If you adore the rich, comforting flavors of coffee and chocolate combined into one irresistible dessert, this Espresso Infused Mocha Poke Cake Recipe is exactly what your sweet tooth has been craving. Imagine a moist chocolate cake infused with robust espresso and cold brewed coffee, generously soaked with a decadent mocha filling, and topped with a luscious espresso whipped cream that melts in your mouth. Every bite packs a delightful punch that’s perfect for any occasion where you want to impress without the fuss. Trust me, once you try this Espresso Infused Mocha Poke Cake Recipe, it’ll quickly become your go-to for gatherings or cozy nights in.
Ingredients You’ll Need
These ingredients are wonderfully simple but absolutely essential to creating that perfect balance of coffee and chocolate flavor. Each component plays a special role, from the fluffy cake base to the indulgent mocha filling and the airy espresso cream topping, making this dessert both easy to make and impossibly delicious.
- Chocolate cake mix: The foundation of your cake, providing moist texture and rich chocolate flavor with minimal effort.
- Instant chocolate pudding mix: Adds extra chocolate intensity and silky smoothness to the filling.
- Cold brewed coffee: Infuses the cake and filling with deep coffee notes without bitterness.
- Sweetened condensed milk: Brings sweetness and creamy richness that seeps into every bite.
- Heavy whipping cream: Whips up into a light, fluffy topping that complements the dense cake perfectly.
- Instant espresso powder: Concentrates coffee’s vibrant flavor for that signature mocha kick.
- Sugar: Balances the bitterness of espresso with a touch of sweetness in the whipped cream.
How to Make Espresso Infused Mocha Poke Cake Recipe
Step 1: Bake the Perfect Chocolate Cake
Start by preparing the chocolate cake mix according to the package directions, which keeps this dessert straightforward and saves time. Pour the batter into a 9×13 inch pan and bake as instructed. It’s important to let the cake cool completely before moving on, as this ensures the mocha filling won’t melt or slide off when poured.
Step 2: Craft the Decadent Mocha Filling
Whisk together the instant chocolate pudding mix with the cold brewed coffee until smooth. Then, stir in the sweetened condensed milk, creating a luscious, velvety filling that’s both sweet and coffee-infused. This mixture is the star that seeps through the cake, delivering flavor in every bite.
Step 3: Poke Holes with Love
Using a fork or toothpick, gently poke holes all over the surface of the cooled cake. This step is crucial because the holes allow the mocha filling to soak deeply, turning a simple chocolate cake into a flavor-packed masterpiece that’s moist and tender.
Step 4: Pour and Let the Flavors Marry
Pour the mocha filling generously over the cake, making sure it fills every nook created by the poking. Don’t rush – let gravity do its magic so the filling can fully absorb, transforming the cake’s texture and infusing it with mocha goodness.
Step 5: Whip Up That Heavenly Espresso Cream
Chill a mixing bowl and beat the heavy whipping cream until soft peaks form. Then add instant espresso powder and sugar, continuing to whip until stiff, glossy peaks develop. This espresso whipped cream is light yet packed with bold flavor, providing the perfect contrast to the rich cake.
Step 6: Spread the Cream and Chill
Gently spread the espresso whipped cream over the top of the mocha-soaked cake with a spatula, covering every surface beautifully. Once topped, refrigerate the cake for at least 2 hours. This chilling step allows all the wonderful flavors to meld perfectly and the cake to set for an unforgettable dessert experience.
How to Serve Espresso Infused Mocha Poke Cake Recipe
Garnishes
To elevate your Espresso Infused Mocha Poke Cake Recipe presentation, sprinkle a light dusting of cocoa powder or finely grated dark chocolate on top. Fresh berries like raspberries or strawberries add a lovely pop of color and a subtle tartness that brightens the dish. You could also add chocolate-covered espresso beans for a decorative crunch that hints at the flavors inside.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for added indulgence. If you’re serving at a gathering, a small cup of espresso or a rich latte alongside each slice will highlight the coffee notes beautifully and make your dessert feel even more special.
Creative Ways to Present
Try serving individual portions in clear glass jars layered with extra mocha filling and whipped cream for a trendy and portable treat. Alternatively, cut the cake into fun shapes using cookie cutters for themed events. For a rustic feel, plate cake slices with a drizzle of chocolate syrup or caramel sauce and a sprig of fresh mint for color contrast and flavor balance.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Espresso Infused Mocha Poke Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, allowing you to enjoy that perfect mocha flavor even after a few days without worrying about dryness.
Freezing
If you want to save this dessert for later, you can freeze the cake (without the whipped cream topping) tightly wrapped in plastic wrap and aluminum foil. It’s best to freeze for up to one month. When ready to eat, thaw overnight in the refrigerator, then freshly whip and spread the espresso cream before serving to keep the texture delightful.
Reheating
This cake is best enjoyed chilled, so reheating is generally not recommended. If you prefer a warm dessert, serve a slice at room temperature alongside a hot cup of coffee or espresso to enhance the mocha flavors without losing the cake’s moist charm.
FAQs
Can I use regular brewed coffee instead of cold brewed coffee?
Yes, you can substitute regular brewed coffee, but make sure it’s cooled completely before mixing with the pudding. Cold brewed coffee tends to be smoother and less acidic, so it helps maintain the balance of flavors without bitterness.
Is it possible to make this recipe dairy-free?
Absolutely! Use dairy-free chocolate cake mix and substitute the heavy whipping cream with a coconut cream or other suitable non-dairy cream. Also, opt for dairy-free sweetened condensed milk alternatives to keep the richness intact.
Can I add alcohol to this cake?
Definitely! For an adult twist, stir a tablespoon of coffee liqueur or bourbon into the mocha filling or whipped cream. This adds depth and a subtle kick that pairs beautifully with the espresso and chocolate.
How long does it take for the cake to soak up the filling?
Once you pour the mocha filling over the poked cake, the soaking process begins immediately, but giving it at least 2 hours of refrigeration allows the flavors to fully meld and ensures every bite is moist and delicious.
What’s the key to getting stiff peaks in whipped cream?
Start with well-chilled heavy cream and a chilled mixing bowl. Beat the cream on medium-high speed, adding sugar and espresso powder once soft peaks form, then keep beating until stiff peaks develop. Be careful not to overwhip, or it can turn grainy.
Final Thoughts
There’s something so comforting and exciting about the Espresso Infused Mocha Poke Cake Recipe that makes you want to keep coming back for more. It’s an effortless yet elegant dessert, perfect for coffee lovers who want to impress guests with minimal fuss. Once you give it a try, you’ll find it hard to resist sharing this special mocha magic with friends and family – and that’s exactly the kind of dessert you want sitting on your recipe shelf.
Print
Espresso Infused Mocha Poke Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 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 that combines the rich flavors of coffee and chocolate into a moist, luscious cake. Featuring a moist chocolate base with mocha pudding filling soaked into poked holes and topped with a creamy espresso whipped cream, it’s a perfect treat for coffee and chocolate lovers alike.
Ingredients
Chocolate Cake
- 1 box chocolate cake mix
- Ingredients as per the cake mix directions (usually eggs, oil, 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 package directions in a 9×13 inch pan. Allow it to cool completely to ensure the filling soaks properly.
- Craft the Mocha Filling: In a medium bowl, whisk together the instant chocolate pudding mix and cold brewed coffee until combined. Stir in the sweetened condensed milk and whisk until the mixture is smooth and uniform.
- Poke the Cake: Using a fork or toothpick, poke holes evenly across the surface of the cooled cake to allow the mocha filling to seep in.
- Pour the Filling: Slowly pour the mocha filling over the cake, making sure it seeps into all the poked holes, ensuring maximum flavor in every bite.
- Whip Up the Cream: In a chilled mixing bowl, whip the heavy cream until soft peaks start to form. Add the instant espresso powder and sugar, then continue whipping until stiff peaks develop.
- Layer with Whipped Cream: Spread the espresso whipped cream evenly over the top of the mocha-filled cake, creating a luscious and creamy layer.
- Chill and Serve: Refrigerate the cake for at least 2 hours to let the flavors meld and the filling set. Slice and serve chilled for the best taste experience.
Notes
- Use cold brewed coffee for a smoother, less bitter coffee flavor in the pudding mix.
- Make sure the cake is completely cooled before poking and pouring the filling to prevent the filling from melting or becoming watery.
- For a stronger coffee flavor, increase the instant espresso powder in the whipped cream.
- This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- You can garnish with chocolate shavings or a dusting of cocoa powder for an elegant presentation.
