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Homemade Chocolate Poke Cake
DECADENT CHOCOLATE POKE CAKE MADE FROM SCRATCH! TOPPED WITH WHIPPED CHOCOLATE TOPPING
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
people
Calories
Author
Divas Can Cook
Ingredients
CHOCOLATE CAKE
1/2
cup
unsalted butter
room temperature
1/2
cup
vegetable oil
1
cup
brown sugar
packed
1
cup
white sugar
2
eggs
1
teaspoon
vanilla
3/4
cup
unsweetened cocoa powder
sifted
1
cup
buttermilk
1
cup
plain prepared
hot coffee or hot water
2
cups
all-purpose flour
sifted
1
teaspoon
salt
1
teaspoon
baking powder
2
teaspoons
baking soda
CHOCOLATE FILLING
1
cup
semi-sweet chocolate chips
14
oz
sweetened condensed milk
CHOCOLATE WHIPPED CREAM
1
cup
heavy whipping cream
1/4
cup
cocoa powder
sifted
1/2
cup
powdered sugar
sifted
1/2
teaspoon
vanilla extract
1
cup
mini chocolate chips
garnish
Instructions
Preheat oven to 325 F.
Grease and flour a 9 x 13 baking pan. Set aside.
In a large bowl cream together butter, oil, brown sugar, and white sugar.
Mix in eggs and vanilla extract.
Mix in unsweetened cocoa powder.
Mix in buttermilk and plain hot coffee until all ingredients are well incorporated.
Add in flour.
Sprinkle in salt, baking powder and baking soda.
Mix until batter is smooth.
Pour batter in prepared pan and smooth out.
Bake for 30-35 minutes or until moist crumbs cling to a toothpick inserted into the center.
To prepare the filling (while cake is baking) add sweetened condensed milk and chocolate chips into a microwave safe bowl.
Stir and microwave in 10 second intervals until chocolate is melted. Set aside.
When cake comes out of the oven, poke small holes all over the cake about an inch apart.
Pour the chocolate filling all over cake.
Let cake cool completely. (I place it in the fridge)
To make the whipped topping, add heavy cream in a medium bowl.
Mix until cream begins to thicken and fluff.
Do not over mix, once cream is fluffy, stop mixing.
Stir in unsweetened cocoa powder and powdered sugar until smooth.
Fold in vanilla extract.
Spread whipped topping over cooled cake.
Sprinkle with mini chocolate chips.
Refrigerate until whipped topping is firm (I normally skip this step and dig right in)
Serve!
Store cake in the refrigerator.
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