These Nutella Tiramisu Cakes are a twist on the traditional tiramisu. These are flavored with chocolate hazelnut, espresso and hazelnut and coffee liqueurs.
Nutella Tiramisu Cakes
These lovely Nutella Tiramisu Cakes are a modern variation of the very popular traditional Italian Tiramisu. Instead of lady fingers I opted for a chocolate hazelnut cake that is a little bit on the dry side. I purposely created a dry cupcake recipe so it will absorb the espresso soak. Any other time, I would consider this cake recipe a failure. However, it is necessary and perfect for this recipe.
The marscapone cream in this recipe is slightly sweet. We only used a ¼ cup of powdered sugar to sweeten the cream. I think it complements the sweet chocolate Nutella filling perfectly. If you prefer a sweeter cream, you can add more powdered sugar and adjust the sweetness.
Ingredients For this Recipe
For the Cakes
Flour - all-purpose flour will work just fine.
Sugar - white granulated sugar.
Nutella hazelnut spread - we recommend using the original Nutella spread. There are other hazelnut spread brands available and if you have a favorite other than Nutella, I'm sure it will make a delicious cookie.
Eggs - medium size
Milk - we recommend whole milk
Cocoa powder
Baking powder
Vanilla extract - use pure vanilla extract, always stay away from imitation or artificial extracts
For the Filling
Nutella hazelnut spread
Marscapone cheese
Whipped heavy cream
Ppowdered sugar
For the Espresso Soak
Espresso or strong coffee - you can use regular or decaf
Hazelnut liqueur - any brand will do; however, we like Frangelico. It has a really deep hazelnut flavor.
Coffee liqueur - any brand will work; however, we like Kahlua. It is the most flavorful.
Topping
Shaved chocolate or cocoa powder - adds a nice chocolate dusting to the dessert.
How to Make These Chocolate Hazelnut Tiramisu Cakes
For the Cakes
Preheat oven to 350°.
Place six cupcake liners into a cupcake pan. Set aside.
Whisk flour, cocoa powder, and baking soda together in mixing bowl and set aside.
In a separate bowl whisk eggs, milk and vanilla extract together and set aside.
Place the Nutella hazelnut spread and sugar into the bowl of a high-speed electric mixer. Whip together until smooth with the whisk attachment.
Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.
Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.
Place the batter into the lined cupcake pan.
Bake for 20-22 minutes. Until toothpick comes out clean.
Let cool completely before assembling.
For the Filling
Place Nutella into a pastry bag.
Whip the heavy cream, marscapone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag.
For the Espresso Soak
Mix together the espresso, hazelnut and coffee liqueurs.
To Assemble the Nutella Tiramisu Cakes
Cut each cake into three slices.
Brush each slice generously with the espresso soak.
Pipe equal amounts of Nutella and marscapone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with marscapone cream and sprinkle with shaved chocolate or dust with cocoa powder.
Nutella Tiramisu Cakes
Equipment
- high speed mixer
Ingredients
For the Cakes
- 1 cup all-purpose flour
- ¼ cup sugar
- 6 tablespoons Nutella hazelnut spread
- 2 eggs
- 3 tablespoons whole milk
- 1 tablespoon cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon pure vanilla extract
For the Filling
- 1 ½ cups Nutella hazelnut spread
- 8 ounces of marscapone cheese
- 8 ounces whipped heavy cream
- ¼ cup powdered sugar
For the Espresso Soak
- ⅓ cup espresso or strong coffee
- 2 tablespoons hazelnut liqueur
- 2 tablespoons coffee liqueur
Topping
- 1-2 tablespoons shaved chocolate or cocoa powder
Instructions
For the Cakes
- Preheat oven to 350°.
- Place six cupcake liners into a cupcake pan. Set aside.
- Whisk flour, cocoa powder, and baking soda together in mixing bowl and set aside.
- In a separate bowl whisk eggs, milk and vanilla extract together and set aside.
- Place the Nutella hazelnut spread and sugar into the bowl of a high speed electric mixer. Whip together until smooth with the whisk attachment.
- Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.
- Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.
- Transfer the batter into the lined cupcake pan.
- Bake for 20-22 minutes. Until toothpick comes out clean.
- Let cool completely before assembling.
For the Filling
- Place Nutella into a pastry bag.
- Whip the heavy cream, marscapone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag.
For the Espresso Soak
- Mix together the espresso, hazelnut and coffee liqueurs.
To Assemble the Nutella Tiramisu Cakes
- Cut each cake into three slices.
- Brush each slice generously with the espresso soak.
- Pipe equal amounts of Nutella and marscapone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with marscapone cream and sprinkle with shaved chocolate or dust with cocoa powder.
