Chocolate Tiramisu Layer Cake (No Bake!) 巧克力提拉米蘇三層蛋糕 (免烘)

My oven is on almost everyday, or every other day.  From homemade loaf bread, cookies, cupcakes, to roasted vegetables and chickens drumsticks, I certainly keep my oven quite busy.  But as the temperature rises, I do long for no bake treats.  After all, it’s not that fun to turn on the oven and adding more heat to the almost triple digit temperature out there.  This Chocolate Tiramisu Layer Cake will certainly holds a special spot in your fridge, then your tummy, and probably in your heart after you've tried a piece.  I especially love it when I don't have to turn on the oven in the summer to make a gorgeous cake.  After all, I have quite a few birthdays to celebrate in summer!



My Kids love Tiramisu, both the traditional one and the Strawberry version (recipe here).  However, I've got to keep it to just a tasting portion for the traditional ones because there’s coffee in it.  That’s the main reason why I created this Chocolate version of Tiramisu so everyone in the family can enjoy.  I guess it’s not news anymore that my whole family is chocoholic!  Um, I guess it runs in the family; especially, my Baby Girl, she loves dark chocolate way more than milk or white ones!  She’s definitely a little foodie.       



Since there’s no baking involved in this Chocolate Tiramisu Layer Cake, it is rather an easy cake to make.  All you need to do is have each element ready before you start layering and assembling the cake.  The ingredients are quite straight forward and pretty easy to find these days.  At the end of the post, I’ll list the links of the products that I used for your convenience so you know what to look for when you go shop.  The toughest part of this cake?  WAITING!  Yes, after you put the cake together, you have to let it chill in the refrigerator for at least 24 hours before serving.   That gives the lady fingers the time they needed to fully absorbed all the moisture and goodness, and softened up to cake like consistency.  If you ask me, I think it’s totally worth the wait!  



As you might already know.  Tiramisu in Italian means “pick me up”.  Traditionally, this famous dessert is made of ladyfingers (a very light weight and crispy cookies) dipped in a mixture of espresso and liquor, layered with a whipped mixture of egg yolks, cream and mascarpone cheese and cocoa powder.  The texture is so soft and fluffy, hence, it’s called “pick me up”.  So, the texture of this Chocolate Tiramisu Layer Cake is also very light, tender, soft and fluffy!  Yet, it’s rich and chocolate-y at the same time because of the dark cocoa powder that I used.  I love Valrhona's! Trust me on this one.  I've tried a fair share of cocoa powder and this one gives me the richest, darkest, and most chocolate-y taste!  The mascarpone cheese provided the silky, rich and creamy texture.  This dessert is rich and satisfying, but not overly sweet. 



As you can see from the pictures of the whole cake, I leave the sides of this cake with a rustic look and you can see all 3 layers of cream and the lady fingers as well.  You can make it smooth and seamless by smearing a thin layer of whipped mascarpone cream mixture to the side of the pan before soaking and lining the lady fingers.  You’ll see what I mean when we go over the pictorial below.  Ready to step into the kitchen with me?  Let’s go!

1) Grease the side and bottom of a 9-inch spring-form pan.
2) Line the bottom and sides of the pan with a piece of parchment paper, make sure the parchment paper is a little taller than the side of the pan by 1/2 to 1-inch.
3) Heat and whisk all the ingredients of the chocolate milk mixture until sugar dissolved.  Pour mixture into a shallow dish to let cool.
4) In the bowl of the stand mixer with the whisk attachment, beat the cream, vanilla, and powdered sugar until soft peak. 




5) Stop the mixer and add the mascarpone cheese.  Beat the mixture until medium peak forms.
6) Add the cocoa powder and beat until incorporated
7) Dip the lady fingers into the chocolate milk mixture, 1 to 2 second for both sides.  Do not dip too long or else your lady fingers will get too soggy.
8) Line the dipped lady fingers on the bottom of the prepared pan. You might need to break a piece to fill the gaps between the lady fingers.  You should be able to fit 12 pieces (100 grams) in a layer.




9) Spread 1/3 of the mascarpone cheese mixture on top of the lady fingers.  Spread evenly on top.
10) Dust 2 teaspoons of cocoa powder to cover the top.
11) Repeat 2 more layers by dipping more lady fingers into the chocolate milk mixture, follow by mascarpone mixture and cocoa powder.
12) Do not dust the very top of the final layer of mascarpone cream mixture. Cover with plastic wrap and refrigerated for at least 24 hours before serving.




13) When it’s ready to serve, remove the plastic wrap.
14) Remove the ring of the spring-form pan and the parchment paper on the sides.
15) Dust the top of the cake with 2 teaspoons of unsweetened cocoa powder
16) Decorate with a few fresh raspberries and fresh mint leaves and enjoy!





Pretty simple, right?  You’ll be amazed with how simple this cake is to prepare, yet got that wow factor and tasted just as amazing as it looks, if not better.  I hope you enjoy today’s recipe and give this cake a try.  You can come back and thank me later. 





Tools and Props used in this post:

9-inch Non-Stick Spring Form Pan (Click here for more information)
Ruffled Edges White Cake Stand (Click here to see similar product)
KitchenAid Stand Mixer (Click here for more information)
Cake/Pie Server (Click here for more information)
2 Tone Bamboo Cutting Board (See similar product here)
Small Forks for Dessert (See similar product here)
Italian Lady Fingers (Click here for more information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Mascarpone Cheese (Click here for more information)
Cooking Spray (Click here for more information)
 




Chocolate Tiramisu Layer Cake (No Bake!) 巧克力提拉米蘇三層蛋糕 (免烘):
 
Ingredients  for the Chocolate Milk Mixture:
1 cup low fat milk
5 tablespoons granulated sugar
5 tablespoons unsweetened cocoa powder
pinch of instant coffee
pinch of kosher salt 
1/2 teaspoon vanilla 
1 teaspoon Kahlua (optional)
 
Ingredients for the cake:
300g (36) lady fingers
1 1/2 cups heavy cream
8 ounce mascarpone cheese, soften
1 teaspoon vanilla extract
1/2 cup powdered sugar
1/2 cup cocoa
2 to 3 tablespoons unsweetened cocoa powder for dusting

Grease the side and bottom of a 9-inch spring-form pan.  Line the bottom and sides of the pan with a piece of parchment paper, make sure the parchment paper is a little taller than the side of the pan by 1/2 to 1-inch. Heat and whisk all the ingredients of the chocolate milk mixture until sugar dissolved.  Pour mixture into a shallow dish to let cool.

In the bowl of the stand mixer with the whisk attachment, beat the cream, vanilla, and powdered sugar until soft peak. Stop the mixer and add the mascarpone cheese.  Beat the mixture until medium peak forms. Add the cocoa powder and beat until incorporated.

To assemble the cake, dip the lady fingers into the chocolate milk mixture, 1 to 2 second for both sides.  Do not dip too long or else your lady fingers will get too soggy. Line the dipped lady fingers on the bottom of the prepared pan. You might need to break a piece to fill the gaps between the lady fingers.  You should be able to fit 12 pieces in a layer.

Spread 1/3 of the mascarpone cheese mixture on top of the lady fingers.  Spread evenly on top. Dust 2 teaspoons of cocoa powder to cover the top (more if needed). Repeat 2 more layers by dipping more lady fingers into the chocolate milk mixture, follow by mascarpone mixture and cocoa powder. Do not dust the very top of the final layer of mascarpone cream mixture. Cover with plastic wrap and refrigerated for at least 24 hours before serving.

When it’s ready to serve, remove the plastic wrap. Remove the ring of the spring-form pan and the parchment paper on the sides. Dust the top of the cake with 2 teaspoons of unsweetened cocoa powder (more if needed). Decorate with a few fresh raspberries and fresh mint leaves and enjoy!