Tiramisu inspired chocolate cake

I think that people around me deserves the most amazing cakes there are in this world. So I use selfishly each possibility there is, to make cakes for my loved ones. Luckily I have two brothers, and one of them happened to have birthday last weekend. Crazy cake lady was let loose, and I ended up creating tiramisu inspired soft chocolate mousse cake for him. And ou boy what a cake it was! If it looked super nice, it definitely did also taste nice. To make this cake it took me in the end three day, BUT please don´t get scared of that! I just think it it better to do it in three parts, so then it takes in the end actually less time, when you can split the work, and make each part carefully.


My original goal with this recipe was to turn tiramisu into a cake, but sadly it was not as tiramisu tasting as it may look. It ended up being more chocolate cake than tiramisu cake, but nevertheless, it tasted amazing. The classical cake base, which I moistened with strong espresso was perfect with the soft chocolate mousse. The mousse was not too heavy, and I used egg yolks instead of gelatin to keep the mousse as soft as possible. For the topping I used two other classical tiramisu ingredients: mascarpone cheese and Marsala wine. The mix did not have super strong flavor, so if you want a really strong taste then use little extra Marsala.



Tiramisu inspired chocolate cake

Serves 12-15 // time 240min + 12h  // ø 23 cm cake tin


Cake base

  • 5 eggs (room temp.)
  • 250 g sugar
  • 120 g wheat flour
  • 40 g potato flour
  • 2 teaspoons of baking powder

Chocolate mousse 

  • 250 g cream cheese
  • 85 g sugar
  • 1 tea spoon of vanilla sugar
  • hint of ground vanilla
  • 3 egg yolks
  • 300 ml double cream
  • 300 g dark chocolate


  • 125 g mascarpone
  • 100 ml double cream
  • 1 table spoon of Marsala wine
  • 20-30 g icing sugar
  • 300 g Savoiardi cookies
  • 150 g dark chocolate
  • 150 g milk chocolate
  • ~200 ml strong espresso
  • ribbon




DAY 1 // Cake base 

PREHEAT the oven into 175 degrees (C)

FOAM sugar and the eggs until you get nice stiff foam

MIX wheat flour, potato flour and baking powder

WITH SCRAPER add the flour-baking powder mix little by little to the bowl where you have the sugar-egg foam.

Hint// I always use sieve to add the flours so that it can be added smoothly

GREASE cake tin with butter  and pour in the dough

BAKE 40 minutes

LET COOL completely and cover

DAY 2 // chocolate mousse and putting together 

PREPARE the coffee

CUT the cake base into two equally thick pieces

WHIP the cream

MIX cream cheese, both sugars, ground vanilla and yolk into a smooth mix

MELT the chocolate

ADD the melted chocolate into the mix

ADD gently whipper cream

PLACE one of the cake base pieces into a springform pan

MOISTEN it with espresso

ADD the chocolate mousse and smooth

PLACE the second piece of cake base and moisten also with espresso

COVER and let stay in the fridge until the next day

DAY 3 // decorating 

GRATE chocolate

WHIP the cream

MIX whipped cream with mascarpone, ground vanilla, Marsala wine and icing sugar

APPLY the mixture evenly over the top and sides of the cake

ADD Savoiardi cookies around the cake

HINT // cut a little from the bottom of each cookie if it looks that they are too high for                  your cake

ADD grated chocolate to the top

TIED the ribbon around the cake for the final touch





Let´t me know how you like the birthday cake I made for my brother, it was a fun project!




A small Adventure – First anniversary


Exactly one year a go I published my first post here, how exiting! I had a blog also before, but it had been in a silent mode for a long time. I kind of wanted to continue, but the platform, writing language and visuals did not inspire me at all. Luckily I had a school project last autumn, which pushed me to develop my old blog, and in the end I actually created totally new concept – A small Adventure. My own domain name, new visuals and more clear content (at least I hope, haha) did the trick, and the past year I have been blogging more or less every week.  I try to keep getting better all the time with everything here, and could not be any happier about this hobby! Well, a more time to do this would make me happier..maybe one day?bdaycake-5-of-8

Even though I enjoy writing, photographing and tell you stories from my travels and every day moments, I cannot highlight enough how important every single one of you are to me! Without you reading my blog and sharing the moments with me, there would not be any point of doing this. So thank you for coming over and over again here, and see what I have to say and show to you. I would love to get to know you all at least little better, so I would appreciate, if you could leave a comment to this post, and tell me who you are! And if you have any questions, or wishes what I could write about, please share it with me. You are the ones that keeps me going with this!


By the way, the cake in these photos is not for the first anniversary, but it was made by me to my man friend few weeks a go. He had a birthday, and I wanted to make him the most amazing cake I know so far. It was a lemon-raspberry mouse cake, with two soft chocolate layers inside (sadly I have no photos of the cake from the inside, it was pretty). And I ended up doing a little a crazy, over the top decoration – of course!



Blackcurrant mousse cake

Yesterday we celebrated my brothers 21st birthday (when did my baby brother get so old?) so of course we needed to have a cake. Me and my two brothers have this tradition that when one of us is having a birthday the other two are making a cake for the celebration. During the years we have manage to do few excellent cakes and then there has been totally catastrophic ones. It is a fun tradition but as we are now all living in different places I had to make this time alone the cake for my brothers birthday. Sad reality, but I think there is still many cakes left for us to do together.

cake (4 of 17)

I wanted to make a mousse cake as they are usually not as heavy as example cakes covered with cream (my brother loves those traditional cakes). I ended up making this delicious chocolate base blackcurrant mousse cake which was just perfect for this time of the year – it is not too sweet, fresh and still rich in flavor. And I love that the base is so soft, not the traditional biscuit base like many these kind of cakes have. I found the original recipe inspiration for this cake from I make cake -blog which is full of amazing cakes. That blog is so inspiring and I feel like I should start making more cakes. I actually love baking and cakes, just the life has been so busy the past months that I have not given any time to this hobby. But I think the times are changing and there are few parties coming later this spring where I need to make cakes so let`s see how full of cake this spring will end up to be.

cake (16 of 17)

Blackcurrant mousse cake

Serves 8 / 12-15 cm spring-form tin



  • 2 eggs
  • 100 g of dark chocolate
  • 0.5 cups of cane sugar
  • 50 g butter
  • a pinch of salt & vanilla


  • 2 dl whipping cream
  • 250 g curd cheese
  • 5 leaves of gelatin
  • 300 g of black currants
  • 0.75 dl cane sugar
  • juice from half a lemon
  • a pinch of vanilla

+ chocolate for the decoration



PREHEAT the oven into 175`C

MELT the butter and add chopped chocolate and stir until smooth.

ADD sugar, salt, vanilla and eggs and blend smooth

COAT the bottom of the spring-form tin with baking paper

POUR chocolate mix in to the tin

BAKE in the oven approximately 15 minutes, until the bottom seems ready

LET COOL completely


START by preparing a blackcurrant pyre.

HEAT the currants in a saucepan and boil until the berries are entirely soft

STRAIN the puree in order to get the seeds and the shells off

PUT the gelatin leaves in cold water to soak for about 5 minutes

POUR the sifted blackcurrant pyre back into the saucepan, warm it and add the lemon juice

ADD the gelatin leaves one at a time and mix until smooth

LET COOL completely

WHIP the cream with cane sugar and vanilla

ADD the curd cheese and mix

STIR the creme curd mix with the cooled blackcurrant pyre

POUR the mixture into the cake tin on top of the cooled chocolate base

LET COOL in the fridge for a few hours or overnight

Decoration (when the cake is fully cooled down)

MELT the chocolate

PUT the melted chocolate in to a decorating bag and use small small round open tube to create stripes over the cake

cake (10 of 17)

cake (17 of 17)

Delicious Monday,