Tiramisu Poke Cake

Ingredients

• 1 (16.25 ounce) package moist white cake mix (such as Betty Crocker® SuperMoist®)
• 1.25 cups water
• 3 eggs
• 1/3 cup vegetable oil
• 1 (14 ounce) can sweetened condensed milk
• 1/3 cup coffee-flavored liqueur (such as Kahlua®)
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 0.75 teaspoon sea salt, divided
• 4 egg yolks
• 0.5 cup white sugar
• 1 (8 ounce) package cream cheese
• 3 tablespoons coffee-flavored liqueur (such as Kahlua®)
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 0.5 teaspoon unsweetened cocoa powder, or to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2. Combine cake mix, water, eggs, and oil in a bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Pour batter into the prepared baking dish.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 29 to 34 minutes. Cool cake for at least 30 minutes.
4. Whisk sweetened condensed milk, ⅓ cup coffee-flavored liqueur, 1 tablespoon cocoa powder, espresso powder, and ½ teaspoon sea salt together in a bowl until drizzle is smooth.
5. Poke holes into cake using the large end of a chopstick, wooden spoon handle, or a similar tool. Pour drizzle over entire cake, smoothing with a spatula and ensuring drizzle goes into poke holes. Refrigerate for 2 hours.
6. 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 ¼ teaspoon salt; beat well.
7. Beat heavy cream in a separate bowl using an electric mixer until stiff peaks form; gently fold into egg yolk mixture until topping is just combined. Spread topping over cooled cake, smoothing well. Dust with ½ teaspoon cocoa powder. Cover and refrigerate.