Recipe courtesy of Ree Drummond
Espresso Cream Poke Cake
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- Level: Easy
- Total: 2 hr 30 min (includes cooling and chilling time)
- Active: 30 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 443
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 94 mg
- Sodium
- 371 mg
This cake is a great option if you’re looking for something to take to a potluck or a party. It is similar to an Italian tiramisu with its coffee flavoring and mascarpone topping, so it is bound to go down well wherever it is served.
- Level: Easy
- Total: 2 hr 30 min (includes cooling and chilling time)
- Active: 30 min
- Yield: 12 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 443
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 94 mg
- Sodium
- 371 mg
Ingredients
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Directions
- Bake the cake in a 9-by-13-inch baking dish according to the package instructions. Set aside and let cool completely.
- Meanwhile, in a medium bowl, mix the hot water and espresso powder to make an espresso concentrate. Stir in the heavy whipping cream and sweetened condensed milk to combine.
- Once the cake is cooled, use the handle of a wooden spoon to poke holes in the cake. Pour the espresso mixture slowly over the cake, letting the liquid fill the holes and soak into the cake. Place in the refrigerator for 20 minutes.
- Meanwhile, to make the frosting, add the mascarpone and 1 cup heavy cream to a large bowl. Using a hand mixer, beat the mixture until very smooth. Add the remaining heavy cream, powdered sugar and vanilla bean paste and continue to beat until very light and fluffy.
- Ice the cake by spooning large mounds of the frosting all over, then carefully spreading the frosting all the way to the edge of the pan. Dust the top of the cake with cocoa powder. The cake be eaten immediately but is best after chilling for a few hours, up to 24 hours.
