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Mocha Poke Cake

A delightful dessert combining chocolate and coffee flavors, this Mocha Poke Cake is perfect for indulgence and gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 15 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix Choose your favorite brand.
  • 3 large eggs Room temperature for better mixing.
  • 1 cup water
  • 0.5 cup vegetable oil
Coffee Mixture
  • 1 cup brewed coffee, cooled For a richer flavor, use freshly brewed coffee.
  • 1 can sweetened condensed milk Can be substituted with heavy cream and sugar.
Toppings
  • 1 bottle chocolate syrup
  • 1 container whipped topping Use for the topping layer.
  • to taste cocoa powder For dusting on top.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13-inch baking pan or line it with parchment paper.
  3. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Whisk until smooth.
Baking
  1. Pour the batter into the prepared pan and bake for 30 to 35 minutes.
  2. Check for doneness using a toothpick; it should come out mostly clean with a hint of moisture.
  3. Let the cake cool for 10 minutes, then poke holes across the surface with a toothpick.
Flavor Infusion
  1. In a separate bowl, mix together the cooled brewed coffee and sweetened condensed milk.
  2. Pour the coffee mixture over the warm cake, ensuring it seeps into the holes.
  3. Drizzle chocolate syrup over the top and cover the cake.
  4. Refrigerate for at least 4 hours or overnight.
Serving
  1. Spread whipped topping over the cake before serving.
  2. Dust with cocoa powder if desired, then slice and serve chilled.

Notes

Store leftovers covered in the refrigerator for up to 5 days. Enhancements include using espresso for more flavor and adding chopped chocolate for variation.