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Best Chocolate Poke Cake Recipe

Chocolate Poke Cake


Chocolate Poke Cake


This Amarula Chocolate Poke Cake is drop dead GORGEOUS! Easy to make, filled with extra chocolate yumminess in every bite and topped with the most addictive whipped cream frosting!


Ingredients


To make this yummy Chocolate Poke Cake, you will need for:


Chocolate Cake


  • 120 ml (½ cup) sunflower oil
  • 320 ml ( 1 ⅓ cups) milk
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 2 tsp vanilla extract
  • 230 g (2 cups) plain flour (all purpose flour)
  • 230 g (1 cup + 2 tbsp) sugar
  • 100 g (1 cup) unsweetened cocoa powder
  • 2 tsp bicarbonate of soda (baking soda)
  • ½ tsp salt


Chocolate Pudding


  • 175 g (1 cup) dark chocolate chips
  • 400 g (14 oz) tin condensed milk
  • 60 ml (1¼ cup) Amarula Liquor
  • Whipped Cream Frosting
  • 500 ml (2 cups) cold double cream (heavy cream)
  • 200 g (2 cups) icing sugar (powdered sugar)
  • 50 g (½ cup) unsweetened cocoa powder sifted
  • 2 tsp vanilla paste or vanilla extract


decoration:


  • chocolate sprinkles


Chocolate Poke Cake Instructions


Preheat the oven to 180C (350F). Spray a rectangular cake tin (9x13 inches) with cake release and line the base with greaseproof paper.


Put the vegetable oil, vinegar, milk and vanilla in a large bowl and mix together.


Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt over bowl.


Use a balloon whisk to mix together until you have a glossy thick batter.


Transfer the batter to the prepared tin and level.

Bake for 30-35 minutes or until the cake is risen, springy to the touch and a toothpick inserted in the center comes out clean. Leave the cake in the tin to cool completely.


Use the back of a woonden spoon to poke evenly spaced holes all over the cake.


Make the Chocolate Pudding


Put the condensed milk, chocolate chips and Amarula in a small bowl. Microwave for 30-40 seconds and stir until the chocoalte melts and mixture is smooth.


Pour the chocolate pudding over the cake. Use a spatula to encourage it to sink into the holes and cover the entire cake. Chill the cake in the fridge for at least an hour.

Make the whipped cream frosting


Put the double cream, icing sugar, cocoa powder and vanilla in a bowl. Use a hand mixer to whisk, on low speed initially and then increase speed gradually until you have firm peaks (careful not to over-whisk!).


Spread the whipped cream frosting all over the chocolate cake in an even layer and add plenty of chocolate sprinkles.


Chocolate Poke Cake Tips and FAQs


CAN I USE BOXED CAKE MIX? 


Yes you can use Devils Food Cake Chocolate Mix if you prefer. Bake according to pack instructions then proceed with the recipe method.


CAN I MAKE VANILLA POKE CAKE?


Yes you can - in fact you can make any flavor you like. Use your favourite sponge cake recipe (this one is mine) and use white chocolate to make the topping with.


STORING CHOCOLATE POKE CAKE


This cake lasts for up to 4 days in the fridge - it is not suitable for storing at room temperature as the frosting contains fresh cream.

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