facebook pixel

Cool Cakes

Mocha Poke Cake

By  | 

This Chocolate Poke Cake is rich, moist, chocolate, and topped with a whipped coffee frosting – plus the added flavoring of mocha.

For every family birthday, if the desserts aren’t ordered from our favorite bakery, then they’re made by me.

I like to personalize everyone’s birthday cake as something they really love. (Last year I made my mom these Chocolate Peanut Butter Surprise Cupcakes!)

My dad is a huge chocolate and coffee guy and I wanted to make something that was easy and delicious! This Chocolate Poke Cake was just the thing! Btw, if you love poke cake recipes, make sure you check out this lemon poke cake.)

(This post and recipe was originally written by Rebecca Hubbell of Sugar and Soul. It has since been updated.)

Mocha Poke Cake

See Also

Ingredients for Mocha Poke Cake Recipe

I love poke cakes! This Sea Salt Caramel Carrot Poke Cake was one of my most popular recipes last year! I think that’s a good indication that everyone loves a good poke cake.

What is Poke Cake?

Poke cake is a fun dessert trend that has been reinvented by creative cooks over and over again. To make a poke cake, you quite literally poke holes in a sheet cake. (It is really easy to poke holes in the cake with the back end of a wooden spoon.)

Using spoon to make a poke cake

Historically colorful Jello was used with white cakes to create rivers of surprise color and flavor into what was usually a boxed cake mix. Easy-peasy, yet super fun for holidays, Sunday suppers, and the neighborhood barbeque.

These days, Poke cakes are all different flavors and filled with things like sweetened condensed milk, fruit puree, pastry cream… and my favorite… CHOCOLATE!

Making poke cake

How to Make Poke Cake

This mocha poke cake is so easy to whip up. It fits in with the original intent of poke cake for sure! Easy, easy, easy…

  • The base is a rich chocolate sheet cake that starts from a mix (because, did I mention easy?) and is made extra rich and moist with some additions such as chocolate pudding mix, sour cream, chocolate chips, and a bit of espresso powder.
  • Once the cake comes out of the oven, you can use the handle of a wooden spoon to make evenly spaced holes across the cake.
  • Pour fudge (or keep it easy and use a bottle of chocolate syrup) across the cooled cake and let all that chocolate goodness seep into the holes you poked in your cake.
  • When the cake is totally cooled, top it with a rich, homemade cream frosting and drizzle with chocolate sauce.

Frosting swirls for mocha poke cake

You will seriously never put a more richly chocolate piece of cake in your mouth. The vanilla flavored frosting is just the right thing to balance all that chocolate.

Now you’ve got what is probably the easiest and most delicious cake ever! Not bad, eh?

Frosting and Glaze being put on poke cake

Looking for more Poke Cake Recipes?


Mocha Poke Cake

5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Mocha Poke Cake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12
Calories: 850kcal



  • 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.9 oz. Package Jell-O Instant Chocolate Pudding
  • 1 tbsp Instant Espresso Powder
  • 4 Eggs
  • 1 cup Sour Cream
  • ¾ cup Vegetable Oil
  • ½ cup Milk
  • 1 tbsp Vanilla Extract
  • ¼ tsp Sea Salt
  • cup Mini Chocolate Chips
  • 1 cup Hot Fudge or Chocolate Syrup


  • 2 cups Heavy Cream
  • 1/2 cup Confectioners’ Sugar
  • 1/3 cup Instant Vanilla Pudding Mix Powder dry
  • 1 tbsp Coffee Extract


  • Preheat oven to 350 F.
  • Grease 9 x 13 x 2 in baking pan.
  • Mix all ingredients together in a large bowl or stand mixer until fully combined, scraping down the sides as necessary.
  • Pour batter into the greased cake pan and bake for 35-40 minutes, or until toothpick comes clean.
  • Remove from pan and allow to cool in pan.
  • Once cake has cooled, poke holes in the cake, and pour hot fudge or chocolate syrup evenly over the cake.
  • Combine all frosting ingredients in a stand mixer and beat until light and fluffy, about 2-3 minutes.
  • Spread frosting out over the top of the cake and drizzle with additional chocolate syrup.



Calories: 850kcal | Carbohydrates: 941g | Protein: 111g | Fat: 597g | Saturated Fat: 232g | Polyunsaturated Fat: 327g | Trans Fat: 1g | Cholesterol: 1586mg | Sodium: 7451mg | Sugar: 583g
Tried this recipe?Follow me on Pinterest @spaceshipslb

Rebecca Hubbell

Rebecca is a northwoods girl with a passion for writing, baking, and crafting. She refuses to eat pointy ended french fries, she's married to her geek of a high school sweetheart and enjoys seeking out life's next great adventure! You can check out more about Rebecca on Living Better Together.

    1 Comment

    1. Layne Henderson

      Layne Henderson

      January 29, 2019 at 10:50 am

      Yum – this is a favorite for us, I can’t wait to make it again!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.