Choco Swiss Roll Delight Recipe
Espresso Infused Mocha Poke Cake combines the bold flavors of espresso and chocolate into a rich, moist dessert. This cake is soaked with espresso and topped with a luscious mocha frosting, making it the perfect treat for coffee and chocolate lovers alike. Ideal for special occasions or as a delicious weeknight dessert, this recipe is simple yet indulgent.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- Prepare the chocolate cake according to package instructions or your preferred homemade recipe. Let it cool slightly.
- Using the back of a wooden spoon, poke holes all over the cake.
- In a bowl, combine brewed espresso and sweetened condensed milk. Pour the mixture evenly over the cake, letting it seep into the holes.
- Let the cake chill in the refrigerator for 1 hour to absorb the espresso mixture.
- Whip heavy cream, cocoa powder, instant coffee granules, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped mocha frosting evenly over the cooled cake.
- Garnish with chocolate shavings. Chill for 30 more minutes before serving.
Notes
- Use strong espresso for a bolder coffee flavor.
- You can substitute the instant coffee granules with espresso powder for an extra kick.
- The cake is best served chilled for optimal flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 28g
- Sodium: 200mg
Find it online: https://katyrecipes.com/choco-swiss-roll-delight-recipe-2/