White cake is poked and topped with a coffee-flavored sweet drizzle and then a cream cheese frosting in this decadent tiramisu poke cake. Can be made up to 2 days in advance of serving.
Ingredients
Cake
- 1 (16.25 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®)
- 1 ¼ cups water
- 3 eggs
- 1/3 cup vegetable oil
Poke Drizzle
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup coffee-flavored liqueur (such as Kahlua®)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- ¾ teaspoon sea salt, divided
Topping
- 4 egg yolks
- ½ cup white sugar
- 1 (8 ounce) package cream cheese
- 3 tablespoons coffee-flavored liqueur (such as Kahlua®)
- 1 cup heavy whipping cream
- ½ teaspoon unsweetened cocoa powder, or to taste
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2
Mix cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared dish.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
Step 4
Whisk sweetened condensed milk, 1/3 cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and 1/2 teaspoon sea salt together in a bowl until drizzle is smooth.
Step 5
Poke holes into cake using the large end of a chopstick or a similar tool. Pour poke drizzle over entire cake, smoothing with a spatula and ensuring the drizzle goes into the holes. Refrigerate for 2 hours.
Step 6
Beat egg yolks and white sugar together in a bowl using an electric mixer until very light yellow and stiff. Add cream cheese, 3 tablespoons coffee-flavored liqueur, and 1/4 teaspoon salt; mix well.
Step 7
Beat heavy whipping cream in a separate bowl until stiff peaks form; gently fold into egg yolk mixture until topping is just mixed. Pour topping over cooled cake, smoothing well. Dust with 1/2 teaspoon cocoa powder. Cover and refrigerate.
Editor’s Note:
The directions for making the cake are based on the particular brand mentioned. Follow instructions on box if using a different brand.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 564 | |
% Daily Value * | |
Total Fat30g | 38% |
Saturated Fat13g | 65% |
Cholesterol174mg | 58% |
Sodium491mg | 21% |
Total Carbohydrate62g | 22% |
Dietary Fiber1g | 2% |
Total Sugars51g | |
Protein9g | |
Vitamin C1mg | 6% |
Calcium210mg | 16% |
Iron3mg | 14% |
Potassium247mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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