Coffee Poke Cake Recipes

NADIYA HUSSAIN'S ORANGE AND COFFEE POKE CAKE

Steps:

• Prep: 30 minutes, plus cooling. Cook time: 1 hour 15 minutes. Preheat the oven to 180°C /160°C fan/gas mark 4. Grease the base and sides of a 23cm square cake tin and line with baking paper. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Add the flour and baking powder and mix until you have a smooth batter. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes - about 4 holes per portion - this sounds very exact but we want an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It's ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake

TOFFEE POKE CAKE

Steps:

• Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack. , Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

THAI COFFEE POKE CAKE

Steps:

• Mix the cake mix with the espresso powder in a large bowl. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wood spoon to poke 25 holes in the cake (make 5 rows of 5).
• Meanwhile, whisk the sweetened condensed milk, pudding mix, milk and cardamom in a large bowl until smooth. Set aside at room temperature until ready to use.
• Whip the heavy cream and vanilla in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
• Fill each hole with some of the pudding mixture and then push in an espresso bean. Spread the remaining pudding on top and then spread with the whipped cream. Using an offset spatula, create swirls. Dust the cake with the cinnamon and sprinkle with the chopped espresso beans. Chill for at least 1 hour and up to 6 hours. Serve cold.

TOFFEE POKE CAKE

Steps:

• Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
• Cool on a wire rack.
• Using the handle of a wooden spoon, poke holes in the cake.
• Pour 3/4 cup caramel topping into the holes.
• Spoon remaining topping over the cake.
• Top with whipped topping.
• Sprinkle with chopped candy.
• Refrigerate for at least 2 hours before serving.

COFFEE POKE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 13x9-inch pan, blending 2 Tbsp. coffee granules into batter before pouring into prepared pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Pour 2 cups milk into large bowl. Add remaining coffee; beat with whisk until dissolved. Add dry pudding mix; beat 2 min. Immediately pour pudding mixture over warm cake. Cool 15 min.
• Refrigerate 30 min. After 15 min., microwave caramels and remaining milk in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring every 30 sec. Let stand until ready to use.
• Frost cake with COOL WHIP just before serving. Drizzle with caramel sauce.