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Chocolate Poke Cake

17/11/2023

It will be a pleasure to guide you in making a Chocolate Poke Cake. This dessert, which originates from the United States, is characterized by being a soft cake into which holes are made (hence the term “poke,” which means “to prod” or “to pierce” in English) that are then filled with sauces or creams, enriching the dessert with flavor and moisture. Here is how to prepare it with an Italian touch, for example, you could use good Italian artisanal chocolate for the topping.

Ingredients

For the base:

  • 200 g of all-purpose flour
  • 50 g of unsweetened cocoa powder
  • 250 g of granulated sugar
  • 80 ml of vegetable oil
  • 240 ml of water
  • 2 large eggs
  • 1 packet of baking powder
  • 1 pinch of salt

For the cream to insert in the “poke”:

  • 400 ml of fresh whipping cream
  • 150 g of dark chocolate

For the chocolate ganache (topping):

  • 200 ml of fresh cream
  • 200 g of dark chocolate

Preparation

  1. Prepare the base: preheat the oven to 180 °C (356 °F). In a large bowl, sift together flour, cocoa, baking powder and salt. In another bowl, beat the eggs with the sugar until you obtain a light and frothy mixture. Add the oil and water and mix well.

  2. Combine the dry ingredients with the wet ones and stir until you get a smooth mixture without lumps.

  3. Pour the mixture into a buttered and floured pan, or one lined with parchment paper, and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.

  4. Let the cake cool completely, then use the handle of a wooden spoon to make holes all over the surface of the cake.

  5. To prepare the chocolate cream to fill the holes, melt the chocolate in a double boiler or in the microwave. Let it cool slightly, then whip the fresh cream and gently fold it into the melted chocolate.

  6. Pour the chocolate cream into the holes of the cake, spreading it well with a spatula so that it penetrates.

  7. For the chocolate ganache, heat the cream without bringing it to a boil and pour it over the chopped chocolate. Wait a couple of minutes and then stir until you get a smooth and homogeneous cream.

  8. Pour the ganache over the cake, spreading it evenly over the surface and into any remaining uncovered holes.

  9. Let the cake cool in the refrigerator for at least an hour before serving.

Curiosity

The Poke Cake became popular in the 1970s thanks to Jell-O, which proposed cake recipes where the holes were filled with flavored gelatin. From there, it evolved into multiple variations, including the chocolate version, which is among the most loved. With its combination of softness, creaminess, and intense chocolate flavor, it’s perfect for true chocolate lovers!

Chocolate Poke Cake