How to Make Chocolate Cake with Tiramisu Cream Step by Step

Step - 1 - preparation

• Grease the baking pan with butter and dust it with flour or breadcrumbs.
• Preheat the oven to 180°C (top/bottom heat) or 170°C (fan/convection).
• Sift the flour, baking powder, and cocoa together through a sieve.
  75 g wheat flour - all-purpose, 1 teaspoon baking powder, 25 g unsweetened cocoa
  

Step 2 - prepare the chocolate batter

• Place the eggs and sugar in a bowl and mix them with a mixer.
  2 eggs, 100 g sugar
  
• Mix them together on high speed for a few minutes, until you get a very thick, pale, and fluffy mixture, and the sugar crystals are no longer noticeable in the texture.
  
• Reduce the mixer speed to low and add about half of the flour with cocoa—mix briefly, just until combined.
  
• Pour the oil into the batter and mix briefly on low speed.
  70 ml oil
  
• Pour in the coffee and blend briefly.
  30 ml espresso
  
• Add the rest of the flour and blend briefly - I stop blending when there are still visible traces of flour. Then I just briefly mix the batter with a spoon.
  

Step 3 - bake the chocolate cake

• Pour the batter into the prepared pan and bake for about 20 minutes - until a skewer inserted comes out clean.
  
• After baking, cool the cake completely.

Step 4 - prepare the mascarpone cream

• Transfer mascarpone, heavy cream, and powdered sugar to a large bowl - whip on high speed with a mixer for several minutes - until you get a thick cream.
  250 g mascarpone cheese, 200 ml heavy cream, approx 50 g powdered sugar
  

Step 5 - finish the cake

• Spread a little cream on the cake (preferably with a cake ring attached) and spread a thin layer.
  
• Thoroughly soak the ladyfingers in coffee (turn them several times so they absorb the coffee well).
  approx 10 pieces ladyfingers, approx 300 ml coffee
  
• Arrange the ladyfingers on top of the cake.
  
• Spread the remaining mascarpone cream over the ladyfingers.
  
• Refrigerate the cake for a few hours so that the ladyfingers soften further from the cream.
• Before serving, sprinkle the cake with bitter cocoa powder.
  cocoa