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Death By Chocolate Poke Cake

Death By Chocolate Poke Cake

This Death By Chocolate Poke Cake is an incredibly decadent chocolate dessert where a rich chocolate mixture seeps into every part of a moist chocolate cake using the poke technique. The cake is topped with fluffy chocolate whipped cream, creating perfect texture contrasts in every bite. It's surprisingly straightforward to make despite its impressive presentation.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups (260g) all-purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) hot water
  • 14 oz sweetened condensed milk
  • 1 cup (169g) semi-sweet chocolate chips
  • 2 cups (480ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1/4 cup (29g) natural unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • Chocolate sprinkles, optional

Equipment

  • 9×13-inch cake pan
  • large mixing bowls
  • Whisk
  • mixer
  • microwave safe bowl

Method
 

Instructions
  1. Prepare a 9×13-inch cake pan by greasing the bottom and sides. Preheat oven to 300°F (148°C).
  2. Combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl.
  3. Add eggs, milk, vegetable oil and vanilla extract to the dry ingredients and whisk together until well combined. Don't over mix.
  4. Add the hot water and whisk together until well combined. Don't over mix. Batter will be very thin.
  5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few moist crumbs.
  6. Remove the cake from the oven and poke holes all over using a knife sharpening rod, straw, or the end of a wooden spatula.
  7. While the cake is still warm, add the sweetened condensed milk and chocolate chips to a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
  8. Whisk the chocolate mixture until smooth, then immediately pour over the cake, spreading it over and into the holes. Don't let the mixture sit before pouring.
  9. Set the cake in the fridge to cool and soak.
  10. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  11. Spread the whipped cream evenly over the cake. Top with chocolate shavings, if desired.
  12. Refrigerate until ready to serve. Cake is best if eaten within 4-5 days.

Notes

Use warm cake for best chocolate absorption. Work quickly with the chocolate mixture before it thickens. Keep cake refrigerated for optimal texture and flavor development.