Is there anything better than the perfect marriage of rich chocolate and robust coffee? If you’re a mocha lover, you’re in for a real treat with this Espresso Infused Mocha Poke Cake! It’s the kind of dessert that’ll make you look like a baking superstar without the fuss. The best part? It’s a poke cake, which means it’s loaded with extra flavor in every single bite. And trust me, the combination of moist chocolate cake, luscious mocha filling, and creamy espresso whipped topping will have everyone begging for seconds!
Before we dive into this indulgent creation, don’t forget to subscribe below for more irresistible recipes like this one! 👇
Why You’ll Fall in Love with This Recipe
Unbeatable Flavor Combo – The boldness of espresso pairs perfectly with the richness of chocolate, making each bite deeply satisfying.
Texture Heaven – With gooey mocha filling soaked into every inch of the cake and topped with light, whipped espresso cream, the textures are as dreamy as the flavors.
Surprisingly Easy – Using a cake mix and instant pudding, this recipe is a breeze to make. But no one needs to know that 😉
The Taste: What to Expect 🍰
Imagine biting into a moist, fluffy chocolate cake, only to be greeted by a burst of smooth, coffee-infused filling that seeps into every poke hole. The espresso whipped cream on top adds a light, airy texture with just enough bitterness to balance the sweet, rich chocolate. It’s indulgence at its finest, yet somehow refreshing.
What You Need for the Espresso Infused Mocha Poke Cake
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 (5 oz) package instant chocolate pudding mix
- 1 cup cold brewed coffee (dark roast for extra boldness)
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon instant espresso powder
- 2 tablespoons sugar
Tools Required
- 9×13 inch baking pan
- Electric mixer or whisk
- A fork or skewer to poke the cake
- Chilled bowl for whipping cream
How to Make This Delectable Mocha Poke Cake
Step 1: Bake the Cake
Prepare your chocolate cake mix as instructed on the box, using a 9×13 inch pan. Once baked, let it cool completely. (Tip: If you’re in a hurry, place the cake in the fridge to speed up cooling!)
Step 2: Prepare the Mocha Filling
In a bowl, whisk together the instant chocolate pudding mix and cold brewed coffee. Stir in the sweetened condensed milk until the mixture becomes silky smooth.
Step 3: Poke the Cake
Grab a fork, toothpick, or even a chopstick and poke holes all over the surface of the cake. You want these holes to be evenly spaced so the filling can seep into every nook and cranny!
Step 4: Pour the Filling
Slowly pour the mocha pudding mixture over the cake, ensuring it fills each poked hole. Don’t worry if some pools on top—it’ll absorb as the cake chills.
Step 5: Make the Espresso Whipped Cream
In a chilled bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, and continue whipping until you have stiff peaks that hold their shape.
Step 6: Top the Cake
Spread the espresso whipped cream generously over the entire cake, covering every inch of that mocha-infused goodness.
Step 7: Chill & Serve
For best results, refrigerate the cake for at least 2 hours before serving. This gives the flavors time to blend beautifully, making each bite even more irresistible.
Serving Suggestions
This cake is delightful on its own, but if you want to take it to the next level, try these serving ideas:
- Top with chocolate shavings or cocoa powder for a visually stunning presentation.
- Add a dollop of whipped cream and garnish with a chocolate-covered coffee bean or two.
- Pair with a scoop of vanilla ice cream to contrast the richness of the mocha flavors.
Expert Tips for Success 🌟
- Use high-quality coffee. A dark roast will give the cake a deep, bold flavor, while a lighter brew will keep things more subtle.
- Whip your cream in a chilled bowl. This helps it stiffen faster and hold its shape better.
- Go for extra richness. Add a spoonful of cocoa powder to your cake mix for an even more decadent chocolate experience.
Storage Instructions
Fridge: Store this cake in the refrigerator, covered, for up to 4 days. The whipped cream topping will stay fluffy and delicious.
Freezer: Want to make it ahead? Freeze the cake without the whipped topping, and then add the fresh whipped cream before serving. It’ll keep in the freezer for up to 2 months.
FAQs
Can I use homemade cake instead of a mix?
Absolutely! If you prefer to make a chocolate cake from scratch, go for it. Just make sure it’s the same size (9×13 inch) so the filling ratios stay the same.
What if I don’t have espresso powder?
You can substitute instant coffee granules, though the espresso powder will give you a more intense flavor.
Can I make this ahead of time?
Yes, this cake tastes even better the next day as the flavors continue to meld. Just be sure to store it in the fridge.
Conclusion
There you have it, friends—a mocha lover’s dream come true! This Espresso Infused Mocha Poke Cake is the ultimate crowd-pleaser, combining the comforting flavors of chocolate and coffee in one beautiful, easy-to-make dessert. The richness of the mocha filling, the airiness of the espresso whipped cream, and the melt-in-your-mouth cake make this an unforgettable treat for any occasion.
Make sure to share your version of this cake by leaving a review or tagging your photos on Pinterest—I can’t wait to see your creations! 😊
Nutritional Information (Approx. per serving)
- Calories: 360
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g
- Sugars: 35g
Espresso Infused Mocha Poke Cake
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Fork or skewer (for poking the cake)
- Chilled bowl (for whipping cream)
- Spatula
Ingredients
- 1 box chocolate cake mix plus ingredients per box instructions
- 1 5 oz package instant chocolate pudding mix
- 1 cup cold brewed coffee dark roast for a stronger flavor
- 1 14 oz can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon instant espresso powder or instant coffee granules
- 2 tablespoons sugar
Instructions
- Preheat the oven and prepare the chocolate cake mix according to the package instructions. Bake in a 9x13 inch pan and let it cool completely.
- In a mixing bowl, whisk together the instant chocolate pudding mix and cold brewed coffee until combined. Stir in the sweetened condensed milk until smooth.
- Using a fork or skewer, poke holes all over the cooled cake, ensuring they're evenly spaced.
- Slowly pour the mocha filling over the cake, making sure it fills the holes.
- In a chilled bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, and continue whipping until stiff peaks form.
- Spread the espresso whipped cream evenly over the cake.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Notes
If you don’t have espresso powder, instant coffee granules work as a substitute.
Garnish with chocolate shavings or coffee beans for an elegant presentation.
Make it gluten-free by using a gluten-free chocolate cake mix.
Store leftovers in the fridge for up to 4 days.
