CHOCOLATE POKE CAKE
This decadent Chocolate Poke Cake is out of this world. It's insanely chocolatey and so moist! I dare you to try and keep your fork out of it.
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Slice, Calories 384 calories, Sugar 34.9 g, Sodium 96.2 mg, Fat 24.3 g, SaturatedFat 15.6 g, TransFat 0.3 g, Carbohydrate 38.6 g, Fiber 1.5 g, Protein 6.1 g, Cholesterol 73 mg
DECADENT CHOCOLATE POKE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
THE BEST CHOCOLATE CAKE
This is not your everyday chocolate cake. It's a showstopper-very tall and much more of a bakery-style cake than a cake from a box. The frosting has both melted chocolate for smoothness and cocoa for depth of flavor.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Arrange a rack in the center of oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. Dust the bottom and sides of each pan with Dutch-process cocoa powder, tapping out excess.
- Sift the cocoa powder, flour, baking soda and baking powder into the bowl of a stand mixer. Beat on low speed to combine. Add the eggs, egg yolks, brown sugar, sour cream, oil, vanilla, salt and 1 cup of hot water. Beat on medium speed until completely smooth, about 3 minutes.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- Trim the domes of the cake rounds with a large serrated knife so the tops are flat.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool to room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, cut-side down, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 3/4 cup of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides, swirling decoratively.
CHOCOLATE POTHOLE CAKE
This is a very easy cake! It is super rich and moist and it smells DELICIOUS when it's cooking! The author post a warning: Do NOT bake this cake while someone you wish would leave it at your house!Newspaper Article called "Home Cookin'" by Carol Gimbel in the Bethany, OK Tribune
Provided by mikellee31
Categories Dessert
Time 1h20m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven.
- Grease and flour bundt cake pan well.
- Mix all filling ingredients in large bowl, set aside.
- In 2nd large bowl mix all dry cake ingredients then add remaining ingredients and blend until batter is smooth.
- Pour half of the cake batter into bundt pan, spoon filling over the batter, then pour the remaining cake batter over the filling.
- Bake for about 60 minutes.
- Cool 10, then invert on a plate. Let cool. Filling is very hot when it comes out of the oven.
- To serve, drizzle with chocolate syrup and add a scoop of ice cream.
Nutrition Facts : Calories 619.9, Fat 32.1, SaturatedFat 9.2, Cholesterol 92.1, Sodium 496.2, Carbohydrate 80.2, Fiber 4.1, Sugar 50.8, Protein 9.4
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- Preheat oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment, and set aside. In a large bowl, combine the flour, cocoa, baking soda, salt and sugar. In a separate bowl, whisk together all remaining ingredients (except the syrup) until evenly combined. Pour wet into dry, stir until just combined, and pour into the prepared pan.
- Bake on the oven center rack for 25 minutes or until the cake has risen and a toothpick inserted into the center comes out mostly clean. Let cool completely.
- Poke holes into the cooled cake with a toothpick or fork. Pour the syrup evenly on top, and let it seep into the cake. As mentioned earlier, if you can wait, I highly recommend not tasting until the next day… this cake is so much richer and sweeter after sitting for a day!
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