Chocolate Tiramisu Trifle
A layered dessert featuring the rich flavors of espresso, mascarpone, chocolate, and cake that creates a decadent experience in every bite.
Servings: 8 servings
Calories: 450kcal
Ingredients
Cake Ingredients
- 1 cup all-purpose flour Fine and powdery, creating the base of your indulgent cake.
- 1/2 cup unsweetened cocoa powder Rich and aromatic, uplifting the flavor of chocolate.
- 1 tsp baking powder Ensuring the cake rises to perfect fluffiness.
- 1/2 tsp baking soda Enhancing the cake's texture and lightness.
- 1/2 tsp salt Balancing and amplifying the flavor.
- 1/2 cup unsalted butter, softened Creamy and decadent, ensuring a moist texture.
- 3/4 cup granulated sugar Sweetening the layers to perfection.
- 2 large eggs Binding the ingredients for richness and structure.
- 1 tsp vanilla extract A warm, inviting aroma that complements chocolate beautifully.
- 1/2 cup buttermilk Adding a tangy richness that enhances flavor.
- 1/2 cup hot espresso or coffee Bold and invigorating, awakening the other flavors.
Soak Ingredients
- 3/4 cup strong brewed espresso or coffee Deepening the coffee layers.
- 2 tbsp coffee liqueur (optional) For an optional hint of sophistication.
Cream Ingredients
- 8 oz mascarpone cheese, room temperature Creamy, smooth, and dreamy in texture.
- 1 1/4 cups heavy whipping cream Luscious and airy, essential for whipped cream layers.
- 1/4 cup powdered sugar Sweet and lightening to the mascarpone mixture.
- 1 tsp vanilla extract Another touch of vanilla to enhance creaminess.
Ganache Ingredients
- 3/4 cup dark chocolate, chopped Deeply flavorful, infusing richness into the ganache.
- 1/2 cup heavy cream The perfect companion for creating smooth ganache.
Topping Ingredients
- 1 cup whipped cream Fluffy and sweet, crowning the trifle beautifully.
- Dark chocolate shavings or curls Adding texture and elegance on top.
Instructions
Cake Preparation
- Preheat your oven to 350°F (175°C) and grease and line an 8-inch cake pan with parchment paper.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar together until fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the buttery mixture, alternating with the buttermilk. Stir in the hot espresso.
- Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before transferring it to a wire rack.
Soaking Preparation
- Combine espresso and coffee liqueur (if using) in a small bowl, setting it aside.
Cream Preparation
- Beat together the mascarpone cheese, heavy whipping cream, powdered sugar, and vanilla until thick and fluffy. Refrigerate until it’s time to layer.
Ganache Preparation
- Heat heavy cream in a saucepan until steaming, but not boiling. Pour it over the chopped dark chocolate and let it sit for one minute before stirring until smooth.
Assembly
- Crumble half of the cooled chocolate cake into the bottom of a trifle dish.
- Drizzle with the espresso soak, allowing it to penetrate the cake.
- Spread half of the mascarpone cream over the cake layer followed by a pour of chocolate ganache.
- Repeat the layers with the remaining cake, espresso soak, and mascarpone cream.
- Finish with a layer of whipped cream and top with dark chocolate shavings or curls.
- Cover and refrigerate for at least two hours, or overnight for the best flavor integration.
Notes
Sift the cocoa powder to prevent lumps, whip cream only until stiff peaks form to avoid grainy texture, and ensure the cake is completely cool before soaking.