Chocolate Filled Kahlua Tiramisu Cake. A light sponge cake soaked in Kahlua filled with whipped chocolate and covered in coffee mascarpone cream frosting.
Chocolate Filled Kahlua Tiramisu Cake
This Chocolate Filled Kahlua Tiramisu Cake is an ultimately decadent dessert cake. A simple homemade sponge cake gets soaked in Kahlua coffee liqueur and filled with a whipped chocolate filling.
It’s then covered in an espresso mascarpone whipped cream and topped with a final drizzle of chocolate.
I prefer dark chocolate chips, 50% cocoa, in this recipe but you can use semisweet if you prefer.
There’s not much more I can add to that description if you are not already salivating. This is most definitely in the top ten cakes I have ever sampled. Exceptionally delicious!
Chocolate Filled Kahlua Tiramisu Cake
I like to use 50% dark chocolate chips for the ganache but you can use semisweet as well.
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Chocolate Filled Kahlua Tiramisu Cake
A light sponge cake soaked in Kahlua filled with whipped chocolate and covered in coffee mascarpone cream frosting.
Ingredients
For the Sponge Cake
- 1 cup flour
- 1 tsp baking powder
- 6 eggs separated room temperature
- 1/4 tsp cream of tarter
- 1 cup sugar separated in 2 half cups
- 2 tsp vanilla extract
For the Tiramisu Cream Frosting
- 3 cups whipping cream
- 1/3 cup icing sugar
- 1 tsp vanilla extract
- 1 1/2 tablespoons instant espresso powder
- 1/2 cup mascarpone cheese
For the Whipped Chocolate Filling
- 1 1/2 cups dark chocolate chips I use 50% cocoa chips
- 1/3 cup whipping cream
- reserved 1/2 cup of Tiramisu Cream Frosting
To soak onto the cake
- 2 to 3 ounces Kahlua liqueur cold sweetened espresso is also a good non-alcoholic substitution.
Instructions
- Sift together the flour and baking powder and set aside.
- For the meringue base of the cake batter, beat egg whites and cream of tarter until foamy.
- Add ½ cup sugar gradually until egg whites are stiff.
- Beat egg yolks and ½ cup sugar until foamy and thickened.
- Fold beaten egg yolks into the beaten egg whites along with the vanilla for only a few turns.
- Slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.
- Pour into ungreased 8 or 9 inch round cake pans with the bottoms lined with parchment paper and bake at 325 degrees F for 25-30 minutes or until center springs back when touched.
- Cool completely in the pans before running a sharp knife around the edge to release the cakes from the pans and then remove the parchment paper from the bottoms. You can also bake this cake in a 9 inch spring form pan and slice it in half horizontally after it is completely cooled.
- Whip together the cream, icing sugar, vanilla extract and instant espresso powder until stiff peaks form.
- Remove about 2/3 of the whipped tiramisu cream to a large bowl and beat in the mascarpone cheese until smooth.
- Fold the mascarpone mixture back into the tiramisu cream. Remove about 1/2 cup of this frosting and set aside for the whipped chocolate filling.
- In a double boiler melt together the chocolate chips and whipping cream. Don’t overheat the chocolate. It needs to be cooled to almost room temperature to be used so as little heat as possible in order to get it to melt is best.
- Reserve about 1/2 cup chocolate to drizzle on top.
- Fold the rest of the chocolate into the reserved cream frosting.
- Using a fork or wooden skewer, stab holes all over the surface of both cake layers and pour the Kahlua over each layer.
- Use the whipped chocolate mixture to fill between the layers.
- Frost the entire outside of the cake with the tiramisu cream.
- Drizzle the cake with the reserved melted chocolate using a piping bag or a Ziploc bag with the corner snipped off.
To prepare the Sponge Cake
To prepare the Tiramisu Cream Frosting
To prepare the Whipped Chocolate Filling
To construct the cake
Notes
Instructions
Nutrition Information
Yield
16Serving Size
1/16Amount Per Serving Calories 508Total Fat 31gSaturated Fat 19gUnsaturated Fat 12gCholesterol 141mgSodium 119mgCarbohydrates 49gFiber 2gSugar 34gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Gina DeMarco
Sunday 17th of February 2019
This looks very good but i don't like cheese of any kind. Can the filling be made without the marscapone?
Barry C. Parsons
Monday 11th of March 2019
No.
Marlene
Monday 1st of September 2014
Barry, how do I print this recipe without getting 6 pages?
Barry C. Parsons
Monday 1st of September 2014
6 pages? You must be using the print page function in your browser. Just click the print button that's beside the green "save recipe" button and you should be fine.
Jessica k
Thursday 7th of August 2014
I'm in the process of making this cake and I am excited about the results but I feel like the recipe could be constructed in an order reminisce of a list. Simple changes like placing the part where you make the ganche earlier so it can cool. I've never made a sponge cake before, but I'm positive it will come out perfect. Thank you!
Barry C. Parsons
Friday 8th of August 2014
All of our recipes are in the process of being reformatted to Ziplist format. With 1300 recipes published though, it will take some time to get to all of them. I am prioritizing them in order of popularity, so this one should be higher up on that list.
Barry C. Parsons
Wednesday 5th of June 2013
That goes into the final frosting for the outside. I'll take a look later and see if I can improve the instructions.
Shannon
Tuesday 4th of June 2013
I'm trying to follow all of the reserve this, add that, reserve more stuff. I think I get it all except what happens to the 2/3 of the whipped cream you set aside in the large bowl?
Looks great. Excited to try it!
Duckworth Elisabeth
Thursday 14th of March 2019
So, what did you decide? Did you beat in the mascarpone to the 2/3 cream or to the 1/3? I’m finishing this cake tomorrow morning and I can’t decide which way to do it!! Thanks