Craft the Mocha Filling: In a bowl, whisk together the instant chocolate pudding mix and brewed coffee. Stir in the sweetened condensed milk until the mixture is smooth and luscious.
Poke the Cake: Using a fork or toothpick, poke holes evenly across the surface of the cooled cake.
Pour the Filling: Pour the mocha filling over the cake, ensuring it seeps into all the poked holes for maximum flavor infusion.
Whip Up the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add the instant espresso powder and sugar, then continue beating until the cream holds stiff peaks.
ADVERTISEMENT
