I think I may have a new obsession with poke cake, and this peppermint mocha poke cake is just the latest development. I wanted something festive that I could serve for holiday and Christmas parties but was still as easy as poke cake should be and this chocolate peppermint goodness fits the bill.
And yes, it was very definitely inspired by the peppermint mocha at Starbucks. Frankly, I think the PSL gets too much attention and the peppermint mocha not nearly enough. Any underrated drinks that you love out there?
Peppermint Mocha Poke Cake
Ingredients
- Chocolate Cake (box mix or recipe)
- Buttercream Frosting (get my recipe here)
- 1 tsp peppermint extract
- 1/2 cup Starbucks Peppermint Mocha Espresso Beverage
- 2 cups Hershey’s Holiday Candy Cane Kisses (chopped into small pieces)
- 1 can sweetened condensed milk
Directions
Bake your cake according to directions. While you’re waiting for that, pull your buttercream frosting together and add 1 tsp peppermint extract. You made want to add an extra tablespoon or so of powdered sugar depending on how stiff you like your frosting. I found that it was fine without it. When your cake is cool, use the end of a spoon to poke holes into your cake. (You can see example photos here of what it should look like). Next, melt down 1.5 cups of your Candy Cane Kisses. Once they are completely melted, pour in the can of condensed milk and then the 1/2 cup of peppermint mocha. Stir until everything is thoroughly incorporated. Pour this mixture into the cake, making sure to get it in all the little wells you’ve created. Set in the fridge for 15 minutes to set up. Then pull cake back out and top with peppermint buttercream frosting. Sprinkle the remaining half cup of candy cane kisses over the top and serve!
This is definitely lining up to be a new favorite holiday treat. What are some of yours?
