Mia Francesca Trattoria

Restaurant Raleigh
4100 Main at North Hills St.
Raleigh, NC 27609

Recipe: How to Make A Chocolate Tiramisu Cake

Chocolate Tiramisu Cake

Chocolate Tiramisu Cake Recipe

At Mia Francesca Trattoria we love Tiramisu, cakes, & chocolate. So, our Pastry Chef Ashley Whaley who daily prepares our dessert menu, decided to combine this three wonderful things into one creation, a Chocolate Tiramisu Cake! The result was a delectable dessert goodies. Below is the recipe that Chef Ashley used for the Chocolate Tiramisu Cake.

Tiramisu Cake Ingredients:

4 ounces unsweetened chocolate, chopped

1/3 cup cocoa powder

1 cup hot strongly brewed coffee

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

3 large eggs, at room temperature

2 ¼ cups all-purpose flour, sifted

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup milk, at room temperature

2 teaspoons vanilla extract, or coffee flavored liqueur

Preheat oven to 350 degrees F. Butter and flour (or spray with non-stick cooking spray) two 9 inch cake pans. Line the bottoms with parchment paper and set aside.

In a heatproof bowl place the cocoa powder and chopped chocolate. Pour the boiling water (or coffee) over the chocolate and allow it to sit for one minute before stirring until completely smooth. Set aside and allow to cool completely.

In a mixing bowl sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer, or with a hand mixer, beat the butter until smooth. Slowly add the sugar, beating until fully combined and the butter mixture is light and fluffy Add your eggs, one at a time, making sure to scrape down the bowl between additions. Add in the chocolate mixture, making sure to scrape down the bowl. Add one third of the flour mixture until just combined, then add some of the milk. Repeat these additions, beginning and ending with the flour mixture, until completely incorporated. Gently fold in your vanilla extract or coffee liqueur.

Divide the batter between the prepared cake pans, and bake for 30-35 minutes. After 30 minutes check the cakes by inserting a toothpick into the middle, or by pressing on the top of each layer to see if they easily spring back. Cool in pans on a wire rack for 10 minutes, then remove from pans to cool completely.

Tiramisu Cake Filling:

1 cup (8 ounces) mascarpone cheese, at room temperature

1 ½ teaspoons coffee-flavored liqueur

1 tablespoons strong coffee

½ cup powdered sugar, sifted

1 cup heavy cream, whipped to soft peaks

Place the mascarpone, liqueur, and ground espresso in a mixing bowl. Gently fold them together until smooth. With a stand mixer (or hand mixer) whip the heavy cream to soft peaks. Fold in the powdered sugar until just combined. Gently fold the whipped cream, a third at a time, into the mascarpone mixture until fully combined. Chill until ready.

Once your cake has cooled, slice the two layers in half width wise with a serrated knife (or a narrow bread knife). Evenly spread the mascarpone filling on top of the first layer; place the next layer ontop, repeating the process until the cake is stacked. Place in the refrigerator to set up as you make your icing.

Chocolate Espresso Swiss Meringue Buttercream:

4 ounces unsweetened chocolate, melted and cooled

3 egg whites

1 cup granulated sugar

2 sticks plus 2 tablespoons (9 ounces) unsalted butter, at room temperature

1 tablespoon coffee liqueur, or 2 teaspoons finely ground espresso

Place the sugar and egg whites in a small metal mixing bowl and stir to combine. Set the bowl over a pot of simmering water, stirring constantly until all the sugar has dissolved, about 5 minutes.

Transfer the warm egg-mixture to the bowl of a stand mixer (or with a hand mixer), and beat on medium-high until stiff and glossy, about 8 minutes. Slowly add the butter while continuing to mix, making sure that it is well combined before adding more butter. Continue to add your butter until the mixture is light and fluffy. Stir in the melted chocolate by hand, then mix in the liqueur or espresso powder.

***If you liked this recipe you should check out the video demonstration of our Executive Chef Zach’s making Traditional Biscotti.

Check out all of our Italian Food recipes!

Visit us here at http://miafrancescaraleigh.com

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4100 Main at North Hills Street

Raleigh, NC 27609

Phone: (919) 278-1525
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Author: Mia Francesca

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