Espresso Infused Mocha Poke Cake Recipe

ByDorothy Miller
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This Espresso Infused Mocha Poke Cake is a simple and delicious dessert that combines rich chocolate and bold coffee flavors. The poke cake method allows a creamy mocha filling to soak into every bite, creating an incredibly moist and flavorful treat. If you love chocolate desserts, you might also enjoy this Caramel Pecan Chocolate Cheesecake Recipe or these Homemade Snickers Bars Recipe.

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Espresso Infused Mocha Poke Cake

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A rich, moist chocolate cake infused with espresso and topped with a creamy mocha glaze, perfect for coffee and chocolate lovers.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 1x
  • Method: Dessert
  • Cuisine: American

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (not Dutch-process)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup strong brewed espresso, cooled
  • 4 ounces semisweet chocolate, chopped
  • 1/2 ounce milk chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon instant espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  3. In another bowl, beat butter with a mixer on medium speed until creamy. Add oil, granulated sugar, brown sugar, and vanilla; beat until fluffy. Add eggs one at a time, beating well after each addition.
  4. Reduce mixer speed to low. Alternately add flour mixture and milk in three batches, beginning and ending with flour mixture, mixing just until combined.
  5. Microwave semisweet and milk chocolates in 30-second intervals, stirring until melted and smooth. Let cool slightly, then fold into batter along with brewed espresso.
  6. Divide batter between prepared pans. Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 20 minutes, then invert onto racks to cool completely.
  7. Using the handle of a wooden spoon, poke holes all over the top of each cake layer.
  8. In a small bowl, whisk together heavy cream, powdered sugar, and instant espresso powder until soft peaks form. Spread over cake layers, allowing glaze to seep into holes. Chill cake at least 1 hour before serving.

Notes

For best results, use freshly brewed espresso. The cake can be made a day ahead—store covered in the refrigerator. Let slices come to room temperature before serving for optimal flavor and texture.

Nutrition

  • Calories: 480
  • Sugar: 38
  • Sodium: 280
  • Fat: 26
  • Saturated Fat: 14
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 58
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 105

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Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, this recipe can be prepared in advance. It holds up well when stored properly, making it a great make-ahead option for busy schedules.

What are some easy substitutions for ingredients?

You can easily swap several ingredients based on what you have available. For example, use a different type of oil or a similar vegetable to customize the recipe to your taste.

How should I store the leftovers?

Store any leftovers in an airtight container in the refrigerator. This recipe stays fresh for up to three days when stored correctly.

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