Chocolate Poke Cake With Bourbon Whipped Cream Food

CHOCOLATE POKE CAKE

Steps:

• Preheat your oven to 350 degrees.
• Prepare your cake mix and bake according to box instructions in a 9x13 pan.
• Allow cake to cool for about 5 minutes.
• Poke the cake all over with the bottom of a wooden spoon. (Or a fork, or knife or whatever you have)
• Mix together hot fudge and sweetened condensed milk in a medium sized bowl.
• Pour hot fudge sauce over the cake and spread evenly to go in holes and cover the cake.
• Cover the cake and place it in the fridge to chill for about 2 hours.

CHOCOLATE POKE CAKE (+VIDEO)

Steps:

• Bake cake according to directions on box. Remove from oven and let cool about 20 minutes.
• Poke holes all over the cake using the end of a wooden spoon.
• In a bowl whisk together chocolate pudding and milk. Pour pudding mixture over cake (be sure to aim it into the holes.)
• Let cake chill in the refrigerator for about 30 minutes to an hour.
• To make frosting beat the tub of frosting in a large bowl (using an electric mixer) until smooth, then fold in whipped topping. This gives it a marshmallow-like texture.
• Spread over cake and let chill again for 2-3 hours. Then serve!

CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
• In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
• In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.

CHOCOLATE-CARAMEL-PEANUT POKE CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
• Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
• In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

CHOCOLATE POKE CAKE

Steps:

• Grease a 6 inch square cake pan. Preheat the oven to 170 C for at least 15 mins.
• Place a sieve over a mixing bowl and add flour, baking soda, salt and cocoa powder. Sieve it at least thrice. Add sugar and mix it well.
• Make a well in the center and pour water or milk, oil or melted butter, vanilla and vinegar.Mix the wet ingredients gently and then slowly incorporate the flour with the liquid ingredients. Do not over mix but ensure there are no lumps in the batter.
• Pour this to the grease tray and bake for 23 to 25 mins. When done a tester inserted comes out clean. Cool down the cake in the pan itself over a wire rack until it cools down a bit but still warm.
• Mix together cocoa powder, sugar and water in a pot. Mix well to break the lumps and boil the syrup until it thickens. It took me about 7 to 9 minutes. The mixture must turn thick & coat the back of a spoon. If using palm jaggery or jaggery, just filter the chocolate syrup and use. Cool this a bit.
• Chill the bowls and the beaters for few hours. Pour the whipping cream to the chilled bowl. Begin to whip on a low speed initially and then increase the speed to medium. When the mixture turns bubbly add the sugar and beat until you see stiff peaks. Take care not to over whip as it can turn to butter. Keep this chilled until needed.
• When the temperature of the cake comes down, poke the cake several times with a chop stick about ¾ inch apart. Avoid poking the cake towards the edges. Make several holes all over the cake. Ensure the holes are deep reaching the base.
• The temperature of the chocolate syrup should have come down slightly but still warm. Mix well and pour the syrup all over the cake. The syrup must go through the holes. Set this aside to cool the cake completely. You can also chill it in the fridge.
• Spread the whipped cream generously all over the cake. Decorate with some sprinkles or chocolate shavings. Chill the chocolate poke cake until served. Slice the cake when needed and serve.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

DECADENT CHOCOLATE POKE CAKE

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

CHOCOLATE TURTLE CAKE

Steps:

• Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
• Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
• While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
• Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
• Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
• Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
• Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
• Evenly drizzle the salted caramel sauce before slicing and serving.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Prepare cake according to package instructions in a 9x13 baking dish. Bake until toothpick inserted in center comes out clean.
• While cake is baking, prepare the two boxes of chocolate pudding with the four cups of milk. Place in fridge until ready to use.
• When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
• Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
• Spread prepared whipped cream or non-dairy topping over the top off pudding, sprinkle with chocolate chips.
• Refrigerate until ready to serve, and keep in the refrigerator.

CHOCOLATE WHIPPED CREAM CAKE

Steps:

• Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.

KAHLUA CHOCOLATE POKE CAKE

Steps:

• Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C). 2.
• Add all dry ingredients to a large bowl and combine. 3
• Add eggs, milk, vegetable oil, 1/2 cup of Kahlua and vanilla to the dry ingredients and mix well. 4
• Slowly pour the water into the batter, mixing well and being careful of splashing. 5
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs. 6
• Remove the cake from the oven and poke holes all over. I use a knife sharpening rod, but you could also use a straw. 7
• While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside. 8
• Add the sweetened condensed milk and remaining 1/2 cup of Kahlua to a microwave safe measuring cup. Heat heat the condensed milk and Kahlua until they begin to boil, then pour over the chocolate chips. 9
• Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. Don't let the mixture sit before pouring it over the cake or it'll start to thicken and not soak in the holes as well. 10. S
• t the cake in the fridge to cool and soak. 11. W
• en the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. 12. S
• read the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve.

CHOCOLATE POKE CAKE

Steps:

• 1. Bake cake according to box directions in a 9×13 cake pan.
• 2. Once cake comes out of the oven, poke holes all over the top of the cake.
• 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
• 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
• 5. Pour chocolate mixture over the cake and spread to fill in holes.
• 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
• 7. To make whipped topping, whip heavy cream until it begins to thicken.
• 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
• 9. Spread whipped topping evenly over cooled cake.
• 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

CHOCOLATE PEANUT BUTTER POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175C).
• Spray a 9x9 inch (23x23cm) baking pan with cooking spray.
• Prepare and pour the chocolate cake batter into the prepared baking pan. Bake for 25-30 minutes until an inserted toothpick comes out clean.
• In a large bowl, mix together cream cheese and peanut butter until smooth.
• Add condensed milk, whisking until there are no large lumps.
• Gradually whisk in the milk, until smooth.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• Pour the peanut butter mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Freeze cake for 30 minutes, to slightly solidify the topping.
• Spread the whipped topping evenly over the chilled cake.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and garnish with peanut butter cups.
• Enjoy!

CHOCOLATE POKE CAKE WITH BOURBON WHIPPED CREAM

Steps:

• Cake Preheat oven to 350 F. Grease and flour an 8-by-8-inch cake pan. In a large bowl, stir together melted butter and cocoa. Then add the hot water, buttermilk and egg. Stir to combine. Add flour, baking soda, salt, and sugar, and stir until most of the lumps have disappeared. The batter should be thin and pourable. Pour batter into the prepared pan and bake in the middle rack of the oven for 18 - 25 min. Check the cake at 18 minutes to prevent it from overbaking. It is ready when a toothpick comes out clean when poked in the centre and the edges of the cake are slightly pulling. Place the cake pan on a wire rack while you prepare the chocolate filling. Chocolate filling In a bowl, combine condensed milk and whipping cream. Be sure to scrape the sides of the condensed milk can with a small spatula (you can get a couple extra tablespoons that way.) Heat in the microwave until warm but not too hot to touch or over boiling water. Stir the chopped chocolate and cocoa powder into the warm milk mixture until completely melted and smooth. Use a chopstick or a skewer to poke rows of holes in the cake (approximately 8 to 10 holes per row) and then pour the warm chocolate mixture over the cake. Pour slowly and try to fill up each hole with the mixture before moving to the next one. Allow the cake to rest for 10 minutes, then use a spatula to smooth the filling over the cake again to help bring any chocolate sitting on the sides of the pan into the holes along the centre. When cooled, cover the pan with plastic wrap and let sit for at least four hours or overnight in a cool spot out of direct sunlight. If you want to store the cake in your fridge remember to take it out a couple of hours before serving to allow the filling to come to room temperature. Make the bourbon whipped cream just before serving. Serves 9.