If you adore the rich harmony of coffee and chocolate in your desserts, then you are in for a treat with this Espresso Infused Mocha Poke Cake Recipe. This luscious cake brings together the deep boldness of espresso and the comforting sweetness of chocolate in a way that feels like a warm hug from the inside out. The moist chocolate cake acts as the perfect sponge for a silky mocha filling that seeps delightfully into every forkful, while the espresso whipped cream on top elevates the experience with a light, creamy finish. It’s a wonderful crowd-pleaser that tastes far more complex than the few simple ingredients suggest, making it a must-try for any coffee or chocolate lover.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, but each plays a crucial role in achieving the perfect balance of texture, flavor, and richness in this Espresso Infused Mocha Poke Cake Recipe. From the moist chocolate base to the creamy coffee-infused layers, every component works beautifully together.
- Chocolate cake mix: The base that ensures a moist, chocolaty canvas ready to soak up the luscious mocha filling.
- Instant chocolate pudding mix: Adds a smooth, rich texture to the mocha filling that complements the cake.
- Cold brewed coffee: Provides a gentle coffee flavor that’s smooth and not bitter, perfect for infusing the mousse.
- Sweetened condensed milk: Brings sweetness and a creamy consistency to the mocha filling, enhancing the overall indulgence.
- Heavy whipping cream: Whipped into perfection to top the cake with a light yet decadently creamy layer.
- Instant espresso powder: Offers an intense espresso flavor without the bitterness, crucial for both filling and whipped topping.
- Sugar: Balances the bitterness of the espresso and complements the mocha flavors in the whipped cream.
How to Make Espresso Infused Mocha Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing the chocolate cake mix according to the package instructions and bake it in a 9×13 inch pan. Once baked, allow it to cool completely before moving to the next steps. This resting period is important because it prepares the cake to absorb the mocha filling without falling apart.
Step 2: Craft the Mocha Filling
While the cake cools, whisk together the instant chocolate pudding mix and cold brewed coffee in a bowl until smooth. Next, stir in the sweetened condensed milk until fully incorporated. This rich mocha mixture is the heart of this poke cake, giving it that luxurious coffee-chocolate punch.
Step 3: Poke the Cake
Using a fork or toothpick, poke holes evenly all over the cooled cake. This technique is what makes this poke cake so special – it allows the mocha filling to seep deep into the cake so every bite bursts with flavor.
Step 4: Pour the Filling
Pour the mocha mixture slowly over the surface of the cake, making sure it seeps into all the poked holes. This step guarantees the cake is moist and infused with that wonderful espresso-chocolate synergy.
Step 5: Whip Up the Cream
In a chilled bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, then continue whipping until stiff peaks form. This espresso whipped cream layer is precisely what gives the cake its airy and sophisticated finish.
Step 6: Layer with Whipped Cream
Spread the espresso-infused whipped cream evenly over the top of the mocha-filled cake. The contrast between the dense, moist cake and the light whipped cream creates a delightful texture balance.
Step 7: Chill and Serve
Refrigerate the cake for at least two hours. This chilling allows the flavors to marry beautifully and the textures to set perfectly, making every slice a dream.
How to Serve Espresso Infused Mocha Poke Cake Recipe
Garnishes
A dusting of cocoa powder or a sprinkling of finely grated dark chocolate on top adds an elegant touch and amplifies the chocolate notes. For a pop of texture and flavor, add a few chocolate-covered espresso beans or a light drizzle of caramel sauce before serving.
Side Dishes
This cake pairs spectacularly well with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra creamy experience. For a refreshing contrast, serve alongside fresh berries like raspberries or cherries to cut through the richness.
Creative Ways to Present
Try serving the cake in individual cups or jars for parties, layering cut cake cubes with whipped cream and mocha drizzle. Another fun idea is to create a trifle with layers of cake, mocha pudding, whipped cream, and chocolate shavings, making the Espresso Infused Mocha Poke Cake Recipe a versatile dessert option.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly in the refrigerator for up to three days. This cake actually tastes even better after a day as the flavors continue to deepen, making it perfect for making ahead of time.
Freezing
If you want to freeze, wrap individual slices in plastic wrap and place in an airtight container. Frozen cake can last up to two months. Thaw overnight in the fridge to preserve the creamy texture of the mocha filling and whipped cream topping.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is not recommended as it can affect the delicate textures of the filling and whipped cream. Simply let the slice sit at room temperature for about 15 minutes if it’s too chilled from the fridge.
FAQs
Can I use regular brewed coffee instead of cold brewed?
Yes, you can use regular brewed coffee, but make sure it is cooled before mixing with the pudding to avoid curdling and to maintain the right consistency for soaking into the cake.
Is there a dairy-free version of this cake?
You can substitute the heavy cream with coconut cream and use a dairy-free chocolate cake mix to create a similar flavor with a non-dairy twist, but the texture may vary slightly.
Can I use homemade chocolate cake instead of a mix?
Absolutely! A homemade chocolate cake can add a personal touch, just make sure it’s moist and baked in a 9×13 pan for the best results with this recipe.
How long should I chill the cake after assembling?
Allow at least two hours in the refrigerator to let the filling soak in and the whipped cream set perfectly, but chilling overnight will deepen the flavors even more.
Can I make the espresso whipped cream ahead of time?
It’s best to make the espresso whipped cream right before assembling to keep it fluffy and fresh, but you can whip it a few hours ahead and keep it chilled in the fridge for convenience.
Final Thoughts
This Espresso Infused Mocha Poke Cake Recipe is a delightful celebration of two of the world’s favorite flavors—coffee and chocolate—combined in a simple yet stunning dessert. Whether for a special occasion or just a treat to brighten your day, this cake is easy to love and fun to make. I can’t wait for you to try it and discover how this luscious treat can become one of your new favorites in the kitchen.
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Espresso Infused Mocha Poke Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Espresso Infused Mocha Poke Cake is a decadent chocolate dessert that combines rich chocolate cake with a coffee-flavored mocha filling and a luxurious espresso whipped cream topping. Perfectly moist and boldly flavored, this cake is ideal for coffee lovers seeking a delightful treat.
Ingredients
Cake
- 1 box chocolate cake mix
- Ingredients as per the cake mix directions (usually 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
- 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 ensure it holds together for the next steps.
- Craft the Mocha Filling: In a medium bowl, whisk together the instant chocolate pudding mix and cold brewed coffee until smooth. Stir in the sweetened condensed milk until the mixture is fully combined and creamy.
- Poke the Cake: Using a fork or toothpick, poke holes evenly across the surface of the cooled cake, going about 1 to 2 inches apart, making sure the holes penetrate deep into the cake layer.
- Pour the Filling: Carefully pour the prepared mocha filling over the cake, allowing it to seep into each of the poked holes, ensuring maximum moisture and flavor infusion.
- Whip Up the Cream: In a chilled mixing bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, then continue whipping until stiff peaks form, creating a light and fluffy espresso-infused whipped cream.
- Layer with Whipped Cream: Spread the espresso whipped cream evenly over the top of the mocha-filled cake to create a smooth, creamy topping.
- Chill and Serve: Refrigerate the finished cake for at least 2 hours to allow the flavors to meld and the filling to set. Serve chilled for the best taste and texture.
Notes
- Use cold brewed coffee for a smoother, less bitter coffee flavor in the mocha filling.
- Chilling the mixing bowl and beaters before whipping the cream helps achieve better volume.
- If desired, garnish the cake with chocolate shavings or a dusting of cocoa powder for an elegant presentation.
- This cake can be made a day ahead and stored covered in the refrigerator.
- Ensure the cake is fully cooled before poking and pouring the filling to prevent sogginess.
