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4.57 from 16 votes

Homemade Chocolate Poke Cake

DECADENT CHOCOLATE POKE CAKE MADE FROM SCRATCH! TOPPED WITH WHIPPED CHOCOLATE TOPPING
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 people
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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