Espresso Infused Mocha Poke Cake Recipe

If you're a fan of coffee and chocolate, this Espresso Infused Mocha Poke Cake is about to become your new favorite dessert! This cake combines rich chocolate, a deep espresso flavor, and a luscious mocha topping. Every bite is moist, flavorful, and bursting with the perfect balance of coffee and chocolate. With a simple technique of poking holes into the cake to allow espresso-infused chocolate syrup to seep through, this cake becomes incredibly moist and rich. Whether you’re serving it at a party, a potluck, or treating yourself to a coffee-infused dessert, this poke cake will impress all who taste it.

Let’s dive into how to make this decadent, caffeine-boosted dessert!

this Recipe

What is a Mocha Poke Cake?

A Mocha Poke Cake is a chocolate cake that has holes poked into it after baking. These holes are then filled with a coffee-infused chocolate syrup that seeps into the cake, making it extra moist and flavorful. The cake is typically topped with a fluffy mocha whipped topping or frosting, adding a creamy element that complements the bold flavors of chocolate and espresso. This cake is easy to make, and the poke-and-pour technique guarantees every bite is packed with flavor.

Ingredients List for Espresso Infused Mocha Poke Cake

Here’s what you’ll need to make this Espresso Infused Mocha Poke Cake:

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (Dutch-processed for richer flavor)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 cups granulated sugar
• 2 large eggs (at room temperature)
• 1 cup whole milk (or buttermilk)
• ½ cup vegetable oil (or melted butter)
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee (or espresso for a stronger coffee flavor)

For the Espresso-Infused Chocolate Syrup:

• 1 cup brewed espresso (or strong coffee)
• ½ cup sweetened condensed milk
• ¾ cup chocolate syrup (store-bought or homemade)

For the Mocha Whipped Topping:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon instant espresso powder (or finely ground instant coffee)
• 1 teaspoon vanilla extract

For Decoration (Optional):

• Chocolate shavings or chocolate curls
• Cocoa powder (for dusting)
• Coffee beans (for garnish)

Substitutions and Variations

Looking for some substitutions or fun twists on the recipe? Here are some variations:

• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the cake gluten-free.
• Dairy-Free Option: Replace the milk and whipped cream with almond milk and coconut cream, and use a dairy-free chocolate syrup.
• Extra Chocolatey: Stir in chocolate chips or chunks into the cake batter for added texture and richness.
• Caramel Mocha: Add caramel syrup to the chocolate syrup mixture for a caramel twist, turning it into a Caramel Mocha Poke Cake.
• Vegan Option: Use plant-based milk (like almond or soy), replace the eggs with flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg), and use coconut whipped cream for the topping.

Step-by-Step Cooking Instructions

Let’s walk through how to make this delicious Espresso Infused Mocha Poke Cake. Follow these instructions step by step for the perfect coffee-chocolate dessert!

Step 1: Preheat the Oven and Prepare the Cake Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal later.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Beat the Wet Ingredients

In a large bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract until smooth and combined. The mixture should be light and fluffy.

Step 4: Add the Dry Ingredients and Coffee

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Slowly stir in the hot brewed coffee or espresso. The batter will be thin, but don’t worry—this is what makes the cake moist and tender.

Step 5: Bake the Cake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before proceeding to the next step.

How to Make the Espresso-Infused Chocolate Syrup: A Step-by-Step Guide

Step 6: Prepare the Espresso Chocolate Syrup

While the cake is cooling, make the espresso-infused chocolate syrup. In a small bowl, whisk together the brewed espresso, sweetened condensed milk, and chocolate syrup until fully combined and smooth.

How to Poke and Pour the Espresso Chocolate Syrup

Step 7: Poke Holes in the Cake

Once the cake has cooled for 10-15 minutes, use the handle of a wooden spoon or a thick straw to poke holes all over the cake. Be sure to space the holes evenly so that the syrup can soak into every slice.

Step 8: Pour the Syrup

Slowly pour the espresso chocolate syrup over the entire cake, making sure it seeps into all of the holes. Let the cake cool completely before adding the whipped topping. You can refrigerate the cake at this point to speed up the cooling process.

How to Make the Mocha Whipped Topping: A Step-by-Step Guide

Step 9: Prepare the Mocha Whipped Topping

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, cocoa powder, espresso powder, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat the cream—stop when the whipped cream holds its shape but is still smooth.

Assembling the Espresso Infused Mocha Poke Cake

Step 10: Spread the Whipped Topping

Once the cake is completely cool, spread the mocha whipped topping evenly over the surface of the cake using a spatula. Be sure to cover the entire top of the cake with a thick layer of whipped topping.

Decorating and Serving the Cake

Step 11: Decorate the Cake (Optional)

For extra flair, garnish the cake with chocolate shavings, a dusting of cocoa powder, or chocolate curls. You can also place a few whole coffee beans on top for a sophisticated presentation.

Common Mistakes to Avoid

• Not Cooling the Cake Properly: Ensure the cake is slightly warm but not hot when poking holes. If the cake is too hot, the syrup won’t soak in properly.
• Overmixing the Batter: Be careful not to overmix the batter once you add the dry ingredients. Overmixing can lead to a dense, tough cake.
• Overbeating the Whipped Cream: Stop beating the whipped cream as soon as stiff peaks form. Overbeating can cause the whipped cream to turn grainy.

Serving and Presentation Tips

Your Espresso Infused Mocha Poke Cake is ready to impress! Here’s how to serve and present this delightful dessert.

How to Serve Espresso Infused Mocha Poke Cake

• Temperature: This cake is best served chilled or at room temperature. After assembling the cake, refrigerate it for at least 1-2 hours to allow the syrup to soak in fully.
• Portion Size: Since this cake is rich and flavorful, smaller portions go a long way. Serve it in small squares or slices for the perfect dessert experience.
• Accompaniments: Pair this cake with a cup of hot coffee or a scoop of vanilla ice cream for an indulgent treat.

Presentation Ideas for Espresso Infused Mocha Poke Cake

• Chocolate Curls or Shavings: Garnish the cake with chocolate curls or shavings for an elegant touch.
• Cocoa Powder Dusting: Lightly dust the top of the cake with cocoa powder before serving for a classic look.
• Coffee Beans: Scatter a few whole coffee beans on top of the cake for a chic and stylish presentation.

Espresso Infused Mocha Poke Cake Recipe Tips

• Make Ahead: You can make the cake a day in advance and store it in the refrigerator. Add the whipped topping just before serving for the freshest taste and texture.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. The cake will stay moist and delicious!
• Freezing: You can freeze the cake without the whipped topping for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the refrigerator before adding the topping.

Frequently Asked Questions (FAQs)

Q: Can I use instant coffee instead of brewed coffee or espresso?
A: Yes! You can dissolve 1-2 teaspoons of instant coffee or espresso powder in 1 cup of hot water to use in the cake and syrup.

Q: Can I use a box cake mix for the base?
A: Absolutely! If you’re short on time, you can use a boxed chocolate cake mix and follow the package instructions. Once baked, continue with the poke and pour method using the espresso chocolate syrup.

Q: Can I skip the coffee and just make a chocolate poke cake?
A: Yes, you can skip the coffee and still enjoy a delicious chocolate poke cake. Just replace the coffee in the recipe with hot water or milk and omit the espresso powder from the whipped topping.

Q: Why didn’t my syrup soak into the cake?
A: If your syrup didn’t soak into the cake, the cake might not have been warm enough when you poured the syrup, or the holes may not have been deep enough. Make sure the cake is slightly warm and poke holes deep enough to allow the syrup to seep in properly.

Conclusion

There you have it—an indulgent Espresso Infused Mocha Poke Cake that’s rich, moist, and perfect for any coffee and chocolate lover. The combination of deep espresso flavor, moist chocolate cake, and light mocha whipped topping makes this dessert a real crowd-pleaser. Whether you’re making it for a party or just to satisfy your dessert cravings, this poke cake will become a go-to recipe in your collection. So, gather your ingredients and treat yourself to this irresistible coffee-chocolate creation!

Happy baking! 🍫☕

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