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