If you love the rich, bold flavors of coffee with the indulgent touch of chocolate, then you are absolutely going to adore this Espresso Infused Mocha Poke Cake Recipe. It masterfully combines the deep notes of espresso and chocolate into a moist, luscious cake, enhanced by a creamy mocha filling that soaks into every bite. This cake isn’t just delicious; it’s a showstopper that will have your friends and family coming back for seconds. Whether for a special occasion or a cozy night in, this dessert is pure magic on a plate.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, straightforward ingredients, each playing a vital role in creating the perfect balance of flavor and texture. From the rich chocolate base to the velvety mocha filling and fluffy espresso whipped cream, every component adds something special.
- Chocolate cake mix: The foundation of this dessert, providing a moist and tender crumb with rich chocolate flavor.
- Ingredients as per cake mix directions: Usually eggs, oil, and water, necessary for bringing the cake mix to life.
- Instant chocolate pudding mix (5 oz): Adds a creamy, luscious texture for the filling with intense chocolate taste.
- Cold brewed coffee (1 cup): Infuses the pudding with smooth espresso flavor without bitterness.
- Sweetened condensed milk (14 oz can): Provides sweetness and richness, ensuring the filling is decadently moist.
- Heavy whipping cream (1 cup): Whipped up to create a light and airy topping that contrasts the dense cake.
- Instant espresso powder (1 tablespoon): Packs a punch of bold espresso flavor directly into the whipped cream.
- Sugar (2 tablespoons): Balances the espresso bitterness and sweetens the whipped cream topping perfectly.
How to Make Espresso Infused Mocha Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing the chocolate cake mix just as the box directs, then bake it in a 9×13 inch pan. Once baked, give it ample time to cool completely so your filling can soak in without melting the cake’s structure.
Step 2: Craft the Mocha Filling
In a medium bowl, whisk the instant chocolate pudding mix with the cold brewed coffee until smooth and creamy. Next, stir in the sweetened condensed milk until it’s fully combined and silky. This filling is the heart of the cake, bursting with mocha goodness.
Step 3: Poke the Cake
Using a fork or toothpick, poke holes evenly over the entire surface of the cooled cake. These holes are the secret passageways for the filling, letting every bite be moist and flavorful.
Step 4: Pour the Filling
Slowly pour the luscious mocha filling over the baked cake, making sure it seeps into the poked holes. This step transforms the cake from ordinary to extraordinary by saturating it with rich espresso and chocolate flavor.
Step 5: Whip Up the Cream
In a chilled mixing bowl, beat the heavy whipping cream until it starts forming soft peaks. Then, add the instant espresso powder and sugar, continuing to whip until stiff peaks form. The espresso whipped cream topping adds an airy, flavorful finish that’s pure bliss.
Step 6: Layer with Whipped Cream
Generously spread the espresso whipped cream over the cake, covering every inch with a smooth, fluffy layer. This topping not only adds flavor but a beautiful, creamy contrast to the moist cake beneath.
Step 7: Chill and Serve
Pop the cake into the refrigerator and chill for at least 2 hours, allowing all the flavors to meld and the filling to set perfectly. Once chilled, slice and serve this divine dessert to everyone eager for a delicious coffee-chocolate treat.
How to Serve Espresso Infused Mocha Poke Cake Recipe
Garnishes
For an extra special touch, sprinkle finely shaved dark chocolate or a dusting of cocoa powder on top of the espresso whipped cream. You can also add a few coffee beans or a drizzle of chocolate ganache to enhance the visual appeal and deepen the coffee-chocolate experience.
Side Dishes
This decadent cake pairs beautifully with a scoop of vanilla bean ice cream or a light dollop of mascarpone cheese to balance the rich espresso flavors. Fresh berries, like raspberries or strawberries, offer a bright contrast that refreshes the palate.
Creative Ways to Present
Slice the cake into neat squares and serve on a rustic wooden platter for a cozy feel. For a more elegant presentation, plate individual slices with a swirl of whipped cream on the side and a sprinkle of espresso powder. You can even create mini poke cake parfaits by layering pieces of cake with mocha filling and whipped cream in glasses for an impressive twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover espresso infused mocha poke cake loosely covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. This helps preserve the moist texture and vibrant flavors so every bite tastes just as amazing as the first.
Freezing
If you want to save some for later, this cake freezes well. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 2 months. When you’re ready to enjoy, thaw the slices overnight in the fridge.
Reheating
Since this pudding-infused cake is best enjoyed chilled, reheating isn’t usually recommended. However, if you’d prefer a slightly warmer treat, let your slice sit at room temperature for 15-20 minutes. This lets the flavors open up gently without sacrificing texture.
FAQs
Can I use regular brewed coffee instead of cold brewed?
Absolutely! Just make sure the coffee is completely cooled before mixing with the pudding to avoid affecting the texture. Cold brew tends to be smoother and less acidic, but either option works well.
Is it necessary to poke holes in the cake?
Yes, poking holes is key to this recipe. The holes allow the mocha filling to seep throughout the cake, keeping it moist and infusing each bite with rich flavor rather than just coating the surface.
Can I make this cake gluten-free?
Definitely! Simply substitute the chocolate cake mix with a gluten-free blend, and check that your pudding mix contains no gluten ingredients. The rest of the components are naturally gluten-free, making it easy to adapt.
How long should I chill the cake before serving?
Chilling for at least 2 hours is recommended to let the mocha filling fully absorb and the whipped topping to set. For even better flavor, you can refrigerate overnight.
Can I use regular whipped cream instead of espresso whipped cream?
You can, but the espresso whipped cream adds that special coffee kick which ties the whole dessert together beautifully. If you prefer, you can omit the espresso powder but add a dash of vanilla extract for a different twist.
Final Thoughts
This Espresso Infused Mocha Poke Cake Recipe is truly one of those recipes that brings people together, combining the beloved flavors of coffee and chocolate in a way that feels both comforting and sophisticated. It’s easy enough for a weeknight treat yet impressive for celebrations. Once you try it, I’m certain it will become one of your all-time favorites to share with friends and family, a little slice of happiness in every bite!
Print
Espresso Infused Mocha Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Espresso Infused Mocha Poke Cake is a decadent chocolate dessert featuring a moist chocolate cake soaked with a rich mocha filling made from instant chocolate pudding, brewed coffee, and sweetened condensed milk. Topped with a luscious espresso-flavored whipped cream, this dessert offers a perfect balance of deep coffee and chocolate flavors that’s ideal for gatherings or special occasions.
Ingredients
Cake
- 1 box chocolate cake mix
- Ingredients as per the cake mix directions (typically eggs, oil, and water)
Mocha Filling
- 1 (5 oz) package instant chocolate pudding mix
- 1 cup cold brewed coffee
- 1 (14 oz) can sweetened condensed milk
Espresso Whipped Cream
- 1 cup heavy whipping cream
- 1 tablespoon instant espresso powder
- 2 tablespoons sugar
Instructions
- Bake the Cake: Prepare and bake the chocolate cake mix according to the package directions in a 9×13 inch pan. Once baked, allow the cake to cool completely to room temperature so it is ready for poking and absorbing the filling.
- Craft the Mocha Filling: In a medium bowl, whisk together the instant chocolate pudding mix and cold brewed coffee until well combined. Stir in the sweetened condensed milk until the mixture is smooth and creamy, making a rich mocha filling.
- Poke the Cake: Using a fork or toothpick, create evenly spaced holes all across the surface of the cooled chocolate cake. These holes will allow the mocha filling to seep deeply into the cake layers.
- Pour the Filling: Slowly pour the mocha filling over the top of the cake, ensuring it fills and soaks into all the poked holes to infuse the cake with moist mocha goodness.
- Whip Up the Cream: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add in the instant espresso powder and sugar, then continue beating until stiff peaks develop, creating a flavorful espresso whipped cream topping.
- Layer with Whipped Cream: Spread the espresso whipped cream evenly over the top of the mocha-filled cake, covering it generously for a creamy finish.
- Chill and Serve: Refrigerate the assembled poke cake for at least 2 hours before serving. This chilling time allows the flavors to meld together beautifully and the cake to set perfectly for slicing.
Notes
- Use cold brewed coffee to avoid melting the pudding during mixing for a smooth filling texture.
- Make sure the cake is completely cooled before poking and filling to prevent the filling from sinking through.
- For extra texture, garnish the top with chocolate shavings or espresso beans before serving.
- Can be made a day ahead and refrigerated to enhance flavor infusion.
