Death by Chocolate Poke Cake
Equipment
Ingredients
Cake Base
chocolate cake mix (dry)
432 g
eggs (room_temperature)
3 piece
vegetable oil (liquid)
120 ml
water (liquid)
120 ml
sweetened condensed milk (liquid)
397 g
milk chocolate bars (chopped)
2 piece
Chocolate Cream Topping
heavy whipping cream (cold)
480 ml
powdered sugar (sifted)
60 g
cocoa powder (unsweetened)
35 g
vanilla extract (liquid)
5 ml
Instructions
Preheat oven
Preheat the oven to 180°C (350°F) and grease a 9x13-inch baking dish.
Prepare cake batter
In a large bowl, combine the chocolate cake mix, eggs, oil, and water. Mix until smooth.
Bake the cake
Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean.
Poke holes in cake
Remove cake from oven and let cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the warm cake.
Add sweetened condensed milk
Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
Add chocolate pieces
Break the milk chocolate bars into small pieces and sprinkle them over the cake, pressing gently into the holes.
Make chocolate cream
In a chilled bowl, beat the heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
Top the cake
Spread the chocolate whipped cream evenly over the cooled cake.
Chill and serve
Refrigerate the cake for at least 1 hour before serving to allow all flavors to meld.
Original recipe
Storage
Best served within 2 days. Keep covered in refrigerator.
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