There are many different options when it comes to serving the cake but until you have tried this recipe, you really haven’t tried the best. It is for a mocha poke cake and it is so light and airy that you are going to wonder how you ever enjoyed dessert before you tried it.
The recipe has everything that you could possibly want when it comes to making a dessert. It is easy to make, has plenty of good things in it and when you pull it out of the oven, it is going to instantly put a smile on your face. Serve this one to your family tonight and you will be their biggest fan.
Ingredients:
1 box yellow cake mix, plus ingredients on the box
1/2 cup coffee
2 tablespoons unsweetened cocoa powder
14 ounces sweetened condensed milk
1 1/2 cup cold whipping cream
1 teaspoon instant espresso granules
2 tablespoons sugar
Directions:
Bake cake according to box directions in a 9×13 baking pan.
Use the end of a wooden spoon to poke holes almost to the bottom of the cooled cake all over the surface, about 1″ apart. Use a paper towel to wipe the cake off your spoon after every few pokes.
In a medium bowl, whisk together cocoa powder and coffee until cocoa is incorporated, and then whisk in condensed milk. Set aside.
With a hand mixer, mix whipping cream on medium-high speed until it starts to thicken. Add in espresso granules and sugar, and continue mixing until medium peaks form.
Gently fold in about 1 cup of your whipped cream into the coffee mixture, then pour the coffee filling over the top of your cake. Spread it all over the top so it fills the holes, covers the top, and oozes over the sides. It will be pretty thin at this point, but it will set when refrigerated.
Gently spread the remaining whipped cream over the top of the coffee filling. Cover your mocha poke cake with plastic wrap, and refrigerate for at least an hour before serving.