Description
Rich chocolate espresso mocha poke cake delights dessert enthusiasts with its intense coffee-chocolate fusion. Creamy layers meld perfectly, offering a luxurious experience that satisfies deep chocolate cravings and provides a smooth, indulgent escape you’ll savor.
Ingredients
Scale
Cake Base Ingredients:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 large eggs (room temperature)
- 1 cup whole milk (room temperature)
- ½ cup vegetable oil
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 cup hot coffee
Espresso and Liquid Ingredients:
- 1 ½ cups brewed espresso
- 2 tablespoons instant espresso powder
- 2 tablespoons granulated sugar
Cream and Pudding Ingredients:
- 1 package (3.9 ounces/110 grams) instant chocolate pudding mix
- 2 cups cold whole milk
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
Optional Garnish:
- Chocolate shavings
- Cocoa powder
- Chocolate-covered espresso beans
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking pan with grease and flour. Combine dry ingredients in a large mixing bowl, creating a uniform powder mixture.
- Incorporate wet ingredients into the dry mixture, blending until smooth. Gradually introduce hot espresso, stirring carefully to maintain a consistent batter texture.
- Transfer the batter into the prepared pan, spreading evenly. Bake for 30-35 minutes until a toothpick emerges clean from the center. Allow the cake to cool for 10 minutes at room temperature.
- Create an espresso syrup by mixing brewed espresso with sweetened condensed milk. Puncture the cooled cake thoroughly with a wooden spoon handle, creating multiple absorption points.
- Slowly drizzle the espresso syrup across the cake, ensuring it penetrates the created holes. Refrigerate the cake for a minimum of 1 hour to allow complete syrup absorption.
- Prepare the mocha whipped cream by whipping heavy cream until soft peaks form. Gradually add powdered sugar, cocoa powder, dissolved coffee granules, and vanilla extract.
- Continue whipping the cream mixture until stiff peaks develop, creating a rich and stable frosting.
- Spread the mocha whipped cream evenly across the chilled cake, covering the surface completely. Optional: Dust with cocoa powder or sprinkle chocolate shavings for additional decoration.
- Refrigerate the cake until serving time. Slice and serve chilled to maximize flavor intensity.
Notes
- Swap regular flour with gluten-free alternatives like almond or coconut flour for those with gluten sensitivities.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a lower-calorie version.
- Create dairy-free option by substituting milk with almond or oat milk, and using coconut cream for whipped topping.
- Enhance coffee flavor by using dark roast espresso or adding espresso powder directly into cake batter for more intense taste.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 398 kcal
- Sugar: 45 g
- Sodium: 237 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 57 mg