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 CARAMEL CAKE
This is very rich, and amazingly delicious! Perfect with a cold glass of milk! I've also heard this called "Better than Sex" Cake, but you'll have to judge for yourself... ;)
Provided by Jenni K
Categories Chocolate
Time 45m
Number Of Ingredients 5
Steps:
- 1. Bake cake as directed in a 9x13 cake pan. Remove from oven and cool about 10 minutes. Poke holes in cake with the (round) handle of a wooden spoon.
- 2. Mix caramel topping with sweetened condensed milk and pour over cake. Refrigerate to cool completely.
- 3. Top with Cool Whip. Sprinkle with crushed heath bars right before serving.
CHOCOLATE POKE CAKE RECIPE
Luscious Chocolate Poke Cake Recipe is super easy but so amazing. Try this rich chocolate cake combined with decadent topping.
Provided by Desserts on a Dime
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
- When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
- Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
- Cover and refrigerate the cake overnight.
- Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
- Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
- Serve immediately and refrigerate leftovers.
- Enjoy!
Nutrition Facts : Calories 491 kcal, Carbohydrate 63 g, Protein 8 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 93 mg, Sodium 390 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving
KAHLUA CHOCOLATE POKE CAKE
This Kahlua Chocolate Poke Cake is an incredibly rich, moist Kahlua chocolate cake made from-scratch that is soaked in more chocolate and Kahlua! It's topped with Kahlua whipped cream!
Provided by Lindsay
Categories Dessert
Time 1h45m
Number Of Ingredients 20
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.
Nutrition Facts : ServingSize 1 Slice, Calories 632 calories, Sugar 57.2 g, Sodium 375.4 mg, Fat 32.5 g, SaturatedFat 22.8 g, TransFat 0.4 g, Carbohydrate 75.5 g, Fiber 3.2 g, Protein 8.1 g, Cholesterol 69.4 mg
DECADENT BUTTERFINGER CAKE
Make and share this Decadent Butterfinger Cake recipe from Food.com.
Provided by Recipe USA
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.
- 2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.
- 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer.
- 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them.
- 5. Enjoy!
- 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.
Nutrition Facts : Calories 515.8, Fat 19, SaturatedFat 6.8, Cholesterol 58, Sodium 538.6, Carbohydrate 84, Fiber 2.2, Sugar 50.9, Protein 7.6
DECADENT CHOCOLATE FUDGE CAKE
Chunks of chocolate cake mixed with chocolate ganache pressed into a springform pan, chilled, unmolded, and then coated with more ganache. To die for! The interesting way this cake is made is what drew my attention to it. I had to try it! I was not dissapointed!! A heart shaped insert for the springform pan will also make this a great Valentines dessert. I got this recipe from busycooks.about.com. Mmmm..
Provided by lisar
Categories Dessert
Time 50m
Yield 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix as directed on package, using water, oil and egg measurements above.
- Bake in two greased and floured 8" round pans at 350 degrees for 35-45 minutes.
- Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
- Melt chocolate in medium saucepan over low heat.
- Heat cream and butter together in a large saucepan until it boils.
- Pour cream over chocolate and beat with wire whisk until smooth. Cool 20 minutes.
- Line 9" springform pan with waxed paper. Cut cooled cake into cubes. Place cake cubes in large mixer bowl.
- Pour 1-1/3 cups ganache over the cake cubes and mix on low speed with an electric mixture until texture is like thick fudge. Spread and press evenly in prepared pan, smoothing top. Freeze for one hour.
- Unmold cake, place on serving plate, remove waxed paper, and coat cake on the top and sides with remaining chocolate ganache. Store in refrigerator. 16-20 servings.
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.
CHOCOLATE POKE CAKE
Best ever Chocolate Poke Cake recipe with no instant pudding or cake mix! Moist, fudgy double chocolate sheet cake with rich chocolate frosting and filling.
Provided by Sabrina Snyder
Categories Dessert
Time 3h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour batter into baking dish and bake for 30-35 minutes then remove.
- Add chocolate chips and sweetened condensed milk to a microwave safe bowl and microwave for 1 minute.
- Stir the sweetened condensed milk until creamy and smooth
- Using a fork, poke cake all over then pour the chocolate mixture over the top.
- Cover and refrigerate for 2 hours.
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
- Spread over cooled cake.
Nutrition Facts : Calories 556 kcal, Carbohydrate 84 g, Protein 6 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 62 mg, Sodium 244 mg, Fiber 4 g, Sugar 69 g, ServingSize 1 serving
CHOCOLATE POKE COKE
Chocolate poke cake is a dream come true for chocolate lovers. Each bite is packed with decadent chocolate and topped with more chocolate.
Provided by Eating on a Dime
Categories Dessert
Time 8h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
- Allow the cake to cool for about 10 minutes, then poke holes with a wooden spoon all over cake, about 1-inch apart.
- Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
- Cover and refrigerate the cake overnight.
- Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
- Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
- Serve immediately and refrigerate leftovers.
- Enjoy!
Nutrition Facts : Calories 513 kcal, Carbohydrate 68 g, Protein 7 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 443 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 11 g, ServingSize 1 serving
MINT CHOCOLATE POKE CAKE
Mint Chocolate Poke Cake made with a cake mix, hot fudge, chocolate pudding and a mint flavored whipped cream topped with chopped Andes mints. Decadent but easy chocolate cake recipe!
Provided by Jessica & Nellie
Categories Cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease a 9X13 pan.
- Prepare cake according to package instructions. Remove from oven once baked and use the handle of a wooden spoon to poke holes in even intervals all over the top of the cake (about 1" apart). Make sure to only poke the holes about 3/4 of the way into the cake- don't go all the way to the bottom.
- Remove the lid from the fudge and heat in the microwave for about 30 seconds. Remove and stir and then microwave again for another 30 seconds, stirring until smooth. If the hot fudge is still too thick to pour, you can warm it for another 15-30 seconds. Pour the hot fudge evenly all over the top of the cake.
- Let the cake cool completely and then make the pudding layer. Mix the pudding mix and milk together for 2 minutes and then pour over the cooled cake.
- Place in the fridge to set up for 1-2 hours.
- Whip the whipping cream until soft peaks form and then add the sugar, mint extract and green food coloring. Continue to whip until stiff peaks form and then spread over the cake.
- Sprinkle the chopped Andes mints on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 172 kcal, Carbohydrate 12 g, Protein 2 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 27 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
DECADENT CHOCOLATE CAKE
Provided by Marcela Valladolid
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick cooking spray.
- Combine the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer and mix on low until well combined (the mixture will be one uniform color). With the machine running on low, add the milk, boiling water, vegetable oil, vanilla and eggs. Mix on high, scraping down the sides as needed, until well combined and the mixture has air bubbles, about 1 minute.
- Divide the batter between the prepared cake pans and bake until a knife inserted in the center comes out clean, about 40 minutes. Let cool about 10 minutes in the pans. Run a thin knife around the edge of each cake, then invert the cakes onto a rack and let cool completely, 20 to 30 minutes.
- Using a serrated knife, cut a small portion from the top of each cake to completely flatten it. Save the trimmings for another use.
- For the frosting: When ready to assemble the cake, combine the powdered sugar and butter in a food processor and pulse until well combined. Add the chocolate and continue to pulse, scraping down the sides as needed. Add the sour cream and process until very smooth, about 1 minute.
- Place one cake layer on a platter and spread half of the frosting on top. Flip over the second cake layer, making sure the flattened side is facing the bottom, and place on top of the first cake layer. Spread the remaining frosting to cover only the top of the cake (leave the sides without frosting). Serve.
HOT CHOCOLATE POKE CAKE
Hot Chocolate Poke Cake is the most decadent chocolate cake infused with marshmallow fluff, topped with chocolate fudge and hot chocolate whipped cream, and a pile of mini marshmallows.
Provided by Vera Z.
Categories desserts
Time 1h
Number Of Ingredients 12
Steps:
- Bake the cake in a 9 x 13 inches dish according to directions listed on the box.
- When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.
- Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.
- Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.
- Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.
- Drizzle with chocolate fudge sauce before serving, if desired.
CHOCOLATE POKE CAKE
If you're a chocolate lover then you're going to love this moist chocolate poke cake. Made with sweetened condensed milk and chocolate whipped cream!
Provided by Julie Maestre
Categories Dessert
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. and grease a 9x13 baking dish.
- In a large bowl, mix the eggs, oil, milk, vanilla extract, and sugar. Mix well. Add the sifted cocoa powder, flour, baking soda, baking powder, and salt.
- Slowly pour the boiling water into the batter and mix until well combined.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Once the chocolate cake comes out of the oven, poke holes with the tip of a wooden spoon or a straw.
- Place the sweetened condensed milk and 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl and microwave for 60 seconds. Stir it well and don't let it sit otherwise it will thicken. Pour the mixture over the cake and allow the cake to sit at room temperature for about 30 minutes. Cover and refrigerate for 2 hours.
- To make the chocolate whipped cream, add the heavy cream, vanilla extract, powdered sugar, and cocoa powder to a large bowl and mix with an electric mixer until it forms soft peaks. Don't overmix.
- Frost the cake with chocolate whipped cream and top it off with mini chocolate chips and chocolate sauce. Enjoy!
Nutrition Facts : Calories 567 kcal, Carbohydrate 87 g, Protein 9 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 95 mg, Sodium 315 mg, Fiber 4 g, Sugar 65 g, UnsaturatedFat 8 g, ServingSize 1 serving
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