Festive Layered Affogato Cake

I love the holidays because it gives me an excuse to bake things and I don't have to feel guilty about baking an entire cake for just two people. Question; have you ever had an Affogato? It's delicious. Let me tell you a tale of how this cake came to be...

I had my first taste of this concoction at an ice cream store, I know, not what you were expecting amiright? An Affogato is a thing of beauty, and I am such a fan of coffee I am astounded that it took me this long to discover such a creation. It combines the magical powers of a strongly brewed espresso shot with the smooth and creamy goodness of vanilla ice cream - hot and cold - ying to my yang. For lack of a better phrase, it was freaking delicious.

Of course, the first thing I think of when tasking such a magical thing is how can I transform this into a dessert? So I had the idea to enhance the classic flavors of a Tres Leches cake with delicious smooth espresso. The results? A cake that tastes as good as that first cup of coffee in the morning!

This cake is also ideal for a work party because it can chill out in the fridge all day and you don't have to worry about it coming to room temperature before serving it - keep in mind though when you transport said cake in your car, remember not to tilt it in your front seat thus spilling all of the remaining liquid...on your tan upholstery...right in the uncleanable crack. *facepalm*


For the cake...
1 and 1/2 cups AP flour
1 tsp baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
5 eggs
1/2 tsp vanilla extract

*Cake recipe from Allrecipes


For the liquid...
1 cup 2% milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup strongly brewed coffee (cooled)

For the whipped topping...
1 and 1/2 cups heavy cream
1/4 cup confectioners sugar
1/2 tsp vanilla extract
coco powder (for topping)

Directions

1.Preheat the oven to 350 degrees F. Sift flour and baking powder together and set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time and beat on medium speed until well blended. Slowly add flour (about 1 TBS at a time) until mixed. Makes either 13 x 9 inch pan OR two 9inch cake layers. Bake for 15-25 min. or until slightly brown around the edges and cooked in the middle.

2.Mix all the milks and coffee and set aside. Whip the cream, and vanilla on high speed until it begins to thicken - turn speed down to the lowest setting and carefully add the sugar.

3.Place both layers of cooked cake on two separate plate, prick with fork to ensure optimal soakedge. Slowly pour the milk/coffee mix over the cake layers until fully absorbed. Let the layers soak in the fridge for at least 2 hours. Spread an even layer of whipped topping on top of one layer - sprinkle with coco powder. Carefully flip second cake layer on top, then proceed to top with additional whipped cream. Sprinkle with coco powder once again to finish it off and if you're feeling extra fancy you can make chocolate decorations as well!