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–+ servings
A square piece of chocolate cake covered with pudding and whipped cream on a small gray plate.
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5 from 2 votes

Chocolate Mocha Cake - The Ultimate Poke Cake Recipe

Chocolate Mocha Cake is an easy and delicious dessert made with a simple chocolate cake mix and a rich, creamy instant coffee pudding. Perfect for any occasion!"
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 366kcal
Author: Keri

Ingredients

  • 15.25 ounce Chocolate Cake Mix chocolate fudge or devil's food
  • 3 Eggs *
  • ½ cup Canola Oil * or vegetable 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

Bake the Cake

  • Prepare and bake the cake according to the package directions. Cool the cake on a wire rack when it is done baking.

Make the Instant Coffee Pudding

  • Put instant coffee granules in a two-cup measuring cup. Add about one tablespoon of hot water to dissolve the granules. Add milk to the coffee to equal 1 ¾ cups.
  • 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.

Prepare the Whipped Topping

  • Beat the heavy whipping cream with an electric mixer until it thickens slightly. Gradually add the powdered sugar and continue mixing until it forms soft peaks. 
  • Carefully spread the whipped topping over the cake.

Top with Chocolate Shavings

  • Use a vegetable peeler on the chocolate bar to make chocolate shavings. Sprinkle the chocolate over the cake.
  • Refrigerate the cake for an hour or so. Serve and enjoy! 

Notes

 
*I used Betty Crocker Super Moist Chocolate Fudge cake mix.  The oil, water, and eggs listed (and used in the calorie calculations) are per the cake mix that I used. Your may vary slightly. 
Using Cool Whip in place of fresh whipped topping works just fine!
Cover and store leftover Chocolate Mocha Cake in the refrigerator. 
 
 
 
 
 

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