Mocha Poke Cake

Ingredients For Cake
9″ cake pan
2 cups flour
2 cups granulated sugar
2 tsp baking powder
2 eggs
1/2 cup buttermilk
200 gms (1 stick) unsalted butter
Vanilla 2 tsp
Mocha Syrup( For Poke In)
1/2 cup coffee (take 1 tbsp coffee granuels and dissovle in 1/2 cup luke warm water)
2 tbsp unsweetened cocoa powder
1 can (14 oz.) sweetened condensed milk
Mocha Cream
1½ cup cold whipping cream
1 tsp instant espresso granules
2 tbsp icing sugar
Instructions
In a large bowl beat the butter and sugar untill light and fluffy, now add eggs and vanilla beat well. Sift the flour with baking powder and add in mixture alternatively with butter milk. At last fold it well clock wise with spatula. Pour batter in lined and floured tin. Tap twice your tin on your slab to avoid airbubbles. Bake at 130°c for 25 to 30 minutes. Once you're done with the baking, set aside to cool on wire wrack.
Once the cake is completely cool, put it on cake board. Use the end of a chopstick or wooden spoon to poke holes almost to the bottom of the cooled cake all over the surface, about 1″ apart. Use a paper towel to wipe the cake off your spoon after every few pokes.
In a medium bowl, whisk together cocoa powder and coffee until cocoa is incorporated, and then whisk in condensed milk. Set aside.
With an electric mixer, mix whipping cream on medium-high speed until it starts to thicken. Add in espresso granules and sugar, and continue mixing until medium peaks form. Pour the (Mocha Syrup) over the top of your cake. Spread it all over the top so it fills the holes, covers the top, and oozes over the sides. It will be pretty thin at this point, but it will set when refrigerated.
Gently spread the (Mocha Cream) over the top of the cake. Sprinkle cocoa and refrigerate for at least an hour before serving