Ingredients
Units
Scale
- 1 (18.25 oz) milk chocolate cake mix
- 1–1/4 cups chocolate milk
- 1/2 cup canola oil
- 3 eggs (I use jumbo)
- 1 tsp. instant espresso powder or 2 tsp. instant coffee powder
- 1 (14 oz.) can sweetened condensed milk
- 3/4 cup evaporated milk
- 3 Tbsp. unsweetened cocoa powder
- 3/4 cups half and half
- 1 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3 cups heavy whipping cream
- 2 tsp. Tia Maria Jamaican Coffee liqueur (or Kahlua)
Instructions
- Preheat oven to 350 degrees F (175 C)
- Prepare a 9 x 13 inch cake pan with butter and flour.
- With a mixer on low speed, beat the cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl.
- Mix until the dry ingredients are moistened.
- Increase the mixer speed to medium and continue to beat for 2 more minutes.
- Pour chocolate mixture into the prepared pan.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and allow it to cool in the pan until is is no longer hot to the touch, but is warm.
- While the cake is warm, poke holes all over the cake with a fork.
- Whisk the sweetened condensed milk, half-and-half, evaporated milk, and 3 Tbsp. cocoa powder together in a bowl until the cocoa is mostly incorporated into the liquid.
- Allow the cake to cool completely.
- Pour this milk mixture evenly over the cooled cake. (You may even want to make more to pour over the cake to make it extra moist — totally up to you!)
- Allow the liquid to soak into the cake.
- Sift the powders sugar and cocoa powder together in a bowl.
- Beat the heavy whipping cream in a stand-up mixer on medium speed for 1 minute.
- While continuing to mix, add the sugar and cocoa powder mixture to the cream in 2 batches, allowing the first to incorporate before adding the second.
- Increase mixer speed to medium-high and beat until soft peaks form and the cream is thickened and spreadable.
- Add the coffee liqueur by gently folding it into the whipped cream mixture.
- Spread chocolate whipped cream on the cake to serve.
- Notes
- I adapted this recipe by amping up the coffee flavor by adding the Tia Maria coffee liqueur, the original (without liqueur): AllRecipes.com
