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
Scale
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.
