Chocolate Poke Cake | All Recipes

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Chocolate Poke Cake

Chocolate Poke Cake From Scratch is one of the most amazing and moist cakes you’ll ever have! A secret ingredient brings out the chocolatey goodness in the cake while adding a rich layer of homemade pudding keeps it extra moist! It’s all topped off with a simple one minute chocolate frosting!

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American

Ingredients

Cake

1 cup milk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1 3/4 cups flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup brewed coffee , cooled
1 tablespoon lemon juice

Chocolate Pudding Layer

2 1/4 cups milk
1 tablespoon butter
2/3 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
pinch of salt

Frosting

1/3 cup butter , softened
1 1/4 cups sugar
1/3 cup milk
1 cup semi-sweet chocolate chips

Instructions

Cake

Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

Chocolate Pudding

In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
Turn heat to medium high stirring constantly until mixture comes to a boil.
Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake.
Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)