Who can say no to a moist and creamy chocolate-filled poke cake that’s effortless to make? We’re into poke cakes but who isn’t? If you still haven’t tried making one this is the perfect addition to your go-to easy baked sweet treats that anyone can surely appreciate. We’re going chocolate all the way with this tempting dessert with layers of chocolate cake and pudding topped with silky whipped cream and chocolate chips.
The secret to this moist and luscious cake is the poking. We’re poking holes into our cake to really let the flavors in. Speaking of flavors, we added in coffee to our cake batter to highlight its rich chocolate flavor even more. This dessert is best served cold so we have to chill it for just a short time to get the best chocolate poke cake experience. You can never go wrong with this chocolate poke cake but you can definitely try out other easy cake recipes like our Cinnamon Coffee Cake Recipe and 3-Step No-Bake Chocolate Cheesecake.
This chocolate cake is the perfect dessert for busy weekdays and random sweet cravings. All it takes are mixing and layering your mixture in one pan, baking and chilling, and you have your perfect delectable sweet treat! You’ll love the chocolate chips topped on our cake but you can also top it with other ingredients and make it your own. We’re loving every bite of this soft and gooey cake! Whip up this recipe and make a show-stealing dessert that’s effortless to make.
How to Make Irresistible One Pan Chocolate Poke Cake
Make the most tempting moist and creamy chocolate cake with this easy poke cake recipe that bakes layers of soft chocolate cake and luscious chocolate pudding topped with silky whipped cream and chocolate chips.
Ingredients
For the chocolate cake:
- ½ cup cocoa powder
- 1 tbsp espresso powder
- ½ tsp baking soda
- 2 ½ tsp baking powder
- 1 tsp salt
- 2 cups cake flour
- 1 tbsp vanilla extract
- ¾ cup apple sauce
- ½ cup vegetable oil
- 1 ½ cups muscovado sugar
- ½ cup light sour cream
- 1 ¼ cups brewed coffee
For the filling:
- 1 ¾ cups milk
- 3.4 oz instant chocolate pudding, (1 pack)
For the topping:
- 1 ½ cups heavy whipping cream
- 5 ¼ oz powdered sugar, (½ cup + 2 tbsp)
- chocolate chips, optional
Instructions
Chocolate Cake:
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In a bowl, add the cocoa powder, espresso powder, baking soda, baking powder, salt, and cake flour and sift through.
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Add the vanilla extract, apple sauce, vegetable oil, and muscovado sugar into the mixer, and mix on medium speed until mixed evenly.
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Add light sour cream into the mixture and continue to mix well.
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Gradually add the dry ingredients into the mixture and fold to mix evenly.
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Gradually add the coffee to the mixture and fold until it forms a loose batter.
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Grease a cake tin and pour in the batter. Bake at 350 degrees F for 26 to 28 minutes.
Filling:
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To make the pudding, add the milk, instant chocolate pudding powder, and whisk them to mix well. Allow the mixture to set slightly.
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Pour the pudding mix on top of the cake and spread evenly.
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Refrigerate the cake for about 10 minutes until the pudding is firm.
Topping:
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To make your cream frosting, add the heavy whipping cream and powdered sugar in a mixer then beat them on high speed until stiff peaks form.
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Spread your frosting evenly over the top of your cake.
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Generously top the cake with chocolate chips.
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Slice and serve!
Recipe Notes
Other than chocolate chips, you can also top your chocolate poke cake with nuts, flavored syrup, or fresh fruits. Feel free to top it with ingredients that go well with chocolate.
Nutrition
- Sugar: 72g
- :
- Calcium: 241mg
- Calories: 740kcal
- Carbohydrates: 104g
- Cholesterol: 72mg
- Fat: 35g
- Fiber: 3g
- Iron: 2mg
- Potassium: 370mg
- Protein: 8g
- Saturated Fat: 24g
- Sodium: 759mg
- Vitamin A: 796IU
- Vitamin C: 1mg
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Commonly Asked Questions
What can I use to poke holes in my cake?
Like what we did in this recipe, you can use the end of a wooden spoon. But it doesn’t really matter what you use to poke holes into your cake, just make sure to poke all over the top of the cake just half way through. Also if you’re punching literal holes into your cake, remember to make them 1 inch apart from each other to avoid having a cake that’s too moist or without enough filling.
Can I freeze my poke cake?
Definitely! You can make your poke cake a few days or weeks in advance, place it in an airtight container then keep it in the freezer for up to 3 months. Remember to defrost your cake before the final prep. Only add in your syrup and toppings just before serving.
Conclusion
Get your chocolate fix with this easy and delicious one pan chocolate cake recipe. Who knew that making holes into our cake and pouring cream all over it could give it the luscious texture and intense creamy chocolate flavor that we can’t say no to? Take your chocolate cake to a whole other level with this poke cake recipe! Enjoying a cake that’s sweet and flavorful inside and out has never been this easy!Have your own special recipe to share? Submit Your Recipe Today!
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