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Mocha Poke Cake

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A rich, moist chocolate cake infused with creamy mocha filling and topped with fluffy whipped cream – totally irresistible!

Ingredients

Scale

For the Crust:

  • 1 box chocolate cake mix (plus required ingredients: eggs, oil, water)
  • 1 cup strong brewed coffee, cooled
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup chocolate syrup
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Chocolate shavings or cocoa powder for garnish

Instructions

1. Prepare the Crust:

  1. Prepare chocolate cake according to package directions in a 9×13 inch pan. Let cool for 15 minutes.
  2. Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
  3. Whisk together sweetened condensed milk, brewed coffee, and chocolate syrup. Slowly pour over the cake, allowing mixture to seep into holes.
  4. Refrigerate cake for at least 2 hours to set.
  5. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled cake and garnish with chocolate shavings or cocoa powder.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/mocha-poke-cake-rich-creamy/

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