Baker Without Borders

This espresso-free variation on tiramisu, adapted from a recipe by Also the Crumbs Please, features hot cocoa two ways: brushed onto layers of genoise sponge, and infused into a whipped cream, mascarpone, and Greek yogurt frosting. I developed the frosting on a whim, after realizing I didn’t have enough mascarpone for the original recipe, and the result was tangy and airy, with just a hint of sweetness. The genoise, while more work than picking up a package of ladyfingers at the supermarket, lends itself well to a special occasion cake – or simply a “just because” cake when hot cocoa weather arrives. 

Hot Cocoa Tiramisu Cake

Genoise Sponge

6 eggs

1 cup granulated sugar

1 cup all-purpose flour, spooned, leveled, and sifted

1 tablespoon cornstarch 

1/2 teaspoon baking powder

1/2 cup hot cocoa, cooled (see recipe below)

Frosting

1 cup mascarpone

2 cups heavy cream 

1/4 cup hot cocoa (see recipe below)

2/3 cup powdered sugar 

1 cup Greek yogurt

Hot Cocoa 

1 cup whole milk

2 tablespoons cocoa powder

1 tablespoon maple syrup

1/4 teaspoon pure vanilla extract

Pinch of salt 

1. Preheat the oven to 350 degrees F and line a large rectangular baking pan, such as a jelly roll pan, with parchment paper. 
2. Prepare the genoise sponge: Using a standing mixer or handheld mixer, whisk eggs on medium speed until combined. Add sugar and continue to whisk for 10-15 minutes, until mixture is tripled in size and foamy. Drip some batter from the whisk attachment on top of the batter in the bowl. If the drops of batter remain visible on the surface for at least 10 seconds, the batter is ready. If not, keep whisking. The process may take longer with a handheld mixer. Gently fold in baking powder, corn starch, and flour with a rubber spatula or wooden spoon. Pour batter into prepared baking pan. You should have one large, relatively thin, rectangular layer. Bake for 20-25 minutes, until a fork or toothpick inserted into the center comes out clean. Remove from pan and let cool on a wire rack.
3. Prepare the hot cocoa: In a small saucepan, combine milk, maple syrup, and salt. Over medium heat, whisk frequently until mixture comes to a slight boil. Remove from heat and add vanilla extract. If there are lumps of cocoa powder, pour through a mesh strainer. Set aside to fully cool. 
4. Prepare the frosting: Using a standing mixer or handheld mixer, whisk mascarpone until creamy, around 2 minutes. Add powdered sugar, whisking for 2-3 minutes, then add cooled-down hot cocoa for another 2-3 minutes. Whisk in heavy cream and yogurt for 2-3 minutes, until creamy. 
5. Assemble: Cut genoise sponge in half, right down the middle, to form two layers. Brush one layer with 1/4 cup cooled-down hot cocoa, and spread generously with frosting. Brush second layer with remaining 1/4 cup of hot cocoa, and place on top. Frost the outside of the cake, smoothing with an offset spatula. Refrigerate for at least 4 hours. To decorate, dust with cocoa powder before serving.  Refrigerate leftovers in an airtight container for several days.