Chocolate Poke Cake

This looks incredible when it’s taken from the oven. The dessert is all “chocolately” with the fudge sauce bubbling enticingly through the cake layer. I admit I’m a chocoholic and couldn’t wait to dig in. I made a mistake when I made the cake base using ¼ cup of cocoa instead of the two tablespoons.

It must have been a Freudian slip. I also added ½ teaspoon of vanilla to the cake base and boiled the water before pouring it on the cake. I’ve made several pudding cakes but I like this one the best.

There is plenty of chocolate sauce and it has great chocolate flavor. This was a last minute thought to make for dessert and had I planned to make this earlier I would have saved leftover coffee to add to the liquid to enhance the chocolate flavor. Serve warm with vanilla ice cream for a perfect dessert.



Chocolate Poke Cake


INGREDIENTS

Cake
1¾ cups flour
1¾ cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup brewed coffee, cooled
1 tablespoon lemon juice
1 cup milk
½ cup vegetable oil
½ teaspoon vanilla extract
Chocolate Pudding Layer
⅔ cup sugar
⅓ cup unsweetened cocoa powder
3 tablespoons cornstarch
pinch of salt
2¼ cups milk
1 tablespoon butter
Frosting
⅓ cup milk
⅓ cup butter, softened
1¼ cups sugar
1 cup semi-sweet chocolate chips


INSTRUCTIONS

  • Cake
  • Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
  • Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
  • Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
  • Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
  • Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.
  • Chocolate Pudding
  • In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
  • Turn heat to medium high stirring constantly until mixture comes to a boil.
  • Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
  • Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)
  • Poured Frosting
  • In a saucepan, combine milk, butter, & sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.


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