Mocha Poke Cake

Indulge in this decadent Mocha Poke Cake, a chocolate lover’s dream combined with rich espresso flavors. With a base of chocolate cake infused with mocha iced coffee, a creamy condensed milk filling, and a light espresso whipped cream topping, this cake will impress any crowd. Perfect for gatherings or whenever you crave a luscious coffee-flavored dessert.

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Ingredients:

For the Cake:

• 1 boxed chocolate cake mix (plus ingredients needed to prepare it)
• 1 ¼ cups International Delight Mocha Iced Coffee (or any mocha-flavored coffee drink)
• 2 teaspoons espresso powder

For the Filling:

• ¾ cup sweetened condensed milk
• ½ cup International Delight Mocha Iced Coffee
• 1 teaspoon espresso powder

For the Topping:

• 1 pint chilled heavy cream
• ½ cup powdered sugar
• 2 teaspoons espresso powder
• 3 tablespoons chocolate sprinkles or mini chocolate chips (optional)
• Fudge sauce (optional)

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Instructions:

For the Cake:

1. Preheat the oven to 350°F. Grease a 9×13-inch pan.
2. Prepare the boxed cake mix according to the package instructions, but substitute the water with an equal amount of International Delight Mocha Iced Coffee. For example, if the box calls for 1 ¼ cups water, use the same amount of iced coffee instead.
3. Stir in 2 teaspoons of espresso powder into the cake batter.
4. Pour the batter into the prepared pan and bake according to the package instructions, typically for 30 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool for about 10 minutes.

For the Filling:

1. In a small bowl, whisk together the sweetened condensed milk, ½ cup of International Delight Mocha Iced Coffee, and 1 teaspoon of espresso powder until combined.
2. Using the handle of a thin wooden spoon, poke holes all over the warm cake, about 1 inch apart.
3. Slowly pour the condensed milk mixture evenly over the cake, allowing it to soak into the holes.
4. Let the cake cool to room temperature, then cover and refrigerate until fully chilled (at least 2 hours or overnight).

For the Topping:

1. In a large mixing bowl, use a hand mixer or stand mixer fitted with a whisk attachment to whip the heavy cream, powdered sugar, and 2 teaspoons of espresso powder until stiff peaks form.
2. Spread the whipped cream evenly over the cooled cake.
3. For an extra indulgent touch, sprinkle with chocolate sprinkles, mini chocolate chips, or drizzle with fudge sauce (all optional).

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Description and Tips:

This Mocha Poke Cake combines the deep, rich flavors of chocolate and coffee for a dessert that’s both simple and irresistible. The poke cake technique ensures that every bite is moist and flavorful, with the sweetened condensed milk mixture sinking into the cake, creating a tender texture. The fluffy whipped cream topping, infused with espresso powder, adds an airy, creamy contrast to the decadent cake base.

• Substituting the water: Swapping the water for mocha iced coffee intensifies the coffee flavor while keeping the cake moist and flavorful.
• Make-ahead tip: This cake is even better when made a day ahead since chilling overnight allows the flavors to meld beautifully.
• Decorating options: While chocolate sprinkles or mini chocolate chips add a fun crunch, a drizzle of fudge sauce creates a rich, luxurious finish.
• Storage: Keep the cake covered in the refrigerator for up to 3 days to maintain freshness.

This cake is perfect for coffee lovers and is sure to become a favorite for celebrations, potlucks, or whenever you’re in the mood for something decadent!