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Clara

Mocha Poke Cake

Rich, moist, and infused with mocha pudding, this Mocha Poke Cake is the ultimate dessert for coffee and chocolate lovers. Easy to prepare, make-ahead friendly, and perfect for feeding a crowd.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix (plus ingredients listed on the box)
  • 1 cup strong brewed coffee, cooled
  • 1 package (3.9 oz) instant chocolate pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream or whipped topping
  • 2 tbsp cocoa powder (for garnish)
  • Chocolate syrup or hot fudge (for drizzling)

Equipment

  • 9x13 baking dish
  • hand mixer or stand mixer
  • mixing bowls
  • wooden spoon or straw
  • whisk

Method
 

  1. Prepare the chocolate cake according to the box directions, substituting the water with brewed coffee. Bake in a 9x13 pan and let cool slightly.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake, about 1 inch apart.
  3. Whisk together pudding mix and cold milk until smooth. Let it sit 2 minutes until slightly thickened.
  4. Pour pudding evenly over the cake, making sure it seeps into holes. Smooth the top.
  5. Refrigerate for at least 2 hours or overnight. Spread whipped topping over chilled cake and dust with cocoa powder.
  6. Before serving, drizzle with chocolate syrup or hot fudge.

Notes

For a caffeine-free version, swap regular coffee for decaf. Customize with different toppings like Oreos, toffee bits, or fresh fruit. Best made the day before to let the flavors meld fully.