Introduction:
If you’re a coffee aficionado and have a sweet tooth, this Espresso-Infused Mocha Poke Cake is the perfect dessert for you. Combining the rich flavors of espresso and chocolate, this cake is soaked in a coffee-infused syrup that makes every bite irresistible. Topped with a creamy mocha frosting and sprinkled with chocolate shavings, it’s the ultimate indulgence for any occasion. Whether you’re hosting a party, celebrating a special event, or simply craving a treat that’s as comforting as it is luxurious, this mocha poke cake is sure to impress.
Ingredients:
For the Cake:
1 box chocolate cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
1 tablespoon instant espresso powder
1/2 cup hot water
For the Espresso Syrup:
1/2 cup hot brewed coffee or espresso
1/4 cup sugar
1 tablespoon unsweetened cocoa powder
For the Mocha Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
2 tablespoons heavy cream (more if needed to adjust consistency)
A pinch of salt
For Garnish (optional):
Chocolate shavings or chips
A dusting of cocoa powder or espresso powder
Whipped cream (optional)
Instructions:
1. Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
Prepare the chocolate cake mix according to the package instructions. To enhance the mocha flavor, dissolve the instant espresso powder in 1/2 cup of hot water and add it to the cake mix along with the other wet ingredients. Stir until well combined.
Pour the batter into the prepared baking pan and bake for the time specified on the box (usually around 30-35 minutes), or until a toothpick inserted into the center comes out clean.
2. Make the Espresso Syrup:
While the cake is baking, brew your coffee or espresso. In a small saucepan, combine the hot coffee, sugar, and cocoa powder. Stir over low heat until the sugar dissolves completely. Let it simmer for a few minutes until the syrup thickens slightly. Once the cake is out of the oven, let it cool for about 10 minutes before poking holes in it.
3. Poke the Cake:
Once the cake has cooled slightly but is still warm, use the end of a wooden spoon or a skewer to poke holes all over the cake (about 1 inch apart). Be sure to poke deep enough to allow the syrup to soak into the cake.
4. Soak the Cake:
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