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Chocolate Poke Cake

A moist and fluffy Chocolate Poke Cake that absorbs a luscious chocolate mixture, perfect for satisfying cravings while maintaining nutritional goals.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour The foundation of your cake; measure correctly for best results.
  • 2 cups sugar Adds sweetness; consider using a sugar alternative for a low-calorie version.
  • 3/4 cup natural unsweetened cocoa powder Delivers that deep chocolate flavor; don’t substitute for sweetened cocoa.
  • 2 tsp baking soda The leavening agent that helps your cake rise; ensure it is fresh for best results.
  • 1 tsp salt Enhances the overall flavor; using kosher salt will add a nice touch.
  • 2 large eggs Binds the ingredients together; egg substitutes can work if needed.
  • 1 cup milk Provides moisture; any non-dairy milk can also work well.
  • 1 cup vegetable oil Keeps the cake tender; can substitute with melted coconut oil for a healthier option.
  • 1 1/2 tsp vanilla Enhances flavor; using pure vanilla extract over imitation will give a richer taste.
  • 1 cup hot water The key ingredient for a moist cake that soaks up flavor.
For the Topping
  • 14 oz sweetened condensed milk Creates a rich dessert base; use a low-fat version for fewer calories.
  • 1 cup semi-sweet chocolate chips Adds texture and richness; dark chocolate chips are a great lower-sugar option.
  • 2 cups heavy whipping cream, cold Essential for that luscious topping; choose a dairy-free whipped cream for a vegan version.
  • 3/4 cup powdered sugar For sweetness in the whipped cream; can be substituted with erythritol for a sugar-free option.
  • 1/4 cup natural unsweetened cocoa powder Deepens the chocolate flavor in the whipped cream.
  • 1/2 tsp vanilla extract The final touch to elevate flavor; using fresh vanilla will shine through.
  • Chocolate sprinkles, optional For garnish; consider healthier toppings like crushed nuts or berries.

Method
 

Preparation
  1. Grease a 9x13-inch cake pan thoroughly. Preheat your oven to 300°F (148°C).
Mixing Ingredients
  1. In a large bowl, combine the all-purpose flour, sugar, cocoa powder, baking soda, and salt. Whisk until well blended.
  2. Add the eggs, milk, vegetable oil, and vanilla extract to your dry mixture. Stir gently until just combined.
  3. Add hot water to the batter. Stir gently until just combined.
Baking
  1. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Once baked, remove the cake from the oven and poke holes all over its surface.
Making Chocolate Mixture
  1. In a microwave-safe bowl, combine the sweetened condensed milk and chocolate chips. Microwave for about 30 seconds to 1 minute, stirring until smooth.
  2. Immediately pour the melted chocolate mixture over the warm cake, gently spreading it so it seeps into the holes.
Chilling and Topping
  1. Set your cake in the fridge and let it cool completely.
  2. In a large mixer bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Whip on high speed until stiff peaks form.
  3. Spread the whipped topping evenly over the cooled cake. If desired, add chocolate shavings or sprinkles.
  4. Refrigerate until ready to serve.

Notes

Best enjoyed within 4-5 days, though it may not last that long. Store covered in the fridge to maintain moisture.