Chocolate Poke Cake
This Chocolate Poke Cake is out of this world. SO chocolatey! So moist! Amazing. I dare you to try and keep your fork out of it.
Poke cakes have quickly become one of my favorite things to make when I’m looking for an easy but delicious cake. I love a beautiful layered cake, but sometimes easy ones are the way to go. And since poke cakes are defined by the holes that are poked into it and filled with flavor, there are so many possibilities.
It occurred to me that I didn’t have a single chocolate poke cake on the blog and that seemed criminal. Chocolate is a necessity in all things, so I went full out – chocolate all the way. In every bite.
I started with a devils food cake. I used a cake mix, but if you have a from scratch recipe you prefer, go for it. Sometimes boxes are a wonderful convenience. You could also use a regular chocolate mix, but the devils food makes this oh-so-chocolatey and I fully recommend it.
Once the cake is baked, poke holes all over it. I actually have a steel knife sharpening rod that I use to poke my holes, but you could also use the end of a wooden spoon, or something similar.
Believe it or not, I’ve never actually sharpened a knife with that rod. It’s only been used as a device for poking holes in cake. Seems appropriate for me, no?
Instead of just pouring plain sweetened condensed milk over the cake (because that would be boring, right?) I basically poured chocolate ganache over it. I melted the chocolate with the sweetened condensed milk, instead of the usual heavy whipping cream and used that. It’s amazing. So not boring and so good.
To top the cake off, I made chocolate whipped cream, the covered the cake with mini chocolate chips and chocolate sauce. Just in case there wasn’t enough chocolate already. I mean, can you even have too much chocolate? I don’t think it’s possible.
And in the case of this cake, it’s perfection. So much chocolate, but so balanced and delicious. Totally to die for.
15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
14 oz sweetened condensed milk
1 cup semi sweet chocolate chips
Chocolate Whipped Cream Topping
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup + 2 tbsp cocoa
1/2 tsp vanilla extract
mini chocolate chips
1. Bake cake according to box directions in a 9×13 cake pan.
2. Once cake comes out of the oven, poke holes all over the top of the cake.
3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
5. Pour chocolate mixture over the cake and spread to fill in holes.
6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
7. To make whipped topping, whip heavy cream until it begins to thicken.
8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
9. Spread whipped topping evenly over cooled cake.
10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.