Espresso Infused Mocha Poke Cake Recipe

If you love the rich flavors of coffee and chocolate, this Espresso Infused Mocha Poke Cake is the dessert of your dreams! Featuring a moist chocolate cake that’s infused with a bold espresso syrup and topped with a creamy mocha frosting, this cake is not only incredibly decadent but also easy to make. Each bite is a perfect balance of deep chocolate flavor and the robust taste of espresso, making it ideal for coffee enthusiasts or anyone looking for a flavorful twist on the classic poke cake. Keep reading for the full recipe, tips, and step-by-step instructions to create this irresistible dessert.

this Recipe

What is an Espresso Infused Mocha Poke Cake?

A Mocha Poke Cake is a rich, moist chocolate cake that’s “poked” after baking to create small holes, which are then filled with a bold espresso mixture. The cake absorbs the coffee syrup, becoming intensely flavorful and ultra-moist. It’s topped with a luscious mocha-flavored whipped cream or frosting, making each bite creamy, chocolatey, and infused with espresso goodness. This cake is perfect for coffee lovers and is a crowd-pleaser for any occasion, from birthdays to dinner parties.

Ingredients List for Espresso Infused Mocha Poke Cake

You’ll need the following ingredients to make this cake from scratch. You can use store-bought chocolate cake mix to save time, or follow the homemade recipe below for an extra decadent treat!

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder (Dutch-processed preferred)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 ½ cups granulated sugar
• 2 large eggs, at room temperature
• 1 cup whole milk
• ½ cup vegetable oil (or melted butter)
• 2 teaspoons vanilla extract
• 1 cup boiling water or hot coffee (for a deeper chocolate flavor)

For the Espresso Syrup:

• ½ cup strong brewed espresso (or 2 teaspoons instant espresso powder dissolved in ½ cup hot water)
• 2 tablespoons sugar (optional, for a sweeter syrup)
• 1 tablespoon coffee liqueur (optional, for an extra coffee kick)

For the Mocha Whipped Topping:

• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 3 tablespoons cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon vanilla extract

Optional Toppings:

• Chocolate shavings or curls
• Cocoa powder for dusting
• Chocolate chips
• Coffee beans (for decoration)

Substitutions and Variations

• Cake Mix: If you're short on time, use a boxed chocolate cake mix as a shortcut. Just bake according to package directions, then follow the poke cake steps.
• Dairy-Free Option: Substitute almond or oat milk for the milk and use coconut cream for the whipped topping to make the recipe dairy-free.
• Alcohol-Free Version: If you prefer to skip the coffee liqueur, you can omit it without affecting the recipe.
• Mocha Buttercream: Instead of whipped cream, try a mocha buttercream frosting made with butter, powdered sugar, cocoa, and espresso powder for a richer topping.

Step-by-Step Cooking Instructions

Ready to dive into this decadent mocha poke cake? Follow these simple steps to create your espresso-infused masterpiece!

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal. This ensures your cake won’t stick and will slide out easily once baked.

Step 2: Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures even distribution of the ingredients.

Step 3: Beat Wet Ingredients

In another large mixing bowl, beat the eggs and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the milk, vegetable oil, and vanilla extract, mixing until well combined.

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients in three parts, mixing on low speed until just combined. Once the batter is smooth, carefully pour in the boiling water (or hot coffee). The batter will be thin, but this helps create a moist cake.

Step 5: Bake the Chocolate Cake

Pour the batter into the prepared 9x13-inch pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.

Step 6: Prepare the Espresso Syrup

While the cake cools slightly, prepare the espresso syrup. Brew a strong espresso, or dissolve instant espresso powder in hot water. Stir in the sugar (if using) and coffee liqueur. Set aside to cool slightly.

Step 7: Poke the Cake

Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake, spacing them about an inch apart. Make sure the holes go about halfway into the cake so the syrup can soak through.

Step 8: Pour the Espresso Syrup

Slowly pour the espresso syrup evenly over the entire cake, letting it soak into the holes. Allow the cake to rest for at least 30 minutes to absorb the syrup. You can even refrigerate it for an hour or overnight for a more intense flavor.

Step 9: Make the Mocha Whipped Topping

In a large mixing bowl, whip the heavy cream, powdered sugar, cocoa powder, instant espresso powder, and vanilla extract together until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.

Step 10: Frost the Cake

Once the cake has absorbed the espresso syrup and cooled completely, spread the mocha whipped topping over the cake using a spatula. For extra flavor, sprinkle chocolate shavings or dust with cocoa powder.

Step 11: Decorate the Cake

Get creative with your toppings! You can add chocolate chips, shavings, or curls for extra decadence. For a coffee-themed finish, scatter a few coffee beans on top, or drizzle the cake with chocolate syrup.

Step 12: Chill and Serve

For the best results, refrigerate the cake for at least 30 minutes to allow the flavors to meld and the whipped topping to set. Once chilled, slice the cake into squares and serve.

How to Make an Espresso Infused Mocha Poke Cake: A Step-by-Step Guide

1. Bake the Chocolate Cake: Mix the cake batter and bake until done, allowing it to cool slightly in the pan.
2. Prepare the Espresso Syrup: Brew strong espresso and mix it with sugar and liqueur.
3. Poke the Cake: Poke holes in the warm cake and pour the syrup over it to soak.
4. Make the Mocha Whipped Topping: Whip the cream, sugar, cocoa, and espresso until light and fluffy.
5. Assemble: Frost the cake with the mocha whipped topping and decorate with your choice of chocolate shavings or cocoa powder.
6. Chill and Serve: Refrigerate the cake to set and enjoy a slice of espresso-infused heaven!

Common Mistakes to Avoid

• Not Poking Enough Holes: Be sure to poke plenty of holes in the cake so that the espresso syrup can soak in fully.
• Pouring the Syrup Too Quickly: Pour the syrup slowly and evenly over the cake to ensure it absorbs into the holes. If poured too fast, it might pool on top instead of sinking into the cake.
• Overwhipping the Cream: Be careful when whipping the cream—stop as soon as stiff peaks form to avoid the whipped cream becoming grainy.

Serving and Presentation Tips

An Espresso Infused Mocha Poke Cake not only tastes amazing but also looks stunning when presented beautifully. Here are some ideas for serving and decorating your cake.

How to Serve Espresso Infused Mocha Poke Cake:

• Chilled for the Best Flavor: Serve the cake chilled for the perfect combination of creamy whipped topping and moist chocolate cake.
• With Ice Cream: A scoop of vanilla or coffee ice cream pairs wonderfully with this rich cake.
• With Coffee or Espresso: For an extra boost of caffeine, serve the cake alongside a hot cup of coffee or a shot of espresso.

Presentation Ideas for Espresso Infused Mocha Poke Cake:

• Chocolate Shavings: Top the cake with dark chocolate shavings or curls for an elegant look.
• Cocoa Powder Dusting: Dust the top of the cake with cocoa powder for a professional finish.
• Coffee Bean Garnish: Scatter a few whole coffee beans on top of the cake to emphasize the espresso theme.

Espresso Infused Mocha Poke Cake Recipe Tips

• Room Temperature Ingredients: Make sure your eggs and milk are at room temperature to ensure a smooth cake batter.
• Chill for Clean Slices: Refrigerating the cake before slicing helps the whipped cream set, allowing for neater slices.
• Storage: Store any leftover cake in the fridge for up to 5 days. You can also freeze individual slices for up to 3 months.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! This cake is perfect for making ahead. You can bake the cake, pour the syrup, and refrigerate it overnight. Just add the whipped topping before serving for the freshest flavor.

2. Can I use instant coffee instead of espresso?

Yes, you can substitute instant coffee if you don’t have espresso. Just make sure to brew it strong to achieve the same depth of flavor.

3. How do I prevent the cake from becoming soggy?

Pour the espresso syrup slowly and evenly to ensure it soaks into the cake without pooling on top. Also, be sure to poke enough holes to distribute the syrup evenly.

4. Can I freeze the cake?

Yes, you can freeze the cake (without the whipped topping) for up to 3 months. Thaw the cake in the fridge overnight, then add the whipped topping before serving.

Conclusion

This Espresso Infused Mocha Poke Cake is a dream come true for coffee and chocolate lovers. The rich chocolate cake, combined with a bold espresso syrup and creamy mocha whipped topping, creates a deliciously indulgent dessert that’s perfect for any occasion. Whether you're serving it at a dinner party or just treating yourself, this cake is sure to impress. With simple ingredients and an easy-to-follow recipe, you’ll be able to whip up this mocha masterpiece in no time. So grab your ingredients and start baking—you’ll love every bite!

Print