• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cook This Again Mom

  • Recipe Index
  • About
  • Contact
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Desserts

    Chocolate Mocha Poke Cake

    Published: Feb 27, 2022 · Modified: Mar 5, 2022 by Cook This Again Mom

    246 shares
    • Share
    • Twitter
    • Yummly
    Jump to Recipe
    Pinterest image for chocolate poke cake.
    Pinterest image for chocolate poke cake.
    Pinterest image for chocolate poke cake.

    You start with a delicious chocolate cake base, add a creamy layer of coffee-flavored pudding, and top it all off with fresh whipped cream and dark chocolate shavings. Delish! This is the ultimate chocolate poke cake recipe - at least for me, it is.

    A square piece of chocolate cake topped with coffee pudding and whipped cream on a gray plate.

    And do not worry if you don't have sweetened condensed milk, this recipe doesn't need it.

    If you are looking for an easy chocolate poke cake recipe and love coffee, have I got a recipe for you! Chocolate Mocha Poke Cake is super simple to prepare and starts with a chocolate cake mix, pudding mix, and instant coffee.

    Jump to:
    • Ingredients for this recipe
    • Other recipes you might like
    • How to make this poke cake
    • Recent recipes
    • FAQ's and Substitutions
    • Recipe

    Ingredients for this recipe

    Listed below are the ingredients needed to make Chocolate Mocha Poke Cake.

    a labeled photo showing ingredients for making mocha poke cake.
    • Chocolate Cake Mix - Use your favorite brand of chocolate cake. I like using chocolate fudge cake mix and I buy different brands all the time. Pick your favorite.
    • Eggs - Oil - Water - These three ingredients are called for on most all box cake mixes. Follow the package directions to make the chocolate cake base.
    • Vanilla Pudding - You will need a small box of instant vanilla pudding.
    • Milk - for the pudding mix.
    • Instant Coffee - This is used to turn the vanilla pudding into a delicious coffee flavored pudding!
    • Cream - For the fresh whipped cream topping.
    • Powdered Sugar - For the whipping cream.
    • Dark Chocolate Bar - Shave a little bit to add decoration and extra flavor to the top of the mocha poke cake.

    Other recipes you might like

    • Blueberry Poke Cake
    • Peaches and Cream Poke Cake
    • Chocolate Espresso Bundt Cake
    • Fresh Orange Cake with Cream Cheese Frosting

    How to make this poke cake

    A chocolate cake with holes poked in it next to a bowl and measuring cup.

    Prepare the box of chocolate cake mix per package directions. Most all cake mixes call for water, oil, and eggs. Bake the cake in a 13" x 9" baking dish. When the cake is finished, place it on a rack to cool.

    When the cake has cooled, use a wooden spoon (or another kitchen utensil) to poke holes in the cake, as shown above.

    Coffee flavored pudding poured over chocolate cake.

    Make the coffee-flavored pudding by dissolving the coffee granules in a small amount of hot water. Stir the coffee and milk together, and mix with the vanilla pudding mix as per the package directions. Let the pudding thicken slightly, and then pour over the cake. Place the cake in the refrigerator while preparing the whipped topping.

    Whipped cream topped cake in a 13 x 9 baking pan.

    Use the whipping cream and powdered sugar to make the whipped topping. Start by beating the cream with an electric mixer until the cream thickens slightly, then gradually sprinkle in the powdered sugar. Continue mixing until a nice consistency starts to form.

    Spread the whipped cream over the cake. Make the chocolate shavings by using a vegetable peeler or a knife to gently shave pieces of chocolate off the chocolate bar. Sprinkle the chocolate over the cake.

    A square piece of chocolate cake topped with coffee pudding and whipped cream on a gray plate.

    Refrigerate the cake until the pudding has a chance to set, maybe an hour or so. Serve and enjoy!

    Keep this cake covered and store it in the refrigerator.

    Recent recipes

    • Simple Cheesy Zucchini and Yellow Squash
    • Baked Sweet and Sour Chicken Thighs
    • Simple Nacho Burgers
    • Simple Broccoli Casserole
    • Pesto Crusted Salmon with Panko

    FAQ's and Substitutions

    What is the best way to poke holes in the cake?

    I have found that using a handle to a wooden spoon works best. You want the holes big enough to hold some of the pudding so you get that amazing flavor throughout the cake.

    Does the poke cake need to be refrigerated?

    Yes! Since this cake has pudding and whipped topping it is best to keep it refrigerated. And, keep the cake covered so it doesn't dry out.

    Can I use Cool Whip instead of whipping my own topping?

    I don't see a problem with this at all! Make as thin or thick of a layer of whipped topping as you like!

    Find all my recipes on Pinterest at Cook This Again. Or on Facebook at Cook This Again. 

    Thank you for stopping by and checking out my family's favorite recipes.

    If you tried this chocolate mocha poke cake recipe and liked it, please use the stars on the recipe card to rate it. If you have a question or suggestion about this recipe, please leave a comment, and I will respond as soon as possible.

    Recipe

    A square piece of chocolate cake covered with pudding and whipped cream on a small gray plate.

    Chocolate Mocha Poke Cake

    Start with a delicious chocolate cake base, add a creamy layer of coffee-flavored pudding, and top it all off with fresh whipped cream and dark chocolate shavings. Delish!
    5 from 2 votes
    Print Rate
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 Servings
    Calories: 366kcal
    Author: Cook This Again, Mom!

    Ingredients

    • 15.25 ounce Chocolate Cake Mix I used chocolate fudge
    • 3 Eggs *
    • ½ cup Canola Oil *
    • 1 ¼ cup Water *

    Mocha Pudding

    • 3.4 ounce Vanilla Pudding
    • 3 teaspoons Instant Coffee
    • 1 tablespoon Hot Water
    • 1 ¾ cups Milk

    Whipped Topping

    • 1 cup Whipping Cream
    • ¼ cup Powdered Sugar
    • .25 ounce Dark Chocolate Bar

    Instructions

    • Prepare and bake the cake according to the package directions. Cool the cake on a wire rack when it is done baking.
      15.25 ounce Chocolate Cake Mix, 3 Eggs, ½ cup Canola Oil, 1 ¼ cup Water
    • Put instant coffee granules in a two-cup measuring cup. Add about one tablespoon of hot water to dissolve the granules. Add the coffee to the milk and stir.
      3 teaspoons Instant Coffee, 1 tablespoon Hot Water, 1 ¾ cups Milk
    • Add the coffee/milk mixture to the instant pudding and mix according to the package directions. Let the pudding thicken slightly, then pour it over the cake, filling the holes. Place the cake in the refrigerator while making the whipped topping.
      3.4 ounce Vanilla Pudding
    • Beat the cream with an electric mixer until the cream thickens slightly, then gradually sprinkle in the powdered sugar. Continue mixing until a nice consistency starts to form.
      1 cup Whipping Cream, ¼ cup Powdered Sugar
    • Carefully spread the whipped topping over the cake.
    • Use a vegetable peeler on the chocolate bar to make chocolate shavings. Sprinkle the chocolate over the cake.
      .25 ounce Dark Chocolate Bar
    • Refrigerate the cake for an hour or so. Serve and enjoy! 
    • Cover the cake and store it in the refrigerator.

    Notes

     
    *I used Betty Crocker SuperMoist Chocolate Fudge cake mix. The cake mix ingredients listed are per the package directions. 
     
     
    Click here to add your own private notes.

    Nutrition

    Calories: 366kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 408mg | Potassium: 92mg | Fiber: 1g | Sugar: 26g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg

    Chocolate Mocha Poke Cake Web Story

    « Orange Ginger Chicken Wings (Baked)
    It's All About Carbs »
    246 shares
    • Share
    • Twitter
    • Yummly

    Reader Interactions

    Leave a Reply Cancel reply

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

    Primary Sidebar

    keri bitmoji

    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

    Welcome to my recipe blog!

    Learn more about me →

    Easter and Mother's Day Favorites!

    • Simple Broccoli Casserole
    • Fresh Apricot Pie
    • Fresh Orange Cake with Cream Cheese Frosting
    • Corn Flakes Cookies
    • Raw Apple Cake
    • Tart Lemon Bars
    • Baked Buttermilk Donuts
    • Virgin Mimosas

    Popular Recipes

    • Simple Bell Pepper Casserole
    • Pork Chops with Garlic White Wine Sauce
    • Homemade Potato Soup
    • Grandma's Easy Jam Squares
    • Homemade Shake and Bake (copycat)
    • Easy Smoked Sausage Jambalaya
    • Simple No-Veggie Meatloaf (with or without Cheese)

    Footer

    We may earn money or products from the companies and/or linked items on this site.



    About

    Privacy Policy

    Disclosure

    Terms and Conditions

    Newsletter

    Sign Up!

    Contact

    Contact


    Copyright © 2022 Cook This Again, Mom! on the Foodie Pro Theme

    Affiliate Disclosure - Terms and Conditions - Privacy Policy