Peanut Butter Mocha Poke Cake
Servings: 15 slices
Calories: 528kcal
This Peanut Butter Mocha Poke cake is so decadent, so rich, and so incredibly easy! A mocha chocolate cake is flooded with peanut butter chocolate pudding before being topped with layers of mocha ganache, whipped topping and dark chocolate peanut butter cups before being dusted with espresso powder.
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Ingredients
- 15.25 ounce boxed chocolate fudge cake mix
- 3 tablespoons instant espresso powder divided
- 2 cups milk
- 1 cup creamy peanut butter
- 4.2 ounce box chocolate fudge instant pudding
- 2 cups dark chocolate chips
- 3/4 cup heavy cream
- 8 ounces whipped topping
- 4.7 ounces mini dark chocolate peanut butter cups quartered
- additional instant espresso powder to garnish
Instructions
- Mix cake batter according to box directions and stir in 2 tablespoons instant espresso powder.
- Pour batter into 9x13 pan and bake cake according to box directions.
- Remove cake from oven and set aside. Poke holes all over top of cake with the end of a wooden spoon.
- Immediately whisk together milk and peanut butter until spoon. Add instant pudding and whisk until just combined. The mixture will thicken quickly, so act fast!
- Pour pudding mixture over cake, allowing it to fill all of the holes and refrigerate for four hours.
- In a microwave safe dish, microwave 2 cups dark chocolate chips, heavy cream and tablespoon of instant espresso powder for one minute. Whisk together to combine and spread evenly over cake. Refrigerate until set.
- Spread whipped topping evenly over cake and top with peanut butter cups. Garnish with additional instant espresso powder.
Nutrition
Calories: 528kcal | Carbohydrates: 56g | Protein: 10g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 20mg | Sodium: 517mg | Potassium: 510mg | Fiber: 3g | Sugar: 35g | Vitamin A: 245IU | Vitamin C: 0.2mg | Calcium: 188mg | Iron: 2.2mg