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Chocolate Poke Cake Recipe

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3.9 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

This Chocolate Poke Cake is a delightfully moist and rich dessert featuring a deeply chocolatey cake soaked with a luscious sweetened condensed milk and melted chocolate mixture, topped with a fluffy whipped cream chocolate frosting and optional chocolate sprinkles. The cake’s unique ‘poke’ method allows the filling to seep into the cake, delivering intense flavor with every bite. Perfect for celebrations or a decadent treat.

Ingredients

Cake

  • 2 cups (260g) all-purpose flour (measured correctly)
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) hot water

Filling

  • 14 oz sweetened condensed milk
  • 1 cup (169g) semi-sweet chocolate chips

Whipped Cream Topping

  • 2 cups (480ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract

Optional Garnish

  • Chocolate sprinkles

Instructions

  1. Prepare Pan and Oven: Grease the bottom and sides of a 9×13-inch cake pan thoroughly. Preheat your oven to 300°F (148°C) to ensure an even and gentle baking process.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. Whisk these together to distribute all ingredients evenly.
  3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Whisk until the ingredients are well combined, taking care not to overmix, which can make the cake dense.
  4. Incorporate Hot Water: Slowly add the cup of hot water to the batter, whisking gently until smooth. The batter will be very thin, which is expected as it contributes to the cake’s moist and tender crumb. Avoid overmixing.
  5. Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, indicating the cake is done but still moist.
  6. Poke the Cake: Once out of the oven, immediately poke holes all over the surface of the warm cake using a knife sharpening rod, a straw, or the end of a wooden spatula. These holes will allow the filling to seep through.
  7. Prepare Chocolate Filling: Place the sweetened condensed milk and semi-sweet chocolate chips in a microwave-safe bowl. Microwave on high for 30 seconds to 1 minute until the chocolate is melted but not overheated. Stir until smooth and uniform.
  8. Soak the Cake: Quickly pour the warm chocolate mixture evenly over the cake, spreading it to cover the surface and ensuring it seeps into the holes you poked earlier. Pour the mixture immediately after whisking to maintain the perfect consistency for soaking.
  9. Chill and Set: Transfer the cake to the refrigerator. Let it cool and absorb the chocolate mixture thoroughly, at least for an hour or more to develop flavor and moisture.
  10. Prepare Whipped Cream Topping: In a chilled large mixing bowl, combine the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Using a mixer, whip on high speed until stiff peaks form, creating a rich chocolate whipped cream topping.
  11. Frost the Cake: Spread the chocolate whipped cream evenly over the cooled, soaked cake to create a creamy and light topping layer. Optionally, sprinkle chocolate sprinkles to decorate.
  12. Final Chill and Serve: Refrigerate the finished cake until ready to serve. For the best flavor and texture, consume within 4-5 days.

Notes

  • Ensure the flour is measured correctly by spooning into the cup and leveling off to avoid a dense cake.
  • Do not overmix the batter once the wet ingredients are added to keep the cake light.
  • The cake batter will be thin; this is normal and contributes to moisture after baking.
  • Use a sharp tool to poke holes soon after removing the cake from the oven to allow better absorption of the filling.
  • Pour the chocolate mixture over the cake immediately after melting to ensure it soaks properly.
  • Keep the heavy cream and mixing bowl cold for easier whipping of cream.
  • Refrigerate the cake to let flavors meld and maintain freshness; good for up to 5 days.
  • Optional toppings like chocolate shavings or sprinkles add texture and enhance presentation.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-poke-cake-recipe/