Tiramisu Cake with Mocha Macaron


Today is a special day! TheChenKitchen has reached 50,000 views! And to celebrate this awesome occasion (and also a very happy belated birthday to my mom), I have a new cake recipe that is simply heavenly – it has coffee, chocolate, tiramisu cream, macaron, ganache…what else could you possibly want on one dessert?


…a layer of sponge…a good dose of coffee syrup…mascarpone coffee cream…a dusting of cocoa powder…chocolate shavings…and that times 4!


And on top, there are mascarpone cream swirls, chocolate ganache in the middle, and more chocolate shavings…nom nom nom


To make it super-extra-special, this cake is topped with mocha macaron with espresso shells dusted with cocoa powder and a filling of mascarpone cream and chocolate ganache…


Ahh this cake just makes me happy! ^-^


And to make this cake just that much more awesome, these macaron are made with the Italian method – but don’t use the stove! You can make the cooked sugar mixture in the microwave and the results are just as good.


Mocha Macaron

Oven Temperature: 285˚F-315˚F
Baking Time: 10-15 minutes
Makes: 20 macaron

Credits for recipe: Cookpad Japan

70 grams almond flour
70 grams powdered sugar
25 grams egg white

65 grams granulated sugar
20 ml water
25 grams egg white
1/2 grams dehydrated egg whites or meringue powder (optional)

cocoa powder

Prepare a baking pan (preferably thick bottomed) with parchment or a silicone mat.

Sift together almond flour and powdered sugar. Mix in 25 grams egg whites with a spatula. The mix should be pasty and thick.

In a microwave safe container, stir together the 65 grams granulated sugar with 20ml water. Heat at 600W in a microwave for 80-90 seconds. Stir. Then heat for another 50 seconds or so (just until you see the syrup start to bubble).

In a bowl, beat the other 25 grams egg white with a mixer (add meringue powder here if desired to make process easier). Slowly drizzle in the cooked sugar mixture as you beat. The meringue should become opaque white and glossy. Mix for ~5 minutes or until the meringue has stiff peaks.

Then, dump all of the meringue into the almond and sugar paste. Fold gently with a spatula until the batter resembles molten lava – it should fall off the spatula in chunks when lifted.

Then transfer the batter into a piping bag with a round tip at the end. Pipe the macaron batter in 1.25 inch rounds.
Use a small (teaspoon sized) cookie scoop to make rounds onto the baking sheet. Use a toothpick to make the cookies more circular.

Use a sifter to dust cocoa powder on the macaron batter before resting.

Let the macaron rest for 30 minutes before baking to develop a skin on top.

Now preheat your oven from somewhere between 285-315˚F. Each oven is different. If you’re not sure what will work, try 300˚F as a happy medium and figure out where to go from there.

After the macaron are done resting, bake for about 15 minutes, or until the shells are firm and do not collapse when lightly tapped. The feet around the macaron should be dry and stable.

When baked, let the macaron cool completely before removing from the parchment or mat. ***tip – I use a thin spatula to remove the macaron so they don’t break.

Fill with leftover tiramisu cream and chocolate ganache from the cake.

Tiramisu Cake

Oven Temperature: 350˚F
Baking Time: 25-30 minutes
Makes: one 6 inch cake

Credits for the recipe: Sugar & Everything Nice


2 cups flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1 cup sugar
3 eggs
1 egg yolk
1 1/2 teaspoons vanilla
3/4 cup buttermilk (or 3/4 cup milk+3/4 teaspoon vinegar)

Chocolate Ganache:
4 oz. heavy cream
4 oz. dark chocolate

Espresso extract:
2 tablespoons instant espresso powder
2 tablespoons boiling water

Coffee syrup:
1/2 cup water
1/3 cup sugar

1 8-ounces mascarpone
1/2 cup confectioners’ sugar
1 1/2 teaspoons vanilla
1 cup heavy cream
chocolate shavings (take a chocolate bar and use a vegetable peeler to create shavings)
cocoa powder, for dusting

Preheat oven to 350˚F. Spray two 6inch cake pans with cooking spray.
In a stand mixer, beat butter until light and fluffy. Add sugar and beat again. Then add eggs one by one, and lastly the yolk, beating well after each addition. Mix in baking powder, baking soda, salt, and vanilla.

Alternate adding flour and buttermilk into the batter – starting and ending with flour, making sure to mix on slow speed.

Then, divide the batter between the two 6inch pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool on the counter for 15 minutes before removing from the cake pans and refrigerating for an hour or so (until the cake is easier to work with for cutting).

Coffee syrup and filling
While the cake is cooling, make the chocolate ganache, coffee syrup, and filling.

To make the ganache, heat 4 oz. of cream until just simmering. Then, pour over the chocolate. Let it sit for a few minutes, and then stir with a spatula. Let the ganache cool down until it is room temperature.

Then, make the espresso extract by mixing together the espresso powder and water. Set aside.

To make the syrup, in a small saucepan, stir together the sugar and water. On medium-low heat, bring to just boiling and then turn off the heat. Mix in 1 tablespoon of the espresso extract.

To make the filling, whisk together the mascarpone, sugar and vanilla. In a stand mixer or with a hand blender, whip the cream until it has stiff peaks – make sure not to overbeat or you will have butter! Then, stir in a scoop of whipped cream into the mascarpone. Then, fold in the rest. Pour in the rest of the espresso extract and mix gently.

When the cake is cooled, use a serrated knife to level the tops and cut each layer in half. Then, building on a cake board or cake plate, place a little bit of ganache on the bottom and then place the first layer of cake. Brush the coffee syrup liberally onto the sponge. Then, fill with mascarpone cream, dust with cocoa powder, and top with chocolate shavings. Repeat until there is one cake layer left. Place the top layer of sponge on the cake. Then, place the rest of the mascarpone cream into a piping bag with a star tip. Pipe an even number of rosettes onto the cake. Make sure there are no gaps in between the swirls. Then, pour ganache into the center. Top with more chocolate shavings.

Place filled macaron on every other swirl. Enjoy!


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