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This Nutella Mocha Poke Cake Is Next Level
That kick? Coffee.
By Micah Morton
Yields:
12 - 16
Prep Time:
45 mins
Total Time:
1 hr 25 mins
The secret ingredient in this super moist, melt-in-your-mouth mocha cake? A hot cup of joe (we brewed ours with a Krups Savoy Digital coffee maker).
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Ingredients
Cake
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup buttermilk
- 1 egg
- 1/4 cup vegetable oil
- 1 1/2 tsp. vanilla extract or hazelnut extract
- 1/2 cup Nutella, separated
- 1/2 cup strong, hot black coffee
- 7 oz. condensed milk (half of a 14 oz. can)
Frosting
- 1/2 cup heavy cream
- 1/2 cup strong black coffee
- 8 oz. good quality semisweet or dark chocolate chips (about 1 1/4 cup)
- 1/2 cup Nutella
Directions
- Step 1Preheat oven to 350 degrees F. Prep a 9-inch square cake pan with parchment and cooking spray.
- Step 2In a medium bowl, whisk together dry ingredients. Add in the buttermilk, egg, oil, ¼ c. Nutella, and extract, and whisk well. Add in hot coffee and whisk until blended. Immediately pour into prepared cake pan and bake for 35 minutes or until set firmly.
- Step 3In a small saucepan, heat condensed milk and whisk in ¼ c. Nutella. Once cake is cool, poke holes all over cake with a chopstick or similar. Pour condensed milk mixture all over the cake. Let cake sit to let mixture soak in.
- Step 4Make the frosting: Microwave heavy cream and coffee until very hot. In a medium bowl, pour hot cream mixture over chocolate chips. Cover bowl to trap in heat and let sit for 5 minutes. Whisk chocolate and cream mixture until smooth. Whisk in Nutella and let sit and cool until the ganache has thickened to desired texture. (You can speed it up by chilling in the refrigerator until it is very thick but still spreadable.)
- Step 5Frost with the ganache, cut into slices, and serve.
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