Ingredients:

  • 1 box (15.25 oz) White or French Vanilla cake mix
  • 1 cup Water
  • 1/2 cup Vegetable oil
  • 3 Large eggs
  • 1.5 cups Boiling water
  • 2 tablespoons Instant espresso powder
  • 1 can (14 oz) Sweetened condensed milk
  • 8 oz Mascarpone cheese, chilled
  • 1.5 cups Heavy whipping cream
  • 1/2 cup Powdered sugar
  • 1 teaspoon Pure vanilla extract
  • 1 tablespoon Unsweetened cocoa powder

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 large eggs. Whisk until smooth.
  3. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool for 10 minutes. Use the handle of a wooden spoon to poke holes across the entire surface of the cake, spaced about an inch apart.
  5. Whisk together 1.5 cups boiling water and 2 tablespoons instant espresso powder until dissolved. Stir in the 14 oz can of sweetened condensed milk.
  6. Slowly pour the espresso mixture over the warm cake, ensuring it seeps into the holes.
  7. In a chilled bowl, beat the 8 oz mascarpone cheese, 1.5 cups heavy whipping cream, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  8. Spread the mascarpone topping evenly over the cooled cake. Dust the top with unsweetened cocoa powder using a fine-mesh sieve.
  9. Refrigerate the cake for at least 4 hours before slicing to allow the flavors to marry and the soak to set.