CHOCOLATE POKE CAKE RECIPE
This Chocolate Poke Cake is a chocolate lovers dream! Start with an easy cake mix, then fill it with chocolate ganache and top with chocolate whipped cream!
Provided by Dorothy Kern
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix according to the direction on the box. Pour into prepared pan. Bake for 30-35 minutes.
- With a straw or the back of a wooden spoon, poke holes into the cake. Let the cake cool off completely.
- In a saucepan, over medium heat, combine cream and chocolate chips, stirring constantly until you have a smooth texture, about 5 minutes.
- Pour over the cooled cake and spread evenly. Cool completely before frosting.
- Beat the whipped the cream to soft peaks in a large bowl with an electric mixer.
- Mix in sugar, cocoa powder, salt, and vanilla extract, then beat until it forms stiff peaks.
- Add whipped cream to the cake and gently spread evenly on the cake.
Nutrition Facts : ServingSize 1 serving, Calories 576 kcal, Carbohydrate 51 g, Protein 6 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 122 mg, Sodium 517 mg, Fiber 3 g, Sugar 27 g
PUMPKIN CARAMEL BOURBON POKE CAKE
A rich, creamy pumpkin poke cake with caramel and bourbon. One slice is never enough!
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square cake pan with parchment paper.
- Beat pumpkin puree, sugar, oil, eggs, pumpkin pie spice, and vanilla extract together in a bowl.
- Sift flour, baking soda, baking powder, and salt into a bowl. Add to the pumpkin mixture; stir until just combined. Pour into prepared pan; smooth top with a spatula.
- Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 40 minutes.
- Combine caramel sauce and 1 1/2 teaspoons bourbon in a saucepan over low heat; warm through, about 2 minutes. Poke holes evenly over the surface of the cake using a chopstick. Reserve 1 teaspoon of the caramel-bourbon mixture; pour remaining mixture over the cake. Place on cooling rack.
- Beat cream and remaining 1 1/2 teaspoons bourbon in a bowl using an electric mixer until soft peaks form. Spoon whipped cream on cake; scatter pecans and drizzle reserved caramel sauce on top.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 48.3 g, Cholesterol 89.9 mg, Fat 34.1 g, Fiber 2.6 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 434 mg, Sugar 29.8 g
CHOCOLATE POKE CAKE
This cake gets rave reviews every time it's made. Definitely not for anyone on a diet! Oooey-gooey, and oh! so good! Best if served warm with vanilla ice cream.
Provided by SYNCHORSWIM
Categories Desserts Cakes Poke Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
- In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 74.6 g, Cholesterol 9 mg, Fat 16.6 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 333.1 mg, Sugar 51 g
CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
DECADENT CHOCOLATE POKE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
- Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
- Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
- For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
- Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.
CHOCOLATE POKE CAKE
If you're a chocolate lover then you're going to love this moist chocolate poke cake. Made with sweetened condensed milk and chocolate whipped cream!
Provided by Julie Maestre
Categories Dessert
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. and grease a 9x13 baking dish.
- In a large bowl, mix the eggs, oil, milk, vanilla extract, and sugar. Mix well. Add the sifted cocoa powder, flour, baking soda, baking powder, and salt.
- Slowly pour the boiling water into the batter and mix until well combined.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Once the chocolate cake comes out of the oven, poke holes with the tip of a wooden spoon or a straw.
- Place the sweetened condensed milk and 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl and microwave for 60 seconds. Stir it well and don't let it sit otherwise it will thicken. Pour the mixture over the cake and allow the cake to sit at room temperature for about 30 minutes. Cover and refrigerate for 2 hours.
- To make the chocolate whipped cream, add the heavy cream, vanilla extract, powdered sugar, and cocoa powder to a large bowl and mix with an electric mixer until it forms soft peaks. Don't overmix.
- Frost the cake with chocolate whipped cream and top it off with mini chocolate chips and chocolate sauce. Enjoy!
Nutrition Facts : Calories 567 kcal, Carbohydrate 87 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 95 mg, Sodium 315 mg, Fiber 4 g, Sugar 65 g, UnsaturatedFat 8 g, ServingSize 1 serving
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