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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Create espresso mixture by combining brewed espresso, sweetened condensed milk, and chocolate syrup in a small bowl.
- 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.
- Refrigerate the cake for 1-2 hours, allowing it to absorb the espresso infusion completely.
- Prepare whipped topping by whipping heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks develop.
- Spread whipped cream evenly over the chilled cake.
- 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