Espresso Infused Mocha Poke Cake ☕🍫
Ingredients:
1 box chocolate cake mix
1 cup freshly brewed espresso
1 can sweetened condensed milk
1 package instant chocolate pudding mix
2 cups cold milk
1 ½ cups whipped topping
½ cup chocolate syrup
½ cup chocolate chips or chocolate-covered espresso beans
Instructions:
Bake the Cake: Prepare and bake the chocolate cake mix as per package instructions.
Poke the Cake: Once baked, poke holes throughout the cake using the handle of a wooden spoon.
Add Espresso: Pour the freshly brewed espresso over the cake, ensuring it soaks into the holes.
Layer with Condensed Milk: Pour the sweetened condensed milk over the cake, allowing it to absorb fully.
Make Pudding: Whisk together the instant chocolate pudding mix with cold milk, then pour over the cake.
Top It: Spread the whipped topping evenly over the pudding layer.
Garnish: Drizzle chocolate syrup over the whipped topping and sprinkle with chocolate chips or chocolate-covered espresso beans.
Chill: Refrigerate the cake for at least 2 hours before serving.
Notes:
You can substitute regular coffee if espresso is too strong for your taste.
Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins | Kcal: 450 per slice | Servings: 12