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Espresso Infused Mocha Poke Cake Recipe

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This Espresso Infused Mocha Poke Cake combines the bold flavors of coffee and chocolate in a moist, decadent dessert. The cake is infused with a rich espresso mixture, and topped with a light whipped cream layer and drizzled with chocolate for a heavenly finish. Perfect for coffee lovers, this easy-to-make cake is ideal for gatherings or anytime you want a simple yet indulgent treat.

Ingredients

Scale
  • For the Cake:
    • 1 ¾ cups all-purpose flour
    • ¾ cup unsweetened cocoa powder
    • 1 ½ tsp baking powder
    • 1 ½ tsp baking soda
    • 1 tsp salt
    • 2 cups sugar
    • 2 large eggs
    • 1 cup whole milk
    • ½ cup vegetable oil
    • 2 tsp vanilla extract
    • 1 cup boiling water
    • 2 tbsp instant espresso powder
  • For the Espresso Mixture:
    • 1 cup brewed espresso (or strong coffee)
    • ½ cup sweetened condensed milk
    • ¼ cup chocolate syrup
  • For the Whipped Topping:
    • 1 ½ cups heavy cream
    • 3 tbsp powdered sugar
    • 1 tsp vanilla extract
  • For Garnish:
    • Chocolate syrup
    • Chocolate shavings or cocoa powder
    • Espresso beans (optional)

Instructions

  1. For the Cake:
    Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
    In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
    In a large bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract until smooth.
    Dissolve the instant espresso powder in boiling water, and gradually add it to the batter while mixing.
    Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    Let the cake cool for about 10 minutes.
  2. For the Espresso Mixture:
    In a small bowl, combine the brewed espresso, sweetened condensed milk, and chocolate syrup.
    Using the handle of a wooden spoon or a fork, poke holes all over the cake. Pour the espresso mixture over the cake, making sure it seeps into the holes. Refrigerate for 1-2 hours to allow the cake to absorb the espresso mixture.
  3. For the Whipped Topping:
    In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    Spread the whipped cream evenly over the chilled cake.
  4. For Garnish:
    Drizzle chocolate syrup over the whipped cream and garnish with chocolate shavings, cocoa powder, or espresso beans if desired. Serve chilled.

Notes

  • For extra coffee flavor, use coffee-flavored chocolate syrup.
  • Let the cake rest overnight for even better flavor absorption.

Nutrition

Find it online: https://avarecipes.com/espresso-infused-mocha-poke-cake-recipe/