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Espresso Elegance Tiramisu Cake

This Espresso Elegance Tiramisu Cake combines the classic flavors of the Italian dessert with a light, airy cake. It's infused with rich espresso and layered with a creamy mascarpone filling, perfect for coffee lovers seeking a delightful treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine Italian
Servings 4 People
Calories 320 kcal

Equipment

  • 2 9-inch round cake pans
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 sifter
  • 1 baking sheet
  • 1 toothpick or cake tester
  • 1 plastic wrap
  • 1 refrigerator

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup brewed espresso, cooled
  • 2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 tablespoons brewed espresso
  • 1 teaspoon vanilla extract
  • 1 cup brewed espresso, cooled
  • 2 tablespoons coffee liqueur optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In another bowl, whisk the eggs and granulated sugar until pale and fluffy.
  • Gradually add the melted butter, brewed espresso, and vanilla extract to the egg mixture, mixing well.
  • Slowly incorporate the dry ingredients into the wet ingredients, mixing until just combined.
  • Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • While the cakes are cooling, prepare the mascarpone filling. In a mixing bowl, combine the mascarpone, heavy cream, powdered sugar, brewed espresso, and vanilla extract. Beat until smooth and creamy.
  • Once the cakes are completely cool, cut each cake in half horizontally to create four layers.
  • Place one layer on a serving plate. Brush with 1/4 cup of the brewed espresso (and coffee liqueur if using).
  • Spread a layer of the mascarpone filling over the cake layer. Repeat the process with the remaining layers, finishing with a layer of mascarpone on top.
  • Chill the assembled cake in the refrigerator for at least 2 hours before serving to set.
  • Dust the top with cocoa powder before serving.

Notes

For a richer flavor, allow the cake to chill overnight.
You can garnish with chocolate shavings or coffee beans for an elegant presentation.
If you want to make mini individual servings, consider using muffin tins instead of round pans.