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Espresso Infused Mocha Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 26 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/espresso-infused-mocha-poke-cake-recipe/