If you are feeling melancholic with the arrival of the most sensitive season of the year, these Tiramisu Cake Squares are what you need. Chocolate is almost always on top of the list for those who are looking for a cure for their melancholia. They say it makes them feel better. How about chocolate cake? Don’t you think the smell of chocolate cake that fills in the whole house will stimulate your senses? The Easiest Mini Chocolate Cakes would be a nice choice, but I claim that chocolate cake layered with tiramisu cream is even better to pick you up!
I know tiramisu is an Italian dessert and I’m sure you can find the best tiramisu in Italy. If you don’t have a chance of visiting Italy soon, the only thing you can do is to make it at home, right? You can definitely choose the easiest method and make a no-bake version like Bee’s Heavenly Eggless Tiramisu using lady fingers or a store-bought sponge cake.
But hey if there are melancholy autumn days around you, you have to bake! That’s why these tiramisu cake squares will fit the bill. Don’t worry, it’s still very easy to make. To make a tiramisu cake, you need to bake a chocolate cake. If you have a favorite chocolate cake recipe, just use it for these tiramisu cake squares. If you don’t have an ultimate chocolate cake recipe, follow the instructions below.
For this tiramisu cake I used a mixture of coffee and cognac to wet the cake layers, but you can leave it out if you want an alcohol-free tiramisu cake. I think it gives a very nice flavor and to my taste, cognac is a must for tiramisu kind of desserts. Sometimes I substitute rum for it and we like it as well. So I recommend you to use either of it to give your cake a real tiramisu taste.
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Tiramisu Cake Squares
Chocolate cake squares with a tiramisu cream layer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- 3 eggs, at room temperature
- 1 and 1/2 cups sugar
- 3/4 cup olive oil
- 1 cup milk, at room temperature
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla powder
- 2 cups all purpose flour
- 1 teaspoon baking powder
Syrup to wet the cake:
- 1 cup strong cofee, lukewarm
- 1 tablespoon sugar
- 3 tablespoons cognac
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 1 tablespoon unsweetened cocoa powder for dusting the cake
- Fresh mint leaves for garnish
- Preheat oven to 350F (180C).
- Butter a 9×9 inches square cake pan and linet he bottom with parchment paper.
- Beat the eggs and sugar in a bowl with an electric mixer until creamy.
- Pour olive oil and milk. Mix.
- Sift cocoa powder into the bowl and mix with a spatula.
- Combine flour, vanilla powder and baking powder in a separate bowl and sift into the wet mixture.
- Stir with a spatula just until there are no pockers of flour.
- Pour the batter into the baking pan and bake for 30 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool down for 15 minutes.
- Remove the cake from the pan and let it cool down to room temperature.
- Cut the cake in squares. And cut each square in half.
- Place first half of each square back in the pan.
- Mix coffee, sugar and cognac in a cup and wet the squares using half of the syrup.
- Mix the heavy cream and mascarpone cheese for the filling. Spread the 3/4 of if on the cake squares.
- Place the other square halves over the tiramisu filling and wet these with the remaining syrup.
- Spread the remaining filling cream over the top and sift cocoa powder over them.
- Chill for an hour.
- Serve with a garnish of fresh mint leaves.