Obsessed Cakes
Warm Mocha Poke Cake
A warm mocha poke cake with a tender cocoa-coffee crumb, glossy mocha icing, dark chocolate, and flaky sea salt.
- Prep
- 25 min
- Bake
- 35-40 min
- Total
- 1 hr 15 min
- Yield
- One 9x9-inch cake
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Ingredients
Mocha Cake
- 170 g (about 1 cup + 7 tablespoons) cake flour, sifted
- 35 g (about 1/3 cup + 1 1/2 teaspoons) Dutch process cocoa powder, sift after measuring
- 18 g (about 3 tablespoons) natural cocoa powder, sift after measuring
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground nutmeg, optional
- 210 g (about 1 cup + 1 tablespoon) granulated sugar
- 35 g (about 2 tablespoons + 2 teaspoons) light brown sugar, packed
- 95 g (about 1/3 cup + 2 1/2 teaspoons) plain unsweetened yogurt, room temperature
- 160 g (about 2/3 cup) milk
- 98 g (about 7 tablespoons) neutral oil
- 10 g (about 2 teaspoons) apple cider vinegar
- 1 1/2 teaspoons vanilla bean paste
- 91 g (about 1/3 cup + 2 1/2 teaspoons) hot brewed coffee
- 2 teaspoons espresso powder
Warm Mocha Icing
- 126 g (about 1/2 cup + 1 tablespoon) butter sticks, room temperature
- 180 g (about 1 1/2 cups) powdered sugar, sifted
- 30 g (about 5 tablespoons) Dutch process cocoa powder
- 10 g (about 1 tablespoon + 2 teaspoons) natural cocoa powder
- 1 tablespoon vanilla bean paste
- 2 teaspoons espresso powder, plus more to taste if desired
- 16-20 g (about 1 tablespoon + 1/8 teaspoon to 1 tablespoon + 1 teaspoon) milk, room temperature
Toppings
- Maldon flaky sea salt, highly recommended
- Finely chopped dark chocolate or Guittard Super Cookie Chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
- Stir the espresso powder into the hot brewed coffee until completely dissolved. Set aside.
- In a large bowl, add both sugars, yogurt, milk, oil, apple cider vinegar, and vanilla bean paste. Whisk until smooth.
- In the same bowl, whisk together the cake flour, Dutch cocoa powder, natural cocoa powder, baking powder, baking soda, salt, and nutmeg, if using.
- Add the hot coffee mixture and whisk for 30-45 seconds, until the batter is smooth, glossy, and slightly thickened.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, checking at 35 minutes, until the center springs back when lightly touched, a toothpick inserted in the center comes out with a few moist crumbs, and the internal temperature reaches 208-210°F.
- Let the cake cool in the pan for 5-8 minutes.
- Make the warm mocha icing. Beat the butter until smooth and creamy.
- Dissolve the espresso powder in 1 teaspoon of the milk until completely smooth.
- Add the powdered sugar, Dutch cocoa powder, natural cocoa powder, vanilla bean paste, and dissolved espresso mixture. Beat on low until combined, then increase to medium-high just until mixed thoroughly. Do not overmix.
- Add the remaining milk a little at a time until the icing is smooth and spreadable.
- Microwave the icing in 5-second intervals, stirring between each, until it is smooth, glossy, and fluid enough to spread easily over the warm cake. It should look sun-warmed, not melted or greasy.
- While the cake is still warm, use the handle of a wooden spoon or a thick skewer to poke holes evenly across the surface.
- Spread the warm mocha icing evenly over the cake, encouraging it to seep into the holes and create a thin, fudgy layer.
- Immediately sprinkle chopped dark chocolate and Maldon sea salt over the warm icing so they adhere to the surface.
- Let the cake rest for 5-8 minutes so the icing can settle slightly into the cake.
- Serve warm, or let cool completely if you prefer a firmer icing.