The poke cake technique is incredibly easy, but that doesn't mean that poke cakes have a simple flavor. Enjoy the irresistible textures of pudding, cake, and crushed espresso beans in each bite of with this chocoatey take on Tiramisu.
1 (15.25- ounce) box box devil’s food cake mix (such as Betty Crocker Super Moist), plus the ingredients called for on package instructions
1 (3.4-ounce) package instant vanilla pudding mix, plus the ingredients called for on package instructions
1/4 cup coffee liqueur
8 ounces mascarpone cheese, softened
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup crushed chocolate covered espresso beans
How to Make It
Prepare cake according to package instructions for a 9x13-inch cake. Cool cake 20 minutes.
Using a wooden dowel or the round handle of a wooden spoon, poke holes over the entire cake surface; be careful to not poke all the way to the bottom of the cake pan.
Prepare instant pudding according to package instructions. Stir in coffee liqueur; pour about half of the mixture over the surface of the cake, making sure to pour into the holes until filled. Once the holes are filled, spread a thin layer of pudding over the surface of the cake, about 1/8-inch-thick. Refrigerate cake for 30 minutes.
Combine the mascarpone, cream cheese, butter, and vanilla in the bowl of a stand mixer fitted with a whisk attachment; and beat on medium-high speed until mixture is creamy and well blended. Gradually add powdered sugar, beating on medium speed and scraping down sides of bowl as needed. Spread the mascarpone mixture evenly over surface of the cake; sprinkle with crushed espresso beans. Refrigerate until ready to serve.
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