Chocolate Tiramisu Mousse Cake

Chocolate Tiramisu Mousse Cake ☕️

A luxurious combination of chocolate sponge, espresso-soaked layers, creamy mascarpone mousse, and rich chocolate. Elegant, light, and irresistibly delicious!

🍰 Ingredients

• For the Chocolate Sponge

• 3 eggs
• 90 g sugar
• 70 g flour
• 20 g unsweetened cocoa powder
• 1 tsp vanilla extract
• 1 pinch salt
• 20 g melted butter
• For the Coffee Syrup
• 100 ml strong espresso or coffee
• 40 g sugar
• 1 tbsp coffee liqueur, optional

• For the Chocolate Mascarpone Mousse

• 250 g mascarpone
• 200 g dark chocolate
• 300 ml heavy whipping cream, cold
• 50 g powdered sugar
• 1 tsp vanilla extract

• For Decoration

• Unsweetened cocoa powder
• Dark chocolate shavings
• Chocolate curls, optional

👩‍🍳 Preparation

1. Make the Chocolate Sponge

Preheat the oven to 180°C.

Whisk the eggs, sugar, vanilla, and salt for 5–7 minutes, until pale, thick, and fluffy.

Sift together the flour and cocoa powder.

Gently fold the dry ingredients into the egg mixture.

Add the melted butter and fold carefully without deflating the batter.

Spread onto a baking tray lined with parchment paper.

Bake for 10–12 minutes, or until the sponge springs back when lightly touched.

Let cool completely, then cut into pieces matching your cake ring.

2. Prepare the Coffee Syrup

Combine the hot espresso and sugar.

Stir until the sugar dissolves.

Add the coffee liqueur if desired.

Let cool completely.

3. Prepare the Chocolate Mascarpone Mousse

Melt the dark chocolate gently over a bain-marie or in short microwave intervals. Let it cool slightly.

Whip the cold heavy cream with the powdered sugar and vanilla until soft to medium peaks form.

In another bowl, gently loosen the mascarpone.

Add the melted chocolate to the mascarpone and mix until smooth.

Fold the whipped cream into the chocolate-mascarpone mixture in two or three additions.

Mix gently until you obtain a smooth, airy mousse.

4. Assemble the Cake

Place a chocolate sponge layer inside a cake ring or springform pan.

Brush generously with the cooled coffee syrup.

Spread a layer of chocolate mascarpone mousse over the sponge.

Add another layer of chocolate sponge and soak again with coffee syrup.

Cover with the remaining mousse and smooth the surface with a spatula.

Refrigerate for at least 6 hours, preferably overnight.

5. Decorate

Carefully remove the cake ring.

Dust the top generously with unsweetened cocoa powder.

Decorate with dark chocolate shavings or elegant chocolate curls.

For the cleanest slices, chill the cake well and use a warm, sharp knife.

✨ Serving

Let the cake sit at room temperature for 10–15 minutes before serving.

The result is a beautifully balanced dessert with soft chocolate sponge, intense coffee flavor, creamy mascarpone mousse, and rich chocolate notes. ☕️🍫