Have you heard of the poke cake trend that is currently taking over the internet? These cakes after baking have holes poked into an already baked cake, that will allow for a syrup or sauce to fill these spaces and create an amazingly moist and delicious cake. This mocha poke cake is a coffee lover’s dream and we absolutely adore it!
- 1 pre-prepared vanilla cake (box cake is fine and works perfectly)
- ½ cup of brewed coffee (we used Muffin Break Signature Blend)
- 2 tablespoons of cocoa powder
- 395 grams of sweetened condensed milk
- 300ml of whipping cream
- 1 teaspoon of instant coffee
- 2 teaspoons of icing sugar
Leave the pre-prepared cake to cool completely. Once cooled, using the end of a chopstick poke holes into the cake (near but not quite to the bottom) 2cm apart.
Whisk together cocoa powder and brewed coffee until combined. Whisk in the condensed milk.
Whip cream until it starts to thicken, add in instant coffee and icing sugar, and continue to whip until soft peaks form.
Gently fold in 1 cup of the whipped cream into the coffee mixture. Gently pour the coffee mixture over the pre-prepared cake. Ensure that mixture fills all the holes. Spread the whipped cream over the top of the holes and then cover and place into the fridge for at least one hour before cutting to serve!
We recommend enjoying with a coffee!