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Death By Chocolate Poke Cake

Death By Chocolate Poke Cake

This Death By Chocolate Poke Cake is a decadent dessert featuring a moist chocolate cake infused with a rich chocolate fudge mixture and topped with fluffy chocolate whipped cream. The cake gets its incredible texture through a special poking technique that allows the chocolate soaking mixture to seep into every crevice. Perfect for chocolate lovers, this recipe delivers intense chocolate flavor in every bite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 550
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 bowl
  • Whisk
  • microwave safe bowl
  • electric mixer

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.
  9. Set the cake in the fridge to cool and soak for 2-3 hours.
  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 sprinkles, if desired.
  12. Refrigerate until ready to serve. Cake is best if eaten within 4-5 days.

Notes

Don't overmix the batter to avoid a tough cake texture. Make sure to poke holes all the way to the bottom while the cake is still warm. The cake improves in flavor over time and can be stored refrigerated for 4-5 days.