If you adore the blend of coffee and chocolate, then you are absolutely going to fall head over heels for this Espresso Infused Mocha Poke Cake Recipe. It is a luscious, moist chocolate cake with rich mocha flavors that soak deep into every bite thanks to a coffee-infused pudding filling. Topped with a dreamy espresso whipped cream, this cake is a party pleaser and comfort dessert rolled into one. Every spoonful delivers a perfect harmony of caffeine and cocoa that feels indulgent but never overwhelming. Whether you’re baking for a crowd or a cozy night in, this recipe brings a café-quality dessert right into your kitchen.
Ingredients You’ll Need
Gathering simple, yet flavorful ingredients is key to achieving the perfect taste and texture in this cake. Each component plays an essential role, from tender chocolate cake to the creamy mocha filling and the airy espresso whipped cream topping.
- Chocolate cake mix: The base provides a moist and tender crumb that’s ideal for soaking up the mocha filling.
- Instant chocolate pudding mix: Adds extra chocolate richness and creaminess to the filling.
- Cold brewed coffee: Infuses the cake with a smooth espresso flavor that complements the chocolate beautifully.
- Sweetened condensed milk: Brings luscious sweetness and a silky texture to the pudding mixture.
- Heavy whipping cream: Whipped into a fluffy topping that lightens the dessert and adds a creamy finish.
- Instant espresso powder: Packs an intense coffee punch in both the filling and the whipped cream.
- Sugar: Sweetens the whipped cream just right to balance the espresso’s slight bitterness.
How to Make Espresso Infused Mocha Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing your chocolate cake mix according to the package instructions, baking it in a 9×13 inch pan. Baking it perfectly moist is important because it needs to absorb the delicious mocha filling later. Once baked, allow it to cool completely; this step ensures the filling seeps into the cake correctly rather than sliding off.
Step 2: Craft the Mocha Filling
In a bowl, whisk together the instant chocolate pudding mix and cold brewed coffee until smooth and thickened. Stir in the sweetened condensed milk to add a velvety sweetness and creamy texture that makes the filling irresistible. This luscious mocha mixture is the heart of the cake’s flavor profile.
Step 3: Poke the Cake
Take a fork or toothpick and poke holes evenly across the entire surface of the cooled cake. These holes will serve as little pockets for the mocha filling to seep into, creating a rich, moist bite every time. Be sure not to make them too big, or the filling may pool unevenly.
Step 4: Pour the Filling
Slowly pour the mocha filling over the entire cake, making sure it seeps deep into all the poke holes. Press gently if needed to encourage the filling to absorb into the cake perfectly. This step transforms a simple chocolate cake into a mocha-saturated delight.
Step 5: Whip Up the Cream
Chill a mixing bowl and beat the heavy whipping cream until it forms soft peaks. Add the instant espresso powder and sugar, then continue whipping until stiff peaks form. The espresso powder incorporated here enhances the coffee notes and creates a whipped cream topping that is fluffy, flavorful, and far from ordinary.
Step 6: Layer with Whipped Cream
Spread the espresso whipped cream evenly over the filled cake. This luscious cream crown not only adds a gorgeous presentation but also balances the mocha richness with airy lightness. The contrast in textures makes every forkful something to savor.
Step 7: Chill and Serve
Place the cake in the refrigerator for at least 2 hours to let all the flavors meld together and the filling set perfectly. Chilling makes this mocha poke cake sliceable and ensures the whipped cream topping stays stable. When you’re ready, cut into generous squares and enjoy a café-worthy dessert experience at home.
How to Serve Espresso Infused Mocha Poke Cake Recipe
Garnishes
Elevate your presentation by dusting the top with a little cocoa powder or espresso powder for that extra mocha flair. You could also sprinkle some dark chocolate shavings or add a few coffee beans on top for a rustic, café-inspired look. Fresh mint leaves or berries work beautifully if you want a pop of color and freshness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of homemade whipped cream on the side. If you want to turn it into a more elaborate dessert menu, serve alongside fresh fruit like raspberries or a rich cup of espresso or cappuccino to complement the flavors perfectly.
Creative Ways to Present
For special occasions, serve individual portions in clear glass cups to showcase the layers of cake, mocha filling, and whipped cream. You can also make mini versions using cupcake pans for a portable treat. Another fun idea is layering the components in a trifle dish, giving a stunning visual while simplifying serving.
Make Ahead and Storage
Storing Leftovers
Keep any leftover espresso infused mocha poke cake refrigerated in an airtight container. It will stay fresh and moist for up to 4 days, making it perfect for enjoying again or sharing with friends and family. The flavors even deepen a bit after resting, so leftovers can be an extra treat.
Freezing
If you want to save this cake for longer, you can freeze it after baking and filling but before adding the whipped cream topping. Wrap tightly with plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. Thaw in the fridge overnight before whipping fresh espresso cream to top and serve.
Reheating
This cake is best served chilled, so reheating is generally not recommended. However, if you prefer a warm dessert, cut a slice without the whipped topping and gently warm it in the microwave for 15-20 seconds. Add fresh whipped cream just before serving for the best experience.
FAQs
Can I use regular brewed coffee instead of cold brewed coffee?
Yes, you can! Just make sure your brewed coffee is completely cooled before mixing it with the pudding. Cold brewed coffee is less bitter and smoother, but regular brewed coffee works well too.
Do I have to use instant espresso powder?
Instant espresso powder is essential because it dissolves easily and imparts a strong coffee flavor without adding liquid. If you don’t have it, you can substitute a very strong, finely ground espresso, but the texture might be a bit different.
Can I make this cake gluten-free?
Absolutely! Using a gluten-free chocolate cake mix will work perfectly. Just ensure all other ingredients you use are labeled gluten-free to avoid any issues.
How long can I leave the cake out before refrigeration?
Because this cake contains dairy in the filling and topping, it’s best to refrigerate it within two hours of assembling to keep it fresh and safe to eat.
Is there a vegan version of the Espresso Infused Mocha Poke Cake Recipe?
While this recipe relies on dairy ingredients, you could experiment with vegan chocolate cake mixes, coconut condensed milk, and coconut cream. The espresso flavor can be maintained with vegan instant espresso powder. It might require a bit of tweaking but is totally doable!
Final Thoughts
This Espresso Infused Mocha Poke Cake Recipe is a celebration of chocolate and coffee in the most delightful way. It manages to be both indulgent and approachable, perfect for impressing guests or just treating yourself. The gooey mocha filling combined with that fluffy espresso whipped cream is a match made in dessert heaven. Give it a try, and I promise it will quickly become one of your absolute favorites to bake and share!
Print
Espresso Infused Mocha Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A deliciously moist and rich Espresso Infused Mocha Poke Cake combining the deep flavors of chocolate, coffee, and espresso whipped cream. This cake features a luscious mocha pudding filling poured into poke holes, topped with airy espresso-infused whipped cream for a perfect dessert treat.
Ingredients
Cake
- 1 box chocolate cake mix
- Ingredients as per the cake mix directions (usually eggs, oil, 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 before proceeding to the next step.
- Craft the Mocha Filling: In a bowl, whisk together the instant chocolate pudding mix with the cold brewed coffee until well combined. Then stir in the sweetened condensed milk until the mixture is smooth and creamy.
- Poke the Cake: Using a fork or toothpick, evenly poke holes across the entire surface of the cooled cake to allow the mocha filling to seep in.
- Pour the Filling: Slowly pour the mocha filling over the cake, making sure the mixture seeps into all the poked holes, infusing the cake with moist mocha flavor.
- Whip Up the Cream: In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the instant espresso powder and sugar, then continue beating until stiff peaks form, creating a fluffy espresso whipped cream topping.
- Layer with Whipped Cream: Spread the espresso whipped cream evenly over the top of the mocha-filled cake, covering the entire surface.
- Chill and Serve: Refrigerate the cake for at least 2 hours to allow the flavors to meld and the filling to set. Serve chilled and enjoy this decadent mocha poke cake.
Notes
- Ensure the cake is completely cooled before poking and pouring the filling to prevent it from becoming soggy too quickly.
- Cold brewed coffee provides a smooth coffee flavor without bitterness for the mocha filling.
- The espresso powder in the whipped cream enhances the mocha flavor, but you can adjust the amount to your taste.
- This cake is best served chilled and is a great make-ahead dessert.
- Use a 9×13 inch pan to ensure proper depth for the poke and filling.
