tiramisu Cake

For the chocolate cake:

All-purpose flour
Granulated sugar
Cocoa powder
Baking powder
Baking soda
Salt
Buttermilk (room temperature)
Vegetable oil
Egg (room temperature)
Vanilla extract
Hot coffee

For the ladyfinger layer:

Ladyfingers
Brewed coffee (cooled)
Granulated sugar

For the mascarpone whipped cream frosting:

Heavy cream (cold)
Mascarpone cheese (or cream cheese, cold)
Powdered sugar
Salt
Vanilla extract

Additional ingredient:

Cocoa powder (for dusting)

Substitutions: You can use cream cheese instead of mascarpone. If you don’t have buttermilk, add ½ tablespoon lemon juice or vinegar to milk and let it sit for 5 minutes.

Pro Tips

Don’t overbake the chocolate cake. It’s meant to be moist! A few crumbs on the toothpick is a good sign.
Use a cake ring or springform pan to assemble. This helps the layers stay neat and even.
Chill before serving. It helps the flavors meld and makes slicing easier.
Brush, don’t soak. A pastry brush gives you control over how much coffee gets into the cake layer.

chocolate tiramisu cake 3 — Chocolate Tiramisu Cake

How To Store Chocolate Tiramisu Cake

Fridge: Store the cake in an airtight container or cake dome in the fridge for up to 4 days.

Freezer: You can freeze the assembled cake (or slices) by wrapping it tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Make ahead: You can bake the cake layers a day ahead and store them wrapped at room temperature.

FAQ’s

Can I use store-bought chocolate cake instead?

Yes! If you’re short on time, use a good-quality store-bought chocolate cake as the base and just follow the layering and frosting steps.

Do I have to use mascarpone?

Mascarpone adds that classic tiramisu flavor, but cream cheese works just as well for a slightly tangier twist.

Can I add alcohol like Kahlúa or Marsala wine?

Absolutely! Add a splash to your coffee soak for a more traditional tiramisu flavor. I don’t consume alcohol, which is why I left it out.

Can I make this cake without eggs?

Yes, substitute the egg with ¼ cup plain yogurt or 1 tablespoon ground flaxseed mixed with 3 tablespoons water.

chocolate tiramisu cake 4 — Chocolate Tiramisu Cake

This Chocolate Tiramisu Cake is truly the best of both worlds. Whether you’re making it for a special celebration or just want to treat yourself, every slice is a little moment of bliss. The rich chocolate cake, the coffee-soaked ladyfingers, and that creamy mascarpone frosting come together for a dessert that’s as stunning as it is delicious. If you try it, let me know how it turns out—I’d love to hear what you think!

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Chocolate Tiramisu Cake

Two beloved desserts come together in this indulgent and decadent Chocolate Tiramisu Cake. It's rich, creamy, and full of flavor—perfect for when you want to truly impress.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Chill Time 2

Total Time 3 5

Course Dessert

Cuisine American, European, Italian

Servings 10 servings

Calories 366 kcal

Equipment

2 Medium sized bowls
1 Small bowl
Whisk
Spatula
Electric hand mixer or stand mixer
7 or 8-inch cake pan greased and lined
Cake ring or spring-form pan (same size as you cake)
Kitchen scale
Measuring spoons
Small sieve for dusting cocoa powder

Ingredients

For the chocolate cake

120 g all-purpose flour (1 cup)
200 g granulated sugar (1 cup)
32 g cocoa powder (1/3 cup)
1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
120 ml buttermilk (1/2 cup) room temp.
60 ml vegetable oil (1/4 cup) flavorless like sunflower or canola oil
1 egg room temp.
1/2 tsp vanilla extract
90 ml hot coffee (1/4 cup + 2 tbsp) (use 1/2 tbsp espresso)

For the mascarpone whipped cream frosting

120 g mascarpone cheese (1/2 cup) cold
32 g powdered sugar
200 ml heavy cream (3/4 cup + 2 tbsp) cold
pinch of salt
1/2 tsp vanilla extract

For the ladyfinger layer

ladyfingers as needed
180 ml brewed coffee (3/4 cup) cooled

Additional ingredients

unsweetned cocoa powder as needed

Instructions

Make the chocolate cake

Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, oil, egg, and vanilla to the dry ingredients. Mix until smooth and combined (don’t overmix).
Slowly pour in the hot coffee and mix until fully incorporated. The batter will be thin, this is normal.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the coffee

Brew fresh coffee and let it cool to room temperature.
Stir in sugar (optional) to slightly sweeten the coffee.
Pour into a shallow dish and set aside for dipping the ladyfingers.

Make the mascarpone frosting

In a mixing bowl, beat the cold mascarpone cheese with powdered sugar, vanilla, and a pinch of salt until smooth—about 30 seconds.
With the mixer running on low, slowly stream in the heavy cream.
Once all the cream is added, increase the speed to medium-high and whip until the mixture is thick, fluffy, and holds stiff peaks (about 4-5 minutes).

Assemble the cake

Once the cake is completely cool, use a serrated knife to slice it horizontally into two even layers.
Place one cake layer on a serving plate and place a cake ring (for cleaner edges) around it. Tighten it to fit the cake perfectly. The cake can also be assembled in a spring-form pan if you dont have a cake ring.
Brush some coffee over the cake. Dip each ladyfinger into the coffee mixture for 1–2 seconds per side, then layer them over the frosting (cut to fit if needed)
Spread half of the mascarpone frosting over the ladyfinger. Use an offset spatula to even it out.
Place the second chocolate cake layer on top and gently press to secure. Brush coffee over the cake layer.
Add the remaining mascarpone frosting on top and spread it out evenly.
Chill the assembled cake in the refrigerator for at least 2-3 hours (or up to overnight) to allow the flavors to meld and the cream to set.

Decorate and serve!

Once chilled, carefully remove the cake ring, or the sides of your spring-form pan.
Using a fine sieve, dust the top generously with unsweetened cocoa powder.
Slice, serve, and enjoy!

Keyword chocolate cake, tiramisu