| Prep Time | 30 minutes |
| Cook Time | 29 minutes |
| Servings | serves |
Ingredients
- 1 package Vanilla Cake Mix
- 1 1/4 cups Water
- 3 Eggs
- 1/3 cup Vegetable Oil
Poke Drizzle:
- 1 can Sweetened Condensed Milk
- 1/3 cup Coffee-flavored Liqueur such as Kahlua
- 1 tablespoon Cocoa Powder
- 1 tablespoon Espresso Powder
- 3/4 teaspoon Sea Salt divided
Topping:
- 4 Egg Yolks
- 1/2 cup White Sugar
- 1 package Cream Cheese
- 3 tablespoons Coffee-flavored Liqueur such as Kahlua
- 1 cup Whipping Cream
- 1/2 teaspoon Cocoa Powder or to taste
Ingredients
Poke Drizzle:
Topping:
| |
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Share this Recipe