Triple Chocolate Poke Cake

Preheat oven to 350°F (175°C). In a large bowl, combine the chocolate fudge cake mix, milk, oil, eggs, sour cream, and instant coffee granules.

Using a hand mixer, beat the ingredients until well combined.

Grease a 9x13 inch baking dish. Pour the batter into the prepared dish and spread evenly.

Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the soak. In a separate bowl, whisk together the sweetened condensed milk and cocoa powder until smooth. Then, whisk in the milk and half-and-half.

While the cake is still warm from the oven, use the handle of a wooden spoon or a knife to poke holes all over the top.

Pour the chocolate milk mixture evenly over the warm cake, allowing it to seep into the holes.

For the topping, combine heavy whipping cream, powdered sugar, vanilla extract, and cocoa powder in a large bowl.

Beat with a hand mixer on high speed until stiff peaks form.

Once the cake has completely cooled, spread the chocolate whipped topping evenly over the cake.

Refrigerate for at least 2 hours before slicing and serving.

Garnish with optional chopped mango, strawberries, and a mint sprig if desired.