Description
Indulge in the rich flavors of coffee and chocolate with this Espresso Infused Mocha Poke Cake. A moist chocolate cake soaked in espresso, layered with creamy pudding, and topped with whipped cream, this dessert is a coffee lover’s dream.
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (plus eggs, oil, and water as called for)
For the Espresso Soak:
- 1 cup brewed espresso or strong coffee, cooled
For the Filling:
- 1 (14 oz) can sweetened condensed milk
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
For Topping:
- 1 1/2 cups whipped topping or whipped cream
- 1 tablespoon cocoa powder (for dusting)
- 1 tablespoon chocolate shavings or curls (optional)
Instructions
- Prepare the Cake: Prepare the chocolate cake according to package instructions in a 9×13-inch baking dish. Allow it to cool for 10 minutes.
- Make the Holes: Using the handle of a wooden spoon or a skewer, poke holes all over the cake.
- Soak with Espresso: Slowly pour the cooled espresso evenly over the cake, allowing it to soak into the holes.
- Add Fillings: Pour the sweetened condensed milk over the top, spreading it evenly. In a separate bowl, whisk together the chocolate pudding mix and cold milk until thick. Spread the pudding evenly over the cake.
- Chill: Chill the cake for at least 2 hours to set.
- Final Touches: Before serving, top with whipped topping, dust with cocoa powder, and add chocolate shavings or curls for garnish if desired.
Notes
- For a stronger coffee flavor, replace some of the milk in the pudding with espresso.
- You can also use mocha or coffee-flavored pudding for a twist.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34 g
- Sodium: 370 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
