The Ultimate Espresso Infused Mocha Poke Cake Recipe for Coffee Lovers

My recent obsession with espresso infused mocha poke cake started during a late-night baking experiment.

Caffeine lovers recognize this dessert as pure magic.

Rich chocolate layers hide unexpected coffee surprises.

Creamy mocha filling seeps into tender cake spaces.

Unexpected textures create a delightful sensory experience.

Each bite promises a perfect balance between sweet chocolate and bold espresso notes.

You won’t be able to resist another slice of this decadent treat.

Ingredients for Espresso Infused Mocha Poke Cake

• All-Purpose Flour: The main structural component that provides the cake's texture.
• Cocoa Powder: Delivers rich chocolate flavor to the cake.
• Granulated Sugar: Adds sweetness and helps with cake's caramelization.
• Eggs: Provide structure and help bind the cake ingredients together.
• Milk: Contributes moisture and helps create a tender crumb.
• Vegetable Oil: Ensures the cake remains soft and prevents dryness.
• Vanilla Extract: Enhances overall flavor complexity.

• Baking Powder, Baking Soda: Help the cake rise and create a light texture.
• Salt: Balances and amplifies the cake's flavors.

• Instant Espresso Powder: Intensifies the coffee flavor throughout the cake.
• Brewed Espresso: Creates a deep, rich moisture layer in the cake.

• Sweetened Condensed Milk: Adds richness and helps the cake absorb liquid.
• Chocolate Syrup: Provides additional chocolate flavor and moisture.
• Heavy Cream: Creates a light and fluffy whipped topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.

• Chocolate Shavings, Cocoa Powder, Espresso Beans: Add visual appeal and extra flavor notes.

How to Prepare Espresso Infused Mocha Poke Cake

Step 1: Prepare Cake Batter

Warm up your oven to 350F.

Grease a 9×13-inch baking dish with butter or cooking spray.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

• Sugar
• Eggs
• Milk
• Vegetable oil
• Vanilla extract

Dissolve instant espresso powder in boiling water and gently fold into the batter.

Pour the mixture into the prepared baking dish and bake for 30-35 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Allow the cake to cool for 10 minutes.

Step 2: Create Espresso Soaking Liquid

• Brewed espresso
• Sweetened condensed milk
• Chocolate syrup

Poke multiple holes across the cake’s surface using a wooden spoon handle or fork.

Slowly pour the espresso mixture over the cake, ensuring it seeps into every hole.

Refrigerate for 1-2 hours to let the cake absorb the liquid.

Step 3: Whip Creamy Topping

• Heavy cream
• Powdered sugar
• Vanilla extract

Whip until stiff peaks form.

Spread the whipped cream evenly across the chilled cake.

Step 4: Add Final Touches

Drizzle additional chocolate syrup over the whipped cream.

Optional garnishes include chocolate shavings, a sprinkle of cocoa powder, or whole espresso beans.

Serve the cake chilled and enjoy the rich, coffee-infused dessert.

Tips for Espresso Infused Mocha Poke Cake

• Dissolve instant espresso powder in boiling water to intensify the coffee taste throughout the cake batter.
• Create evenly spaced holes using a wooden spoon handle or fork to ensure the espresso mixture distributes evenly into the cake.
• Refrigerate the cake for 1-2 hours after adding the espresso mixture to allow maximum absorption and deep flavor infusion.
• Use a chilled bowl and whip heavy cream until stiff peaks form for the most stable and fluffy whipped topping.
• Add chocolate shavings, cocoa powder, or espresso beans just before serving to maintain their crisp texture and visual appeal.

Flavor Variations for Espresso Infused Mocha Poke Cake

• Vegan Mocha Cake: Replace eggs with mashed bananas or flax eggs, use dairy-free milk, swap heavy cream with coconut whipped cream, and select vegan chocolate syrup.
• Gluten-Free Coffee Cake: Substitute all-purpose flour with almond or gluten-free flour blend, ensure baking powder is gluten-free, and verify all ingredients are certified gluten-free.
• Low-Sugar Espresso Treat: Replace sugar with stevia or monk fruit sweetener, use sugar-free chocolate syrup, select low-fat milk, and incorporate sugar-free whipped cream alternative.
• Decaf Coffee Lovers' Version: Swap regular espresso with decaf espresso powder, use decaf brewed coffee, maintain all other original recipe ingredients and preparation methods.

Serving Ideas for Espresso Infused Mocha Poke Cake

• Coffee Lovers' Dream: Serve this decadent cake at afternoon gatherings or as a show-stopping dessert for dinner parties.
• Cozy Café Companion: Pair each slice with a hot espresso or cold nitro cold brew to enhance the rich coffee flavors.
• Dessert Presentation Magic: Plate individual slices on dark ceramic plates with a light dusting of cocoa powder and a single espresso bean for elegant visual appeal.
• Weekend Brunch Star: Offer this cake as a luxurious dessert option during weekend brunches with friends, complementing savory breakfast dishes.

Storage Advice for Espresso Infused Mocha Poke Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap the cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds. Be careful not to overheat, as it may dry out the cake's moist texture.
• Let the cake sit at room temperature for 15-20 minutes before serving to soften the whipped cream and enhance the flavors.

FAQs

• What type of espresso should I use for this recipe?

Any strong brewed espresso works well. You can use freshly brewed espresso from an espresso machine or instant espresso powder dissolved in hot water.

• Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Keep it refrigerated and add the whipped topping just before serving to maintain its freshness.

• Is there a way to make this cake less sweet?

Reduce the sugar in the cake batter slightly or use unsweetened cocoa powder to balance the sweetness. You can also adjust the chocolate syrup amount.

• How do I know if I've poked enough holes in the cake?

Create multiple holes across the entire surface of the cake, spacing them about 1/2 inch apart. This ensures the espresso mixture distributes evenly throughout the cake.

Espresso Infused Mocha Poke Cake With Bold Taste

• Boost Coffee Flavor: Packed with rich espresso notes that elevate the classic chocolate cake experience, delivering an intense and aromatic dessert for coffee lovers.
• Quick Crowd-Pleaser: Simple preparation steps make this recipe perfect for gatherings, potlucks, and family celebrations without requiring advanced baking skills.
• Decadent Texture Twist: Unique poke cake technique allows espresso mixture to soak deeply into the cake, creating a moist, incredibly indulgent dessert that melts in your mouth.
• Customizable Elegance: Flexible garnishing options like chocolate shavings or espresso beans let you dress up the cake for casual or fancy occasions, making it versatile for any event.

Espresso Infused Mocha Poke Cake Recipe

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4.9 from 16 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Espresso infused mocha poke cake brings rich chocolate and coffee flavors together in a delightful dessert. Chocolate ganache and creamy mocha frosting elevate this irresistible cake, promising a heavenly experience you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 cup boiling water

Liquid and Binding Ingredients:

• 2 tablespoons (30 milliliters) instant espresso powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract

Espresso and Topping Ingredients:

• 1 cup brewed espresso (or strong coffee)
• 1/2 cup sweetened condensed milk
• 1/4 cup chocolate syrup
• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate syrup (for garnish)
• Chocolate shavings or cocoa powder (for garnish)
• Espresso beans (optional, for garnish)

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Instructions

1. Prepare the cake by preheating the oven to 350°F (175°C). Coat a 9×13-inch baking dish with grease and flour. Sift dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt into a medium bowl.
2. In a large bowl, whisk sugar, eggs, milk, oil, and vanilla extract until thoroughly blended. Dissolve instant espresso powder in boiling water and incorporate into the batter gradually.
3. Transfer batter to the prepared baking dish and bake for 30-35 minutes until a toothpick inserted in the center emerges clean. Allow cake to cool for 10 minutes.
4. Create espresso mixture by combining brewed espresso, sweetened condensed milk, and chocolate syrup in a small bowl.
5. Use a wooden spoon handle to puncture holes across the entire cake surface. Carefully pour espresso mixture over the cake, ensuring liquid penetrates deeply into the holes.
6. Refrigerate the cake for 1-2 hours, allowing it to absorb the espresso infusion completely.
7. Prepare whipped topping by whipping heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks develop.
8. Spread whipped cream evenly over the chilled cake.
9. Finish by drizzling additional chocolate syrup over the whipped cream. Optional: Garnish with chocolate shavings, cocoa powder, or espresso beans. Serve chilled.

Notes

• Choose dark roast espresso for deeper, richer coffee flavor that enhances the chocolate’s intensity.
• Ensure cake is slightly warm when poking holes to help espresso mixture absorb more effectively into the crumb.
• Create dairy-free version by substituting coconut cream for heavy cream and using plant-based milk in cake batter.
• Reduce sugar content by using sugar-free chocolate syrup and replacing some sugar with stevia or monk fruit sweetener for lower-calorie option.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320 kcal
• Sugar: 32 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 50 mg