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
Scale
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.
