Chocolate Tiramisu Cake

We got the idea for this cake from one of our newsletter subscribers, Gerda Steffen. We have combined our chocolate cake with the wonderful Tiramisu recipe that a chef in Italy shared with me years ago. The cake is expensive but truly exceptional. It will freeze well.


Chocolate cake layers

  • 3 extra large eggs, at room temperature
  • 1 cup (250 ml) canola oil
  • 2 t (10 ml) coffee granules to make
  • 1 cup (250 ml) hot black coffee
  • 1 x 650 g Ina Paarman’s Chocolate Cake Mix
  • ¼ cup (60ml) coffee liquer (to be sprinkled over baked cake layers)

Tiramisu mixture

  • 2 x 90 g Albany dark chocolate, melted
  • 4 t (20 ml) good quality coffee granules
  • 2 T (30 ml) boiling water
  • 1½ cups (375 ml) fresh cream
  • 250 g mascarpone or cream cheese
  • ¼ cup (60 ml) sweetened condensed milk
  • ¼ cup (60 ml) coffee liqueur


  • 50 g Albany dark chocolate, melted

Adjust oven rack to the middle position.

Preheat oven to 180°C. Butter two 22 cm cake pans and line the bases with baking paper.

Mix cake according to package instructions.

Divide mixture between two pans. Level the tops.

Bake for 30 – 35 minutes. Leave the cakes to cool in the pans for 10 minutes.

Turn out onto a cooling rack and leave until cold.

Cut each cake horizontally through the middle to form two layers.

The cakes can now be sprinkled with liqueur and sandwiched together with the Tiramisu mixture.

Tiramisu mixture

Place the broken chocolate in a bowl, over another bowl, with hot water, leave to melt slowly.

Dissolve the coffee granules in the boiling water. Leave until cold. Whip the cream until stiff and blend in, on slow speed, the mascarpone, condensed milk, melted chocolate, coffee liqueur and cold coffee.

On a cake stand, place one layer of chocolate cake and sprinkle with a little of the coffee liqueur listed under the cake ingredients.

Spread ¼ of the tiramisu mixture over.

Continue layering, ending with a tiramisu layer.

Melt the last 50 g of chocolate and drizzle over the cake. Wait for the chocolate to set and then cover lightly with cling film and refrigerate overnight.

Ina's Tip

Ordinary cream cheese or Philadelphia cheese may be used, if mascarpone is not available. Don’t leave out the condensed milk – this is the secret of the restaurant in Italy known for its tiramisu.

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