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Mocha Poke Cake

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A moist and spongy chocolate and coffee flavored cake that is poked, drenched with a creamy mocha filling, and finished with espresso whipped cream. This cake is infused with coffee in three layers for a rich mocha experience.

Ingredients

Scale
  • 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

Instructions

  1. Use the end of a chopstick or wooden spoon to poke holes about 1 inch apart all over the surface of the cooled cake.
  2. In a medium bowl, whisk together cocoa powder and coffee until cocoa is incorporated, then whisk in the sweetened condensed milk. Set aside.
  3. With an electric mixer, beat the whipping cream on medium-high speed until it starts to thicken.
  4. Add espresso granules and sugar to the whipping cream and continue mixing until medium peaks form.
  5. Gently fold about 1 cup of the whipped cream into the coffee-cocoa mixture.
  6. Pour the coffee filling over the top of the cake, spreading it to fill the holes and cover the top, allowing it to ooze over the sides.
  7. Spread the remaining whipped cream over the coffee filling evenly.
  8. Cover the cake with plastic wrap and refrigerate for at least one hour before serving.

Notes

For best results, use freshly brewed coffee and chill the cake well to allow the mocha filling to set. The espresso whipped cream adds a light, airy finish that complements the rich mocha flavors.

Nutrition

Find it online: https://www.rapidrecipes.blog/espresso-infused-mocha-poke-cake/