Triple-chocolate poke cake
Indulge in the decadent delight of Triple-Chocolate Poke Cake! Made with a rich blend of all-purpose and self-raising flour, cocoa powder, and a trio of milks—condensed, milk chocolate, and 1% milk—this moist, chocolaty cake is topped with powdered sugar for an irresistible finish. Perfect for chocolate lovers, this easy-to-follow recipe promises a heavenly dessert experience in every bite.
Cook time 35 min
Prep time 130 min
Ingredients:
1.50 cups all-purpose white wheat flour1/2 cup self-raising flour
1 cup sugar
1/3 cup dry cocoa powder
1/2 cup butter
2 tsp milk (1% fat)
3 eggs
1.50 cups condensed milk
1/2 cup milk chocolate
1 cup powdered sugar
{'text': 'Triple-chocolate poke cake is a decadent dessert that combines layers of rich chocolate flavors. With an easy-to-follow recipe, this cake is perfect for chocolate lovers and special occasions.'}
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, self-raising flour, sugar, and cocoa powder until well combined.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3-5 minutes with a hand mixer or stand mixer on medium speed.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Continue to mix until the batter is smooth and fully incorporated.
Gradually add the dry mixture to the wet mixture in batches, alternating with the milk (2 teaspoons). Start and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake, spacing the holes about 1 inch apart.
Pour the condensed milk evenly over the cake, making sure it seeps into the holes. Let the cake absorb the milk and cool completely.
While the cake is cooling, melt the milk chocolate in a microwave-safe bowl in 20-second increments, stirring between each, until fully melted and smooth.
In a medium bowl, whisk together the melted milk chocolate and powdered sugar until smooth and well combined.
Spread the chocolate mixture evenly over the cooled cake. Use a spatula to spread it into an even layer, ensuring it completely coats the cake.
Refrigerate the cake for at least 1 hour to allow the flavors to meld and the frosting to set. Once chilled, cut into squares and serve.
Tips:
- Ensure all ingredients are at room temperature before starting, as this helps them combine more smoothly.
- Sift the dry ingredients to avoid lumps in the batter, ensuring a smoother, more consistent texture.
- Use a toothpick to poke holes in the cake while it's still warm; this will help the condensed milk seep in more effectively.
- Allow the cake to cool completely before adding the final toppings for a cleaner, more professional look.
- Chill the cake in the refrigerator for a few hours or overnight to let the flavors meld together perfectly.
- Optional: Garnish with chocolate shavings or a dusting of cocoa powder for an extra touch of elegance.
{'text': "Enjoy your scrumptious Triple-chocolate poke cake, a heavenly treat that's sure to be a hit with everyone. It's rich, moist, and oozing with chocolate goodness in every bite."}
Nutrition per serving
9 ServingsCalories 580kcal
Protein 11g
Carbohydrates 90g
Fiber 3.34g
Sugar 70g
Fat 20g
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