Here’s a rich, delicious chocolate cake recipe perfect for any occasion!
It’s International Chocolate Day! I am not letting this one go by without celebrating. I got together with @eaglebrandmilk to bring you this amazing Triple Chocolate Poke Cake! It’s overloaded with chocolate and is sinfully delicious!
What is a Poke Cake?
Poke cake is a cake that has holes poked in it after baking, usually with the handle of a wooden spoon. Then a liquid is poured over the baked cake to soak into the holes. Then, an additional topping like frosting or whipped cream is usually added.
When was the poke cake first made?
The poke cake first came out in recipes in 1976. A hip new dessert was invented to combine a cake, a creamy to soak into the cake through holes with whipped cream on top in a one layer sheet cake form. Since then, many different variations and flavor combinations have been created.
What is in the Triple Chocolate Poke Cake?
This poke cake is put together starting with a rich chocolate one layer cake. Then a creamy, smooth chocolate ganache, made with Eagle Brand Milk, is poured on top and soaked into the cake. Then it’s finished with a chocolate cream cheese whipped topping.
Does it get any better than this??
How is the Triple Chocolate Poke Cake made?
I made this cake from scratch, but you can also use a boxed mix if you would prefer. The cake will work with either option.
Bake the cake in a 9×13 baking pan. While still warm, poke holes all over the cake. This will allow the ganache mixer to some into the cake.
Melt chocolate chips, Eagle Condensed Milk and milk in the microwave for about 2 minute or on top of the stove in a double boiler. Stir until smooth. If all of the chips don’t melt after stirring for a while, microwave for a few more seconds. Pour the chocolate on top of the cake then refrigerate until cold.
For the topping, I made a chocolate cream cheese whipped topping. The cream cheese makes the topping more stable and gives it more of a mousse taste and texture.
Beat the cream cheese, powdered sugar, and cocoa powder in a bowl. Add milk and beat until smooth. Add whipped cream and mix with a spoon until all is incorporated. Don’t use the beaters to mix in the whipped cream. You want the mixer to stay fluffy.
Spoon on top of ganache covered cake and spread. Garnish with chocolate curls, or chocolate chips.
This is definitely one dessert you want to make!
Here are other great chocolate cake recipes:
Triple Chocolate Poke Cake
Three layers of rich chocolate in one cake! A bottom moist cake, with a creamy chocolate ganache, followed by a cream cheese whipped topping!
Ingredients
Cake
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup dark cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 11/2 cups buttermilk
- 1/2 cup oil
- 2 tsp vanilla
Filling
- 1 can Eagle Brand Condensed Milk
- 1 cup chocolate chips
- 1/3 cup milk
Topping
- 1 8 oz bar cream cheese, softened
- 2 tbsp milk
- 1 cup powdered sugar
- 1/3 cup cocoa
- 1 1/2 cups whipped cream
Garnish
- chocolate curls or chips
Instructions
Cake
- Pre-Heat oven to 350°F. Grease and flour a 9x13 baking pan. Add sugar and oil to a stand mixer bowl beat on medium speed of stand mixer 2 minutes. Add eggs and vanilla. Mix. Add the dry ingredients, then buttermilk. Beat until all is incorporated.Pour batter into prepared pan. Bake 35 to 40 minutes. Cool for 10 minutes. As the cake is cooling, make the ganache.
Filling
- Place Eagle Brand sweetened condensed milk, heavy cream, and chocolate chips in a microwave safe bowl. Microwave for about 1 minute. Stir until smooth. If all of the chocolate chips do not melt after stirring, microwave for a few more seconds. It should be pourable.Use the handle of a wooden spoon and poke holes all over the top of the cake.Pour the ganache mixture into the holes. With a spoon, spread the chocolate that does not go into the holes. Set aside to cool for about a half an hour, then refrigerate until completely cooled, preferably overnight.
Topping
- Place cream cheese, powdered sugar, and cocoa powder in a bowl and beat. Add milk and beat until smooth. Remove beaters. Add whipped cream and mix with a spoon until all is incorporated.Spoon on top of ganache covered cake and spread. Top with chocolate curls, or chocolate chips.
