Mocha Cake
This Mocha Poke Cake is rich, moist, chocolaty, and topped with a whipped coffee frosting.
Servings: 20 people
Calories: 317kcal
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.
Nutrition
Calories: 317kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 329mg | Potassium: 148mg | Fiber: 1g | Sugar: 24g | Vitamin A: 521IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg