Chocolate Poke Cake

5 from 8 votes

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!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 567kcal

Preheat oven to 350 degrees F. and grease a 9x13 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!

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.