Chocolate Poke Cake Recipe
If you’re craving something decadent and delicious, you’re in for a treat with this chocolate poke cake recipe. It’s a guaranteed crowd-pleaser, perfect for any special occasion or just a sweet indulgence at home. Rich, moist, and easy to make, this dessert will become a favorite go-to in your recipe collection.
This chocolate poke cake is a family staple, lovingly passed down from my grandmother. Every holiday, she would make it as the centerpiece of our dessert table, and it was the first dish to disappear. The delight on everyone’s faces as they took their first bite was the true magic of the recipe. Even years later, when I make this cake, I am reminded of those joyful family gatherings and the warmth of home.
Why You’ll Love This Recipe
- Ultra-moist and indulgent: The cake soaks in rich chocolate syrup, making every bite melt-in-your-mouth good.
- Easy to prepare: With simple steps and common ingredients, it’s perfect for bakers of all levels.
- Customizable flavors: Add your favorite toppings or tweak the recipe to suit different tastes.
- A winning dessert: Perfect for gatherings, this cake is sure to impress family and friends alike.
Ingredients Notes
For the best results, opt for high-quality cocoa powder and chocolate syrup. You can substitute almond milk for regular milk if preferred. Ensure all ingredients are at room temperature for a smooth batter consistency.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set it aside. This ensures an evenly baked cake that doesn’t stick to the sides.
Step 2
Prepare the cake batter according to the package instructions or your favorite homemade recipe. Pour the batter into the prepared dish and smooth it out evenly using a spatula.
Step 3
Bake the cake for 28-30 minutes or until a toothpick inserted into the center comes out clean. The precise baking time can vary based on your oven’s efficiency.
Step 4
While the cake is still warm, use a fork to poke holes all over it. Pour the chocolate syrup evenly across the top, allowing it to seep into the holes, creating a delectable moist texture.
Step 5
Let the cake cool completely. Spread your choice of frosting or whipped topping over the cake. Add chocolate shavings or sprinkles if desired for extra flair.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and lay them flat in a freezer-safe bag for up to 3 months. Thaw the frozen cake overnight in the fridge, then bring it to room temperature before serving for optimal texture and flavor.
Variations & Substitutions
Try adding espresso powder to the cake batter for a mocha twist or swap the chocolate syrup with caramel for a unique flavor. For a lighter version, use low-fat dairy or sugar substitutes in the same quantities as the original ingredients.
Frequently Asked Questions
Can I use a different type of milk? Yes, any milk alternative, such as almond or oat milk, can replace the regular milk in this recipe without compromising the taste or texture.
What can I replace chocolate syrup with? If you’re out of chocolate syrup, you could use melted chocolate or even a thin layer of Nutella as a substitute. Just ensure it’s warm and spreadable to blend well into the cake.
How can I make this cake gluten-free? Swap the cake mix with a gluten-free cake mix and choose a chocolate syrup that’s explicitly labeled gluten-free. All other ingredient measurements and steps remain the same for a delicious gluten-free version.
Remember it later
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Chocolate Poke Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 cup milk preferably whole milk
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch pan.
- In a medium bowl, stir together the flour, sugar, cocoa, and baking powder.
- Add in the milk gradually, stirring until completely smooth.
- Pour the mixture into the prepared pan and bake for 30 minutes or until a toothpick inserted comes out clean.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
