Chocolate Poke Cake

I don’t think any of my regular readers are surprised I’m posting in honor of National Chocolate Cake Day today. Chocolate cake and I are practically BFFs.

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I’ve shared recipes for impressive chocolate layer cakes and chocolate melting cakes perfectly sized for two; triple chocolate cheesecake and deliciously boozy chocolate cupcakes. I’ve yet to meet a chocolate cake I don’t like – but this poke cake is something special.

For one, it’s delicious. A moist, chocolate cake filled up with fudgy pockets, topped off with the best chocolate whipped cream (and more chocolate chips, because why not?)

Secondly, this cake isn’t going for any beauty awards. It’s beauty is in the rustic, this-must-have-come-from-mom’s-kitchen look. And while I love a beautiful cake as much as the next person, I adore these decidedly un-pretty ones because they take the pressure off presentation.

Chocolate Poke Cake 3

I hope you find yourself enjoying a slice of chocolate cake today!

National Chocolate Cake Day Recipes

Chocolate Poke Cake 2

Chocolate Poke Cake
Serves 12-16

For the cake:
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup boiling water
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla extract

For the poke drizzle:
14 oz. can of sweetened condensed milk
1 cup semi -sweet chocolate chips

For the frosting:
2 cups heavy cream
1/2 cup powdered sugar
1/4 cup cocoa powder
1 tsp. vanilla extract
Mini chocolate chips, for decoration

Preheat you oven to 350 degrees. While the oven preheats, grease and flour a 9×13″ pan. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Beat in the eggs, milk, oil, and vanilla on medium speed. After two minutes of beating, add the boiling water and stir until incorporated and runny-looking. Pour into the prepared baking dish.

Bake for 35-40 minutes, until a knife comes out clean. Let the cake cool for 5 minutes, then poke holes all over the top using the handle of a wooden spoon.

Place the chocolate chips in a glass (or other heat-proof) bowl. In a double boiler, bring the sweetened condensed milk to a boil. Pour the boiling milk over the chocolate chips. Let stand for 30 seconds, then stir until smooth. Immediately pour over the cake, smoothing into the holes as much as possible.

Let cool at room temperature for an hour, then move to the refrigerator to cool completely.

When the cake is completely cooled, make the frosting. In a stand mixer, or using a hand mixer, whip the heavy cream until soft peaks form. Add in the powdered sugar, cocoa powder, and vanilla, and continue to beat until stiff peaks form. Spread evenly over the cake and top with mini chocolate chips.

Store in the refrigerator until ready to serve.

adapted from OMG Chocolate Desserts

Chocolate Poke Cake


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