Chocolate Poke Cake

This chocolate poke cake is gooey, fudgy and perfect for chocolate overs. Moist chocolate cake is filled with pools of chocolate fudge and topped with chocolate whipped cream and more chocolate sauce. So easy and delicious.

Prep Time30

Cook Time35

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Chocolate Poke Cake, Triple Chocolate Poke Cake

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Chocolate Cake

2 cup all-purpose flour (250 grams)
½ cup cocoa powder (45 grams) sifted
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups granulated sugar (400 grams)
1 cup vegetable oil (240 ml) or canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup milk (240 ml) I recommend whole milk
1 cup freshly brewed hot coffee (240 ml) or boiling water

Chocolate Fudge Sauce

14 ounce can sweetened condensed milk (300 ml can)
¾ cup semi-sweet chocolate chips (about 135 grams) or finely chopped chocolate

Chocolate Whipped Cream

2 cups whipping cream (480 ml) 33-35% MF, cold
3 tablespoons cocoa powder
½ cup powdered sugar (55 grams)

Instructions

Chocolate Cake

Preheat the oven to 350℉ (180℃) and lightly grease a 9x13 inch (23x33 cm) metal baking pan.
In a large bowl, whisk together the flour, cocoa, baking soda, baking powder, salt and sugar. Be sure to sift the cocoa first to remove any lumps.
In a separate large bowl, whisk together the oil, eggs, vanilla and milk. Then whisk the hot coffee into the oil mixture.
Carefully pour the wet ingredients into the dry ingredients. Whisk together until there are no lumps.
Pour the batter into the prepared pan and bake for 35-40 minutes. When finished, an inserted toothpick/cake tester should come out clean or with a few moist crumbs. The cake should be starting to pull away from the sides of the pan and shouldn't wobble if you give the pan a gentle nudge.
Remove from the oven and cool for about 30-60 minutes.
When the cake has partially cooled - the pan should still be warm to the touch but not burning - poke large holes in the cake about 1 inch apart. The should go down about 1/2 of the way to the bottom. You can use a large straw or the bottom of a wooden spoon.

Chocolate Fudge

Place the chocolate chips and sweetened condensed milk in a large heatproof bowl. Microwave for 45 seconds on medium power. Remove from the microwave and stir. Repeat the process until smooth.
Moving quickly, pour the warm sauce over the cake so that it fills the holes. You can also add it to a piping bag and pipe into the holes. Gently tap the cake pan on the counter to help the sauce descend into the holes. Place in the fridge. If you have any leftover sauce, save it for drizzling on top of the cake later.

Whipped Cream

In a large bowl, beat the heavy cream along with the sifted powdered sugar and cocoa until medium peaks form. If you like it a little sweeter, optionally, add a little more powdered sugar.
Spread the whipped cream into an even layer on top of the cake. Be sure that the cake and sauce are no longer warm before adding the whipped cream - otherwise the cream will melt.
Optionally, top with any leftover chocolate fudge sauce (you may need to microwave it again for it to melt) or top with chocolate chips, chocolate sprinkle, or sundae sauce.

Notes

Cocoa: Be sure to use natural cocoa powder, not Dutch processed.
Sweetened Condensed Milk: Not evaporated milk!
Whipped Cream: Feel free to omit the cocoa powder for a plain whipped cream.
Nutrition: Details are an estimate only, based on 1 slice, assuming the cake is sliced into 15 uniform pieces.
Storage: Store covered in an airtight container or with the pan tightly covered in the fridge for 3-4 days.

Nutrition