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Mocha Cake
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Cooling Time
1
hour
hour
Servings
20
people
This Mocha Poke Cake is rich, moist, chocolaty, and topped with a whipped coffee frosting.
Ingredients
1x
2x
3x
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:
317
kcal
|
Carbohydrates:
34
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
75
mg
|
Sodium:
329
mg
|
Potassium:
148
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
521
IU
|
Vitamin C:
1
mg
|
Calcium:
90
mg
|
Iron:
1
mg
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