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Chocolate Poke Cake

by Nick Makrides
Top down shot of Chocolate Poke Cake

Chocolate lovers, get ready. This simple chocolate poke cake dessert packs so much chocolate in each little bite. It starts off with a decadent chocolate cake which is moist and rich in chocolate. Once baked, it’s filled with a chocolate sauce and then topped with silky smooth chocolate frosting. Told you it was simple! And the best thing is, it’s a crowd pleaser! I guess you’re taking it to your next gathering now right?

Top down shot of Chocolate Poke Cake sliced up

Nick’s favorite thing…

I absolutely adore how simple this cake is to make but how delicious it is. It’s no secret that I have a deep adoration for all things chocolate. This cake celebrates that but in such a simple and delicious way. I love the addition of coffee in it too because it helps elevate the chocolate flavor in such a spectacular way.

You know what I love the most? The salt on top. Let me tell you why…

Front on shot of a slice of Chocolate Poke Cake

What does Chocolate Poke Cake taste like?

The salt on top, coupled with the coffee helps elevate chocolate in a really interesting way. The coffee intensifies the chocolate, but the salt makes it tastier and almost contrasts the sweetness making the cake even more delicious!

What are the ingredients I need?

Ingredient image for Chocolate Poke Cake

Boiling water – the boiling water in this recipe will help dissolve the coffee powder and make this cake so much more moist!

Instant coffee powder – This is instant coffee powder that will help elevate the chocolate flavor.

Buttermilk – the buttermilk helps make the cake more moist. You can use milk in it’s place.

All-purpose flour – also known as plain flour.

Cocoa powder – this is unsweetened cocoa powder.

Baking powder – this will help the cake rise.

Bicarb soda – also known as baking soda.

Salt – I used fine salt.

Unsalted butter – you can use salted if you wish.

Caster sugar – also known as superfine.

Brown sugar – light dark or regular will work.

Vanilla extract – always use good quality vanilla extract. Especialy in chocolate desserts. It makes all the difference!

Eggs – I used large eggs.

Sweetened condensed milk – regular or skim is fine. (not pictured)

Dark chocolate – I used dark (semi-sweet) cooking chocolate.

Powdered sugar – also known as icing sugar.

Sea salt flakes – This is optional but so recommended!1

Let’s go through each step.

Cake

Instruction image for Chocolate Poke Cake 01

  1. Add the boiling water and instant coffee powder to a large heat proof jug and whisk until dissolved.
  2. Add the buttermilk and whisk. Set aside.

Instruction image for Chocolate Poke Cake 02

  1. To a large mixing bowl add the flour, cocoa powder, baking powder, bicarb soda and salt and use a whisk to combine. Set aside.
  2. To a separate large mixing bowl add the butter, sugar, brown sugar, and vanilla extract. Whisk using an electric hand mixer until pale and creamy, about 3 minutes.

Instruction image for Chocolate Poke Cake 03

  1. Add the eggs one at a time, mixing each time and scraping before each addition.
  2. Next, Add half the dry ingredients and half the wet ingredients and mix until well combined.

Instruction image for Chocolate Poke Cake 04

  1. Add the remaining wet and dry and repeat.
  2. Pour the batter into the baking tin and spread using a spatula. Bake for 35 – 40 minutes. Once baked, allow to cool completely.

Chocolate Glaze

Instruction image for Chocolate Poke Cake 05

  1. Add the chocolate, sweetened condensed milk and salt to a heatproof bowl
  2. Microwave for 30 seconds at a time, stirring each time until smooth. About 90 seconds.

Instruction image for Chocolate Poke Cake 06

  1. Use the end of a wooden spoon to poke holes into the chocolate cake.
  2. Pour the warm chocolate glaze on top.

Instruction image for Chocolate Poke Cake 07

  1. Spread around to fill all the holes. Set aside to cool at room temperature.

Frosting

Instruction image for Chocolate Poke Cake 08

  1. Add the butter to a large mixing bowl and use an electric mixer to beat until pale and fluffy.
  2. Add the cocoa powder, powdered sugar and salt and mix on low speed to begin with until no dry ingredients are showing. Gradually go up to high speed for 3-4 minutes until well combined. Scraping down at least once to make sure everything is mixed properly.

Instruction image for Chocolate Poke Cake 09

  1. Spread the frosting on top of the cake.
  2. Finish by sprinkling with chocolate shavings

Instruction image for Chocolate Poke Cake 10

  1. And sea salt flakes.

My Top Tips!

  • When pouring the chocolate syrup on top, don’t wait for it to cool. Do it as soon as it’s finished being made while it’s warm so that it soaks into the cake.
  • Pop the kettle on for the boiling water part. You won’t regret it. It makes the cake even more moist!

Top down shot of chocolate frosting in a bowl

Other Recipes You Might Like!

Top down shot of Chocolate Poke Cake

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I hope you guys enjoyed this simple but delicious chocolate poke cake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Chocolate Poke Cake

Top down shot of Chocolate Poke Cake

Chocolate Poke Cake

Serves 20

5 from 1 vote
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Course: Dessert
Cuisine: American

Ingredients

Cake

  • 1 1/3 cups boiling water
  • 2 tbsp instant coffee powder
  • 1 1/4 cups buttermilk
  • 2 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarb soda
  • 1 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup caster sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs

Glaze

  • 1 1/4 cups sweetened condensed milk
  • 1 cup dark chocolate
  • 1 tsp salt

Frosting

  • 1 1/2 cups unsalted butter, softened
  • 1/2 cup cocoa powder
  • 1 cup powdered sugar
  • 1 tsp salt

Toppings

  • 1/2 cup cup chocolate flakes
  • pinch of sea salt flakes


Instructions

Cake

  • Preheat your oven to 175°C / 350°F. Spray a 9 x 13inch baking tin with oil spray and line the bottom and sides with baking paper.Set aside.
  • Add the boiling water and instant coffee powder to a large heat proof jug and whisk until dissolved. Add the buttermilk and whisk.Set aside.
  • To a large mixing bowl add the flour, cocoa powder, baking powder, bicarb soda and salt and use a whisk to combine. Set aside.
  • To a separate large mixing bowl add the butter, sugar, brown sugar, and vanilla extract. Whisk using an electric hand mixer until pale and creamy, about 3 minutes. Add the eggs one at a time, mixing each time and scraping before each addition.
  • Add half the dry ingredients and half the wet ingredients and mix until well combined. Add the remaining wet and dry and repeat.
  • Pour the batter into the baking tin and spread using a spatula. Bake for 35 - 40 minutes. Once baked, allow to cool completely.

Chocolate Glaze

  • Add the chocolate, sweetened condensed milk and salt to a heatproof bowl and microwave for 30 seconds at a time, stirring each time until smooth. About 90 seconds.
  • Use the end of a wooden spoon to poke holes into the chocolate cake. Pour the warm chocolate glaze on top and spread around to fill all the holes. Set aside to cool at room temperature.

Frosting

  • Add the butter to a large mixing bowl and use an electric mixer to beat until pale and fluffy. Add the cocoa powder, powdered sugar and salt and mix on low speed to begin with until no dry ingredients are showing. Gradually mix on high speed for 3-4 minutes until well combined. Scraping down at least once to make sure everything is mixed properly.
  • Spread the frosting on top of the cake. Finish by sprinkling with chocolate shavings and sea salt flakes.

Notes

Storage
Chocolate Poke Cake can be stored in an airtight container for up to three days.

Nutrition

Calories : 575kcal
Carbonhydrates: 42g
Protein: 6g
Fat: 42g
Saturated Fat: 26g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 11g
Trans Fat : 1g
Cholesterol: 124mg
Sodium: 524mg
Potassium : 326mg
Fiber: 3g
Sugar : 26g
Vitamin A: 1179IU
Vitamin C: 1mg
Calcium: 127mg
Iron: 3mg
Nutrition Disclosure

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4 comments

Jeannette Barba October 16, 2021 - 9:57 pm

Question, the last thing under “Toppings” is unsalted butter and sea salt, is the butter an error because I don’t see it in your actual description? This looks amazing can’t wait to try it here in Sunny California!!!

Reply
Nick Makrides October 20, 2021 - 11:03 pm

Hi Jeannette! Sorry about that! That’s so strange. I’ve gone in and changed that to chocolate flakes. N x

Reply
Dannii Merkel March 8, 2022 - 2:58 pm

4 stars
AMAZING……however…..the amount of butter vs dry ingredients in the frosting was off, for me anyway. The cake itself was super moist and delicious and the glaze was out of this world good but the frosting was heavy and greasy and WAY too buttery. I tried to lighten it up a bit with additional icing sugar and cocoa and a touch of cream but it was still too greasy. I will DEFINITELY make this again but will use my own frosting recipe. Thanks for this keeper!

Reply
Nick Makrides May 4, 2022 - 12:00 pm

Thanks for the feedback Dannii! The frosting in this recipe is designed to be less sweet and more creamy. It’s all int he beating of the butter first and then after the sugar is added N x

Reply

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