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    Posted In: Cakes & Brownies, Desserts
    January 19, 2022 — Updated March 20, 2022 — by Julie — Leave a Comment

    Home » Cakes & Brownies » Chocolate Poke Cake

    Chocolate Poke Cake

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    If you’re a chocolate lover then you’re going to love this moist chocolate poke cake. Made with sweetened condensed milk and chocolate whipped cream!

    Other chocolate favorites include chocolate banana bread and buttermilk chocolate cake.

    a slice of chocolate poke cake up close.

    What Is A Poke Cake?

    Poke cakes are single-layer cakes that you poke holes into and add a sweet sauce that fills the holes. They’re usually extremely moist and kind of remind me of pastel de tres leches.

    Why You’ll Love This Recipe

    • It’s super easy to make and feeds a crowd!
    • Perfectly sweet, rich, and decadent.
    • Super chocolaty.
    • Melts in your mouth.
    • No instant pudding or cake mix required.

    chocolate cake batter in a bowl with a whisk.

    Ingredient Notes

    Sweetened Condensed Milk – You’ll need one 14-ounce can of sweetened condensed milk.

    Heavy Whipping Cream – Don’t use whole milk or half and half. Only heavy cream will work for this recipe.

    Mixture of sweetened condensed milk and melted chocolate chips poured into cake.

    How To Make

    1. Preheat oven to 350 degrees F. and grease a 9×13 baking dish.
    2. In a large bowl, mix the eggs, oil, milk, vanilla extract, and sugar. Mix well. Add the sifted cocoa powder, flour, baking soda, baking powder, and salt.
    3. Slowly pour the boiling water into the batter and mix until well combined.
    4. Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
    5. Once the chocolate cake comes out of the oven, poke holes with the tip of a wooden spoon or a straw.
    6. Place the sweetened condensed milk and 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl and microwave for 60 seconds. Stir it well and don’t let it sit otherwise it will thicken.
    7. Pour the mixture over the cake and let it sit at room temperature for about 30 minutes.
    8. Cover and refrigerate for 2 hours.
    9. To make the chocolate whipped cream, add the heavy cream, vanilla extract, powdered sugar, and cocoa powder to a large bowl and mix with an electric mixer until it forms soft peaks. Don’t overmix.
    10. Frost the cake with chocolate whipped cream and top it off with mini chocolate chips and chocolate sauce. Enjoy!

    A slice of chocolate poke cake on a plate.

    Top Tips

    • Make sure to pour the sweetened condensed mixture into the cake while the cake is still warm.
    • Don’t frost the cake while it’s hot. Let it cool completely before frosting.
    • I highly recommend topping it off with chocolate syrup and lots of mini semi-sweet chocolate chips. It makes such a difference! Plus, it makes it look prettier too.

    More Recipes You Might Enjoy

    • Crack Cake
    • Strawberry Cake
    • Funnel Cake
    • Moist Banana Cake

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    a slice of chocolate poke cake up close.

    Chocolate Poke Cake

    Print Recipe Pin Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 567kcal
    Author: Julie Maestre
    If you're a chocolate lover then you're going to love this moist chocolate poke cake. Made with sweetened condensed milk and chocolate whipped cream!

    Ingredients

    Chocolate Cake

    • 1 3/4 cups all-purpose flour
    • 1 cup unsweetened cocoa powder sifted
    • 2 cups sugar
    • 1 1/2 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1 cup whole milk
    • 2 tsp vanilla extract
    • 1 cup boiling water

    Filling

    • 14 ounces sweetened condensed milk
    • 1/2 cup semi-sweet chocolate chips

    Chocolate Whipped Cream

    • 2 cups heavy cream
    • 1 cup powdered sugar
    • 1/4 cup unsweetened cocoa powder
    • 1 tsp vanilla extract

    Additional

    • chocolate syrup
    • mini semi-sweet chocolate chips

    Instructions

    • Preheat oven to 350 degrees F. and grease a 9×13 baking dish. 
    • In a large bowl, mix the eggs, oil, milk, vanilla extract, and sugar. Mix well. Add the sifted cocoa powder, flour, baking soda, baking powder, and salt. 
    • Slowly pour the boiling water into the batter and mix until well combined. 
    • Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Once the chocolate cake comes out of the oven, poke holes with the tip of a wooden spoon or a straw. 
    • Place the sweetened condensed milk and 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl and microwave for 60 seconds. Stir it well and don't let it sit otherwise it will thicken. Pour the mixture over the cake and allow the cake to sit at room temperature for about 30 minutes. Cover and refrigerate for 2 hours. 
    • To make the chocolate whipped cream, add the heavy cream, vanilla extract, powdered sugar, and cocoa powder to a large bowl and mix with an electric mixer until it forms soft peaks. Don't overmix. 
    • Frost the cake with chocolate whipped cream and top it off with mini chocolate chips and chocolate sauce. Enjoy! 

    Notes

    • Make sure to pour the sweetened condensed mixture into the cake while the cake is still warm.
    • Don’t frost the cake while it’s hot. Let it cool completely before frosting.
    • I highly recommend topping it off with chocolate syrup and lots of mini semi-sweet chocolate chips. It makes such a difference! Plus, it makes it look prettier too.

    Nutrition

    Calories: 567kcal | Carbohydrates: 87g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 315mg | Potassium: 441mg | Fiber: 4g | Sugar: 65g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 3mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Cakes & Brownies, Desserts

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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