A delicious twist on the classic poke cake, infused with coffee and coffee liqueur for a rich flavor.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:2 hours 55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup brewed coffee, cooled
½ cup coffee liqueur (like Kahlúa)
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.
While the cake is still warm, use a fork or skewer to poke holes all over the top of the cake.
In a small bowl, mix together the brewed coffee and coffee liqueur. Pour this mixture evenly over the top of the cake, allowing it to soak in.
Let the cake cool completely at room temperature, then refrigerate for at least 2 hours to allow the flavors to meld.
Before serving, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the top of the chilled cake.
Garnish with chocolate shavings or a dusting of cocoa powder, if desired. Cut into squares and serve.
Notes
For a non-alcoholic version, substitute the coffee liqueur with additional brewed coffee or a coffee-flavored syrup.
Add a layer of chocolate ganache on top of the whipped cream for an extra indulgent treat.