If you’re searching for a show-stopping dessert that marries deep chocolate with the irresistible boldness of coffee, you’re going to fall head-over-heels for this Espresso Infused Mocha Poke Cake. Imagine ultra-moist chocolate cake, soaked with robust espresso, then blanketed in velvety mocha ganache and clouds of homemade whipped cream. Every bite is a caffeinated dream! Whether you’re celebrating with friends or need that perfect ending to a cozy dinner, this cake packs intense flavor, is surprisingly easy to make, and will absolutely satisfy any mocha lover’s sweet tooth.
Ingredients You’ll Need
-
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 cup brewed espresso (cooled)
For the Chocolate Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Topping:
- 1 ½ cups cold heavy whipping cream
- chocolate shavings or cocoa powder for garnish (optional)
How to Make Espresso Infused Mocha Poke Cake
Step 1: Bake the Cake
Start by preheating your oven to 350°F. Prepare the chocolate cake mix according to the package’s directions, then bake it in a 9×13-inch pan. This handy shortcut ensures the perfect springy base, and you won’t have to stress about making a cake from scratch when the magic is really in the layers to come!
Step 2: Poke and Soak
Once your cake is baked, let it cool for just about 10 minutes so it’s not piping hot but still soft. Now comes the fun part: using the handle of a wooden spoon, poke holes all over the cake. Take your time! Then, pour the cooled espresso slowly over the entire cake, letting it seep into every hole and soak deep into the crumb. This is what gives the Espresso Infused Mocha Poke Cake its signature coffee kick.
Step 3: Make the Mocha Ganache
In a small saucepan, gently heat 1 cup of heavy cream until it just starts to simmer—no need for a boil, just a gentle bubble. Remove from heat, add in your semi-sweet chocolate chips, and stir until luxuriously smooth. Sift in the cocoa powder and powdered sugar, then mix until everything is fully blended. Pour this mocha goodness evenly over the cake, letting it drip into the espresso-soaked holes. This layer is where the dessert truly transforms!
Step 4: Chill and Set
Let your cake cool completely at room temperature, then pop it in the fridge for at least an hour (or overnight, if you can wait that long!). This chill time allows every delicious flavor to meld, and the textures become irresistible—soft, moist, and perfectly decadent.
Step 5: Make and Spread the Whipped Cream
In a large mixing bowl, whip the 1 ½ cups of cold heavy cream with the vanilla extract until stiff peaks form. This part is so worth it—homemade whipped cream brings dreamy freshness. Gently spread it over your chilled cake, creating gentle swirls or a thick, fluffy blanket.
Step 6: Garnish and Serve
Finish your Espresso Infused Mocha Poke Cake with a dusting of cocoa powder or a sprinkle of chocolate shavings. It’s an optional step, but it really makes the cake look (and smell!) incredible when you bring it to the table. Keep chilled until you’re ready to wow your guests.
How to Serve Espresso Infused Mocha Poke Cake
Garnishes
When it comes to garnishing this cake, don’t be shy! I love showering the top with fine chocolate shavings or a gentle snowfall of cocoa powder. For a fancier look, try adding chocolate-covered coffee beans or even a few espresso beans for an extra pop of flavor and texture.
Side Dishes
The rich flavors of Espresso Infused Mocha Poke Cake pair beautifully with simple, creamy sides like vanilla ice cream or a dollop of lightly sweetened mascarpone. If you want something more savory to balance the sweetness, a platter of fresh berries—like raspberries or sliced strawberries—adds color and a tart juiciness.
Creative Ways to Present
You can cut the cake into small squares and serve in cupcake liners for a cute, bite-sized party treat. Or for elegant dinner parties, plate each piece with a swirl of chocolate sauce and a sprig of mint. If you’re feeling extra fancy, layer cubes of cake, whipped cream, and berries in clear glasses for a stunning mocha trifle.
Make Ahead and Storage
Storing Leftovers
To keep your Espresso Infused Mocha Poke Cake fresh, cover the baking pan tightly with plastic wrap or foil and store it in the refrigerator. The flavors deepen overnight, and the whipped cream stays fluffy and delicious for up to three days.
Freezing
You can absolutely freeze this cake! For best results, freeze it before adding the whipped cream topping. Cover tightly with plastic wrap and then foil, and freeze for up to two months. When you’re ready to serve, thaw in the fridge before topping with freshly whipped cream and garnishes.
Reheating
This cake is meant to be served chilled—the cool cream and dense coffee-soaked crumb are heavenly straight from the fridge. If you’ve frozen the cake, allow it to thaw overnight in the refrigerator and only add the whipped cream after it’s fully defrosted.
FAQs
Can I use regular coffee instead of espresso in the Espresso Infused Mocha Poke Cake?
Absolutely! While espresso gives the cake a deep, robust flavor, you can use very strong brewed coffee as a substitute. For the boldest taste, make your coffee double-strength.
Is it possible to make this cake gluten-free?
Yes, simply start with your favorite gluten-free chocolate cake mix and check that all remaining ingredients are gluten-free. The flavors and textures will still shine!
Can I use a different frosting instead of whipped cream?
Of course! A coffee-flavored buttercream, chocolate mousse, or even a mascarpone frosting would add a delicious twist to the Espresso Infused Mocha Poke Cake. Choose your favorite and make it your own.
How long in advance can I make the cake?
This cake is actually better after a night in the fridge—making it a fantastic make-ahead dessert! Assemble the cake, refrigerate, and add the whipped cream topping just before serving for best texture.
What’s the best way to get neat slices when serving?
Use a sharp knife dipped in hot water and wiped dry between each cut. This makes for clean slices that show off those beautiful, mocha-laced layers!
Final Thoughts
I can’t wait for you to experience just how easy, impressive, and insanely delicious this Espresso Infused Mocha Poke Cake is. It’s bound to become your new secret weapon for birthdays, celebrations, or any day that deserves a chocolate-coffee hug. Grab those ingredients, get baking, and don’t forget to share a slice with someone you love!
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Espresso Infused Mocha Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (includes chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of coffee and chocolate with this Espresso Infused Mocha Poke Cake. A moist chocolate cake is soaked in espresso, filled with a decadent chocolate mixture, topped with whipped cream, and garnished for a stunning presentation.
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 cup brewed espresso (cooled)
For the Chocolate Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Topping:
- 1 ½ cups cold heavy whipping cream
- chocolate shavings or cocoa powder for garnish (optional)
Instructions
- Prepare the Cake: Preheat oven to 350°F, make and bake the chocolate cake mix in a 9×13-inch pan. Cool for 10 minutes.
- Poke and Infuse: Poke holes in the cake and pour cooled espresso over it.
- Make Chocolate Filling: Heat heavy cream, mix with chocolate chips, cocoa powder, powdered sugar, and vanilla. Pour over the cake.
- Chill: Refrigerate the cake for at least 1 hour.
- Whip Topping: Whip cold heavy cream with vanilla until stiff peaks form.
- Finish: Spread whipped cream over the cake, garnish as desired.
Notes
- For a stronger coffee flavor, increase the espresso to 1 ¼ cups.
- You can substitute the whipped cream with a coffee-flavored frosting or mousse.
- This cake can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
