Small Batch Chocolate Tiramisu Cake

Sometimes you just want a small dessert that can be thrown together on a weeknight and eaten throughout the week, and this tiramisu cake is exactly that. The fudgy sugar free chocolate cake comes together quickly and bakes up in a loaf pan. Silky espresso ganache gives it some extra chocolatey goodness, and we top it all off with a fluffy whipped mascarpone cream!

Ingredients For Chocolate Cake

Dutch Cocoa Powder – The deep color makes for a richer looking chocolate cake, and we’ll also get a fudgier texture from the extra cocoa fat.

Almond Flour – This flour keeps the cake lower in carbs

Baking Powder – to leaven the cake

Baking Soda – interacts with the sour cream for a fluffier cake

Kosher Salt – enhances the chocolate flavor

Granulated Monk Fruit – This is our “sugar” and makes for a perfectly sweet cake

Melted Butter – Makes a fudgier chocolate cake

Eggs – Gives structure to the cake

Sour Cream – For richer flavor and moisture

Vanilla Extract – Adds a delicious vanilla flavor

Ingredients For Sugar Free Mascarpone Cream

Mascarpone – The delicious Italian cheese used in tiramisu

Heavy Cream – Folding in whipped heavy cream keeps the mascarpone light and fluffy

Egg Yolks – Adds richness to the cream

Sweetener – I use a mixture of Powdered Monk Fruit and Allulose in this cream. Both keep the mascarpone cream nice and smooth vs other sugar free sweeteners that can recrystallize and feel gritty after refrigeration.

Vanilla Extract – Adds a lovely vanilla flavor

Kosher Salt – Enhances the flavors in this sweet dish

Tips For Making: Small Batch Chocolate Cake

Sift The Dry Ingredients – Cocoa Powder likes to clump up so sifting beforehand can prevent dry clumps of cocoa from making it into your finished cake.

*If your sifter has large enough mesh the almond flour and other dry ingredients can go through as well!

Watch the Heat – Almond flour can burn especially if your oven runs hot. If it seems like the top of the cake is cooking too fast tent with foil until its finished baking

Don’t Overbake – If you prefer a fudgier chocolate cake (like I do) pull it out of the oven when a toothpick inserted in the center contains a few moist crumbs, but no wet batter

Cooling – Cool the cake for 5 minutes in the pan then finish cooling on a rack

*** You can also wrap the cake with cling wrap while slightly warm to lock in even more moisture after baking.

Tips For Making: Sugar Free Mascarpone Cream

Use a double boiler – if you watched my video showing how to make this cream you probably noticed I poured hot simple syrup into the egg yolk mixture while whisking.

This does work, but so little water is used in the recipe that you risk it evaporating too quickly. Instead I prefer just adding the:

• Egg Yolks
• Sweeteners
• Water

To a heat proof bowl and heating gently over a double boiler until warm. Then whip out your hand mixer and whip the yolks until pale and fluffy

FAQ

Does the cake need to be refrigerated? The unfrosted cake can be kept at room temperature for 3-5 days.

Can the mascarpone cream be made ahead of time? Absolutely! In fact to save your future self some time I recommend making it the day before so its ready to eat right after the cake is baked.

How long will the mascarpone cream last in the fridge? The cream will last 3-5 days in the fridge. It may lose a little volume the longer it sits but will still be delicious!