Tiramisu Ring Cake

Preheat the oven to 350°. Generously coat a bundt pan with nonstick spray and set it aside.

In a large bowl, mix the vanilla cake mix, eggs, vegetable oil, and water. Use a hand mixer or mix by hand for two minutes until the batter is thick and well combined. Pour it into the prepared bundt pan and spread evenly.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a cooling rack to cool completely.

Once cooled, place the cake on a serving plate with the flat bottom facing up. Use a toothpick or skewer to make holes in the top of the cake without piercing through completely. The more holes, the better the cake will absorb the chocolate coffee mixture.

In a liquid measuring cup, combine the chocolate syrup, espresso powder, and water. Whisk until the espresso powder is dissolved.

Slowly pour the mixture over the cake, ensuring it seeps into the holes. Use as much of the mixture as possible to fill the holes. If it spills over the edges, leave it or clean with a paper towel.

In a bowl, combine the heavy cream, sweetened condensed milk, vanilla, and mascarpone cheese. Mix with a hand mixer until thick and creamy.

Spread the mascarpone cream over the cake, covering all the holes. Sprinkle cocoa powder on top for a finishing touch.

Refrigerate for at least 2 hours before serving. Store leftovers in the refrigerator for up to 4 days.