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Espresso Infused Mocha Poke Cake
Portions
4
portionsTemps de préparation
10
minutesTemps de cuisson
10
minutesCalories
560
kcalIngredients
1 box chocolate cake mix
Ingredients as per the cake mix directions
1 (5 oz) package instant chocolate pudding mix
1 cup cold brewed coffee
1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon instant espresso powder
2 tablespoons sugar
Directions
- Bake the Cake: Prepare and bake the chocolate cake mix according to package directions in a 9×13 inch pan. Allow it to cool completely.
Craft the Mocha Filling: In a bowl, whisk together the instant chocolate pudding mix and brewed coffee. Stir in the sweetened condensed milk until the mixture is smooth and luscious.
Poke the Cake: Using a fork or toothpick, poke holes evenly across the surface of the cooled cake. - Pour the Filling: Pour the mocha filling over the cake, ensuring it seeps into all the poked holes for maximum flavor infusion.
Whip Up the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, then continue beating until the cream holds stiff peaks. - Layer with Whipped Cream: Generously spread the espresso whipped cream over the top of the mocha-filled cake.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld beautifully. - For an extra bold coffee flavor, use a dark roast brew.
Garnish with chocolate shavings or coffee beans for added texture and visual appeal.
Enhance the richness by mixing dark chocolate cake mix with a spoonful of cocoa powder.
Indulge in your velvety Mocha Poke Cake
