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Close-up of chocolate frosted brownies cut into neat squares, topped with chocolate shavings and a sprinkle of sea salt. The frosting appears creamy and smooth with a rich texture.

Chocolate Poke Cake

Decadent and moist chocolate cake with chocolate sauce and topped with chocolate frosting.
Author: Nick Makrides
4.67 from 3 votes
Print Recipe Pin Recipe
Prep 20 minutes
Cook 40 minutes
Total 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 20
Calories 575 kcal

Ingredients

Cake

  • 1 1/3 cups (330 ml) boiling water
  • 2 tbsp instant coffee powder
  • 1 1/4 cups (310 ml) buttermilk
  • 2 cups (300 g) all-purpose flour
  • 1 cup (100 g) cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp bicarb soda
  • 1 tsp salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (210 g) caster sugar
  • 1/2 cup (100 g) brown sugar
  • 1 tsp vanilla extract
  • 3 large eggs

Glaze

  • 1 1/4 cups (300 ml) sweetened condensed milk
  • 1 cup (200 ml) dark chocolate
  • 1 tsp salt

Frosting

  • 1 1/2 cups (330 g) unsalted butter, softened
  • 1/2 cup (50 g) cocoa powder
  • 1 cup (155 g) powdered sugar
  • 1 tsp salt

Toppings

  • 1/2 cup cup (50 g) 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.

Video

Notes

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

Nutrition

Calories:575kcal | Carbohydrates: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
Keyword Chocolate, Easy Recipes, Poke Cake
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