Dirty Chai Tiramisu Chocolate Cake

The cake I would make if my birthday was in October, this Dirty Chai Tiramisu Chocolate Cake is full of flavor, fluffy, and not too sweet.

What is a Dirty Chai?

Dirty Chai is my favorite fall drink, it’s a Masala Chai tea mixed with espresso.

Can this cake be made in advance?

Yes! I recommend assembling the cake the day before you plan to serve it so the cream has a chance to set. That being said you could make it two days before and the chocolate cake could be made up to 3 days before, just wrap it in plastic and let it sit on the counter at room temperature.

Store bought vs homemade lady fingers

I always use store bought lady fingers for ease, especially when you’re making everything else yourself. That being said you can absolutely make your own!

Tips for making a Dirty Chai Tiramisu Chocolate Cake

• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• Don’t over bake the chocolate cake. It can be so easy to over bake a chocolate cake, so once you hit 20 minutes – if you don’t think it’s ready, check it every minute.
• I used a 7″ springform pan for this cake but if you want to make a larger version, use a 9″ pan and double everything!
• If you don’t have an espresso machine, you can get espresso in a to go cup at your local coffee shop or use cold brew!
• To assemble this cake you’ll have the best success with a sheet of acetate and a cake collar. I love this cake ring from ikea but any ring or even a springform pan will work to create the stability to stack the cake. For crisp edges you’ll also want to use a sheet of acetate, this is more optional but it will give you a cleaner finish.

Additional recipes to try!

• Chocolate Layer Cake
• Chocolate Mousse Cake
• Black Forest Tiramisu

Ingredients for Dirty Chai Tiramisu Chocolate Cake

• All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour!
• Sugar: White granulated sugar is used in the cake, soak, and tiramisu mascarpone cream.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Salt: Fine sea salt helps balance out all of the sweetness in the cake and enhances the flavors.
• Cocoa Powder: Dutch Processed or natural cocoa powder will work! I use Hershey’s 100% cocoa powder.
• Butter: Butter adds moisture and richness to the cake. I use salted butter but you could use unsalted too for this cake.
• Sour Cream: Sour cream is used in the cake to make it nice and fluffy but full fat greek yogurt will work too!
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake and the cream layers
• Eggs: I use standard large eggs from the store, make sure the eggs for the cake are at room temperature. The eggs for the mascarpone cream should be cold to make separating them easier.
• Espresso: Espresso is used in both the cake batter and the soak. If you don’t have an espresso machine you can get some at a local coffee shop or use cold brew.
• Cinnamon and Cardamom: Whole cinnamon and cardamom are used to make the masala chai soak. Ground cardamom is also added into the cream.
• Chai Tea: Chai tea bags are used to flavor the soak for this cake.
• Mascarpone: Standard mascarpone is used to flavor and stabilize the cream filling.
• Heavy Cream: Cold heavy whipping cream makes the mascarpone cream filling fluffy.

How to make a Dirty Chai Tiramisu Chocolate Cake?

Make the Chocolate Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In the bowl of a stand mixer, add in the flour, sugar, salt, baking powder, and baking soda, and cocoa powder. Whisk to combine.
• Add in the egg, butter, sour cream, vanilla, and espresso. Beat with a mixer until just smooth.
• Scrape the sides and bottom of the bowl.
• Spray the bottom 7″ metal cake pan with your baking spray and then pour in the chocolate batter.
• Smooth out the cake with a rubber spatula.
• Bake in the hot oven for 12 minutes. After 12 minutes, rotate the cake 180 degrees and bake for another 8-10 minutes until the center is set and a toothpick comes out clean.
• Once baked, remove the cake from the oven and leave it to cool for 15 minutes before removing from the cake pan. Remove the cake and leave it to cool completely on a cooling rack.

Make the Dirty Chai Soak

• In a medium sauce pot add in the water, sugar, cinnamon, cardamom, and tea bags. Place over medium low heat and bring to a simmer. Simmer for 15 minutes.
• Turn off the heat and let steep for another 5 minutes.
• Pour the soak through a fine mesh sieve into a shallow dish. Add in the espresso and allow it to cool to room temperature.

Mascarpone Tiramisu Cream

• In a large mixing bowl, whip together the egg yolks, sugar, salt, and vanilla. Whip on high until pale and thick. Scrape down the sides and bottom of the bowl.
• Then add in the mascarpone and cardamom, and whip again until smooth.
• Pour in the cold heavy cream and whip until stiff peaks form.

Assemble the Cake

• Use a large serrated knife to level off the top of the cake. Use a toothpick to poke extra holes into the top of the cake especially on the edges.
• Lay a piece of parchment paper on a flat tray or plate that will fit the cake and fit in your fridge.
• Place the chocolate cake layer on the parchment and then place the cake ring and if you have it the acetate ring around the cake. Tighten until snug around the cake.
• Use a ladle or a measuring cup with a spout to soak the cake with 100 grams of the soak.
• Add about 1 cup of the tiramisu cream over the cake and smooth out with the back of a spoon.
• Soak one lady finger at a time for 3 seconds on each side and cover the layer of cream with them. For a 7″ cake I used 6 lady fingers. Feel free to break one or two to fit them.
• Repeat with another cup of the cream, and another layer of soaked lady fingers, followed by one more layer of cream.
• Smooth out the top and cover the surface with a sheet of plastic wrap. Place it in the fridge to set overnight or at least 8 hours.

To Serve

• Just before serving, remove the cake collar and unwrap the acetate ring.
• Dust the top of the cake with cocoa powder.
• Use a thin sharp knife to cut the cake into 8 slices. Serve immediately, store any leftovers in the fridge.

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