Espresso Infused Mocha Poke Cake

Espresso Infused Mocha Poke Cake 

 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 

•  1 box chocolate cake mix
• Ingredients as per the cake mix directions
•  1 (5 oz) package instant chocolate pudding mix
•  1 cup cold brewed coffee
•  1 (14 oz) can sweetened condensed milk
•  1 cup heavy whipping cream
• 1 tablespoon instant espresso powder
•  2 tablespoons sugar

 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 

Bake the Cake: Prepare and bake the chocolate cake mix according to package directions in a 9x13 inch pan. Allow it to cool completely.

Craft the Mocha Filling: In a bowl, whisk together the instant chocolate pudding mix and brewed coffee. Stir in the sweetened condensed milk until the mixture is smooth and luscious.

Poke the Cake: Using a fork or toothpick, poke holes evenly across the surface of the cooled cake.

Pour the Filling: Pour the mocha filling over the cake, ensuring it seeps into all the poked holes for maximum flavor infusion.

Whip Up the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, then continue beating until the cream holds stiff peaks.

Layer with Whipped Cream: Generously spread the espresso whipped cream over the top of the mocha-filled cake.

Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld beautifully.

Tips:

🌑 For an extra bold coffee flavor, use a dark roast brew.

🍫 Garnish with chocolate shavings or coffee beans for added texture and visual appeal.

🍩 Enhance the richness by mixing dark chocolate cake mix with a spoonful of cocoa powder.

Enjoy