Chocolate poke cake

Name: Chocolate poke cake
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 10
Ingredients: Type 00 flour 1 ½ cup; Dark chocolate 70% 4.25 oz; Eggs at room temperature 5.8 oz; Butter 5.3 oz; Whole milk at room temperature 0.6 cup; Baking powder 1.3 tsp; Sugar 0.7 cup; Dark chocolate 55% 5.3 oz; Fresh liquid cream &frac23; cup; Fresh liquid cream 1.3 cups; Vanilla bean ½; Dark chocolate in flakes to taste

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509

Calories per serving

Vegetarian

Energy Kcal 509
Carbohydrates g 46.4
of which sugars g 32.7
Protein g 7.5
Fats g 32.6
of which saturated fat g 18.81
Fiber g 0.8
Cholesterol mg 129
Sodium mg 49

Difficulty: Average
Prep time: 60 min
Cook time: 30 min
Serving: 10
Cost: Average

PRESENTATION

Okay, so here's the deal: the chocolate poke cake is totally the star at birthday parties and family get-togethers. It's seriously moist and full of rich chocolatey goodness. After you bake it, grab a wooden spoon handle and poke holes all over. This is where it gets fun. You pour in a smooth dark chocolate ganache—way better than regular filling. Each slice looks super fancy, but really, it is all about simple comfort. Every bite? So so rich and chocolatey with that creamy goodness only real chocolate can deliver.

Compared to your classic poke cakes, this one's all about the chocolate. And perfect for anyone with a sweet tooth, for sure. And look, having a moist chocolate poke cake on the table adds a splash of fun. The dark chocolate ganache makes each bite a little celebration, keeping the cake nice and tender as the filling soaks in. Some folks like sprinkling powdered sugar or adding whipped cream, but to be honest, it's already so rich and chocolatey, you hardly need a thing.

These eye-catching slices are perfect when you crave something special without the fuss. Pretty simple. Some swap the ganache for pudding or sweetened condensed milk, but I gotta say, the dark ganache version is decadent. If you’re curating a table of chocolate dessert recipes or just itching for a standout chocolate cake, this poke cake is it. It's that kind of homemade chocolate cake that pulls everyone in and keeps the party alive. Plus, no leftovers. Not kidding—perfect for any occasion, it totally satisfies all the chocolate lovers out there.

INGREDIENTS

509

Calories per serving

Ingredients for a 8x8 inch baking pan: Type 00 flour 1 ½ cup (180 g); Dark chocolate 70% 4.25 oz (120 g); Eggs 5.8 oz (165 g) - at room temperature; Butter 5.3 oz (150 g); Whole milk 0.6 cup (150 g) - at room temperature; Baking powder 1.3 tsp (6 g); Sugar 0.7 cup (140 g)

for the dark chocolate ganache: Dark chocolate 55% 5.3 oz (150 g); Fresh liquid cream ⅔ cup (150 g)

for garnish: Fresh liquid cream 1.3 cups (300 g); Vanilla bean ½; Dark chocolate to taste - in flakes

Preparation

How to prepare Chocolate poke cake

To make the chocolate poke cake, first focus on the dough: in a bowl, pour the softened butter cut into cubes and the sugar 1. Beat the mixture with electric beaters 2, then add the whole room temperature eggs 3.

Continue to beat the mixture until it is light and homogeneous, at this point also add the dark chocolate melted in a bain-marie or microwave 4, ensuring it has cooled. Turn on the beaters again and mix until you get a homogeneous mixture 5. Now incorporate the flour previously sifted through a sieve 6.

The room temperature milk 7 and the sifted baking powder 8. Butter a 8x8 inch square rimless mold 9 and place it on a baking tray lined with parchment paper 9.

Pour the mixture into the mold 10. Level the surface with a spatula 11 and bake the base in a preheated static oven at 350°F for 30 minutes on the middle shelf. Once cooked, remove the cake and let it cool before removing it from the mold 12.

Meanwhile, prepare the ganache: chop the dark chocolate 13, heat the cream in a saucepan, then pour it hot over the chocolate 14, stirring with a whisk until the chocolate is completely melted 15.

Now remove the mold from the base, use the handle of a wooden spoon to make equidistant holes about 1 inch apart 16. You should get 20 holes in total 17. Now transfer the ganache to a piping bag without a tip and fill the inside of the holes 18.

Use a spatula to level the surface 19 to remove excess cream. Flavor the fresh cream with the seeds of half a vanilla pod 20 and whip it with the beaters until it is fluffy and firm 21.

At this point, cover the cake with the cream, spreading it with the spatula 22 to create a wavy pattern. Garnish with dark chocolate flakes 23, serve your poke cake cut into cubes 34.