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.
Servings 6 servings
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: 1serving | Calories: 606kcal | Carbohydrates: 72g | Protein: 6g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 67mg | Sodium: 212mg | Potassium: 164mg | Fiber: 3g | Sugar: 45g | Calcium: 51mg | Iron: 2mg
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