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Mocha Poke Cake

A delightful dessert that combines rich chocolate and aromatic coffee, inviting indulgence with every bite.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix Use any preferred brand
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
For the Topping
  • 1 cup brewed coffee, cooled Espresso can be substituted for a richer flavor
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup chocolate syrup For drizzling on top
  • 1 tub whipped topping, thawed Use 8 to 12 oz tub
  • 1/4 cup cocoa powder Optional for dusting

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking pan.
  3. In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Whisk until smooth.
  4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick comes out mostly clean.
  5. Let the cake rest for 10 minutes and then pierce its surface with a fork to create holes.
Soaking
  1. In a separate bowl, mix the brewed coffee and sweetened condensed milk.
  2. Pour this mixture over the cake, ensuring it fills the holes.
  3. Drizzle chocolate syrup on top and cover the cake.
  4. Refrigerate for at least four hours, preferably overnight.
Serving
  1. Spread whipped topping over the chilled cake.
  2. Dust with cocoa powder if desired and serve chilled.

Notes

Store any leftovers in an airtight container in the refrigerator for up to five days. For richer flavor, consider using espresso instead of brewed coffee, or flavored whipped toppings.