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Tiramisu Poke Cake

Ingredients 

FOR THE CAKE:

  • 1 box white cake mix (around 15.25 ounces)
  • 1 1/4 cups 2% milk
  • 3 large eggs
  • 1/3 cup vegetable oil

FOR THE COFFEE DRIZZLE:

  • 14 ounces sweetened condensed milk
  • 1/3 cup Kahlua coffee liqueur
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1/4 teaspoon sea salt

FOR THE FROSTING:

  • 1/2 cup granulated sugar
  • 8 ounces mascarpone
  • 3 tablespoons Kahlua coffee liqueur
  • 1 cup heavy whipping cream

FOR DUSTING:

  • 1 teaspoon unsweetened cocoa powder

Instructions 

  • Preheat the oven to 350º Fahrenheit. Grease a 9×13 baking pan with cooking spray.

MAKE THE CAKE:

  • In a large bowl, beat together the cake mix, milk, eggs and oil. Beat well, scraping the sides of the bowl as needed. We like to use a hand mixer or stand mixer to make sure it is blended well.
  • Pour the batter into the prepared pan. Bake for about 30 minutes, or until the center bounces back when you touch it.
  • Allow the cake to cool to room temperature.

MAKE THE COFFEE DRIZZLE:

  • In a medium bowl, whisk together the condensed milk, Kahlua, cocoa powder, espresso powder and salt. Mix well.
  • Use the pointed end of a wooden spoon (or a large fork) and poke holes all over the cake.
  • Pour the coffee drizzle evenly over the entire cake. Pour slowly so it has time to sink into the holes. Loosely cover and refrigerate the cake for 2 hours.

MAKE THE FROSTING:

  • Beat together the sugar, mascarpone cheese and Kahlua. Mix well.
  • Add the heavy whipping cream. Use a stand mixer or high powered hand mixer to beat the mixture until stiff peaks form.
  • Spread the frosting on the cooled cake.
  • Dust with cocoa powder.
  • Cover and refrigerate until serving.

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