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Slice of chocolate cake topped with ganache and mascarpone cream on a white plated. Dusted with cocoa powder
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Small Batch Chocolate Tiramisu Cake

A fudgy sugar free chocolate cake that 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!
Prep Time10 minutes
Cook Time23 minutes
Course: Dessert
Cuisine: American
Keyword: Small Batch Cake, sugar free baking, Tiramisu Cake
Servings: 6

Ingredients

Mascarpone Cream

  • 2 Egg Yolks
  • 3 Tbsp Powdered Monk Fruit (30g)
  • 3 Tbsp Allulose (33g)
  • 1 Tbsp Water (15mL)
  • 8 oz Mascarpone
  • 1/4 Cup Heavy Cream (60mL)
  • 1/2 tsp Vanilla
  • pinch Kosher Salt

Chocolate Cake

  • 1 Cup Almond Flour (100g)
  • 2 1/2 Tbsp Dutch Cocoa
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 2 1/2 Tbsp Melted Butter
  • 2 1/2 Tbsp Sour Cream
  • 1/3 Cup Granulated Sweetener
  • 2 Eggs
  • 1/2 tsp Vanilla Extract

Espresso Ganache

  • 1/4 Cup Heavy Cream
  • 2 Tbsp Semisweet Chocolate Chips (30g)
  • 1/8 tsp Espresso Powder

Instructions

Mascarpone Cream

  • Whip heavy cream to medium peaks. Chill in the fridge.
  • Add egg yolks, powdered sweetener, allulose, and water to a heatproof bowl
  • Heat gently over a double boiler until sweetener is dissolved
  • Remove bowl from double boiler and whisk with a hand mixer set to medium speed until the egg yolks become pale in color and double in volume. Cool to room temp
  • Add mascarpone to cooled egg mixture and and mix on medium speed for one minute
  • Add vanilla
  • Fold in whipped cream
  • Chill 4 hours or overnight

Chocolate Cake

  • In a small bowl combine dry ingredients. Sift and set aside
  • In a medium sized bowl add melted butter, sour cream, and sweetener
  • Whisk in the eggs one at a time. Stir In the Vanilla
  • Make a well in the center of the dry ingredients. Pour in the wet mixture
  • Whisk the batter by hand until fully combined
  • Pour batter into a parchment lined loaf pan
  • Bake 350F (180C)
    20-25 Minutes

Espresso Ganache

  • Add chocolate, heavy cream, and espresso to a heatproof bowl
  • Warm gently (in 20 second increments if using the microwave) and stir until melted
  • Ganache will thicken as it cools

Assembling Your Cake Slice

  • To one cake slice add a drizzle of espresso ganache, a generous scoop of mascarpone cream, and a dusting of cocoa. Enjoy!