This chocolate poke cake just became our favorite chocolate cake! It’s and absolutely amazing combo of soft, rich and moist chocolate cake infused with delicious cream made with melted chocolate and sweetened condensed milk and topped with chocolate ganache. Also, this delicious chocolate layer cake is very easy to prepare and it makes the perfect choice for holidays.
I must admit that I’m a chocoholic and chocolate cakes are my favorites 🙂 If you are also a chocoholic then you must try these chocolate cakes:
This chocolate poke cake is a little different than other chocolate cakes: it has little holes filled with an absolutely delicious cream made with chocolate and sweetened condensed milk. And if you can’t find sweetened condensed milk you can make it at home. You can make your own sweetened condensed milk from scratch using only 2 ingredients: milk and granulated sugar (full recipe here).
To make the cake just combine all the ingredients, pour the batter into the baking pan and bake. Let the cake cool completely then use a small teaspoon to make little holes. Then fill the holes with sweetened condensed milk and melted chocolate and top with chocolate ganache.
I recommend you to chill the cake for a few hours or until the topping is set. It will be easier to slice nicely.
This chocolate poke cake became our favorite and you definitely have to give it a try! You’re going to love it!
You should also try:
Ingredients for Chocolate poke cake (I used a 25/35 cm – 9.84/13.7 inches baking dish)
– 300 gr (2 1/3 cups and 1 tablespoon) flour
– 250 gr (1 1/4 cup) granulated sugar
– 75 gr (3/4 cup) cocoa powder
– 5 eggs
– 240 ml (1 cup) brewed coffee, cold (I used decaffeinated)
– 240 gr (1 cup) plain yogurt
– 120 ml (1/2 cup) vegetable oil
– 1 1/2 teaspoon baking soda
– 1 1/2 baking powder
– 2 tablespoons vanilla essence
For sweetened condensed milk cream
– 400 gr (14 oz can) sweetened condensed milk
– 175 gr (6.2 oz) dark chocolate
For chocolate ganache cream
– 500 ml (2 cups and 1 tablespoon) whipping cream
– 300 gr (10.6 oz) dark chocolate
How to make Chocolate poke cake
You should start by making the cake
Stir together flour, baking soda and baking powder. Set aside.
Crack the eggs into a bowl. Add granulated sugar and mix for a few minutes.
Add 2 tablespoons vanilla essence, yogurt and vegetable oil and mix to combine.
Gradually stir in the flour then the cocoa powder. Stir in the coffee.
Pour the batter into the baking pan lined with parchment paper.
Place the cake into the preheated oven and bake at 350 F (176 C) for about 35 – 40 minutes (make the toothpick test: insert a tooth pick in the center and the toothpick should come out clean).
Transfer to wire racks and let cool completely.
Meanwhile make the ganache chocolate cream.
Pour the whipping cream into a heat proof bowl (or a saucepan). Add the chocolate, pieces, and melt.
Let cool to room temperature then refrigerate for about 2 hours.
Make the sweetened condensed milk cream
Pour the sweetened condensed milk into a saucepan. Add the chocolate, pieces, and heat until the chocolate is completely melted. Let cool to room temperature.
After 2 hours remove the chocolate ganache from the fridge and mix on high speed for about 2-3 minutes, until light in color and fluffy.
How to assemble the chocolate poke cake
Use a small teaspoon (or the handle end of a wooden spoon) to make holes all over the top of the cake. Fill the holes with the sweetened condensed milk and chocolate cream. Spread the remaining sweetened condensed milk and chocolate cream all over the cake or reserve it for topping (I used it for topping).
Spread chocolate ganache all over the cake. Refrigerate for a few hours (until the chocolate cream is set).
Slice and top with reserved sweetened condensed milk and chocolate cream or with chocolate chips.