Name: Chocolate Poke Cake
Prep time: 40 min
Cook time: 35 min
Total time: 4 h
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; ¾ cup (75 g) unsweetened Dutch-processed cocoa powder; 2 cups (400 g) granulated sugar; 2 teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon fine sea salt; 2 large eggs, room temperature; 1 cup (240 ml) whole milk + 1 tablespoon white vinegar; ½ cup (120 ml) neutral vegetable oil; 2 teaspoons pure vanilla extract; 1 cup (240 ml) hot coffee or boiling water; 1 can (397 g) sweetened condensed milk; 200 g high-quality dark chocolate, finely chopped; ¼ cup (60 ml) heavy cream; 2 cups (480 ml) heavy whipping cream, ice-cold; ½ cup (60 g) powdered sugar, sifted; ⅓ cup (35 g) unsweetened cocoa powder, sifted; 1 teaspoon pure vanilla extract; 1 cup (150 g) high-quality dark chocolate block, roughly chopped; 1 teaspoon cocoa powder for dusting

Description

This elegant Chocolate Poke Cake features a moist cocoa sponge base infused with a rich dark chocolate fudge sauce, topped with whipped chocolate mousse and garnished with dark chocolate chunks.

Ingredients

Scale

2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened Dutch-processed cocoa powder
2 cups (400 g) granulated sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon fine sea salt
2 large eggs, room temperature
1 cup (240 ml) whole milk + 1 tablespoon white vinegar
½ cup (120 ml) neutral vegetable oil
2 teaspoons pure vanilla extract
1 cup (240 ml) hot coffee or boiling water
1 can (397 g) sweetened condensed milk
200 g high-quality dark chocolate, finely chopped
¼ cup (60 ml) heavy cream
2 cups (480 ml) heavy whipping cream, ice-cold
½ cup (60 g) powdered sugar, sifted
⅓ cup (35 g) unsweetened cocoa powder, sifted
1 teaspoon pure vanilla extract
1 cup (150 g) high-quality dark chocolate block, roughly chopped
1 teaspoon cocoa powder for dusting

Instructions

Preheat the oven to 175°C (350°F) and prepare a baking pan.
Sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, buttermilk mixture, vegetable oil, and vanilla extract, beating until smooth.
Reduce mixer speed to low and pour in the hot coffee, mixing until combined.
Pour the batter into the prepared pan and bake for 30 to 35 minutes.
Let the cake cool for 10 minutes, then poke holes across the surface.
Combine condensed milk, dark chocolate, and heavy cream in a saucepan over low heat until melted.
Pour the warm fudge sauce over the cake, filling the holes.
Cool to room temperature then refrigerate for 1 hour.
Combine cold whipping cream, powdered sugar, cocoa powder, and vanilla in a bowl.
Whip until soft peaks form, then spread over the fudge layer.
Garnish with dark chocolate chunks and dust with cocoa powder.
Refrigerate for a minimum of 4 hours or overnight before serving.

Notes

For clean slices, dip your knife in hot water and wipe dry between cuts. Store in the refrigerator for up to 5 days.

Prep Time: 40 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 25g
Sodium: 350mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg

Keywords: Chocolate Cake, Poke Cake, Dessert, Celebratory Cake