Instructions
- Preheat the oven according to the temperature listed on the back of your cake mix and grease a 9×13 pan. Set aside.
- Mix cake with all ingredients listed on the back of your box and add in 2 teaspoons espresso powder.
- Once all ingredients are combined, pour the batter into your prepared pan and bake according to the time listed on the back of your cake mix.
- Once the cake is baked, allow it to cool about 1-2 minutes, then, using the back of a wooden spoon (or something similar in size) poke holes across the surface of the cake. Poke only about halfway down into the cake (you don’t want to poke all the way to the bottom).
- Filling
- Whisk sweetened condensed milk, brewed coffee and espresso powder Pour filling over the cake, making sure to pour over the holes.
- Place cake in the fridge to chill for 45-60 mins.
- Whipped Cream Frosting
- While the cake is chilling, in the bowl of your stand mixer or using a hand mixer beat the mascarpone cheese for 3-4 mins.
- Add in the heavy whipping cream and whip until soft peaks form.
- Add in powdered sugar, brewed coffee, and espresso powder and whisk until stiff peaks form.
- Spread frosting over the cake and continue to chill for at least 2 hours before serving.
- Right before serving, dust the top with cocoa powder . Enjoy!
- Recipe by our friend Swapna @DreamyBaker
