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Chocolate Poke Cake

Chocolate Poke Cake is a rich, moist dessert that is a chocolate lover's dream. This cake is infused with a luscious filling, creating a gooey texture that enhances its deep chocolate flavors.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 1 box chocolate cake mix plus required ingredients typically oil, water, eggs
  • For the Poke Filling:
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings or mini chocolate chips optional

Equipment

  • Oven
  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Toothpick or fork
  • Spoon or spatula

Method
 

  1. Bake the Cake:
  2. Preheat your oven according to the cake mix instructions (usually 350°F or 175°C).
  3. Prepare the chocolate cake mix according to the package directions using the required ingredients.
  4. Pour the batter into a greased 9x13 inch baking dish.
  5. Bake as directed on the box or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and allow to cool slightly.
  7. Prepare the Poke Filling:
  8. In a medium saucepan, combine sweetened condensed milk, heavy cream, and cocoa powder.
  9. Cook over medium heat, stirring constantly until the mixture is smooth and slightly thickened (about 5-7 minutes).
  10. Remove from heat and stir in the vanilla extract.
  11. Poke the Cake:
  12. While the cake is still warm, use the end of a wooden spoon or a fork to poke holes all over the top of the cake.
  13. Pour the warm chocolate mixture over the cake, making sure it fills the holes. Spread evenly with a spatula.
  14. Make the Topping:
  15. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
  16. Spread the whipped cream over the cooled cake.
  17. Garnish and Chill:
  18. Sprinkle the top with chocolate shavings or mini chocolate chips, if using.
  19. Refrigerate the cake for at least 4 hours to allow the filling to soak into the cake and the topping to set.

Notes

Cut into squares and serve chilled. Enjoy the creamy, chocolatey goodness!