Name: Choco Swiss Roll Delight Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 box chocolate cake mix (or homemade chocolate cake); 1 cup brewed espresso; 1/2 cup sweetened condensed milk; 1 cup heavy cream; 1/4 cup cocoa powder; 2 tbsp instant coffee granules; 1/2 cup powdered sugar; 1 tsp vanilla extract; Chocolate shavings (for garnish)

Are you a fan of coffee and chocolate? If so, this Espresso Infused Mocha Poke Cake is the dessert of your dreams! Combining the bold flavor of espresso with the richness of mocha, this poke cake delivers a burst of coffee-infused goodness in every bite. With its moist, tender cake soaked in espresso syrup and topped with luscious mocha frosting, it’s perfect for any gathering or as an indulgent treat for yourself. Want to learn how to make this delicious cake from scratch? Keep reading for the step-by-step recipe, and treat yourself to the ultimate coffee-inspired dessert!

What is an Espresso Infused Mocha Poke Cake?

A poke cake is a classic dessert where you "poke" holes into a baked cake and fill it with a delicious liquid (like syrup or pudding), allowing it to absorb all the flavors and become even more moist and flavorful. In this recipe, the cake is infused with strong espresso and topped with a creamy mocha frosting, making it a dream come true for anyone who loves the rich taste of coffee combined with the sweetness of chocolate. Each bite is infused with the bold flavors of espresso, making it a perfect pick-me-up dessert!

Ingredients List for Espresso Infused Mocha Poke Cake

To get started on your Espresso Infused Mocha Poke Cake, gather the following ingredients. These ingredients are divided into three parts: the cake, the espresso syrup, and the mocha frosting.

Cake Ingredients:

1½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
½ cup (45g) unsweetened cocoa powder
1½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs (room temperature)
1 cup (240ml) whole milk
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
½ cup (120ml) strong brewed coffee (cooled)

Espresso Syrup Ingredients:

½ cup (120ml) strong brewed espresso
¼ cup (50g) granulated sugar
1 tablespoon coffee liqueur (optional for extra flavor)

Mocha Frosting Ingredients:

1 cup (240ml) heavy cream
1½ cups (180g) powdered sugar
2 tablespoon unsweetened cocoa powder
2 tablespoon instant espresso powder
1 teaspoon vanilla extract
½ cup (120g) softened butter (unsalted)

Substitutions and Variations

Everyone's kitchen and preferences are different, so here are some great substitutions and variations to consider when making this Espresso Infused Mocha Poke Cake:

Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend that works for baking. Be sure the blend contains xanthan gum for structure.
Dairy-Free Option: Replace whole milk with a non-dairy alternative like almond milk or oat milk. For the mocha frosting, use coconut cream instead of heavy cream and dairy-free butter.
Decaf Alternative: If you’re sensitive to caffeine, you can use decaffeinated espresso and coffee for both the cake and the syrup.
Chocolate Lovers: For an even richer chocolate flavor, you can add chocolate chips into the cake batter or sprinkle them over the top of the cake before baking.
Liquor Twist: Add a splash of coffee liqueur or even Kahlua to the espresso syrup or frosting for an extra kick of flavor.
Healthier Option: Use coconut sugar or a natural sweetener like maple syrup in place of granulated sugar for a more health-conscious alternative.

Step-by-Step Cooking Instructions

Follow these detailed instructions to create your espresso-infused masterpiece. While it may look elaborate, the process is straightforward and incredibly rewarding!

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray, and set it aside.

Step 2: Prepare the Cake Batter

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, sugar, milk, vegetable oil, and vanilla extract until smooth.

Slowly add the dry ingredients to the wet mixture, stirring just until combined. Pour in the cooled brewed coffee and mix until smooth. Be careful not to overmix, as this can make the cake dense.

Step 3: Bake the Cake

Pour the batter into your prepared 9x13-inch pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes.

Step 4: Make the Espresso Syrup

While the cake cools, prepare the espresso syrup. In a small saucepan, combine the brewed espresso and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from heat and stir in the coffee liqueur (if using). Set the syrup aside to cool slightly.

Step 5: Poke the Cake

Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake. Make sure the holes are evenly spaced, about 1 inch apart, and go all the way down to the bottom of the cake.

Step 6: Infuse the Cake with Espresso Syrup

Slowly pour the prepared espresso syrup over the cake, allowing it to soak into the holes. The cake will absorb the liquid, becoming moist and flavorful. Let the cake sit and absorb the syrup for at least 15 minutes.

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

Let’s recap how to make this Espresso Infused Mocha Poke Cake:

Prepare the Batter and Bake: Mix the cake batter and bake it until done.
Make the Espresso Syrup: Combine espresso and sugar to create a syrup, and optionally add coffee liqueur.
Poke and Soak: Poke holes in the cake and pour the espresso syrup over it, allowing the cake to soak up the delicious coffee flavor.
Prepare and Frost: Top the cake with rich mocha frosting for a finishing touch.

Common Mistakes to Avoid

Not Poking Enough Holes: Ensure you poke enough holes throughout the cake so the syrup can penetrate all layers. Too few holes might leave parts of the cake dry.
Overbaking the Cake: Keep a close eye on the cake as it bakes. Overbaking can result in a dry cake that won’t absorb the syrup as well.
Pouring the Syrup Too Quickly: Pour the syrup slowly and evenly, allowing the cake to absorb it gradually for maximum moistness and flavor.

Serving and Presentation Tips

Presentation can take a delicious dessert to the next level, so here are some creative ideas for serving and showcasing your Espresso Infused Mocha Poke Cake.

How to Serve Espresso Infused Mocha Poke Cake

Sliced Squares: The most common way to serve poke cake is by cutting it into squares and placing each piece on a dessert plate.
With Ice Cream: Serve each slice with a scoop of vanilla or coffee ice cream on the side for a delightful combination of hot and cold.
With Fresh Whipped Cream: Add a dollop of homemade whipped cream or mocha-flavored whipped cream on top of each slice.

Presentation Ideas for Espresso Infused Mocha Poke Cake

Dust with Cocoa Powder: Lightly dust the top of the mocha frosting with cocoa powder or even espresso powder for an elegant touch.
Chocolate Shavings: Garnish the top of the cake with chocolate shavings or curls to enhance the visual appeal and add a touch of sophistication.
Coffee Beans: For a decorative nod to the coffee flavor, sprinkle a few whole espresso beans on the cake before serving.

Espresso Infused Mocha Poke Cake Recipe Tips

Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for a smoother cake batter and better texture.
Chill Before Serving: For best results, refrigerate the cake for at least an hour after adding the syrup and frosting. This helps set the cake and allows the flavors to meld together.
Storing Leftovers: Store any leftovers covered in the refrigerator for up to 3 days. The cake will remain moist, and the flavors will continue to develop.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time?
A: Yes! You can make the cake a day in advance. In fact, poke cakes often taste better the next day because the syrup has more time to soak in and enhance the flavors.

Q: Can I use instant coffee instead of espresso?
A: While brewed espresso gives a stronger, more authentic coffee flavor, you can substitute with instant coffee dissolved in hot water. Use 1-2 tablespoons of instant coffee granules for a similar effect.

Q: What if I don’t have coffee liqueur?
A: The coffee liqueur is optional, so if you don’t have it or prefer not to use alcohol, simply skip it. The espresso syrup will still taste delicious without it.

Conclusion

This Espresso Infused Mocha Poke Cake is the ultimate dessert for coffee lovers. With its moist, espresso-soaked cake and rich mocha frosting, every

bite is filled with bold coffee flavor and the sweetness of chocolate. Whether you’re looking to impress guests or indulge in a personal treat, this cake is sure to satisfy all your cravings. Give it a try, and enjoy a perfect blend of coffee and dessert in one incredible bite! Ready to bake? Gather your ingredients and get started today!