Chocolate Poke Cake Recipe
This Chocolate Poke Cake is a chocolate lovers dream! Start with an easy cake mix, then fill it with chocolate ganache and top with chocolate whipped cream!
Servings: 8 servings
Calories: 576kcal
Cost: 15
Ingredients
Cake
- 1 box chocolate cake mix PLUS ingredients listed on box to make the cake (approx 15.25 ounce box)
Chocolate Ganache
- 1 cup (237ml) heavy cream
- 2 cups (340g) chocolate chips
Chocolate Whipped Cream Topping
- 2 cups (474ml) heavy cream
- ¼ cup (28g) granulated sugar
- ½ cup (40g) unsweetened cocoa powder
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix according to the direction on the box. Pour into prepared pan. Bake for 30-35 minutes.
- With a straw or the back of a wooden spoon, poke holes into the cake. Let the cake cool off completely.
Ganache
- In a saucepan, over medium heat, combine cream and chocolate chips, stirring constantly until you have a smooth texture, about 5 minutes.
- Pour over the cooled cake and spread evenly. Cool completely before frosting.
Chocolate Whipped Cream
- Beat the whipped the cream to soft peaks in a large bowl with an electric mixer.
- Mix in sugar, cocoa powder, salt, and vanilla extract, then beat until it forms stiff peaks.
- Add whipped cream to the cake and gently spread evenly on the cake.
Notes
- I used a Betty Crocker super moist cake as I wanted a moist cake, but you can use whatever cake mix you like. Just make sure you follow the directions on the box for making the cake.
- After applying the ganache over the cake, wait until completely cool off as it is easier to spread the whipped cream.
Nutrition
Serving: 1serving | Calories: 576kcal | Carbohydrates: 51g | Protein: 6g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 122mg | Sodium: 517mg | Potassium: 328mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1314IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg