Espresso Infused Mocha Poke Cake
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.
Indulge in your velvety Mocha Poke Cake
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