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Tiramisu Bundt Cake
Prep Time
10 mins
Cook Time
45 mins
If you love traditional tiramisu, you have to try this delicious cake version. Tiramisu cake is full of flavors similar to the original dessert that will have you coming back for another slice. 
Course: Dessert
Cuisine: Italian
Keyword: chocolate chip bundt cake, tiramisu cake
Servings: 8 servings
Author: Jackie
  • 1 ½ cups white granulated sugar
  • ½ cup unsalted butter
  • 4 large eggs
  • ½ cup mascarpone
  • ½ cup whole milk
  • ¼ cup greek yogurt
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • cup instant coffee
  • 3 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 ¼ cup dark chocolate chips
  • cup instant coffee
  • 1 cup heavy cream
  1. Preheat your oven to 350 degrees Fahrenheit and spray down a 10-inch Bundt pan with nonstick cooking spray or coat it in butter.
  2. In a large bowl with an electric hand mixer or in a stand mixer, cream your butter and sugar together until smooth.
  3. Once smooth, add all four of the eggs and mix again for 1-2 minutes on high speed until homogenous.
  4. Add the mascarpone, milk, and yogurt and mix again on high speed until the mascarpone has been fully incorporated into the mixture.
  5. And the salt, baking soda, baking powder, cinnamon, coffee, and flour and mix on a low speed until the dry ingredients have completely combined with the wet ingredients.
  6. Once there are no more clumps of flour remaining in the batter, gently fold in the chocolate chips.
  7. Pour the batter into the Bundt pan and bake for 45 minutes. Once baked, allow the cake to cool while you prepare the ganache.
  8. To prepare the ganache, simply microwave the chocolate chips, instant coffee, and heavy cream for 20 second intervals. Stir the mixture after each interval and continue microwaving until the chocolate is completely melted.
  9. Use a pipping bag or Ziploc bag to drizzle the ganache over the cake, serve, and enjoy!
Recipe Notes

If you are having problems with your Bundt cake sticking to the pan, soften about a tablespoon of butter, combine it with a spoonful of flour, and spread it evenly throughout the pan. This will help the cake pop right out once it is done baking.
You can substitute the chocolate chips for ⅓ cup cocoa powder if you don’t want any chocolate chips in the cake.
Other ganache flavors that go well with this cake include dark chocolate sea salt, caramel, cream cheese, etc.
This cake can be stored in an airtight container on the counter or in the fridge for up to five days. Alternatively, it can be stored in sliced in the freezer for up to two months.