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.
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.
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.
How To Make
- 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 let it 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!
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
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Chocolate Poke Cake
Servings: 12
Calories: 567kcal
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
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