Thisย chocolate tiramisu cakeย is rich, moist, and full of bold coffee flavor. It's a sheet cake version of the classic Italianย dessert, layered with a chocolate base, a coffeeย soak, and a light, fluffy mascarpone frosting.
If you love tiramisu but want an easier way to enjoy it, thisย chocolate tiramisu cakeย is the answer. Baked in oneย pan, it's easy to make but still feels special enough for entertaining. Whether you serve it for the holidays, dinner parties, or as a weekend treat, this cake is sure to please any chocolate and coffee lover.
Like my tiramisu cupcakes, this cake is topped with whipped mascarpone frosting, but it's enhanced hint of Irish cream!
For more coffeeย desserts, try coffee cupcakes, chocolateย espressoย cake, or thisย espressoย cheesecake next!
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Why You'll Love This Recipe
- Moist chocolate cake-ย The cake is made with a combination of sour cream and oil instead of butter, so it stays moist and tender for a long time.
- Coffeeย soak-ย While the cake is moist by itself, brushing fresh coffee orย espressoย on top makes it even more moist and adds thatย classic tiramisuย flavor.
- Irish cream mascarpone frosting-ย Traditional tiramisu has a slightly boozy flavor because theย ladyfingersย are soaked in coffee andย rum. For this cake, the kick comes from a little Irish cream in the whipped mascarpone frosting. This frosting is so good, I could eat it with a spoon!
Key Ingredients
- Cocoa powder- Dutch-processed or natural unsweetened cocoa powder both work, but I highly recommend Dutch-processed because it has a deeper flavor.
- Brewed coffee- Make sure to use hot coffee! When you mix cocoa powder with hot liquid, it blooms, releasing its rich chocolate flavor. You can also use hot water for this.
- Oil- Use a neutral oil like canola or vegetable oil. Chocolate cake stays super moist for days if you make it with oil instead of butter!
- Sour cream- Sour cream has acid that cuts the gluten strands in flour, making the cake texture tender. Buttermilk or plain Greek yogurt are the best substitutes.
- Mascarpone cheese- Make sure to use cold mascarpone and heavy cream for the frosting. If they're too warm, it'll be a soupy mess. Also choose a good quality mascarpone, since cheap brands can be grainy. I used BelGioioso.
- Irish cream- I used Five Farms Irish cream in the frosting, but Baileys works too.
For the full ingredient list and quantities, see the recipe card below.
Substitutions and Variations
- Coffee liqueur soak- Instead of brushing the cake with coffee, try Kahlua for a boozy kick.
- Alcohol free- Replace the Irish cream with an equal amount of heavy cream to make the cake suitable for everyone!
Step by Step Instructions
Step 1: Preheat the oven to 350ยฐF and line a 9x13 cake pan with parchment paper. Whisk the cocoa powder and 1 cup of hot coffee together in a large bowl.
Step 2: Stir in the oil, granulated sugar, eggs, sour cream, and vanilla extract until well combined.
Step 3: Fold all purpose flour, baking powder, baking soda, and salt into the wet ingredients until just combined.
Step 4: Pour the batter into the prepared pan. Bake for 20-30 minutes or until a toothpick comes out clean with a few moist crumbs attached. Transfer to a wire rack to cool completely.
Step 5: For the frosting, beat the mascarpone, vanilla, and salt together on medium-low speed until creamy. Then gradually add the powdered sugar on low.
Step 6: Drizzle in the heavy whipping cream and Irish cream on low speed, then increase the speed to high, beating until fluffy with stiff peaks like whipped cream.
Step 7: Poke holes in the cake with a fork and brush with a few tablespoons of strong coffee or espresso.
Step 8: Spread on the mascarpone whipped cream, add a dusting of cocoa powder, then slice and serve.
Baking Tips for Success
- Use room temperatureย eggsย and sour cream.ย Cold ingredients don't mix as smoothly and can cause theย batterย to curdle. Let them sit out for 1-2 hours beforeย bakingย so yourย tiramisu chocolate cakeย bakesย up evenly.
- Weigh the ingredients for accuracy.ย Measuring with a scale ensures consistent results every time. Even a little too muchย flourย can make the cake dense! If you don't have a kitchen scale, use the spoon and level method: gently spoon theย flourย into your measuring cup and level it off. Never scoop directly from the bag, which packs in too muchย flour.
- Don't over-whip theย mascarpone cream.ย Whip the frosting just until it forms soft peaks. If you go too far, the mascarpone can turn grainy or separate, and the frosting will lose its silkyย texture.
- Use strong coffee for theย soak.ย Brew a bold coffee orย espressoย so the flavor doesn't get lost in the rich chocolate cake. The stronger the coffee, the more it balances the sweetness of the frosting.
Storage Tips
Store your chocolate tiramisu cake in an airtight container in the refrigerator for up to 5 days. It stays moist because of the coffee!
I stored slices in a cake carrier, but you could also lay the whole cake or slices in the cake pan and cover with plastic wrap.
Frequently Asked Questions
You can use full-fatย cream cheeseย instead of mascarpone, but it will change the flavor andย textureย a bit.ย Cream cheeseย is tangier and firmer, while mascarpone is richer and creamier with a more neutral flavor. Unlike mascarpone, theย cream cheeseย needs to be room temperature!
You can freeze theย chocolate tiramisu cake, but it's best to freeze theย cake layerย on its own. Let it cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer bag. It will keep for up to 2-3 months. For the bestย texture, wait to add the coffeeย soakย and Irish cream mascarpone frosting until after thawing.
Yes, you can make the chocolate cake up to 2 days ahead of time. Keep it in an airtight container at room temperature, then add the soakย and frosting right before serving.
More Cake Recipes to Try
๐ Recipe
Chocolate Tiramisu Cake
Equipment
- 1 9X13-inch sheet cake pan
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Chocolate Cake
- 75 grams cocoa powder
- 250 grams hot coffee divided
- 120 grams oil
- 280 grams granulated sugar
- 2 large eggs room temperature
- 240 grams sour cream room temperature
- 1 teaspoon vanilla extract
- 160 grams all purpose flour
- ยฝ teaspoon baking powder
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
Irish Cream Mascarpone Frosting
- 226 grams mascarpone cheese cold
- 1 teaspoon vanilla extract
- โ teaspoon salt
- 120 grams powdered sugar
- 180 grams heavy cream cold
- 60 grams Irish cream
Instructions
Chocolate Cake
- Preheat your oven to 350ยฐF (177ยฐC). Grease a 9x13-inch cake pan and line it with parchment paper, leaving an overhang on the sides to lift the cake out easily.
- In a large mixing bowl, whisk the cocoa powder with 1 cup of hot brewed coffee until smooth.75 grams cocoa powder, 250 grams hot coffee
- To the cocoa mixture, add the oil, granulated sugar, eggs, sour cream, and vanilla extract. Whisk until everything is fully combined.120 grams oil, 280 grams granulated sugar, 2 large eggs, 240 grams sour cream, 1 teaspoon vanilla extract
- Gently fold the flour, baking powder, baking soda, and salt into the wet ingredients using a rubber spatula, mixing until the flour is just incorporated.160 grams all purpose flour, ยฝ teaspoon baking powder, ยพ teaspoon baking soda, ยฝ teaspoon salt
- Pour the batter into the prepared pan. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Transfer the cake to a wire rack to cool completely while you make the frosting.
Irish Cream Mascarpone Frosting
- In a large bowl using a hand or stand mixer, beat the cold mascarpone, vanilla extract, and a pinch of salt on medium-low speed until smooth and creamy.226 grams mascarpone cheese, 1 teaspoon vanilla extract, โ teaspoon salt
- Slowly add the powdered sugar, mixing on low speed until incorporated.120 grams powdered sugar
- With the mixer on low, gradually drizzle in the heavy whipping cream and Irish cream. Once combined, increase the speed to high and beat until the frosting becomes fluffy and holds stiff peaks.180 grams heavy cream, 60 grams Irish cream
- Once the cake is completely cool, poke small holes all over the top with a fork. Brush the surface with a few tablespoons of extra coffee, letting it soak in.
- Spread the mascarpone frosting evenly over the cake, then dust with cocoa powder. Slice into squares and serve.
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