If you're a fan of rich coffee and chocolate flavors, this Espresso Infused Mocha Poke Cake is a must-try! With moist chocolate cake infused with espresso, topped with a luscious mocha cream, and finished with a drizzle of chocolate ganache, this cake offers an indulgent, coffeehouse-style dessert experience. The best part? It's super easy to make, thanks to the "poke cake" method, which ensures every bite is full of flavor. This cake is perfect for coffee lovers and anyone who craves a decadent dessert with a caffeinated twist.
Ready to make this irresistible treat? Let's get started!
What Is an Espresso Infused Mocha Poke Cake?
A Poke Cake is a classic dessert where holes are poked into a freshly baked cake, allowing a flavorful mixture—like syrup, condensed milk, or pudding—to seep into the cake, infusing it with flavor. This Espresso Infused Mocha Poke Cake is made with a moist chocolate cake that is infused with a bold espresso mixture after baking. The cake is topped with a smooth mocha cream or whipped topping, and often finished with a drizzle of chocolate ganache or chocolate sauce. The result is a cake that's rich, flavorful, and moist, with every bite packed with espresso and chocolate goodness.
Ingredients List for Espresso Infused Mocha Poke Cake
Chocolate Cake:
- 1 box chocolate cake mix (or homemade chocolate cake recipe, see below for optional homemade version)
- Ingredients called for on the box (usually eggs, oil, and water)
Optional Homemade Chocolate Cake Recipe:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee (or hot water)
Espresso Mixture for Poking:
- 1 cup freshly brewed espresso (or 1 cup strong brewed coffee)
- 2 tablespoons sugar (optional, for sweetness)
Mocha Cream Topping:
- 1 cup heavy cream (cold)
- ¼ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder (or 1 tablespoon brewed coffee, cooled)
- 1 teaspoon vanilla extract
Chocolate Ganache Drizzle (Optional but highly recommended):
- ½ cup semi-sweet or dark chocolate chips
- ¼ cup heavy cream
- 1 tablespoon butter (optional for extra shine)
Garnish (Optional):
- Chocolate shavings
- Espresso beans
- Whipped cream or chocolate curls
Substitutions and Variations
Here are a few ways to customize your Espresso Infused Mocha Poke Cake:
- Gluten-Free Version: Use a gluten-free chocolate cake mix or your favorite gluten-free chocolate cake recipe.
- Dairy-Free Option: Substitute the heavy cream with coconut cream, and use a dairy-free whipped topping or coconut whipped cream for the mocha cream topping.
- Stronger Coffee Flavor: For an extra coffee kick, add 1-2 teaspoons of espresso powder to the cake batter before baking.
- Alcohol-Infused: Add a splash of coffee liqueur (like Kahlúa) or Baileys to the espresso mixture for a boozy twist.
Step-by-Step Cooking Instructions

1. Preparing the Chocolate Cake:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- Make the cake batter: If using a cake mix, follow the instructions on the box, mixing together the eggs, oil, and water. If making the homemade version, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- Beat the wet ingredients: In a large mixing bowl, beat the eggs, milk, oil, and vanilla extract until smooth. Gradually add the dry ingredients and mix until just combined.
- Add hot coffee or water: Slowly pour the hot coffee or water into the batter and mix on low speed. The batter will be thin, but this is what makes the cake moist.
- Bake the cake: Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes.
2. Poking the Cake and Adding the Espresso Mixture:
- Brew the espresso: While the cake is cooling slightly, brew 1 cup of espresso (or strong coffee). Stir in 2 tablespoons of sugar, if using, to sweeten the espresso.
- Poke the cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart. The holes should be deep enough to allow the espresso to seep in.
- Pour the espresso: Slowly pour the brewed espresso over the cake, making sure it fills the holes. The cake will absorb the espresso, giving it a rich, coffee-infused flavor. Allow the cake to cool completely.
3. Preparing the Mocha Cream Topping:
- Whip the cream: In a large mixing bowl, beat the cold heavy cream, powdered sugar, cocoa powder, espresso powder, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overwhip the cream.
- Spread the cream: Once the cake has cooled completely, spread the mocha cream evenly over the top of the cake.
4. Preparing the Chocolate Ganache Drizzle (Optional):
- Heat the cream: In a small saucepan or microwave, heat the heavy cream until it just begins to simmer.
- Melt the chocolate: Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Stir until the mixture is smooth and glossy.
- Add butter (optional): Stir in the butter for added shine. Let the ganache cool slightly before drizzling over the mocha cream.
5. Assembling the Cake:
- Drizzle the ganache: Using a spoon or a piping bag, drizzle the cooled ganache over the mocha cream in a zigzag pattern or swirls.
- Garnish (optional): If desired, garnish the top with chocolate shavings, espresso beans, or whipped cream for extra flair.
- Chill the cake: Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the mocha cream to set.
How to Cook the Espresso Infused Mocha Poke Cake: A Step-by-Step Guide
- Bake the cake: Prepare a chocolate cake using a cake mix or homemade recipe, and bake until done.
- Poke holes and add espresso: Poke holes in the warm cake and pour over the brewed espresso to infuse it with flavor.
- Prepare the mocha cream: Whip heavy cream with cocoa powder, powdered sugar, and espresso powder, then spread it over the cooled cake.
- Add ganache: Drizzle chocolate ganache over the top, if using, and garnish as desired.
- Chill and serve: Refrigerate the cake for at least 30 minutes to allow the flavors to set before slicing and serving.
Common Mistakes to Avoid
- Not poking enough holes: Be sure to poke enough holes into the cake to allow the espresso to seep into the entire cake. The more holes, the better the flavor infusion.
- Over-whipping the cream: Stop whipping the mocha cream as soon as stiff peaks form. Overwhipping can cause the cream to become grainy and stiff.
- Not cooling the cake before adding cream: Make sure the cake has cooled completely before spreading the mocha cream on top. If the cake is too warm, the cream will melt and slide off.
Serving and Presentation Tips
How to Serve Espresso Infused Mocha Poke Cake
- Chilled: This cake is best served chilled, so the cream is firm and the flavors are more pronounced. Keep the cake refrigerated until just before serving.
- Pair with coffee: Serve this cake with a cup of freshly brewed coffee or a shot of espresso for a deliciously caffeinated dessert experience.
Presentation Ideas for Espresso Infused Mocha Poke Cake
- Chocolate drizzle and shavings: Drizzle extra chocolate ganache or syrup over each slice and sprinkle with chocolate shavings for a café-style presentation.
- Garnish with espresso beans: Decorate the top of the cake with whole espresso beans for an elegant, coffee-inspired look.
- Add whipped cream: Top each slice with a dollop of whipped cream and a dusting of cocoa powder for an extra touch of indulgence.
Espresso Infused Mocha Poke Cake Recipe Tips
- Use strong coffee: For the most intense coffee flavor, use freshly brewed espresso or very strong coffee for the poke mixture.
- Make ahead: You can prepare this cake a day in advance. The flavors will intensify as the cake sits, making it even more delicious.
- Customize the sweetness: If you prefer a less sweet cake, feel free to adjust the sugar in the mocha cream or espresso mixture to your liking.
Frequently Asked Questions (FAQs)
Q: Can I make this cake in advance?
A: Yes! This cake actually gets better as it sits. You can make it up to a day in advance and store it in the refrigerator. Just make sure to cover it well to keep it moist.
Q: How do I store leftovers?
A: Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making the cake even more delicious.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake without the mocha cream and ganache. Bake the cake, poke it with espresso, and let it cool. Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator and add the cream and ganache before serving.
Q: Can I use instant coffee instead of brewed espresso?
A: Yes! Dissolve 1-2 teaspoons of instant coffee or espresso powder in 1 cup of hot water for a quick coffee infusion.
Q: What if I don’t have heavy cream for the ganache?
A: If you don’t have heavy cream, you can make a simple chocolate drizzle by melting chocolate with a little bit of butter or coconut oil.
Conclusion
This Espresso Infused Mocha Poke Cake is a chocolate lover’s dream with a coffee kick! The combination of moist chocolate cake, bold espresso, and creamy mocha topping creates an irresistible dessert that’s perfect for any occasion. Whether you’re serving it at a dinner party or simply indulging in a slice with your morning coffee, this cake is sure to impress. Enjoy every decadent bite!
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Espresso Infused Mocha Poke Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
The Espresso Infused Mocha Poke Cake is a deliciously moist dessert that marries the bold flavors of coffee and chocolate. Baked to perfection, the cake is infused with a rich espresso mixture after baking, creating a wonderfully soft texture with every bite. Topped with a creamy chocolate or mocha frosting, this easy-to-make poke cake is perfect for coffee lovers and makes a great dessert for gatherings. Follow these simple steps to create this decadent cake in just 1 hour!
Ingredients
- All-purpose flour
- Cocoa powder
- Granulated sugar
- Baking powder
- Baking soda
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Brewed espresso (cooled)
- Sweetened condensed milk
- Heavy cream
- Powdered sugar (for frosting)
- Chocolate chips (for ganache, optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch cake pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, and baking soda.
- In another bowl, combine eggs, milk, oil, and vanilla extract, then mix into the dry ingredients until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Once baked, poke holes all over the cake with the handle of a wooden spoon.
- Pour the cooled brewed espresso mixed with sweetened condensed milk over the cake, letting it seep into the holes.
- Whip heavy cream and powdered sugar for a light frosting, or use a chocolate ganache for extra richness.
- Spread the frosting evenly over the cake and refrigerate for 1 hour before serving.
Notes
- For an extra kick, add a tablespoon of espresso powder to the cake batter.
- Let the cake cool completely before pouring the espresso mixture to prevent sogginess.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 240mg
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