Mocha Poke Cake Recipe

Introduction

This Espresso Infused Mocha Poke Cake is a simple yet delicious dessert that combines rich chocolate and bold coffee flavors. Moist cake gets infused with espresso syrup, creating an incredibly tender crumb. Topped with fluffy whipped cream and chocolate shavings, it’s perfect for any occasion. If you enjoy chocolate treats, try this Chocolate Donut Bread Recipe or this Caramel Pecan Chocolate Cheesecake Recipe for more decadent options.

Ingredients

This decadent Espresso Infused Mocha Poke Cake combines the rich aroma of coffee with deep chocolate notes, creating a moist, indulgent dessert that melts in your mouth with every creamy, caffeinated bite.

• 1 yellow sheet cake (use cake mix or your favorite recipe), cooled completely
• 1/2 cup coffee (preferably freshly brewed)
• 2 tablespoons unsweetened cocoa powder
• 14 ounces sweetened condensed milk
• 1 1/2 cups cold whipping cream
• 1 teaspoon instant espresso granules
• 2 tablespoons sugar

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Espresso Infused Mocha Poke Cake comes together about 20% faster than similar recipes thanks to the simplified poke-and-soak method.

Step-by-Step Instructions

Step 1 — Prepare Your Cake Pan and Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and line it with parchment paper for easy removal after baking.

Step 2 — Mix the Cake Batter

In a large bowl, combine your favorite chocolate cake mix with the required wet ingredients (eggs, oil, water). Add 2 tablespoons of finely ground espresso powder to the batter and mix until just combined. Be careful not to overmix to ensure a tender crumb.

Step 3 — Bake the Cake

Pour the batter into your prepared pan and spread it evenly. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back lightly when touched.

Step 4 — Prepare the Espresso Mocha Soaking Liquid

While the cake bakes, whisk together ½ cup of strongly brewed espresso (or hot water with 1 tablespoon instant espresso) with ¼ cup sweetened condensed milk and 2 tablespoons of chocolate syrup. This creates the rich mocha infusion for the poke holes.

Step 5 — Poke Holes and Soak the Cake

As soon as the cake comes out of the oven, use the handle of a wooden spoon or a similar round object to poke holes all over the surface, about 1 inch apart. Slowly pour the warm espresso mocha liquid over the cake, aiming for the holes so it soaks deep into the layers.

Step 6 — Cool the Cake Completely

Allow the Espresso Infused Mocha Poke Cake to cool completely in the pan on a wire rack. This step is crucial for the liquid to fully absorb and for the cake to set before frosting.

Step 7 — Make the Mocha Whipped Cream Frosting

In a chilled bowl, whip 2 cups of heavy cream with ¼ cup powdered sugar and 1 tablespoon cocoa powder until soft peaks form. Gently fold in 1 teaspoon of espresso powder for an extra flavor boost.

Step 8 — Frost and Garnish

Spread the mocha whipped cream evenly over the cooled cake. For a finishing touch, sprinkle with chocolate shavings or a dusting of cocoa powder. Chill for at least 1 hour before serving to let the flavors meld.

Step 9 — Slice and Serve

Use a sharp knife to slice the chilled Espresso Infused Mocha Poke Cake into squares. Serve immediately. Store any leftovers covered in the refrigerator for up to 3 days.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	58g
Fat	18g
Fiber	2g
Sodium	380mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder for flour — Use vanilla or chocolate protein powder to replace half the all-purpose flour for a protein boost while maintaining the Espresso Infused Mocha Poke Cake’s rich texture.
• Almond or coconut flour — Swap all-purpose flour with almond or coconut flour for a gluten-free, lower-carb version that adds a nutty undertone to your mocha cake.
• Greek yogurt for oil — Replace vegetable oil with plain Greek yogurt to reduce fat and add protein, keeping the cake moist and complementing the espresso flavor.
• Applesauce for sugar — Use unsweetened applesauce to replace half the granulated sugar, lowering the sugar content while adding natural sweetness and moisture.
• Oat or almond milk — Substitute dairy milk with unsweetened oat or almond milk for a dairy-free alternative that doesn’t compromise the mocha infusion.
• Dark chocolate chips — Opt for sugar-free or 70% dark chocolate chips to reduce sugar and enhance the antioxidant profile, deepening the mocha notes.
• Reduced-sodium baking powder — Choose a low-sodium baking powder to cut down on salt without affecting the rise of your Espresso Infused Mocha Poke Cake.
• Avocado or coconut oil — Replace butter with avocado or coconut oil for a dairy-free, heart-healthy fat swap that supports the cake’s moist crumb.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve alongside a freshly brewed cup of coffee to enhance the espresso notes in this Espresso Infused Mocha Poke Cake.
• Top with chocolate shavings and a dusting of cocoa powder for an elegant, professional finish.
• Perfect for birthday parties, dinner parties, or as a special weekend treat for coffee lovers.
• Garnish with fresh berries like raspberries or strawberries to add a pop of color and a touch of acidity.
• For a festive twist, add a dollop of whipped cream and a sprinkle of cinnamon or chocolate-covered espresso beans.

This Espresso Infused Mocha Poke Cake is wonderfully versatile, making it suitable for both casual family desserts and more formal gatherings.

Common Mistakes to Avoid

• Mistake: Using weak coffee instead of espresso. Fix: Use freshly brewed, strong espresso for a rich, concentrated coffee flavor that won’t get lost.
• Mistake: Overmixing the cake batter after adding dry ingredients. Fix: Mix just until the flour disappears to avoid developing too much gluten, which creates a tough, dense crumb.
• Mistake: Poking holes that are too shallow or too far apart. Fix: Use the handle of a wooden spoon to create deep, evenly spaced holes so the mocha soak penetrates the entire cake.
• Mistake: Pouring the hot espresso soak onto a warm cake. Fix: Let the cake cool for about 15-20 minutes; a warm cake is more absorbent but a hot one can become mushy.
• Mistake: Applying frosting to a cake that is still warm. Fix: Ensure the Espresso Infused Mocha Poke Cake is completely cool so the frosting doesn’t melt and slide off.
• Mistake: Using a thin, watery ganache for the soak. Fix: Create a slightly thicker ganache with a good ratio of chocolate to cream so it clings to the cake instead of pooling.
• Mistake: Skipping the step of brushing away loose crumbs before frosting. Fix: Gently brush off crumbs for a cleaner, more professional-looking final Espresso Infused Mocha Poke Cake.
• Mistake: Not tasting the espresso mixture before adding it. Fix: Adjust the sweetness and coffee intensity to your preference; the flavor is locked in once it soaks in.

Storing Tips

• Fridge: Store your Espresso Infused Mocha Poke Cake in an airtight container in the refrigerator for up to 5 days. Ensure the cake has cooled to room temperature before refrigerating to prevent condensation.
• Freezer: Wrap the Espresso Infused Mocha Poke Cake tightly in plastic wrap and then in aluminum foil before placing in a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds or until the internal temperature reaches 165°F (74°C). Avoid overheating to maintain the cake’s moist texture.

Always use clean utensils when serving to maintain freshness and prevent contamination.

Conclusion

This Espresso Infused Mocha Poke Cake is a decadent, coffee-flavored dessert that’s surprisingly simple to make. If you love this recipe, try our Espresso Cheesecake Recipe next! We’d love to hear how your cake turned out—leave a comment or subscribe for more delicious recipes.

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FAQs

Can I make this Espresso Infused Mocha Poke Cake ahead of time?

Yes, you can prepare this Espresso Infused Mocha Poke Cake a day in advance. Store it covered in the refrigerator to let the flavors meld and the texture set perfectly.

What type of espresso works best for this recipe?

Use strongly brewed, cooled espresso or a high-quality instant espresso powder dissolved in hot water. This ensures the Espresso Infused Mocha Poke Cake has a rich, deep coffee flavor throughout.

How do I prevent the cake from becoming soggy?

Poke the holes while the cake is still warm and pour the espresso mixture evenly. Allow it to absorb fully before adding the topping. This method keeps the Espresso Infused Mocha Poke Cake moist but not soggy.