Tuesday, July 14, 2009

Chocolate Tiramisu Torte : My delicious unfinished bussiness!

This is the second time for this cake. First time when my friends came to my house at January (well, a long time ago, haha). But at that time, I just baked the cake, and my friends took the cake home.
So, for me it feels like an unfinished business, ^ ^, I need to make it again, because my friends said that it's delicious (and I didn't have a chance to eat it >*<). This time, when my beloved friend come to visit, I make this cake as a welcome dessert, and well, her husband love this cake. So, this cake is a huge success! I make a little change in the recipe (as I always do, haha). First I make only half of the recipe, so the full recipe will be 20cm cake (just double the recipe) if you want to serve a lot of people ^ ^. Then I adjust the frosting a bit, to make it more controllable (well, I can't find the double cream, so I use the whipping cream instead). But I find it delicious with a lot of mascarpone, you can't go wrong ^ ^. After frosting it and refrigerate for 1 hour, it's better to finish the cake at that day, or the frosting will be dry and crack, but I know that for the delicious cake, it's an easy job, haha.

Chocolate Tiramisu Torte
Make 15 cm 4 layers cake


unsalted butter, at room temperature
cake flour
2 ½tsp
baking powder
golden caster sugar
cocoa powder
Instant coffee dissolved in ½ tbsp boiling water


50 ml
espresso or strong instant coffee
Coffee liquor
Whipping cream
dark chocolate, grated for decorating

• Heat the oven to 180°C/fan 160°C/gas 4. Butter and base line 2 15cm-cake tins.
Sift the flour baking powder and cocoa powder together.
Beat the butter until soft then add the sugar and egg, beat to combine.
Add all the ingredients into the bowl, beat until combine. (Or put all the cake ingredients in a food processor and blend until smooth.)

Divide between the tins and cook for 25-30 minutes or until the sponge is springy.
Cool completely then cut each cake in half horizontally.

• To make the frosting, Beat the mascarpone until it softens then stir in the cream, bit by bit.

Add the 1tbsp Coffee liquor and amaretto then lightly beat until softly whipped.

•Mix the coffee with 2 tbsp of the Coffee liquor and sprinkle over the cut sides of each cake. Sandwich the 4 layers together with the boozy cream, leaving plenty for the top. Finish the top and side with a layer of cream and finely grated dark chocolate. Chill for an hour before serving to make the cake easier to cut.

Chocolate Tiramisu Torte : My delicious unfinished bussiness!


  1. I really enjoy your website. I enjoy seeing the steps you've gone though in making them and your finished products. The wide variety of your choice of recipes has inspired me to try new recipes!
    Thanks so much..

  2. absolutely lovely!

  3. Hi,

    You're very generous to share your receipes, especially those step by step photos. it takes real time to post it in blog. it gives confidence to first time baker like me.

    great work. cheers



  4. Dear friend,
    If I don't have cake flour, can I replace it with plain flour?
    And when you beat the mascarpone, is it necessary to let it cool down at room temperature?
    Thank you very much

  5. Hi,
    You can replace the cake flour with the plain flour but it will be better if you replace some of the plain flour with the corn flour (1tbsp).
    And for the mascarpone, you don't have to let it cool down to the room temperature, it's better to beat it when it's cool.

  6. This recipe is very delicious! I think that it even is more better than traditional Tiramisu.

  7. can I put all the cake mixture in a 20cm pan to bake at once?

  8. Yes, you can bake it in one pan.
    But the temperature must be lower to 160-170c and the baking time will be 45-50 minutes.
    Don't forget to monitor the top of the cake to prevent burning, if it's color, just place the aluminium foil on top of it.

  9. Hi,
    I'm making this cake for my friend's birthday. I just want to ask that why your recipe uses so much baking powder? I find another recipe that uses twice the amount of flour but the same amount of baking powder as yours. I don't mean to doubt your recipe at all, but it is really important for me to make the cake perfectly, and I don't want it to get bitter or anything. Can you please answer me soon?
    Thanks. :)

  10. Hi, ^^ you have right to ask me because sometime I can be wrong too.
    For this recipe it's an adaptation from UK magazine that uses self rising flour.
    The formula is chocolate Victoria sponge that usually made by beating all the ingredients at once until combine, so mostly the air won't trap in the batter as much as other butter cake so baking powder will help to lift up the cake.
    You can use this amount without adding the bitter taste.

  11. Hi,

    Can I know what's amaretto, is is possible to exclude it or replace with something else? And can I substitute golden caster sugar with just normal caster sugar?


  12. Hi, Michelle
    You can use chocolate or coffee liquor instead, and you can use normal sugar too.

  13. Hi,
    May I check when grating chocolate, is ur chocolate at room temp and you're using cheese grater to grate the chocolate right? Thanks!

  14. I use the room temperature chocolate, and use cheese grater.

  15. hi can I check the cake stand u buy from where.?

  16. I bought it from Central department store (Bangkok Thailand)

  17. Tks vry nice cake stand



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