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!
Servings 20 servings
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.
