Chocolate Tiramisu Cake 

This indulgent dessert combines two favorites into one luscious creation: a richly flavored black cocoa chocolate cake layered with creamy tiramisu-style mascarpone filling and espresso‑soaked ladyfingers. Inspired by Baran Bakery's signature recipe, this cake features moist, dark layers of black cocoa sponge, a silky mascarpone cream, and a shot of espresso per bite. Perfect for coffee lovers and elegant enough for special occasions, its bittersweet chocolate base balanced by lightly sweetened coffee‑flavored filling makes each slice unforgettable. Let it chill overnight, and you’ll be rewarded with the ideal texture and taste.

Ingredients
Black Cocoa Cake

• 240 g (2 cups) cake flour
  
  

• 80 g (1 cup) black cocoa powder
  
  

• ½ tsp fine sea salt
  
  

• 14 g (1 Tbsp) baking powder
  
  

• 350 g (1¾ cups) granulated sugar
  
  

• 160 mL (2/3 cup) canola or neutral oil
  
  

• 2 large eggs, room temperature
  
  

• 150 g (2/3 cup) sour cream
  
  

• 240 mL (1 cup) hot coffee (Americano)
  
  

Mascarpone Cream

• 24 oz (3 tubs) mascarpone cheese, cold
  
  

• 300 g (2½ cups) powdered sugar
  
  

• Tiny pinch of fine sea salt
  
  

• 480 mL (2 cups) cold heavy whipping cream
  
  

• 2 tsp vanilla bean paste or extract
  
  

Coffee Soak + Lady Fingers

• 180 mL (¾ cup / ~6 shots) fresh espresso, room temperature
  
  

• 50 g (¼ cup) granulated sugar
  
  

• 12 ladyfingers, trimmed to fit cake
  
  

• Cocoa powder, for dusting (Dutch‑processed recommended)
  
  

Equipment: 9‑inch cake pan, whisk, rubber spatula, electric mixer or stand mixer, small bowl, optional acetate sheet 

Directions

1. Preheat oven to 350 °F (175 °C) and grease + line a 9″ pan.
   
   

2. In a bowl, whisk flour, black cocoa powder, baking powder and salt.
   
   

3. In another bowl, whisk sugar, oil, eggs and sour cream until smooth.
   
   

4. Sift dry ingredients over wet, whisk halfway, then pour in hot coffee and whisk until completely smooth.
   
   

5. Pour batter into pan and bake 30–45 min until center springs back when touched. Rest 10 min in pan, invert onto tea towel to cool ~30 min. Slice cooled cake into two layers.
   
   

6. Prepare coffee soak: dissolve sugar in warm espresso, let cool.
   
   

7. Make mascarpone cream: beat mascarpone and powdered sugar until smooth; add salt and vanilla. Stream in heavy cream gradually, beating just until combined—do not overbeat.
   
   

8. Arrange first cake layer (upside‑down), poke holes with a fork, spoon ~½ cup coffee soak over it, then arrange trimmed ladyfingers on top.
   
   

9. Spread mascarpone cream over, staying within edge. Place second cake layer (bottom‑side up), poke holes and drizzle remaining coffee soak. Frost with remaining cream, creating swirls. Dust top generously with cocoa powder.
   
   

10. Refrigerate overnight or at least 8 hours before serving. Store chilled, airtight, up to one week
    
    

Nutrients (per slice, 12 servings)

• Calories: ~880 kcal
  
  

• Carbohydrates: ~30 g
  
  

• Protein: ~7 g
  
  

• Fat: ~17 g (Saturated: ~9 g)
  
  

• Cholesterol: ~155 mg
  
  

• Sodium: ~86 mg
  
  

• Sugar: ~12 g
  
  

• Calcium: ~63 mg
  
  

• Iron: ~1 mg