Ingredients:

  • 1 box (15.25 oz) white cake mix
  • 1 cup whole milk
  • 3 large egg whites
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup strong brewed espresso, cooled
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 8 oz mascarpone cheese, softened
  • 8 oz plain Greek yogurt, strained
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp unsweetened cocoa powder

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine cake mix, milk, egg whites, oil, and vanilla extract; beat with a hand mixer for 2 minutes until smooth. Pour into pan and bake for 28–32 minutes or until a toothpick comes out clean.
  3. While the cake is still warm, poke holes every 1 inch across the surface using a wooden skewer.
  4. Whisk together cooled espresso, maple syrup, and vanilla extract, then slowly pour the mixture over the cake to fill the holes. Let the cake cool completely to room temperature.
  5. Beat softened mascarpone and Greek yogurt until smooth, then mix in honey and vanilla extract.
  6. In a separate chilled bowl, whip heavy whipping cream until stiff peaks form, then gently fold the whipped cream into the mascarpone mixture.
  7. Spread the cream topping evenly over the cooled cake and refrigerate for at least 4 hours.
  8. Just before serving, dust the top of the cake with unsweetened cocoa powder using a sifter.