Imagine a dessert that combines the rich, bold flavors of a classic mocha latte with the irresistible texture of a moist, decadent cake. This Mocha Latte Poke Cake is not just a dessert - it's a culinary experience that will transport your taste buds to coffee heaven! With its perfectly infused coffee-chocolate blend and creamy topping, this cake is guaranteed to become your new obsession, turning ordinary dessert time into an extraordinary moment of pure indulgence.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup brewed coffee
- 1/2 cup milk
- 1/2 cup chocolate syrup
- 1 cup whipped topping
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- In a large mixing bowl, prepare the chocolate cake mix according to package directions, but replace the water called for with freshly brewed coffee. This will enhance the mocha flavor profile.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Ensure the surface is smooth and level.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake, making sure the holes are about 1 inch apart.
- In a separate bowl, whisk together the milk and chocolate syrup until well combined.
- Slowly pour the milk and chocolate syrup mixture over the warm cake, allowing it to seep into the holes. This will create moisture and add depth to the cake's flavor.
- Refrigerate the cake for at least 1 hour to allow the liquid to fully absorb.
- Before serving, top the cake with whipped topping, spreading it evenly across the surface.
- Dust the top of the cake with cocoa powder using a fine mesh sieve for an elegant finishing touch.
- Slice into 12 equal portions and serve chilled. Best enjoyed within 2-3 days when stored in the refrigerator.
Tips
- Use freshly brewed, high-quality coffee for the most intense mocha flavor. Espresso or dark roast works best.
- Ensure your cake is still warm when poking holes to allow maximum absorption of the chocolate-milk mixture.
- For an extra luxurious touch, consider using homemade whipped cream instead of store-bought whipped topping.
- Let the cake chill thoroughly before serving to allow flavors to meld and set properly.
- For a more adult version, you can add a splash of coffee liqueur to the milk and chocolate syrup mixture.
- Use a wooden spoon handle or the back of a wooden skewer to create uniform holes in the cake.
- Store the cake in an airtight container in the refrigerator to maintain its moisture and freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
