If you love the rich, comforting flavors of coffee and chocolate mingling together in a luscious dessert, then this Espresso Infused Mocha Poke Cake Recipe is about to become your new favorite. The moist chocolate cake soaked with bold espresso and sweetened condensed milk creates an irresistible base, while the velvety mocha whipped cream on top adds a creamy, dreamy finish. Each bite is a harmonious blend of deep espresso notes and chocolate decadence that feels both fancy and wonderfully homey. Whether you’re impressing guests or treating yourself, this cake hits all the right flavor notes with effortless charm.
Ingredients You’ll Need
Gathering simple ingredients is the first joy of this recipe—each one plays a starring role in building layers of flavor and texture. From the rich chocolate cake mix to the silky sweetened condensed milk and the fresh espresso, everything works together like a dream to make this dessert so special.
- Chocolate cake mix: The base of our cake, bringing moistness and deep cocoa flavor effortlessly.
- Brewed espresso or strong coffee (1 cup): Adds a bold, fragrant kick that infuses the cake with authentic mocha flavor.
- Sweetened condensed milk (1 can, 14 oz): Provides luscious sweetness and a creamy texture that soaks right into the cake.
- Chocolate syrup (1/2 cup): Drizzled over the soaked cake for an extra layer of rich chocolate goodness.
- Heavy whipping cream (1 cup): Whipped into a fluffy mocha topping to balance the cake’s density with lightness.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream just enough for a perfect finish.
- Cocoa powder (1 tablespoon): Deepens the chocolate flavor of the whipped cream for a true mocha experience.
- Vanilla extract (1/2 teaspoon): Enhances all the flavors without overpowering the espresso or chocolate.
- Chocolate shavings or mini chocolate chips (optional): Adds a decorative and delightful textural contrast on top.
How to Make Espresso Infused Mocha Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preparing your chocolate cake mix according to the package instructions and bake it in a 9×13-inch pan. This forms the moist and fluffy foundation that will soak up all the delicious espresso infusion. Once baked, let the cake cool for about 10 minutes—you want it warm but not hot for the next step.
Step 2: Poke Holes in the Cake
Using the handle of a wooden spoon, gently poke holes all over the cake surface, spacing them evenly. These holes are essential—they’re the secret to letting the espresso and sweetened condensed milk mixture sink deep inside, instead of just sitting on top.
Step 3: Combine Espresso and Sweetened Condensed Milk
In a bowl, whisk together the brewed espresso or strong coffee with the sweetened condensed milk until smooth. This liquid mixture is where the magic happens, delivering intense coffee flavor balanced with creamy sweetness.
Step 4: Pour the Espresso Mixture Over the Cake
Slowly pour the espresso-condensed milk mixture evenly over the poked cake, allowing it to seep down into every hole and soak the cake thoroughly. This infusion ensures every bite bursts with mocha goodness.
Step 5: Drizzle Chocolate Syrup
Next, drizzle chocolate syrup across the top of the soaked cake. This syrup adds a glossy, decadent finish and an extra kick of chocolate flavor that makes this poke cake truly irresistible. Let the cake cool completely before proceeding.
Step 6: Whip the Mocha Cream Topping
In a chilled bowl, whip the heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. This fluffy mocha whipped cream is the perfect light, airy contrast to the dense, soaked cake below.
Step 7: Spread Whipped Cream Over Cake
Gently spread the mocha whipped cream over the cooled cake using a spatula. This final step crowns your dessert with creamy richness and a beautiful mocha hue.
Step 8: Add Toppings and Chill
If you love a little extra texture, sprinkle chocolate shavings or mini chocolate chips on top. Then, refrigerate the entire cake for at least 2 hours to set and enhance all those layered flavors.
How to Serve Espresso Infused Mocha Poke Cake Recipe
Garnishes
Just before serving, consider adding extra chocolate shavings or a dusting of cocoa powder for a polished look. A small dollop of fresh whipped cream adds elegance, while a few espresso beans can bring a stylish cafe vibe to your presentation.
Side Dishes
This cake pairs beautifully with simple sides that complement its richness—a scoop of vanilla ice cream or a side of fresh berries offers a refreshing contrast that balances the deep mocha. For a cozy gathering, serve with a steaming cup of coffee to echo the espresso flavor in the cake.
Creative Ways to Present
Serve slices on individual plates drizzled with chocolate syrup or even a quick espresso glaze. For a festive twist, layer pieces in a trifle dish with whipped cream and chocolate chips or present mini versions in cute ramekins for portion-controlled indulgence.
Make Ahead and Storage
Storing Leftovers
Because this poke cake is best enjoyed chilled, store any leftovers covered in the refrigerator. It keeps beautifully fresh for up to 3 days, allowing the flavors to deepen even further while maintaining its moist texture.
Freezing
While freezing is possible, it can affect the delicate whipped cream topping. If you want to freeze, wrap the cake tightly in plastic wrap and foil before freezing for up to 2 months. Thaw overnight in the fridge and whip fresh cream for topping before serving.
Reheating
This cake is designed to be served cold, so reheating is not recommended. Instead, simply let refrigerated slices sit at room temperature for 10-15 minutes to soften the cake slightly without losing its refreshing, creamy quality.
FAQs
Can I use regular brewed coffee instead of espresso?
Yes! Strong brewed coffee works perfectly if you don’t have an espresso machine. Just make sure it’s brewed strong to provide that intense coffee flavor the recipe needs.
What if I want a less sweet cake?
You can reduce the amount of sweetened condensed milk slightly or use unsweetened cocoa powder to control sweetness. Adjust sugar in the whipped cream to your taste as well.
Can this cake be made gluten-free?
Absolutely. Just substitute the chocolate cake mix with a gluten-free version, and ensure any additional ingredients like chocolate syrup or toppings are gluten-free too.
How can I make the mocha whipped cream topping ahead of time?
You can prepare the whipped cream topping a few hours before serving; keep it covered and refrigerated. Whip it again briefly if it starts to lose volume before spreading on the cake.
Is this cake suitable for vegetarians?
Yes, all the ingredients used in this Espresso Infused Mocha Poke Cake Recipe are vegetarian-friendly, making it a delightful option for meat-free diets.
Final Thoughts
If you have a passion for coffee and chocolate, this Espresso Infused Mocha Poke Cake Recipe will delight your taste buds and impress anyone lucky enough to enjoy a slice. It’s the perfect balance of bold espresso flavor, rich chocolate, and creamy indulgence—a truly special treat that brings warmth and joy to every occasion. Don’t wait to try it; this cake is a delicious way to turn any day into a celebration.
Print
Espresso Infused Mocha Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Espresso Infused Mocha Poke Cake is a decadent chocolate dessert that combines rich espresso and sweetened condensed milk soaked into a moist chocolate cake. Topped with luscious mocha whipped cream and optional chocolate shavings, this cake is perfect for coffee and chocolate lovers looking for an easy yet impressive treat.
Ingredients
Cake
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 cup brewed espresso or strong coffee, cooled
- 1 can (14 oz) sweetened condensed milk
Topping
- 1/2 cup chocolate syrup
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- Chocolate shavings or mini chocolate chips for topping (optional)
Instructions
- Prepare Cake: Preheat your oven and prepare the chocolate cake mix according to the package instructions. Pour the batter into a 9×13-inch pan and bake as directed, usually around 30 minutes. Once baked, let the cake cool in the pan for about 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the surface of the warm cake. This will allow the espresso mixture to soak in deeply, infusing the cake with flavor.
- Make Espresso Mixture: In a bowl, whisk together the brewed espresso and sweetened condensed milk until fully combined.
- Soak Cake: Pour the espresso and condensed milk mixture evenly over the cake, ensuring the liquid seeps into all the holes. Drizzle the chocolate syrup evenly on top of the cake. Allow the cake to cool completely to room temperature.
- Whip Mocha Cream: In a separate bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip the mixture with an electric mixer until stiff peaks form, creating a mocha whipped cream topping.
- Assemble Cake: Spread the mocha whipped cream evenly over the completely cooled cake. Garnish with chocolate shavings or mini chocolate chips for added texture and visual appeal.
- Chill: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cream to set.
Notes
- For a stronger coffee flavor, add espresso powder to the cake mix before baking.
- This cake is best served cold and tastes even better if made a day in advance.
- Adjust the strength of the brewed coffee or espresso based on your personal preference.
