Get ready for a dessert that's not just a cake, but a decadent chocolate experience that will make your taste buds surrender! This Death by Mocha Poke Cake is the ultimate indulgence for coffee and chocolate lovers, promising a rich, moist, and sinfully delicious treat that transforms an ordinary cake into a mind-blowing dessert. With layers of intense chocolate, smooth condensed milk, and a coffee-infused base, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup brewed coffee, cooled
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup chocolate syrup
- 1 cup whipped topping
- 1/2 cup chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, combine the chocolate cake mix, cooled brewed coffee, vegetable oil, and eggs. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and fully incorporated.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart. The holes should go almost to the bottom of the pan.
- Pour the sweetened condensed milk slowly over the cake, ensuring it seeps into the holes. Follow by drizzling the chocolate syrup, allowing it to fill the holes and cover the cake surface.
- Refrigerate the cake for at least 2 hours to allow the milk and syrup to fully absorb and set.
- Before serving, spread the whipped topping evenly over the cake's surface. Sprinkle chocolate shavings generously on top for added decoration and flavor.
- Slice into 12 equal portions and serve chilled. Store any remaining cake in the refrigerator, covered, for up to 3 days.
Tips
- Use freshly brewed coffee at room temperature for the most robust flavor. Avoid using instant coffee, as it can taste bitter.
- When poking holes, use the handle of a wooden spoon and be consistent with hole spacing to ensure even milk and syrup distribution.
- For extra mocha intensity, consider adding a teaspoon of espresso powder to your cake mix.
- Allow the cake to cool slightly before poking holes - it should still be warm but not scalding hot.
- Refrigerate the cake for at least 2 hours to let the flavors meld and the texture become perfectly moist.
- For chocolate shavings, use a vegetable peeler on a room temperature chocolate bar for the best results.
- If you want a more adult version, you can add a splash of Kahlúa or coffee liqueur to the condensed milk for an extra kick.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 5g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 65mg
