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
Scale
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
