Description
An incredibly rich and fudgy chocolate poke cake filled with a smooth chocolate chip glaze and topped with homemade cocoa whipped cream.
Ingredients
Chocolate Cake:
2 cups (260g) all-purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) hot water
14 oz sweetened condensed milk
1 cup (169g) semi-sweet chocolate chips
Whipped Cream Topping:
2 cups (480ml) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
1/2 tsp vanilla extract
Chocolate sprinkles, optional
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Whisk flour, sugar, 3/4 cup cocoa powder, baking soda, and salt together in a large bowl.
3. Add eggs, milk, vegetable oil, and 1 1/2 tsp vanilla; whisk smoothly for two minutes.
4. Gently stir in the hot water until the batter is thin, pour into the pan, and bake for 35 to 40 minutes.
5. Let the cake cool for 10 minutes, poke holes across the surface with a spoon handle, and pour over the melted mixture of chocolate chips and condensed milk.
6. Beat cold heavy cream, powdered sugar, 1/4 cup cocoa powder, and 1/2 tsp vanilla extract to stiff peaks, then spread over the completely chilled cake and top with sprinkles if desired.
Notes
Allow the cake to chill in the refrigerator for at least two hours after filling before adding the whipped cream layer to prevent melting. Keep your mixing bowl cold for the best whipped cream volume.
- Prep Time: 20 minutes
- Cook Time: 40 minutes