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Chocolate Poke Cake - A Rich, Moist Crowd-Pleaser

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Chocolate cake base: 1 box chocolate cake mix (15.25 oz), plus ingredients listed on the box (usually eggs, oil, and water)
  • OR your favorite homemade chocolate cake batter for a 9x13-inch pan
  • Chocolate soak: 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream or whole milk
  • 1/2 cup chocolate syrup or 1/2 cup semisweet chocolate chips, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Topping: 2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • Optional: chocolate shavings, mini chips, or sprinkles

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easy lifting.
  2. Make the cake: Prepare the chocolate cake mix according to the box, or use your homemade batter. Spread it evenly in the pan.
  3. Bake: Bake for the time listed on the box or recipe, usually 25–35 minutes, until a toothpick comes out clean or with a few moist crumbs.
  4. Cool slightly: Let the cake rest for 10–15 minutes. It should still be warm, not hot, when you poke it.
  5. Poke the holes: Using the handle of a wooden spoon or a thick straw, poke holes across the cake about 1 inch apart. Go almost to the bottom but don’t break through the base.
  6. Mix the soak: In a bowl, whisk the sweetened condensed milk, heavy cream, chocolate syrup (or melted chips), vanilla, and a pinch of salt until smooth and pourable.
  7. Pour and spread: Slowly pour the mixture over the warm cake, aiming for the holes first, then the top. Use a spatula to gently nudge it into any dry spots.
  8. Chill: Cover the pan and refrigerate for at least 2 hours, or overnight for best texture. The cake will absorb the liquid and set up.
  9. Make the topping: Beat the cold heavy cream, powdered sugar, cocoa, and vanilla to medium-stiff peaks. It should be fluffy and spreadable.
  10. Finish and serve: Spread the whipped topping over the chilled cake. Add chocolate shavings or mini chips if you like. Slice into squares and serve cold.