Tiramisu inspired chocolate cake

I think that people around me deserves the most amazing cakes there are in this world. So I use selfishly each possibility there is, to make cakes for my loved ones. Luckily I have two brothers, and one of them happened to have birthday last weekend. Crazy cake lady was let loose, and I ended up creating tiramisu inspired soft chocolate mousse cake for him. And ou boy what a cake it was! If it looked super nice, it definitely did also taste nice. To make this cake it took me in the end three day, BUT please don´t get scared of that! I just think it it better to do it in three parts, so then it takes in the end actually less time, when you can split the work, and make each part carefully.


My original goal with this recipe was to turn tiramisu into a cake, but sadly it was not as tiramisu tasting as it may look. It ended up being more chocolate cake than tiramisu cake, but nevertheless, it tasted amazing. The classical cake base, which I moistened with strong espresso was perfect with the soft chocolate mousse. The mousse was not too heavy, and I used egg yolks instead of gelatin to keep the mousse as soft as possible. For the topping I used two other classical tiramisu ingredients: mascarpone cheese and Marsala wine. The mix did not have super strong flavor, so if you want a really strong taste then use little extra Marsala.



Tiramisu inspired chocolate cake

Serves 12-15 // time 240min + 12h  // ø 23 cm cake tin


Cake base

  • 5 eggs (room temp.)
  • 250 g sugar
  • 120 g wheat flour
  • 40 g potato flour
  • 2 teaspoons of baking powder

Chocolate mousse 

  • 250 g cream cheese
  • 85 g sugar
  • 1 tea spoon of vanilla sugar
  • hint of ground vanilla
  • 3 egg yolks
  • 300 ml double cream
  • 300 g dark chocolate


  • 125 g mascarpone
  • 100 ml double cream
  • 1 table spoon of Marsala wine
  • 20-30 g icing sugar
  • 300 g Savoiardi cookies
  • 150 g dark chocolate
  • 150 g milk chocolate
  • ~200 ml strong espresso
  • ribbon




DAY 1 // Cake base 

PREHEAT the oven into 175 degrees (C)

FOAM sugar and the eggs until you get nice stiff foam

MIX wheat flour, potato flour and baking powder

WITH SCRAPER add the flour-baking powder mix little by little to the bowl where you have the sugar-egg foam.

Hint// I always use sieve to add the flours so that it can be added smoothly

GREASE cake tin with butter  and pour in the dough

BAKE 40 minutes

LET COOL completely and cover

DAY 2 // chocolate mousse and putting together 

PREPARE the coffee

CUT the cake base into two equally thick pieces

WHIP the cream

MIX cream cheese, both sugars, ground vanilla and yolk into a smooth mix

MELT the chocolate

ADD the melted chocolate into the mix

ADD gently whipper cream

PLACE one of the cake base pieces into a springform pan

MOISTEN it with espresso

ADD the chocolate mousse and smooth

PLACE the second piece of cake base and moisten also with espresso

COVER and let stay in the fridge until the next day

DAY 3 // decorating 

GRATE chocolate

WHIP the cream

MIX whipped cream with mascarpone, ground vanilla, Marsala wine and icing sugar

APPLY the mixture evenly over the top and sides of the cake

ADD Savoiardi cookies around the cake

HINT // cut a little from the bottom of each cookie if it looks that they are too high for  your cake

ADD grated chocolate to the top

TIED the ribbon around the cake for the final touch





Let me know how you like the birthday cake I made for my brother, it was a fun project!


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