Triple Chocolate Poke Cake
Try this Triple Chocolate Poke Cake recipe, or contribute your own.
Try this Triple Chocolate Poke Cake recipe, or contribute your own.
- 1/2 c. vegetable oil
- 1/2 tsp. vanilla extract
- 1 can sweetened condensed milk
- 2 tsp. vanilla extract
- 1 tsp. kosher salt
- 1 3/4 cups flour
- ganache
- 1 tsp. baking powder
- 2 tsp. baking soda
- 2 eggs, room temperature
- dark chocolate cake
- 1 c. buttermilk room temperature
- 3/4 c. unsweetened cocoa powder. i use droste.
- 2 c. sugar
- 1 c. strong coffee
- 1 c. semi sweet chocolate chips. i use ghirardelli.
- chocolate whipped cream
- 2 c. heavy whipping cream super cold
- 1/2 c. powdered sugar sifted
- 6 t. unsweetened cocoa powder sifted. i use droste.
- chocolate syrup garnish
- mini chocolate chips garnish
- 1/2 c. roasted almonds chopped
- Carbohydrate 45.0344813271942 g
- Cholesterol 12.9152227044964 mg
- Fat 3.30477757438584 g
- Fiber 0 g
- Protein 3.00468857625195 g
- Saturated Fat 2.08390916931962 g
- Serving Size 1 1 Serving (62g)
- Sodium 48.242155396207 mg
- Sugar 45.0344813271942 g
- Trans Fat 0.170936771088923 g
- Calories 216 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large mixing bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and kosher salt. Set aside.
- In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla.
- Add the wet ingredients to the dry with a low mixing speed. Add the coffee and stir just to combine. Be sure to scrape down the sides of the bowl.
- Pour the batter into a 10X13 pan and bake for 35 to 40 minutes or until toothpick is removed clean.
- While the cake is still warm, with a wooden spoon handle poke several holes all over the cake.
- In a small saucepan over low heat, combine sweetened condensed milk with semi sweet chocolate chips. Stir until chips have melted completely.
- Pour chocolate sauce over the entire cake. Making sure to get it down into the holes.
- Cool cake completely and then refrigerate until chilled.
- Make the chocolate whipped cream - Chill bowl and beaters in the freezer for 10 minutes. Using an electric mixer, beat cream on medium-high until it starts to thicken.
- Add sifted powdered sugar, sifted cocoa powder and vanilla. Lower the speed to medium and beat until soft peaks form.
- Spread the whipped cream over chilled cake.
- Garnish with chocolate sauce, mini chocolate chips and roasted almonds. Say Grace and enjoy!
My Triple Chocolate Poke Cake Adventure
As a busy working mom, finding time for elaborate baking projects is a challenge. But sometimes, the craving for something sweet and decadent hits hard. That's where this Triple Chocolate Poke Cake comes in. It's rich, intensely chocolatey, and surprisingly easy to make, even on a busy weeknight. The beauty of this recipe lies in its simplicity. It doesn't require any fancy techniques or obscure ingredients, just a few pantry staples and a little bit of love. The result is a cake that’s both impressive and utterly satisfying. The poke cake method adds a delightful moistness to the cake that balances the richness of the chocolate. I've adapted the recipe over time, adding a few personal touches to make it even better for my family. It is simple enough for a beginner, yet it's a fabulous dessert.
The first time I made this cake, it was for my daughter’s birthday. I’d seen pictures of poke cakes online and was immediately captivated by their gorgeous texture and glossy finish. The idea of a moist, intensely chocolatey cake with pockets of creamy chocolate sauce was too tempting to resist. I gathered the ingredients, feeling a little apprehensive, but the recipe was clear and easy to follow. The aroma of cocoa filling the kitchen while the cake baked was heavenly. The moment I poked the holes and poured the luscious chocolate ganache over the warm cake, I knew this was going to be a success. My daughter’s eyes lit up when she saw it, and the cake disappeared faster than I anticipated. This dessert is a guaranteed crowd-pleaser and has since become a regular fixture at our family gatherings.
What makes this recipe stand out? It’s the combination of textures and flavors. The soft, fluffy cake is perfectly complemented by the rich, intensely chocolatey ganache and the light, airy chocolate whipped cream. The contrasting textures create a symphony of sensations in your mouth. It’s the perfect balance of sweet and rich, decadent yet satisfying. This cake has become my go-to dessert when I want to impress, whether it's for a special occasion or simply because I deserve a little indulgence. The secret is in the detail – using high-quality cocoa powder makes all the difference. And trust me, the addition of coffee to the cake batter adds a depth of flavour you won't believe.
This is more than just a recipe; it’s a story. It’s a story of simple ingredients transforming into a masterpiece, a testament to the joy of baking and the satisfaction of sharing something delicious with loved ones. It’s about creating lasting memories, one slice at a time. Give it a try, and let the rich, chocolatey goodness transport you to a world of pure bliss.
Tips for success:
- Use good quality cocoa powder – it really makes a difference in the flavor.
- Don't overmix the batter – overmixing can make the cake tough.
- Make sure your eggs are at room temperature – this helps them incorporate better into the batter.
- Chill the cake completely before frosting it – this helps prevent the frosting from melting.
- Get creative with your garnish! You can use anything from chopped nuts to fresh berries.
So, there you have it – my recipe for happiness, served on a plate. Enjoy!
