Poke Cake goes as far back as the 1970s. Back then, all things jelly were welcome in almost every dish (sweet and savory!). It all started with Jell-O who wanted to market their product as widely useful in all kinds of dishes. The idea was that any boring boxed cake can be taken to the next level by poking it with holes (hence the name), filling it with Jell-O, and covering it with cool whip. Made with ingredients mostly coming from a box, it was a complete baking masterpiece—or so it was marketed. In the meanwhile, poke cake has become a little bit more glamorous, and so this mocha poke cake. The standard method is still the same: bake the cake, poke it with holes, and add your filling. But the variations are endless, and you can make it as simple or fancy as you like. The texture of the Mocha Poke Cake is moist, spongy, while it’s packed with coffee and chocolate flavor.
If you’re looking for a moist cake that does not disappoint, then this Mocha Poke Cake is just the right candidate! It uses boxed cake mix (quick and easy) and uses only a handful of pantry ingredients. It’s especially great for first-time bakers who are afraid of dry cake.
There’s an endless number of variations on the number of fillings you can use. Try condensed milk, caramel (dulce de leche), fruit preserves or jam.
Chocolate can be added in several ways. Add chocolate chips to the cake batter, fill the cake with chocolate pudding mix, and then top with chocolate glaze. If you like Oreos, whip the cream and add crushed Oreos to it before using it to top the cake,
You can also use different ways to top the cake. For a less sweet option, use freshly whipped cream, otherwise go sweeter with caramel, frosting, or chocolate ganache.
For an orange version: fill a vanilla cake with orange jello. Top with freshly whipped cream and top with grated lemon zest.
For a peppermint variety: use a chocolate cake mix as the base. For a filling, use chocolate pudding mixed with ½ tsp peppermint extract. Top with freshly whipped cream mixed with ¼ tsp peppermint extract.
The Mocha Poke Cake can be stored in the refrigerator for up to 4 days. Just make sure to cover it tightly with plastic wrap or store in it an airtight container.
Mix cake mix as per instructions, then add espresso coffee and mix lightly.
Pour into a baking dish and bake as per instructions on the pack. Allow to cool.
Mix the condensed milk, vanilla pudding and milk, allow to sit for 5 minutes.
Take cooled cake and use the end of a wooden spoon to poke 24 holes in the top of the cake.
Pour the vanilla pudding mix into each of the holes.
Top each of the holes with a chocolate-coated coffee bean.
Now pour the leftover pudding mix over the entire cake.
In a bowl whisk the vanilla extract and cream to a soft peaks consistency.
Top the cake with the cream mixture, then dust with ground cinnamon. Crush the chocolate-coated coffee beans with a food processor and sprinkle them over the cake. Chill for 1 hour before serving.
You can use any sponge cake recipe for this Mocha Cake, but we prefer to use boxed mix as it’s much easier!