Mocha Poke Cake: Perfect dessert for chocolate and coffee lovers!
Yellow cake is swirled with luscious mocha filling and topped with espresso whipped cream in this delicious mocha poke cake.
Servings Prep Time
12+ 120minutes
Cook Time
120minutes
Servings Prep Time
12+ 120minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Use the end of a chopstick or wooden spoon to poke holes almost to the bottom of the cooled cake all over the surface, about 1″ apart. Use a paper towel to wipe the cake off your spoon after every few pokes.
  2. In a medium bowl, whisk together cocoa powder and coffee until cocoa is incorporated, and then whisk in condensed milk. Set aside.
  3. With an electric mixer, mix whipping cream on medium-high speed until it starts to thicken. Add in espresso granules and sugar, and continue mixing until medium peaks form.
  4. Gently fold in about 1 c. of your glorious whipped cream into the coffee mixture, then pour the coffee filling over the top of your cake. Spread it all over the top so it fills the holes, covers the top, and oozes over the sides. It will be pretty thin at this point, but it will set when refrigerated.
  5. Gently spread the remaining whipped cream over the top of the coffee filling. Cover your mocha poke cake with plastic wrap, and refrigerate for at least an hour before serving.