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Espresso Infused Mocha Poke Cake

This Espresso Infused Mocha Poke Cake combines rich chocolate with bold coffee flavors in a moist, decadent dessert. With a luscious mocha filling and light espresso whipped cream, each bite offers a satisfying balance of sweetness and depth. Perfect for coffee and chocolate lovers alike, this easy-to-make cake is guaranteed to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 38 minutes
Course Dessert
Cuisine American
Servings 12

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

For a stronger coffee flavor, use dark roast brewed coffee.
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.