Chocolate Poke Cake Recipe

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Jessie May Modified: March 25, 2022
Chocolate Poke Cake Recipe

How To Make Chocolate Poke Cake

Enjoy a bite of heavenly chocolate goodness with our moist and rich chocolate poke cake made with easy homemade pudding and chocolate frosting!

Preparation: 45 minutes
Cooking: 45 minutes
Chill Time: 4 hours
Total: 5 hours 30 minutes

Serves:

Ingredients

For Cake:

  • cupsflour
  • cupssugar
  • ¾cupcocoa powder,unsweetened
  • 2tspbaking soda
  • 1tspbaking powder
  • 2eggs
  • 1cupbrewed coffee,cooled
  • 1tbsplemon juice
  • 1cupmilk
  • ½cupvegetable oil
  • ½tspvanilla extract

For Chocolate Pudding Layer:

  • cupsugar
  • cupcocoa powder,unsweetened
  • 3tbspcornstarch
  • pinchsalt
  • cupsmilk
  • 1tbspbutter

For Frosting:

  • cupmilk
  • cupbutter,softened
  • cupssugar
  • 1cupchocolate chips,semi-sweet

Instructions

Cake:

  1. Preheat the oven to 350 degrees F. Grease and flour a 9×13-inch pan.

  2. Combine the milk and lemon juice. Set aside. (The mixture will thicken slightly.)

  3. Combine the flour, sugar, cocoa, baking soda, and baking powder in a large bowl.

  4. Add the eggs, coffee, soured milk, oil, and vanilla. Beat on medium speed for 2 minutes.

  5. Pour into prepared pans. (The batter may seem runny at this point but it will bake up beautifully.)

  6. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t overcook.

Chocolate Pudding:

  1. In a saucepan, combine sugar, cocoa powder, cornstarch, and salt. Mix well. Add in the cold milk, and stir until combined.

  2. Turn the heat to medium-high, stirring constantly, until mixture comes to a boil.

  3. Allow to boil for 1 minute while stirring. Remove from the heat and stir in butter.

  4. Allow to cool for 5 minutes, stirring occasionally. Poke the cake all over with the end of a wooden spoon.

  5. Pour the warm pudding over the warm cake. Tap the pan, allowing the pudding to seep into the cake.

  6. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)

Poured Frosting:

  1. In a saucepan, combine the milk, butter, and sugar over medium-high heat. 

  2. Bring to a rolling boil and allow to boil for 45 seconds. 

  3. Remove from heat and add the chocolate chips. 

  4. Whisk until smooth and shiny, and immediately pour over the cake.

  5. Refrigerate until set.

Nutrition

  • Calories: 491.16kcal
  • Fat: 19.25g
  • Saturated Fat: 7.51g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 7.62g
  • Polyunsaturated Fat: 1.77g
  • Carbohydrates: 78.28g
  • Fiber: 3.11g
  • Sugar: 61.29g
  • Protein: 6.07g
  • Cholesterol: 42.28mg
  • Sodium: 422.25mg
  • Calcium: 121.59mg
  • Potassium: 206.63mg
  • Iron: 1.40mg
  • Vitamin A: 76.97µg
  • Vitamin C: 0.48mg
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