Chocolate poke cake recipe
Chocolate poke cake is a simple succulent, moist & easy to brand dessert. Poke cake is a cake that is poked to make holes in it. The holes are so filled with a sweetened liquid and then frosted. The filling makes the poke block moist, extremely addictive & flavorful.
If you accept kids at abode then a poke cake is a must try during holidays. They volition enjoy equally of making it. Chocolate poke cake is ane of the almost loved by my boys & is prepared mostly during the school holidays.
In this post I have shared in detail how to make a poke block with eggless & vegan options. I have made this with a chocolate cake, homemade chocolate syrup & vegan whipped cream. However you lot can too make it with any other cake of your choice. More details below.
How to make poke cake
A poke cake is made in 3 simple steps – broil & poke the cake, brand and pour the syrup, whip & frost the block.
Choose your cake: You tin apply whatsoever cake of your choice. I personally prefer this eggless chocolate cake to make the vegan version. For the eggless versions you tin also use these eggless vanilla cake or eggless carrot cake recipes to brand the base. If you eat eggs and then you tin can use any of these Chocolate block, banana cake and butter cake too go very well.
Syrup or sauce : Usually a poke cake is filled with sweetened condensed milk, strawberry syrup, huckleberry syrup, caramel sauce, butterscotch sauce, pudding, custard sauce or pureed fruits. This fourth dimension I went ahead the simple style and made a chocolate syrup at home.
If using condensed milk, just skip the sweetener in the frosting. I had also fabricated a assistant poke cake before with butterscotch sauce. Yous can check these links for sauce butterscotch ice foam. You tin besides use the custard sauce from this custard sauce ice foam post.
Frosting : Whipped cream frosting goes well on a poke cake. If you are looking for a vegan pick then just use coconut cream but like the way I take used in this post.
Hither are some other combinations of block-syrup-frostings you may want to try.
- Chocolate poke cake – chocolate block with chocolate sauce for filling. Chocolate or vanilla buttercream or whipped foam frosting.
- Vanilla poke cake – vanilla block or butter cake with chocolate sauce or drupe sauce for filling. Chocolate or vanilla buttercream or whipped foam frosting goes well with this.
- Assistant poke cake – banana block with chocolate sauce & chocolate or cream cheese frosting.
- Carrot poke cake – carrot cake with caramel or custard or butterscotch sauce & cream cheese frosting.
Bake & Serve
A poke cake is baked in a foursquare or rectangle cake pan. It is frosted in the pan itself and served directly from the pan.
For the stride by stride pictures to brand the block, please follow this eggless chocolate cake recipe or this Hershey's chocolate cake.
Making chocolate syrup
1. Stir together cocoa and sugar. I used palm jaggery. Dissolved it kickoff and then filtered.
2. Boiled until it turned thick. Then I added the vanilla extract.
I got this thick chocolate syrup subsequently boiling the mixture for vii to 9 minutes.
How to make chocolate poke cake
3. I cooled the cake in the pan itself but kept the cake pan on a wired rack to prevent information technology sweating within. When the cake cooled down to warm temperature, I let the kids have fun poking the cake with a chop stick. Just make sure the holes reach the base of the block.
4. Then pour the warm chocolate syrup. permit information technology rest for a while.
5. Mean while whip the cream following the recipe card. Then spread it over the cooled cake. I used coconut foam here. I chilled the kokosnoot foam and scooped the top portion and discarded the whey. Whipped it in a chilles basin with a chilled beater. I just got soft peaks. I sprinkled some chocolate sprinkles. You tin can also only decorate with chocolate shavings.
Chill the block until served. Slice the cake using a wooden cake slicer directly in the pan and serve.
Related Recipes
Recipe card
To brand block
- ane½ cups wheat flour or all-purpose flour or pastry flour
- 4 tablespoons cocoa powder (¼ cup)
- 1 teaspoon Baking soda (recheck the expiry appointment)
- ½ teaspoon salt
- ane cup sugar (or 1½ cups powdered jaggery)
- ane cup milk (or h2o for vegan version)
- 1/3 cup melted butter or oil
- 1 tablespoon vinegar (apple tree cider)
- ane tablespoon vanilla extract
For chocolate sauce
- six tablespoons sugar (or ½ cup jaggery or palm jaggery or brown carbohydrate)
- 3 tablespoons cocoa powder
- ¾ loving cup water
- ½ teaspoon vanilla extract
For frosting
- one cup whipping cream (or coconut cream for vegan)
- 1 tablespoon powdered carbohydrate or confectioners sugar
- ½ teaspoon vanilla extract
Bake the cake
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Grease a 6 inch square cake pan. Preheat the oven to 170 C for at least 15 mins.
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Place a sieve over a mixing bowl and add flour, baking soda, salt and cocoa pulverization. Sieve it at to the lowest degree thrice. Add sugar and mix it well.
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Make a well in the heart and cascade water or milk, oil or melted butter, vanilla and vinegar.Mix the moisture ingredients gently and then slowly contain the flour with the liquid ingredients. Do non over mix only ensure there are no lumps in the batter.
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Pour this to the grease tray and bake for 23 to 25 mins. When washed a tester inserted comes out clean. Absurd down the block in the pan itself over a wire rack until it cools downwardly a bit but nevertheless warm.
Making chocolate syrup
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Mix together cocoa powder, saccharide and water in a pot. Mix well to interruption the lumps and boil the syrup until it thickens. It took me about 7 to 9 minutes. The mixture must plow thick & glaze the back of a spoon. If using palm jaggery or jaggery, only filter the chocolate syrup and utilize. Cool this a bit.
Making whipped cream
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Chill the bowls and the beaters for few hours. Pour the whipping cream to the chilled bowl. Brainstorm 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 run across stiff peaks. Take care not to over whip as it can turn to butter. Go along this chilled until needed.
How to make poke block
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When the temperature of the cake comes downwardly, poke the cake several times with a chop stick about ¾ inch apart. Avoid poking the block towards the edges. Make several holes all over the cake. Ensure the holes are deep reaching the base.
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The temperature of the chocolate syrup should have come downward slightly merely notwithstanding warm. Mix well and pour the syrup all over the cake. The syrup must go through the holes. Gear up this aside to absurd the cake completely. Y'all can also arctic it in the refrigerator.
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Spread the whipped foam 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.
This recipe uses a egg free chocolate block. If y'all eat eggs, so you can make this chocolate poke cake using this hershey's chocolate block.
Culling quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe bill of fare.
Nutrition Facts
chocolate poke cake
Amount Per Serving
Calories 366 Calories from Fat 189
% Daily Value*
Fat 21g 32%
Saturated Fat 13g 81%
Cholesterol 57mg 19%
Sodium 340mg fifteen%
Potassium 548mg xvi%
Carbohydrates 48g 16%
Cobweb 10g 42%
Saccharide 14g 16%
Protein 9g xviii%
Vitamin A 645IU 13%
Vitamin C 0.2mg 0%
Calcium 93mg ix%
Iron 5.3mg 29%
* Percent Daily Values are based on a 2000 calorie nutrition.
© Swasthi's Recipes
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Source: https://www.indianhealthyrecipes.com/chocolate-poke-cake/
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