Description
This Chocolate Poke Cake is a chocolate lover’s dream! A decadent chocolate mixture seeps into every nook and cranny of an already supremely moist chocolate cake. The whole thing is topped with fluffy chocolate whipped cream, making it the ultimate chocolate dessert.
Ingredients
Chocolate 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
- 1 cup (240ml) hot water
- 14 oz sweetened condensed milk
- 1 cup (169g) semi-sweet chocolate chips
Whipped Cream Topping
- 2 cups (480) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Chocolate sprinkles, optional
Instructions
- Prepare a 9×13-inch cake pan by greasing the bottom and sides. Preheat oven to 300°F (148°C).
- Combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl.
- Add eggs, milk, vegetable oil and vanilla extract to the dry ingredients and whisk together until well combined. Don’t over mix.
- Add the hot water and whisk together until well combined. Don’t over mix. Batter will be very thin.
- Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw or the end of a wooden spatula.
- While the cake is still warm, add the sweetened condensed milk and chocolate chips to a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
- Whisk the chocolate mixture until smooth, then immediately pour over the cake, spreading it over and into the holes. Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
- Set the cake in the fridge to cool and soak.
- When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
- Spread the whipped cream evenly over the cake. Top with chocolate shavings, if desired.
- Refrigerate until ready to serve. Cake is best if eaten within 4-5 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 556
- Sugar: 56.9 g
- Sodium: 379.7 mg
- Fat: 28.5 g
- Carbohydrates: 74 g
- Protein: 7.8 g
- Cholesterol: 52.2 mg
