Espresso Infused Mocha Poke Cake Recipe
If you’re a fan of rich, indulgent desserts and love the deep flavors of coffee and chocolate, then you’re in for a treat. This Espresso Infused Mocha Poke Cake is a decadent combination of moist chocolate cake, infused with bold espresso and topped with a luscious mocha whipped cream. Whether you’re a coffee enthusiast or simply have a sweet tooth, this recipe will satisfy all your cravings. Keep reading to discover how to make this irresistible dessert at home, and be sure to check out the tips, tricks, and presentation ideas to take your poke cake to the next level.
What is an Espresso Infused Mocha Poke Cake?
An Espresso Infused Mocha Poke Cake is a twist on the classic poke cake, where holes are poked into the cake after baking, allowing a flavorful liquid or sauce to seep into the cake, making it ultra-moist and delicious. In this case, the cake is infused with a rich espresso mixture that complements the chocolate flavors. A mocha whipped cream topping adds an extra layer of coffee-chocolate goodness. It’s a dessert perfect for gatherings, celebrations, or just a special treat for yourself!
Ingredients List for Espresso Infused Mocha Poke Cake
To make the perfect Espresso Infused Mocha Poke Cake, you’ll need the following ingredients:
- For the Chocolate Cake:
- 1 box of chocolate cake mix (or your favorite homemade chocolate cake recipe)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 1 tablespoon instant espresso powder (optional, for an extra coffee kick)
- For the Espresso Poke Filling:
- 1 cup brewed espresso (or strong coffee)
- ¼ cup sweetened condensed milk
- ¼ cup chocolate syrup
- For the Mocha Whipped Cream Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 2 tablespoons cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- Optional Garnishes:
- Chocolate shavings
- Cocoa powder dusting
- Espresso beans (whole or crushed)
- Drizzle of chocolate or caramel sauce
Substitutions and Variations
One of the great things about this recipe is its flexibility. If you don’t have certain ingredients on hand or want to adjust the flavor profile, here are some substitutions and variations you can try:
- Cake Mix Substitution: If you prefer to make the cake from scratch, you can replace the cake mix with your favorite homemade chocolate cake recipe. Just be sure to bake it in a 9x13 inch pan to follow the rest of the recipe.
- Coffee Strength: If espresso is too strong for your taste, you can substitute it with a milder brewed coffee. You can also adjust the amount of espresso powder in the whipped cream to suit your preference.
- Dairy-Free Option: To make the cake dairy-free, you can use almond milk or coconut milk in place of the sweetened condensed milk. For the whipped topping, swap the heavy cream with a dairy-free whipped topping or coconut whipped cream.
- Flavor Boost: For a richer, deeper chocolate flavor, consider adding a tablespoon of cocoa powder to the cake batter or adding a splash of coffee liqueur to the espresso mixture.
- Toppings Variations: Feel free to get creative with the toppings. You can add chopped nuts, crushed cookies, or even a dusting of cinnamon for a spiced touch.
Step-by-Step Cooking Instructions

Here’s a step-by-step guide to making this delicious Espresso Infused Mocha Poke Cake:
- Prepare the Chocolate Cake:
- Preheat your oven according to the instructions on your cake mix or recipe. Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, oil, water, and instant espresso powder (if using). Beat on medium speed for about 2 minutes until smooth and well combined.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake the cake according to the instructions on the box or recipe, typically for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for about 10 minutes.
- Poke the Cake:
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. Make sure the holes are evenly distributed and spaced about 1 inch apart.
- Prepare the Espresso Poke Filling:
- In a small bowl, combine the brewed espresso, sweetened condensed milk, and chocolate syrup. Stir until well mixed.
- Slowly pour the espresso mixture over the cake, making sure it fills the holes and seeps into the cake. Let the cake absorb the liquid for at least 30 minutes. For best results, you can refrigerate the cake for an hour to let the flavors meld together.
- Make the Mocha Whipped Cream:
- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, instant espresso powder, and vanilla extract.
- Use an electric mixer to whip the cream on medium-high speed until soft peaks form. Be careful not to over-whip, or the cream will become grainy.
- Once the whipped cream is ready, spread it evenly over the cooled, infused cake.
- Chill the Cake:
- Refrigerate the cake for at least 2 hours before serving. This allows the flavors to blend and the cake to become even more moist and delicious.
Common Mistakes to Avoid
When making an Espresso Infused Mocha Poke Cake, there are a few common mistakes to watch out for:
- Not Poking Enough Holes: Make sure to poke plenty of holes in the cake, so the espresso filling can seep into every bite. If the holes are too far apart, some areas of the cake might end up dry.
- Pouring the Filling Too Quickly: Be patient when pouring the espresso mixture over the cake. Pour slowly and evenly to ensure the liquid has time to soak into the cake rather than pooling on top.
- Over-Whipping the Cream: When making the whipped topping, keep a close eye on the texture. Stop whipping as soon as soft peaks form to avoid the cream turning grainy or turning into butter.
- Serving Too Soon: Allow the cake to chill in the fridge for at least 2 hours before serving. This resting time helps the flavors meld and gives the cake its signature moist texture.
Serving and Presentation Tips
A well-made Espresso Infused Mocha Poke Cake deserves to be presented beautifully. Here are some tips for serving and presenting your cake to impress your guests:
- Cut Clean Slices: For clean, sharp slices, use a sharp knife that’s been dipped in hot water and wiped dry before cutting the cake.
- Add a Drizzle: Just before serving, drizzle a bit of chocolate or caramel sauce over each slice for an extra touch of indulgence.
- Top with Garnishes: Sprinkle chocolate shavings, crushed espresso beans, or a dusting of cocoa powder over the top of the cake to add a decorative and flavorful touch.
How to Serve Espresso Infused Mocha Poke Cake
This cake is best served chilled, straight from the refrigerator. The cool temperature enhances the rich flavors of the chocolate and espresso, making each bite refreshing and indulgent. Serve the cake with a side of freshly brewed coffee or a tall glass of milk for a delightful pairing. You can also serve it with a scoop of vanilla or coffee ice cream for an extra treat.
Presentation Ideas for Espresso Infused Mocha Poke Cake
- Layered Look: When slicing the cake, you’ll notice the beautiful layers of infused espresso and fluffy whipped cream. Serve it on white plates to highlight the contrast between the dark chocolate cake and the light topping.
- Espresso Bean Accent: Place a single whole espresso bean on top of each slice for a sophisticated touch.
- Mini Cakes: If you’re serving this cake for a special occasion, consider cutting the cake into smaller squares or circles to create individual mini poke cakes.
Espresso Infused Mocha Poke Cake Recipe Tips
- Make Ahead: This cake can be made a day in advance, making it perfect for entertaining. Just be sure to store it in the refrigerator, covered with plastic wrap or in an airtight container.
- Enhance the Coffee Flavor: If you’re a serious coffee lover, you can add a splash of coffee liqueur, such as Kahlua, to the espresso filling for an extra layer of coffee flavor.
- Decorative Garnishes: Get creative with your garnishes! You can use chocolate curls, caramel drizzle, or even a sprinkle of sea salt for a sweet and salty combination.
Frequently Asked Questions (FAQs)
Q: Can I use decaffeinated coffee for this recipe? A: Yes! If you’re avoiding caffeine, feel free to use decaffeinated coffee or espresso in the poke filling and whipped topping.
Q: How long will this cake last in the fridge? A: The cake can be stored in the refrigerator for up to 3 days. Be sure to cover it with plastic wrap or keep it in an airtight container to maintain its freshness.
Q: Can I freeze the cake? A: Yes, you can freeze the cake, but it's best to freeze it without the whipped topping. Freeze the cake after poking and infusing it with the espresso mixture, and add the whipped topping once it’s thawed.
Q: Can I use a different flavor of cake mix? A: While chocolate is the classic choice for a mocha flavor, you can experiment with vanilla or even a coffee-flavored cake mix for a different twist.
Conclusion
This Espresso Infused Mocha Poke Cake is a dream come true for coffee and chocolate lovers alike. The combination of a moist, coffee-infused cake and a fluffy mocha whipped cream topping creates a dessert that is both indulgent and irresistible. With easy-to-find ingredients and simple preparation steps, this recipe is perfect for any occasion, whether it's a casual family gathering or a special celebration. So why wait? Grab your ingredients, start baking, and enjoy a slice of this delectable cake!
PrintEspresso Infused Mocha Poke Cake Recipe
This Espresso Infused Mocha Poke Cake recipe blends rich chocolate flavors with the bold taste of espresso. A moist cake infused with coffee and topped with whipped cream or chocolate ganache. Ideal for coffee lovers and chocolate enthusiasts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Diet: Vegetarian
Ingredients
- Chocolate cake mix
- Brewed espresso
- Sweetened condensed milk
- Chocolate ganache
- Whipped cream (optional)
Instructions
- Bake the chocolate cake as per the package instructions.
- While the cake is still warm, poke holes all over it.
- Pour brewed espresso and condensed milk over the cake, letting it seep into the holes.
- Spread a layer of chocolate ganache on top and refrigerate until set.
- Top with whipped cream if desired, slice, and serve.
Notes
- Let the espresso cool slightly before pouring over the cake.
- Add chocolate chips or espresso powder for an extra coffee kick.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220mg
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