Espresso Infused Mocha Poke Cake Recipe

If you're a fan of rich coffee flavors and decadent chocolate, this Espresso Infused Mocha Poke Cake is the perfect dessert for you. Imagine a moist chocolate cake, drenched in espresso syrup, and topped with creamy, velvety mocha frosting. This is not just any dessert—it’s a showstopper for coffee and chocolate lovers alike. Dive into this irresistible recipe and bring a caffeine-filled twist to your dessert table. Read on to discover how to create this delicious cake from scratch!

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What is an Espresso Infused Mocha Poke Cake?

A poke cake is a type of dessert where holes are poked into the cake after baking, and then filled with some sort of liquid or syrup, which soaks into the cake, creating bursts of flavor in every bite. In this case, the cake is infused with a strong espresso syrup, giving it a rich coffee flavor that pairs beautifully with chocolate. The mocha frosting adds an extra layer of indulgence, combining both coffee and chocolate into a creamy topping.

Ingredients List for Espresso Infused Mocha Poke Cake

To make this delectable dessert, you'll need the following ingredients for the cake, the espresso syrup, and the mocha frosting:

For the Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Espresso Syrup:

• 1 cup strong brewed espresso (or very strong coffee)
• ¼ cup granulated sugar
• 1 tablespoon coffee liqueur (optional, but adds depth)

For the Mocha Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup brewed espresso, cooled
• 1 teaspoon vanilla extract
• ½ teaspoon instant espresso powder (optional, for stronger coffee flavor)

Ingredients List for Espresso Infused Mocha Poke Cake (Continued)

Optional Garnishes:

• Chocolate shavings
• Cocoa powder for dusting
• Espresso beans (for decoration)
• Whipped cream (for an extra indulgent touch)

With these ingredients, you're all set to create an extraordinary dessert that marries the bold flavors of espresso and chocolate.

Substitutions and Variations

If you don’t have certain ingredients or if you'd like to make this recipe suit your preferences, here are some easy substitutions and variations you can try:

• Flour: For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Cocoa Powder: Use Dutch-processed cocoa for a richer chocolate flavor.
• Coffee Liqueur: If you prefer a non-alcoholic version, omit the liqueur or replace it with a tablespoon of vanilla extract.
• Milk: Use almond, soy, or oat milk for a dairy-free alternative.
• Mocha Frosting: You can swap out the mocha frosting for a simple whipped cream or cream cheese frosting if you prefer a lighter topping.
• Sweetness: Adjust the amount of sugar in the frosting or syrup if you prefer your desserts less sweet.

These small adjustments can help you tailor this Espresso Infused Mocha Poke Cake to fit dietary needs or flavor preferences.

Step-by-Step Cooking Instructions

Before we dive into the cooking process, make sure you have all your ingredients measured out and ready to go. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Now, let’s get started with making the perfect Espresso Infused Mocha Poke Cake!

How to Cook Espresso Infused Mocha Poke Cake: A Step-by-Step Guide

Step 1: Prepare the Cake Batter

1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract until smooth.
3. Slowly add the wet ingredients to the dry ingredients, mixing until well-combined.
4. Gradually stir in the boiling water to create a thin batter. Don’t worry, this is normal!

Step 2: Bake the Cake

1. Pour the batter into the greased baking pan and smooth out the top with a spatula.
2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
3. Once done, remove the cake from the oven and allow it to cool for about 10 minutes.

Step 3: Prepare the Espresso Syrup

1. While the cake is cooling, make the espresso syrup by combining brewed espresso, sugar, and coffee liqueur (if using) in a small saucepan.
2. Heat over medium heat until the sugar has completely dissolved.
3. Let the syrup cool slightly before use.

Step 4: Poke Holes and Infuse the Cake

1. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Space them about 1 inch apart.
2. Slowly pour the espresso syrup over the cake, ensuring the syrup soaks into the holes. Let the cake absorb the syrup for 15-20 minutes.

Step 5: Prepare the Mocha Frosting

1. In a large bowl, beat the softened butter until creamy and smooth.
2. Add the powdered sugar, cocoa powder, brewed espresso, vanilla extract, and instant espresso powder (if using).
3. Mix until the frosting is light, fluffy, and well-combined.

Step 6: Frost the Cake

1. Once the cake has fully absorbed the syrup and cooled, spread the mocha frosting evenly over the top of the cake.
2. Garnish with chocolate shavings, a dusting of cocoa powder, or a few espresso beans for a sophisticated finish.

Common Mistakes to Avoid

• Not cooling the cake enough before adding syrup: Ensure the cake is slightly cooled before poking holes and pouring the syrup. If it’s too hot, the syrup may not properly absorb.
• Using weak coffee: The stronger the coffee or espresso, the better the flavor. Avoid using regular weak coffee as it will diminish the overall taste.
• Overmixing the batter: Once you combine the wet and dry ingredients, avoid overmixing as it can result in a dense cake.

Serving and Presentation Tips

To make your Espresso Infused Mocha Poke Cake even more impressive, follow these serving and presentation tips:

• Cut into squares: Poke cakes are typically served in square or rectangular pieces. Use a sharp knife to cut clean edges.
• Serve chilled: This cake tastes fantastic when chilled. Refrigerate for an hour before serving for a refreshing, cool dessert.
• Add whipped cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream can elevate the dessert to a whole new level of indulgence.

How to Serve Espresso Infused Mocha Poke Cake

This cake is perfect for any gathering or special occasion. Serve it with a cup of coffee or an espresso shot on the side to enhance the coffee flavor. It’s also a great option for a coffee-themed brunch or an after-dinner treat.

Presentation Ideas for Espresso Infused Mocha Poke Cake

To make your poke cake look as good as it tastes, try these creative presentation ideas:

• Espresso Bean Garnish: Decorate each slice with a couple of whole espresso beans for a sophisticated touch.
• Chocolate Drizzle: Drizzle melted dark chocolate over the frosting for a visually stunning presentation.
• Layered Look: Create layers by cutting the cake in half horizontally and spreading frosting in between the layers for an impressive, layered poke cake.

Espresso Infused Mocha Poke Cake Recipe Tips

• Make it ahead: This cake actually tastes better the next day, after the syrup has had time to fully soak into the cake. Prepare it a day in advance for maximum flavor.
• Use a fork: If you don’t have a wooden spoon or skewer, a fork works just as well for poking the holes in the cake.
• Don’t skip the frosting: The mocha frosting is what ties the whole cake together, so don’t skimp on it! If you’re short on time, you can use store-bought frosting, but homemade is always best.

Frequently Asked Questions (FAQs)

Q: Can I use instant coffee instead of espresso?
A: Yes, you can use instant coffee, but make it strong. Dissolve 2-3 tablespoons of instant coffee in 1 cup of hot water to replicate the boldness of espresso.

Q: How long does the cake last?
A: The cake can be stored in an airtight container in the fridge for up to 4-5 days. It’s best served chilled, so refrigerating it helps maintain its texture and flavor.

Q: Can I freeze the cake?
A: Yes, you can freeze the cake, but it’s best to freeze it without the frosting. Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw it in the fridge overnight and frost it before serving.

Q: Can I make this recipe into cupcakes?
A: Absolutely! Simply divide the batter into a lined cupcake pan and reduce the baking time to about 18-22 minutes. Proceed with the same poking, syrup, and frosting steps.

Conclusion

This Espresso Infused Mocha Poke Cake is the perfect dessert for anyone who loves the combination of coffee and chocolate. Whether you’re hosting a dinner party, bringing a dish to a potluck, or just craving something special, this cake will hit the spot. With its moist texture, bold flavors, and creamy frosting, it’s sure to impress your guests and satisfy your sweet tooth. Now that you have the step-by-step guide, it's time to head to your kitchen and bake this coffee-infused masterpiece!

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