Chocolate Poke Cake
Ingredients Overview
Chocolate Cake Mix: One box (15.25 oz) of Betty Crocker Devil’s Food. This provides a rich, deep chocolate flavor and a tender crumb.
Eggs: Three large eggs, adding structure and richness to the cake.
Vegetable Oil: ½ cup for moistness and a subtle hint of richness.
Water: ½ cup to blend everything smoothly.
Sweetened Condensed Milk: One can (14 oz), adding creamy sweetness that soaks into the cake.
Hershey’s Milk Chocolate Bars: Two bars (1.55 oz each), broken and melted for a luscious chocolate filling.
Heavy Whipping Cream: Two cups, chilled, to create a light and fluffy chocolate whipped cream topping.
Powdered Sugar: ½ cup to sweeten the whipped cream delicately.
Cocoa Powder: ⅓ cup to infuse the whipped cream with chocolatey goodness.
Vanilla Extract: One teaspoon for a hint of aromatic sweetness.
Mini Chocolate Chips: For a crunchy, chocolatey garnish.
Hershey’s Chocolate Syrup: For a beautiful, drizzled finish.
Step-by-Step Cooking Instructions
1. Prepare the Cake Base:
Preheat and Prep: Begin by preheating your oven according to the cake mix instructions. Grease a 9×13-inch baking dish thoroughly to ensure easy removal later.
Mix the Batter: In a large mixing bowl, blend the cake mix, eggs, vegetable oil, and water until the mixture is smooth and free of lumps. Pour the batter into the prepared baking dish.
Bake to Perfection: Follow the baking directions on the cake mix box. Once baked, allow the cake to cool slightly on a wire rack.
2. Execute the Poke Technique:
Poke the Cake: While the cake is still warm, use the end of a wooden spoon to poke holes evenly across the surface of the cake. Make sure the holes reach deep, almost to the bottom, to allow the filling to penetrate.
3. Create the Chocolate Filling:
Melt and Mix: In a microwave-safe bowl, combine the sweetened condensed milk and broken chocolate bars. Microwave for 45 seconds, then stir until the mixture is smooth and glossy.
Fill the Cake: Carefully pour the chocolate mixture over the cake, ensuring it seeps into the holes. This step is crucial for achieving that signature poke cake texture.
Cool Completely: Let the cake cool at room temperature, then refrigerate for at least 2 hours to allow the flavors to meld.
4. Whip Up the Chocolate Whipped Cream:
Chill the Bowl: For best results, use a chilled mixing bowl. Beat the heavy whipping cream, gradually adding powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
Top the Cake: Generously spread the chocolate whipped cream over the cooled cake, creating an even layer of fluffy chocolate bliss.
5. Final Touches:
Garnish: Drizzle the cake with Hershey’s Chocolate Syrup and sprinkle with mini chocolate chips for added texture and flavor.
6. Chill and Serve:
Enhance the Flavors: Keep the cake refrigerated until you’re ready to serve. This not only enhances the flavors but also makes slicing easier.
