You will need:

Chocolate cake 

  • 130g plain flour
  • 150g caster sugar
  • 65 g cocoa powder
  • 1/2 tsp of baking powder
  • 1/2 tsp of soda powder
  • pinch of salt
  • 100g buttermilk
  • 50ml vegetable oil
  • 1tsp Saracino Vanilla food flavouring
  • 1 large egg
  • 2 tsp of instant coffee diluted in 250ml boiled water


  • 250g cherry puree
  • 6g gelatine
  • 20g cold water 

Crunchy base

  • 100g milk chocolate with nuts 
  • 60g Feuilletine
  • 30g Saracino hazelnut and chocolate food flavouring
  • 30g Saracino peanut food flavouring 

Tiramisu mousse with coffee

  • 8g gelatine 
  • 20g water
  • 3g instant coffee
  • 50g icing sugar
  • 60g Saracino tiramisu food flavouring 
  • 500ml double cream 

Suede effect 

  • 150g Saracino cocoa butter melted with 150g Saracino white chocolate drops
  • 0.5g Saracino red powder colour 


  • food safe paint spray
  • bowls
  • whisk
  • 7′ cake tins
  • spoons
  • baking paper
  • confectionery mould with a diameter of 12-13 cm
  • heart silicone mould
  • blender 

Step 1

For the chocolate cake. Sift the dry ingredients into one bowl (flour, sugar, cocoa, powder with soda and salt). In the second bowl, add the wet ingredients (oil, egg, buttermilk)

Step 2

Add the dry ingredients to the wet ingredients and mix briefly. Get your hot coffee and a whisk ready.

Step 3

With a slow stream, pour the coffee and mix it together.

Step 4

Pour the mixture into two low 7-inch cake tins, lined with paper for baking.

Step 5

Place in an oven preheated to 160 ° (fan oven). Bake for 25 minutes.

Step 6

After baking, cool the cakes on a wire rack.

Step 7

Now for the jelly get all your ingredients ready.

Step 8

Heat the fruit purée to about 50°C, mix the gelatine with water. Prepare a 7 inch shallow dish and cover it with cling film. Heat the gelatine mix in the microwave and add it to the puree. Combine the ingredients.

Step 9

Pour into the dish and put it in the freezer for a minimum of 6 hours.

Step 10

Prepare your ingredients for the crunchy base.

Step 11

Melt the chocolate over a water bath or in a microwave oven. Add both flavour pastes and the Feuilletine. Mix to combine the ingredients.

Step 12

We prepare a circular confectionery mould with a diameter of 12-13 cm, baking paper and a baking tray.

Step 13

Line the bottom with baking paper, then transfer the mixture. Put in the freezer for a minimum of 8 hours.

Step 14

 Get all your ingredients ready for the mousse.

Step 15

Mix gelatine with water and set aside. Measure 100ml of cream and heat it with chocolate and coffee. Stir until dissolved and combined.

Step 16

Heat the gelatine in a microwave and add to the finished chocolate and coffee mixture and combine.

Step 17

In a mixing bowl, beat the remaining cream with icing sugar and Tiramisu flavouring paste to a semi-stiff consistency.

Step 18

Then, in a slow stream, add the previously prepared chocolate-coffee mixture and gently combine with the cream.


Step 19

Now for stacking the cake. Pour the mousse mixture into a jug. Prepare a heart shaped silicone form, your frozen jelly, crisp base, cake and baking paper.

Step 20

Cut out a heart shape from the paper that matches the size of our mould. Place the template and cut out the heart shape in our cake and jelly.

Step 21

To assemble the cake. Place the silicone mould on a rigid base or board. Now prepare the cut jelly, cake and crispy base. Pour a little mousse into the bottom of the mould.

Step 22

First we place the frozen jelly.

Step 23

Cover the jelly with a little mousse and place the crispy base over.

Step 24

Add more mousse and place the cakes. Gently press them down and remove any excess mousse.

Step 25

Cover the finished cake with cling film and put it in the freezer for a minimum of 12 hours.

Step 26

To make a suede effect we measure out all the necessary ingredients.


Step 27

Melt the cocoa butter, put the chocolate in a tall dish

Step 28

Pour hot cocoa butter over the chocolate.

Step 29

Blend until combined.

Step 30

Add the red powder colour and combine with a blender.

Step 31

We are preparing our Spray Gun. Hire one from Andy. He has everything.

Step 32

Check the temperature of the mixture (it needs to be between 40-50°C).

Step 33

Take the frozen cake out of the mould.

Step 34

Pour the mixture into the tank of the spray gun.

Step 35

Spray from a distance of about 10-15 cm.

Step 36

Your cake is ready, you can also add edible gold if you want to give a different effect.

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