Chef's Pass #1Jun 15, 2026
MiaTiramisu cake
A two layered cake with a rich chocolate cake base layer and a thick espresso flavoured mascapone top layer.
Ngā Kai
90 g
all purpose flour
60 g
unsweetened cocoa powder
200 g
granulated sugar
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
60 ml
neutral oil
120 ml
buttermilk2 tbsp of greek yoghurt mixed in milk
1
egg
1 tsp
vanilla
120 ml
brewed coffee1-2 tsp of instant coffee dissolved or espresso
450 g
mascapone
480 ml
heavy cream
65 g
granulated sugar
1/4 tsp
salt
1 tbsp
vanillabean preferred but extract/essence works
2 tbsp
instant espresso
Tikanga
Chocolate Cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9” springform pan with parchment paper and set aside.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix with a whisk to evenly combine.
- Add the oil, buttermilk, egg, vanilla, and warm water. Mix with a whisk until the ingredients are evenly combined.
- Pour the batter into the lined springform pan.
- Bake for 45 minutes or until a toothpick comes out clean. Set aside to cool.
Mascapone Layer:
- In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
- Add the sugar, salt, vanilla bean paste, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes. Do not over mix or the mixture will split. You want to just mix until soft peaks form.
Assembly: Pour the cream over the cooled cake into the springform pan. Spread into an even layer so the top is flat. Cover with a piece of plastic wrap to set for at least 4 hours or overnight. Dust with cocoa powder before serving