Description
Indulge in this Decadent Chocolate Tiramisu Fudge Cake that perfectly blends rich chocolate flavors with creamy mascarpone and a hint of coffee. This luscious dessert offers moist layers of fudgy cake paired with a smooth tiramisu-inspired cream frosting, making it an irresistible treat for any special occasion.
Ingredients
Scale
Cake
- 200 g Dark Chocolate (No more than 60% cocoa)
- 100 g Unsalted Butter
- 200 g Caster Sugar
- 50 ml Vegetable Oil
- 2 medium Eggs
- 1 tsp Vanilla Extract
- 50 g Cocoa Powder
- 150 g Plain/All Purpose Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Baking Powder
- 1 pinch Salt
- 250 ml Boiling Water
- 2 tsp Instant Coffee Granules
Tiramisu Cream Filling
- 100 g Sour Cream
- 250 g Mascarpone
- 300 ml Double/Heavy Cream
- 100 g Icing/Powdered Sugar
Fudge Topping
- 200 g Chopped Chocolate
- 200 ml Heavy Cream
- 2 tbsp Golden Syrup
- 200 g Nutella
Instructions
- Prepare the Cake Batter: Melt the dark chocolate and unsalted butter together gently until smooth. In a large bowl, whisk the caster sugar, vegetable oil, and eggs together until thoroughly combined. Stir in the vanilla extract, cocoa powder, bicarbonate of soda, baking powder, and salt.
- Dissolve Coffee in Boiling Water: In a separate bowl, dissolve the instant coffee granules in the 250 ml of boiling water, then gradually add this mixture to the cake batter, stirring gently until fully incorporated.
- Add Flour and Combine: Sift the plain flour into the wet ingredients and fold carefully until the batter is smooth and uniform.
- Bake the Cake: Preheat your oven to 175°C (350°F). Pour the cake batter into a greased and lined cake tin and bake for about 30 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely.
- Make the Tiramisu Cream: In a mixing bowl, whisk the sour cream, mascarpone, double cream, and icing sugar together until thick and creamy, creating the tiramisu-style filling.
- Prepare the Fudge Topping: Heat the heavy cream and golden syrup together until just boiling, then pour over the chopped chocolate and Nutella in a bowl. Stir until smooth and shiny.
- Assemble the Cake: Once the cake has cooled, slice it horizontally to create two layers. Spread a generous amount of the tiramisu cream between the layers, then place the top layer back on. Pour the fudge topping over the cake, allowing it to drip down the sides. Chill in the refrigerator for at least 2 hours to set before serving.
Notes
- Use good quality dark chocolate with no more than 60% cocoa for a balanced chocolate flavor.
- Ensure the cake is completely cool before adding the tiramisu cream to avoid melting the filling.
- The coffee enhances the chocolate flavor, but you may reduce the amount if you prefer a less pronounced coffee taste.
- Chill the cake well after assembling for a firmer texture and better sliceability.
- Store the cake refrigerated and consume within 3 days for best freshness.
