f you’re looking for a show-stopping yet simple dessert, Chocolate Poke Cake is here to save the day. This decadent cake is irresistibly moist, with a rich chocolate filling that seeps into every bite and a light, fluffy whipped topping to crown it. Perfect for parties, potlucks, or just a family treat, this cake is the epitome of a kid-friendly dessert that adults will adore too.

Whether you're a novice baker or an experienced pro, this recipe is approachable and foolproof. Its gooey texture and deep chocolate flavor make it a must-try for chocolate lovers everywhere.

Why You'll Love This Easy Chocolate Poke Cake :

• Simple Yet Decadent: Using a few pantry staples, you’ll create a cake that looks and tastes like it came from a bakery.
• Perfectly Moist: The poke-and-fill method ensures every bite is saturated with chocolatey goodness.
• Great for Any Occasion: Whether it’s a birthday, a holiday, or just a chocolate craving, this cake fits the bill.
• Customizable: Adjust the filling, toppings, or flavors to suit your preferences.

Ingredients for Chocolate Poke Cake :

For the Cake:

• 1 ¾ cups all-purpose flour: Provides structure for the cake.
• 2 cups granulated sugar: Adds sweetness and keeps the cake moist.
• ¾ cup unsweetened cocoa powder: Gives the cake its rich chocolate flavor.
• 1 ½ teaspoons baking soda: Helps the cake rise evenly.
• 1 ½ teaspoons baking powder: Adds additional lift.
• ¼ teaspoon salt: Enhances the sweetness.
• 2 large eggs: Binds the ingredients together.
• 1 cup brewed coffee: Intensifies the chocolate flavor. (Substitute with hot water if desired.)
• 1 cup buttermilk: Keeps the cake tender and moist. (Substitute with sour cream or milk with 1 tablespoon of vinegar or lemon juice.)
• ½ cup vegetable oil: Adds richness and prevents the cake from drying out.
• 1 teaspoon vanilla extract: Enhances the overall flavor.

For the Chocolate Filling:

• 1 (14 oz) can sweetened condensed milk: Creates a creamy filling.
• 1 cup semi-sweet chocolate chips: Melts into the condensed milk for a smooth texture.

For the Whipped Cream (Optional):

• 2 cups heavy whipping cream: Whips into a light, airy topping.
• ½ cup powdered sugar: Sweetens the whipped cream.
• ¼ cup cocoa powder: Adds a chocolatey touch to the topping.
• 1 teaspoon vanilla extract: Enhances the flavor.
• 1 ½ cups mini chocolate chips: Adds texture and flavor to the topping.

Step-by-Step Instructions :

Step 1: Bake the Cake

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
4. Stir in the coffee or hot water until the batter is fully combined (it will be thin).
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool slightly. If the top has risen too much, gently press it down to level it out.

Step 2: Prepare the Chocolate Filling

1. Place the chocolate chips in a heatproof bowl.
2. Heat the sweetened condensed milk in a saucepan over medium heat until it begins to simmer.
3. Pour the hot condensed milk over the chocolate chips and whisk until smooth and creamy.

Step 3: Poke and Fill the Cake

1. Use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart.
2. Pour the warm chocolate filling over the cake, ensuring it seeps into the holes. Spread any excess evenly across the top.
3. Let the cake cool to room temperature, then refrigerate for at least 2 hours to allow the filling to set.

Step 4: Make the Whipped Cream (Optional)

1. In a large bowl, whip heavy cream until soft peaks form.
2. Add powdered sugar, cocoa powder, and vanilla extract. Continue whipping until stiff peaks form.
3. Spread the whipped cream evenly over the cooled cake and sprinkle with mini chocolate chips.

Tips for Success :

• Room Temperature Ingredients: Using room temperature eggs and buttermilk ensures a smoother batter.
• Don’t Overmix: Overmixing the batter can lead to a dense cake, so mix just until combined.
• Chill Before Serving: Refrigerating the cake allows the flavors to meld and the filling to set properly.

Variations :

• Peanut Butter Chocolate Poke Cake: Add a layer of melted peanut butter before the whipped cream topping.
• Caramel Drizzle: Swap the chocolate filling for caramel sauce for a chocolate-caramel combo.
• Mint Chocolate Cake: Add a few drops of peppermint extract to the whipped cream for a refreshing twist.
• Extra Crunch: Sprinkle chopped nuts or crushed cookies on top of the whipped cream.

Serving Suggestions :

• Serve this moist chocolate cake recipe with a scoop of vanilla ice cream or a drizzle of hot fudge.
• Pair it with a warm cup of coffee or hot cocoa for a cozy dessert experience.
• Garnish with fresh berries for a pop of color and a refreshing contrast to the rich chocolate.

Storage Instructions :

• Refrigerator: Store the cake in an airtight container or cover with plastic wrap. It will stay fresh for up to 3 days.
• Freezer: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions :

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance. Just add the whipped cream topping before serving for the freshest presentation.

What can I substitute for sweetened condensed milk?

Sweetened condensed milk is key for the gooey filling, but you can try a homemade version made from evaporated milk and sugar.

Can I use store-bought whipped cream?

Absolutely! Store-bought whipped topping is a convenient alternative to homemade whipped cream.

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📖 Recipe

Yield: 12 slices

Chocolate Poke Cake

Print

This Chocolate Poke Cake is the perfect balance of gooey, rich chocolate and creamy sweetness. Perfect for any occasion!

Prep Time 20 minutes

Cook Time 40 minutes

Cooling Time 1 hour

Total Time 2 hours

Ingredients

• For the Cake:
• 1 ¾ cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup brewed coffee or hot water
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• For the Chocolate Filling:
• 1 (14 oz) can sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• For the Whipped Cream (Optional):
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• ¼ cup cocoa powder
• 1 teaspoon vanilla extract
• 1 ½ cups mini chocolate chips

Instructions

1. Bake the Cake: Mix dry and wet ingredients. Bake in a 9×13 pan at 350°F for 35-40 minutes. Poke holes in the warm cake.
2. Prepare the Filling: Heat condensed milk and pour over chocolate chips. Whisk until smooth and pour over the cake.
3. Make the Whipped Cream: Whip cream, powdered sugar, cocoa, and vanilla to stiff peaks. Spread over the cake.
4. Garnish with mini chocolate chips and serve chilled.

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