Chocolate Poke Cake Recipe
Category: Desserts
Yields: 10 servings
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 180g |
| Dark chocolate (70% cocoa) | 120g |
| Eggs | 165g |
| Unsalted butter | 150g |
| Whole milk | 150g |
| Baking powder | 6g |
| Granulated sugar | 140g |
| Dark chocolate (55% cocoa) | 150g |
| Heavy cream (for ganache) | 150g |
| Heavy cream (for topping) | 300g |
| Vanilla bean | ½ (or 1 tsp vanilla extract) |
| Dark chocolate (for decoration) | To taste |
Instructions
Step 1: Prepare the Cake Batter
To begin making your delicious Chocolate Poke Cake, first, prepare the batter. In a large mixing bowl, add the softened unsalted butter (cut into cubes) and the granulated sugar. Use an electric mixer to beat the mixture until light and fluffy, ensuring it becomes pale in color and fully combined.
Next, melt the 70% dark chocolate either in a heatproof bowl over simmering water or in the microwave, stirring at intervals. Once melted, incorporate the chocolate into the butter and sugar mixture, mixing well.
Sift the all-purpose flour and baking powder together and add them gradually to the mixture, alternating with the whole milk at room temperature. Continue to mix until the batter is smooth and fully combined.
Step 2: Bake the Cake
Preheat your oven to 180°C (350°F). Grease a 20×20 cm square cake pan (without a removable bottom) and line it with parchment paper for easy removal.
Pour the prepared batter into the pan and spread it out evenly with a spatula, smoothing the surface. Bake in the preheated oven for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Step 3: Prepare the Ganache
While the cake is cooling, prepare the ganache. Finely chop the 55% dark chocolate and set it aside.
In a small saucepan, heat the 150g of heavy cream over medium heat until it begins to simmer (don’t bring it to a boil). Once the cream is hot, pour it over the chopped chocolate. Let it sit for a minute, then whisk the mixture together until the chocolate is completely melted, and the ganache is smooth.
Step 4: Create the Poke Holes
Once the cake has cooled slightly but is still warm, remove it from the pan (if using one without a bottom). Using the handle of a wooden spoon or a similar tool, carefully poke 20 evenly spaced holes across the surface of the cake. These holes should be about 3 cm apart, allowing the ganache to sink into the cake.
Step 5: Fill the Holes with Ganache
Transfer the ganache into a piping bag (no tip required) and carefully fill the holes with the ganache, making sure each one is filled to the top. Once done, use a spatula to smooth the surface of the cake, ensuring even coverage.
Step 6: Add the Whipped Cream Topping
Whip the remaining 300g of heavy cream with a small amount of vanilla bean paste or vanilla extract until soft peaks form. Carefully spread the whipped cream over the top of the cake, covering it evenly.
Step 7: Garnish and Serve
For an extra touch, decorate the cake with additional dark chocolate shavings or small pieces of dark chocolate on top. Cut the cake into squares and serve!
Enjoy your rich and indulgent Chocolate Poke Cake, filled with smooth ganache and topped with creamy whipped goodness. Perfect for gatherings, celebrations, or as a decadent treat to satisfy your chocolate cravings!
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 39g |
| Sugars | 30g |
| Protein | 4g |
| Fiber | 2g |
| Cholesterol | 60mg |
| Sodium | 90mg |
This moist, chocolatey treat will be the highlight of your dessert table, and it’s sure to please chocolate lovers of all ages. Enjoy!
