Calling all chocolate and coffee lovers - This one's for you! Decadent and rich my Chocolate Cake Tiramisu made without eggs and butter is a twist on a classic Italian dessert.
You wouldn’t believe how easy it is to whip up this incredible dessert. With simple ingredients it's a treat that's sure to impress.
Plus individual servings makes it perfect for any celebration or anyday treat.
The cake layer are made using my super easy One Bowl Chocolate Cake (without eggs and butter). Layered with coffee whipped cream to create a luxurious dessert.
Plus bonus points for this recipe because the cake can be made a day in advance. Then simply prepare the coffee and whipped cream when ready to serve!
If it is your first time making Chocolate Cake Tiramisu, then the tips, storage instructions and video will be helpful to you. Or else skip to the recipe at the end of this post
What is Tiramisu
- Tiramisu is an elegant, Italian classic dessert. Traditionally tiramisu is made with Savoiardi (ladyfingers) soaked in coffee, and occasionally marsala wine or rum.
- The soaked Savoiardi are alternately layered with mascarpone cheese. This provides a dessert of several layers, which is often topped off with cocoa powder.
- My Chocolate Cake Tiramisu being a twist on this amazing dessert does not consist of eggs or butter - ingredients usually found in Savoiardi (ladyfingers).
- And in place of mascarpone, I'm using coffee whipped cream for the fluffy layers between decadent chocolate cake. Guaranteed, a treat for everyone to enjoy
Helpful tips for Chocolate cake Tiramisu
Why is Vinegar used in this recipe?
- Usually, eggs act as a leavening agent helping the cake to rise.
- However, for this cake baking soda/bicarbonate of soda serves as the leavening agent.
- Bicarbonate of soda is an alkali which needs an acid to react with, which in most cake recipes is buttermilk or sour cream. Since this cake does not contain any dairy, vinegar is as the acid instead.
- These two ingredients work together, creating a soft texture. There is no taste of the vinegar in the baked cake at all - I promise 🙂
What type of coffee can I use in this recipe?
Your favorite Instant, freshly brewed, espresso or even decaf coffee works perfectly in this recipe.
Just a few rules though:
- Don't add milk or sugar to the coffee.
- Ensure that the coffee is cold before adding to the whipping cream. So it's best to prepare in advance and allowing it to cool.
Perfectly whipped cream
- Use whipping cream, and not evaporated milk for this recipe.
- Get the cream out of the fridge only once you are ready to start beating.
- Cold cream whips up faster and to a fluffier volume compared to room temperature cream.
- Remember that your equipment, whisk bowls and beaters should also be cold.
- Cold cream whipped in a cold bowl with cold beaters equals better volume and texture.
Can the chocolate cake be baked in advance?
Sure, the cake can be made a day in advance. Then simply prepare the coffee and whipped cream when ready to serve!
How many individual desserts does this recipe make?
- This is going to depend on the size of your dessert bowls or cups
- I baked the cake in an 11 x 9 inch (30 x 23cm) baking sheet.
- The cakes were cut in rounds, and placed in 3 inch (8cm) wide serving glasses.
- I was able to get six individual servings with 2 layers of cake and cream.
- You'll have a little leftover cake which you can chill or freeze and serve later with fresh fruit and whipped cream if you like
Storage
- Chocolate Cake Tiramisu is best enjoyed within the day it has been prepared.
- And again I say if by some miracle (because dessert never lasts more than 2 days in my house 🙂 - You can cover and refrigerate prepared, leftovers for up to 2 days.
If you like this recipe, be sure to check out my other amazing dessert recipes
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Watch how to make Chocolate cake tiramisu
Chocolate Cake Tiramisu (without eggs and butter)
Calling all chocolate and coffee lovers - This one's for you! Decadent and rich my Chocolate Cake Tiramisu made without eggs and butter is a twist on a classic Italian dessert.
Ingredients
For the chocolate cake
- 1 ½ cup all-purpose or cake flour
- 1 cup white granulated sugar
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ level teaspoon baking soda / bicarbonate of soda
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- ⅓ cup oil canola or sunflower
- 1 cup warm water
For the cream layer
- 1½ cups cold whipping cream
- ½ cup powdered sugar (icing sugar)
- ¾ cup coffee cooled (without milk and sugar) see note 1
Instructions
Make the coffee
- Start by preparing the coffee so that it has sufficient time to cool completely
Make the cake
- Preheat the oven: Preheat the oven to 180℃/350℉ (160℃ fan) Lightly grease and line a 11 x 9 inch (30 x 23cm) baking sheet.
- In a large bowl, whisk together the all-purpose or cake flour, white sugar, unsweetened cocoa powder, salt and baking soda (bicarbonate of soda)
- Add in the vanilla extract, vinegar, oil and warm water
- Mix until combined and pour into the greased and lined cake pan.
- Bake for 15 to 18 minutes or until a skewer inserted in the center of the cake comes out clean.
- Remove from the oven and leave to cool in the pan for 10 minutes. After 10 minutes, and still leaving the cake in the pan, refrigerate until completely cool. The cake is not very thick and should cool completely within 30 minutes.
Prepare the cream while the cake is cooling.
- Pour half of the measured cold coffee into a shallow bowl (to be used for dipping the chocolate sponge) see note 2
- Place the remaining ¼ cup (60ml) cold coffee, sugar and whipping cream in a medium bowl. Whisk until stiff and set aside.
Cut cooled cake into rounds see note 3
- Once cool, cut the cake into rounds that will fit into the cups you’ll be serving in.
Assemble the Tiramisu
- Dip a cut out sponge round into the shallow bowl of coffee and place into the base of the dessert cup or bowl.
- Add a scoop of whipped cream over the sponge layer.
- Repeat the layering process once more.
- Garnish each tiramisu cup with sifted cocoa powder and fresh fruit if you prefer
- Serve immediately or refrigerate for an hour before serving see note 4
Storage
- Chocolate Cake Tiramisu is best enjoyed within the day it has been prepared.
- You can cover and refrigerate prepared leftovers for up to 2 days.
Video
Notes
1.Your favorite Instant, freshly brewed, espresso or even decaf coffee works perfectly in this recipe.Just a few rules though:
This is going to depend on the size of your dessert bowls or cups
- Don't add milk or sugar to the coffee.
- Ensure that the coffee is cold before adding to the whipping cream. So it's best to prepare in advance and allow it to cool.
This is going to depend on the size of your dessert bowls or cups
- I baked the cake in an 11 x 9 inch (30 x 23cm) baking sheet.
- The cakes were cut in rounds, and placed in 3 inch (8cm) wide serving glasses.
- I was able to get six individual servings with 2 layers of cake and cream.
You'll have a little leftover cake which you can chill or freeze and serve later with fresh fruit and whipped cream if you like
- Kept at room temperature, the cream loses its stability and begins to deflate. If not serving immediately, the dessert should be refrigerated.
Nutrition
Serving: 1servingCalories: 606kcalCarbohydrates: 72gProtein: 6gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 67mgSodium: 212mgPotassium: 164mgFiber: 3gSugar: 45gCalcium: 51mgIron: 2mg
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below
