If you love coffee and chocolate, this Espresso Infused Mocha Poke Cake is the ultimate dessert for you. This rich and moist chocolate cake is infused with espresso, topped with a creamy mocha filling, and finished with a luscious layer of whipped topping or frosting. The "poke cake" method allows the espresso mixture to seep into the cake, making every bite moist, flavorful, and packed with coffee goodness. It’s an easy and indulgent dessert perfect for coffee lovers and special occasions.
Call to Action: Keep reading to learn how to make this delicious Espresso Infused Mocha Poke Cake, complete with step-by-step instructions, tips, and presentation ideas to take this dessert to the next level!
What is an Espresso Infused Mocha Poke Cake?
A Mocha Poke Cake is a rich, chocolate cake that is poked with holes after baking, then filled with a coffee-infused mixture that seeps into the cake, adding moisture and flavor. In this version, we’re infusing the cake with espresso for a deep coffee flavor that pairs perfectly with the chocolate. The cake is typically topped with a creamy frosting, whipped topping, or chocolate ganache for an extra layer of indulgence. It’s a perfect dessert for coffee lovers and an easy way to elevate a simple chocolate cake to something special.
Ingredients List for Espresso Infused Mocha Poke Cake
Here’s everything you’ll need to make this Espresso Infused Mocha Poke Cake:
For the Chocolate Cake:
- All-purpose flour – 1 ¾ cups
- Granulated sugar – 2 cups
- Unsweetened cocoa powder – ¾ cup (preferably Dutch-processed)
- Baking powder – 1 ½ teaspoons
- Baking soda – 1 ½ teaspoons
- Salt – 1 teaspoon
- Eggs – 2 large
- Whole milk – 1 cup
- Vegetable oil – ½ cup
- Vanilla extract – 2 teaspoons
- Boiling water – 1 cup
For the Espresso Mixture:
- Espresso powder – 2 tablespoons (or strongly brewed espresso, ½ cup)
- Hot water – ½ cup
- Sweetened condensed milk – 1 cup
For the Mocha Whipped Topping:
- Heavy cream – 1 ½ cups (cold)
- Powdered sugar – ¼ cup
- Instant espresso powder – 1 teaspoon
- Unsweetened cocoa powder – 2 tablespoons
- Vanilla extract – 1 teaspoon
For the Topping (Optional):
- Chocolate shavings, chocolate chips, or cocoa powder – for garnish
- Espresso beans – for garnish
Substitutions and Variations
This Espresso Infused Mocha Poke Cake can be customized to suit different tastes or dietary preferences:
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Dairy-Free: Use dairy-free milk (such as almond or coconut milk) in the cake and replace the whipped cream with a non-dairy whipped topping.
- Stronger Coffee Flavor: Add an extra tablespoon of espresso powder to the espresso mixture for an even bolder coffee flavor.
- Chocolate Ganache Topping: Instead of the whipped topping, you can finish the cake with a rich chocolate ganache made from semi-sweet chocolate chips and cream.
- Add Liqueur: For an adult twist, add a tablespoon of coffee liqueur (such as Kahlúa or Baileys) to the espresso mixture.
Step-by-Step Cooking Instructions

How to Make Espresso Infused Mocha Poke Cake: A Step-by-Step Guide
Follow these simple steps to create your very own Espresso Infused Mocha Poke Cake!
Step 1: Prepare the Chocolate Cake
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper. - Mix the Dry Ingredients:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined. - Combine the Wet Ingredients:
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. - Mix the Batter:
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Then, carefully stir in the boiling water. The batter will be thin, but this will result in a moist cake. - Bake the Cake:
Pour the batter into the prepared baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes before poking the holes.
Step 2: Prepare the Espresso Mixture
- Make the Espresso Mixture:
In a small bowl, whisk together the espresso powder and hot water until the powder is fully dissolved. Stir in the sweetened condensed milk until combined.
Step 3: Poke the Cake
- Poke Holes in the Cake:
Using the handle of a wooden spoon or a skewer, poke holes all over the cooled cake. The holes should be about 1 inch apart and deep enough to allow the espresso mixture to soak in. - Pour the Espresso Mixture:
Slowly pour the espresso mixture over the cake, making sure it seeps into the holes. Use a spatula to gently spread the mixture evenly across the surface of the cake. - Chill the Cake:
Refrigerate the cake for at least 1 hour to allow the espresso mixture to fully soak into the cake.
Step 4: Make the Mocha Whipped Topping
- Whip the Cream:
In a large mixing bowl, beat the cold heavy cream, powdered sugar, espresso powder, cocoa powder, and vanilla extract on medium speed until stiff peaks form. - Spread the Topping:
Once the cake has chilled, spread the mocha whipped topping evenly over the surface of the cake.
Step 5: Add Garnishes and Serve
- Garnish the Cake:
Sprinkle the top of the cake with chocolate shavings, cocoa powder, or chocolate chips. For a fun coffee-themed garnish, you can also add a few whole espresso beans on top. - Chill Before Serving:
For best results, refrigerate the cake for at least another 30 minutes to allow the flavors to meld together.
Common Mistakes to Avoid
To ensure your Espresso Infused Mocha Poke Cake turns out perfectly, avoid these common mistakes:
- Not Poking Enough Holes:
Make sure to poke enough holes all over the cake to allow the espresso mixture to seep in evenly. This ensures the cake is fully infused with the coffee flavor. - Skipping the Chilling Step:
Don’t skip chilling the cake after pouring the espresso mixture. It helps the cake absorb all the delicious espresso flavor, and it firms up the cake for easier serving. - Overwhipping the Cream:
When making the mocha whipped topping, be careful not to overwhip the cream, as it can become grainy. Stop whipping once you reach stiff peaks.
Serving and Presentation Tips
This Espresso Infused Mocha Poke Cake is a beautiful dessert, but with these presentation tips, you can make it even more impressive:
How to Serve Espresso Infused Mocha Poke Cake
- Chill Before Serving:
Serve the cake chilled for the best texture and flavor. The espresso-soaked cake is moist and flavorful when served cold. - Pair with Coffee or Espresso:
For the ultimate coffee experience, serve slices of the cake alongside a freshly brewed espresso or cappuccino.
Presentation Ideas for Espresso Infused Mocha Poke Cake
- Dust with Cocoa Powder:
Dust the top of the cake with cocoa powder just before serving for an elegant finish. - Add Chocolate Shavings:
Garnish the cake with dark chocolate shavings for added texture and a professional look. - Top with Espresso Beans:
Scatter whole espresso beans or chocolate-covered espresso beans over the top for a fun and coffee-inspired garnish.
Espresso Infused Mocha Poke Cake Recipe Tips
- Make Ahead:
This cake is great for making ahead! You can prepare it up to a day in advance and store it in the refrigerator. The flavors will meld beautifully as it sits. - Storage:
Store the cake tightly covered in the refrigerator for up to 3 days. The whipped topping may soften over time, but the cake will stay deliciously moist. - For Extra Espresso Flavor:
For a stronger coffee flavor, double the amount of espresso powder in both the espresso mixture and the mocha whipped topping.
Frequently Asked Questions (FAQs)
**1. Can I make Espresso Infused Mocha Poke Cake
in advance?**
Yes! This cake actually tastes better when made a day ahead. Store it in the refrigerator and allow the flavors to fully meld together.
2. Can I use instant coffee instead of espresso powder?
Yes, you can use instant coffee, but espresso powder provides a more concentrated flavor. If using instant coffee, increase the amount slightly for a stronger coffee taste.
3. Can I use store-bought whipped topping?
Absolutely! You can substitute homemade whipped cream with store-bought whipped topping if you're short on time.
4. Can I freeze Espresso Infused Mocha Poke Cake?
It’s best to enjoy this cake fresh. While the cake itself can be frozen, the whipped topping may not hold up well after freezing and thawing.
5. How long does the cake stay fresh?
The cake will stay fresh in the refrigerator for up to 3 days. Be sure to cover it tightly to prevent the whipped cream from drying out.
Conclusion
The Espresso Infused Mocha Poke Cake is a rich, moist, and flavorful dessert that’s perfect for coffee lovers. With its deep espresso flavor and soft, chocolatey texture, this cake is guaranteed to impress anyone who tries it. Whether you’re making it for a special occasion or just craving something indulgent, this cake is a must-try. Ready to get baking? Try this delicious mocha poke cake today and enjoy the perfect combination of coffee and chocolate!
PrintEspresso Infused Mocha Poke Cake Recipe
Espresso Infused Mocha Poke Cake is a rich, decadent dessert that combines the flavors of chocolate and coffee in every bite. This moist chocolate cake is soaked with espresso, creating a tender texture and deep coffee flavor, while the mocha cream topping adds a smooth and creamy finish. Perfect for coffee lovers, this poke cake is an easy-to-make dessert for gatherings, special occasions, or simply indulging in a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes Chill Time: 30 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee (strong brewed)
For the Espresso Soak:
- 1 cup brewed espresso (or strong coffee)
- ¼ cup sweetened condensed milk
For the Mocha Cream Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tsp instant espresso powder
- 1 tsp vanilla extract
For Garnish (optional):
- Chocolate shavings
- Cocoa powder dusting
- Coffee beans
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. - Make the Chocolate Cake:
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add the eggs, milk, oil, and vanilla extract. Beat with an electric mixer on medium speed until well combined. Slowly pour in the hot coffee and mix until the batter is smooth (it will be thin). - Bake the Cake:
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes. - Prepare the Espresso Soak:
In a small bowl, whisk together the brewed espresso and sweetened condensed milk until combined. - Poke and Soak the Cake:
Once the cake has slightly cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake. Slowly pour the espresso soak mixture over the cake, making sure it seeps into the holes. Let the cake cool completely. - Make the Mocha Cream Topping:
In a large bowl, whip the heavy cream, powdered sugar, cocoa powder, espresso powder, and vanilla extract until soft peaks form. - Top the Cake:
Once the cake is completely cooled and the soak is absorbed, spread the mocha cream evenly over the top. Optionally, garnish with chocolate shavings, a dusting of cocoa powder, or coffee beans for decoration. - Serve:
Slice and enjoy your Espresso Infused Mocha Poke Cake chilled or at room temperature. The cake can be stored in the refrigerator for up to 3 days.
Notes
- For a more intense coffee flavor, increase the amount of espresso powder in the mocha cream.
- The cake tastes even better after sitting overnight, allowing the flavors to fully meld.
- You can also drizzle chocolate sauce or extra espresso over the cake before serving for added richness.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 38g
- Sodium: 300mg
Leave a Reply