Chocolate Poke Cake with Mocha Frosting

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The chocolate poke cake is rich, moist and topped with a whipped coffee frosting and chocolate drizzle - plus the added flavoring of mocha.

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5 from 2 votes

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.)

This Chocolate Poke Cake is rich, moist, chocolate, and topped with a whipped coffee frosting – plus the added flavoring of mocha. If you love poke cake recipes, make sure you check out this lemon poke cake. And let us know what you think when you try this Better than Sex Poke Cake.

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

Chocolate Poke Cake:

Historically, with a poke cake, 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!

Our banana pudding poke cake and Hawaiian wedding cake are great examples of non traditional (and delicious!) poke cake recipes. And our Chocolate Peanut Butter Lasagna is another great recipe with a similar flavor profile.

Ingredients Needed for this Poke Cake

For the Cake

• 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
• 3/4 cup Vegetable Oil
• 1/2 cup Milk
• 1 tbsp Vanilla Extract
• 1/4 tsp Sea Salt
• 1½ cup Mini Chocolate Chips
• 1 cup Hot Fudge or Chocolate Syrup

For the Frosting

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

How to Make a 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.

The vanilla flavored frosting is just the right thing to balance the rich chocolate cake and filling.

More Poke Cake Recipes You Will Love:

• Lemon Poke Cake
• Sea Salt Caramel Carrot Poke Cake
• Oreo Pie
• Lemon Lush

More Chocolate Dessert Recipes:

• Chocolate Cherry Dump Cake
• Chocolate Cake

Mocha Poke Cake

The chocolate poke cake is rich, moist and topped with a whipped coffee frosting and chocolate drizzle - plus the added flavoring of mocha.

5 from 2 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12

Calories: 850kcal

Ingredients

CAKE

• 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
• 1½ cup Mini Chocolate Chips
• 1 cup Hot Fudge or Chocolate Syrup

FROSTING

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

Instructions

• 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.

Video

Nutrition

Calories: 850kcal | Carbohydrates: 941g | Protein: 111g | Fat: 597g | Saturated Fat: 232g | Polyunsaturated Fat: 327g | Trans Fat: 1g | Cholesterol: 1586mg | Sodium: 7451mg | Sugar: 583g

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