Description
Chocolate lovers will adore this espresso infused mocha poke cake, a dessert that blends rich coffee and chocolate flavors. Silky ganache and creamy whipped topping complete this indulgent treat you’ll want to savor slowly.
Ingredients
Scale
Primary Ingredients:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup whole milk
- 1 cup hot coffee (strong brewed)
Supporting Ingredients:
- 1/2 cup vegetable oil
- 2 teaspoons (2 tsp) vanilla extract
Leavening Agents:
- 1 1/2 teaspoons (1 1/2 tsp) baking powder
- 1 1/2 teaspoons (1 1/2 tsp) baking soda
- 1 teaspoon (1 tsp) salt
Instructions
- Preheat the oven to 350F (175C) and prepare a 9×13-inch baking pan by greasing and dusting with flour.
- Combine dry ingredients in a large mixing bowl, whisking flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly distributed.
- Add wet ingredients including eggs, milk, oil, and vanilla extract to the dry mixture. Use an electric mixer to blend thoroughly on medium speed.
- Gradually incorporate hot coffee into the batter, mixing until the consistency becomes smooth and slightly thin.
- Transfer the batter into the prepared pan, spreading evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Allow cake to cool for 10 minutes, then create multiple holes across the surface using a wooden spoon handle or skewer.
- Whisk brewed espresso with sweetened condensed milk in a separate bowl to create the soak mixture.
- Carefully pour the espresso soak over the cake, ensuring liquid penetrates all the holes. Let cake absorb the mixture completely.
- Prepare mocha cream by whipping heavy cream with powdered sugar, cocoa powder, espresso powder, and vanilla extract until soft peaks form.
- Once cake is fully cooled, spread mocha cream evenly across the top.
- Optional: Garnish with chocolate shavings, cocoa powder dusting, or coffee beans for enhanced presentation.
- Refrigerate cake and serve chilled or at room temperature. Keeps fresh for up to 3 days when stored properly.
Notes
- Ensure coffee is freshly brewed and hot when adding to cake batter for maximum flavor depth and moisture.
- Room temperature ingredients help create a smoother, more evenly mixed cake batter with better texture.
- Poke holes generously and evenly across the cake to allow maximum espresso soak absorption for rich, intense coffee flavor.
- For gluten-free adaptation, substitute all-purpose flour with gluten-free flour blend and add xanthan gum for better structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 291
- Sugar: 23 g
- Sodium: 143 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg