Espresso Infused Mocha Poke Cake Recipe

If you love the rich, bold flavor of coffee and the indulgence of chocolate, this Espresso Infused Mocha Poke Cake will quickly become your new favorite dessert. This cake is a moist chocolate base infused with espresso, topped with creamy chocolate pudding, and finished with a luscious mocha whipped topping. The "poke" technique ensures that every bite is filled with deep coffee and chocolate flavors, making it a perfect dessert for any occasion—especially for coffee lovers!

What is an Espresso Infused Mocha Poke Cake?

A poke cake is a dessert in which holes are poked into a freshly baked cake, allowing a flavorful liquid—like pudding, condensed milk, or in this case, espresso and chocolate—to seep into the cake. This ensures that each bite is packed with moist, rich flavor. In this Espresso Infused Mocha Poke Cake, a chocolate cake is infused with espresso, giving it a delicious mocha flavor. The cake is then topped with a chocolate pudding layer, followed by a fluffy mocha whipped cream, creating an indulgent, multi-layered dessert that’s both easy to make and impressive to serve.

Ingredients List for Espresso Infused Mocha Poke Cake

Each part of this poke cake is made with simple, everyday ingredients. Here’s everything you’ll need to create this decadent dessert:

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 2 large eggs (room temperature)
• 1 cup whole milk (room temperature)
• ½ cup vegetable oil (or canola oil)
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or 1 cup boiling water with 2 teaspoons instant coffee or espresso powder)

For the Espresso Mixture:

• 1 ½ cups brewed espresso (or strong coffee)
• 2 tablespoons instant espresso powder (optional for extra coffee flavor)
• 2 tablespoons granulated sugar (optional for sweetening the espresso)

For the Chocolate Pudding Layer:

• 1 (3.9 oz) package instant chocolate pudding mix
• 2 cups cold whole milk

For the Mocha Whipped Topping:

• 2 cups heavy cream (cold)
• ½ cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon instant espresso powder (adjust for stronger or milder coffee flavor)
• 1 teaspoon vanilla extract

For Garnish (Optional):

• Chocolate shavings or curls
• Cocoa powder for dusting
• Chocolate-covered espresso beans

Substitutions and Variations

• Dairy-Free Option: Use almond milk or coconut milk in place of dairy milk, and swap the heavy cream with a dairy-free whipped topping.
• Gluten-Free Option: Replace the all-purpose flour with a gluten-free 1:1 flour blend.
• Decaf: If you want to enjoy this dessert without the caffeine, use decaffeinated coffee or espresso.
• Add a Boozy Twist: Add a splash of coffee liqueur (like Kahlúa or Baileys) to the espresso mixture for a fun, grown-up version of this cake.

Step-by-Step Cooking Instructions

Follow these steps to create a moist, flavorful Espresso Infused Mocha Poke Cake that will wow your friends and family.

Step 1: Prepare the Chocolate Cake

1. Preheat your oven: Set your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
2. Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. Mix wet ingredients: In another large mixing bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract until well combined.
4. Combine and add hot coffee: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Slowly pour in the hot coffee, stirring continuously until the batter is smooth and thin.
5. Bake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cake to cool for about 10 minutes in the pan before moving to the next step.

Step 2: Prepare the Espresso Mixture

1. Brew the espresso: Brew 1 ½ cups of espresso or strong coffee. If you want a stronger coffee flavor, mix in 2 tablespoons of instant espresso powder while the coffee is hot.
2. Sweeten (optional): Stir in 2 tablespoons of sugar if you prefer a slightly sweeter espresso flavor.

Step 3: Poke the Cake

1. Poke holes: Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon or a large straw to poke holes all over the cake. Make sure the holes are evenly spaced and go deep enough so the espresso mixture can seep through.
2. Pour the espresso: Slowly pour the brewed espresso over the entire cake, allowing it to soak into the holes. Let the cake sit and absorb the espresso while you prepare the pudding layer.

Step 4: Prepare the Chocolate Pudding Layer

1. Make the pudding: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened, about 2-3 minutes.
2. Spread the pudding: Evenly spread the chocolate pudding over the top of the cake, making sure it fills the holes. Refrigerate the cake for at least 30 minutes to allow the pudding to set.

Step 5: Make the Mocha Whipped Topping

1. Whip the cream: In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form.
2. Add the flavorings: Add the powdered sugar, cocoa powder, instant espresso powder, and vanilla extract to the whipped cream. Continue beating until stiff peaks form and the mixture is light and fluffy.
3. Spread the whipped topping: Once the pudding layer has set, spread the mocha whipped topping evenly over the top of the cake.

How to Serve Espresso Infused Mocha Poke Cake

This cake is best served chilled and can be garnished with extra toppings to make it even more indulgent.

1. Chill: Let the assembled cake chill in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together and makes the cake easier to slice.
2. Garnish (optional): Before serving, you can garnish the cake with chocolate shavings, a dusting of cocoa powder, or chocolate-covered espresso beans for an extra coffee kick.
3. Serve: Cut the cake into squares and serve chilled. For an extra treat, pair it with a cup of hot espresso or a glass of cold milk.

Common Mistakes to Avoid

1. Not cooling the cake before poking: If you poke the cake while it’s too hot, it may fall apart or not absorb the espresso properly. Let it cool for at least 10 minutes before poking the holes.
2. Skipping the refrigeration: Letting the cake chill in the refrigerator is crucial for setting the pudding and whipped topping. Don’t skip this step, as it helps the layers set and keeps the cake moist.
3. Not filling the holes properly: Be sure to pour the espresso mixture slowly and evenly over the cake, ensuring that it seeps into the holes to infuse the cake with flavor.

Serving and Presentation Tips

This Espresso Infused Mocha Poke Cake is a stunning dessert with its rich layers of coffee-soaked chocolate cake, pudding, and mocha cream. With a few presentation tips, you can make it even more impressive.

How to Serve Espresso Infused Mocha Poke Cake

• Chilled: Serve this cake chilled, as the espresso and pudding layers taste best when cold.
• With Coffee: This cake pairs perfectly with a cup of espresso, cappuccino, or a hot mocha for a delightful coffee-themed dessert experience.

Presentation Ideas for Espresso Infused Mocha Poke Cake

• Chocolate Shavings: Top the cake with dark chocolate shavings or curls for an elegant finish.
• Cocoa Dusting: Dust the top of the cake with cocoa powder to enhance the mocha flavor.
• Espresso Beans: Add a few chocolate-covered espresso beans on top of each slice for a fun, decorative touch that highlights the coffee theme.

Espresso Infused Mocha Poke Cake Recipe Tips

• Use high-quality espresso: For the best coffee flavor, use freshly brewed espresso or high-quality instant espresso powder.
• Chill for at least an hour: While it’s tempting to dig in right away, let the cake chill in the refrigerator for at least an hour to allow the layers to set and the flavors to meld.
• Make it ahead: This cake can be made a day in advance, making it an excellent choice for entertaining. The flavors intensify as the cake sits, so it’s even better the next day!

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time?
A: Yes! This cake can be made up to 24 hours in advance. Store it covered in the refrigerator and garnish with chocolate shavings just before serving.

Q: How long will the cake last?
A: The cake will last for up to 4 days if stored in an airtight container in the refrigerator. Keep it chilled to maintain the texture of the pudding and whipped topping.

Q: Can I use a boxed cake mix?
A: Absolutely! If you’re short on time, you can use a boxed chocolate cake mix and follow the instructions for poking and layering the espresso and pudding.

Q: Can I freeze this cake?
A: While the base cake can be frozen, the pudding and whipped cream layers don’t freeze well. It’s best to enjoy this cake fresh or refrigerated.

Conclusion

This Espresso Infused Mocha Poke Cake is a coffee lover’s dream come true, combining the bold flavors of espresso with rich chocolate in a moist, flavorful cake. With its layers of pudding, mocha whipped topping, and espresso-soaked cake, this dessert is sure to impress. Whether you’re making it for a special occasion or just to treat yourself, this poke cake is as indulgent as it is easy to make. Enjoy every delicious, coffee-infused bite!

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