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Chocolate poke cake
Laura

Chocolate Poke Cake

A moist homemade chocolate cake filled with silky fudge sauce and finished with light chocolate whipped cream.
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Prep Time 25 minutes
Cook Time 35 minutes
Chilling time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 2 large eggs Room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil Use another neutral oil if preferred
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water
  • 1 14-ounce can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 2 cups heavy cream Cold
  • 1/3 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder For the topping
  • 1/2 teaspoon vanilla extract For the topping

Equipment

  • 9 by 13-inch baking pan
  • Large mixing bowl
  • Whisk
  • Microwave-safe bowl
  • electric mixer
  • Wooden spoon

Method
 

  1. Prepare the pan: Heat the oven to 350°F or 180°C. Grease a 9 by 13-inch baking pan.
  2. Mix the batter: Whisk the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, then stir until combined. Mix in the hot coffee or water.
  3. Bake: Pour the batter into the pan and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.
  4. Poke the cake: Rest the cake for 10 minutes. Use the rounded handle of a wooden spoon to make deep, evenly spaced holes.
  5. Add the filling: Warm the condensed milk and chocolate chips in short microwave bursts, stirring until smooth. Pour over the warm cake.
  6. Make the topping: Whip the cold cream, powdered sugar, cocoa, and vanilla until medium-stiff peaks form.
  7. Chill and serve: Cool the cake completely, spread on the topping, and refrigerate for at least 2 hours before slicing.

Notes

  • Use room-temperature eggs and milk for a smooth batter.
  • Do not overmix after adding the flour.
  • Store covered in the refrigerator for up to four days.
  • For a faster option, replace the homemade cake with a boxed chocolate cake mix.