With my birthday right round the corner (tomorrow), I thought day two of Cake Week should be what I would call heaven on a plate. I’m talking gooey, buttery, rich, soft, dense and lots of chocolate. So I made a Death by Chocolate Poke Cake. You’re welcome!
This is the first poke cake I have ever attempted. (Well the photos are actually the third poke cake I’ve ever attempted but that was after some recipe tweaking.) I’m amazed at myself for never making these gorgeous cakes. I mean they’re cake with holes poked all the way through them so you get little gooey pockets of deliciousness.Â
Traditionally I believe the poke cake was drizzled with condensed milk but I have seen so many different variations from drizzling caramel to even jelly over top of the cake that I thought I would be safe in drizzling it with chocolate pudding.Â
For the cake I made a simple yet delicious chocolate cake. I believe the original recipe I used as a guide used sour cream but I changed the whole recipe up and made it a chocolate yoghurt cake. The cake turns out soft, rich and dense but not overly sweet which is perfect for what we want this cake for.Â
Once the cake has cooled to room temperature, grab the end of a wooden spoon and poke deep holes in the cake. Do as many holes as you like. I completely covered my cake in holes. Then you take two packet pudding mixes and make them as directed. Spread these over the top of the cake and then I like to lightly tap the cake on the bench to ensure the pudding goes into all the little holes.Â
I then let mine set in the fridge for an hour or two so the chocolate buttercream icing is easier to spread on top. To finish this off, top your cake with chocolate ganache. This is a Death by Chocolate Poke Cake you know! I wonder how many times I’ve managed to say chocolate in this post?
I shall bee enjoying this today tomorrow and don’t be surprised if I manage to eat the whole thing by myself. It’s my birthday and I’ll eat-all-the-cake if I want to…
Make sure you follow me on instagram and if you make any of my creations please #lightscamerabake and show me!
- 110 g Butter, Softened (1/2 Cup)
- 3/4 Cup Caster Sugar
- 2 Large Eggs, Lightly Beaten
- 1 and 1/4 Cups Greek Yoghurt
- 1/2 Cup Cocoa
- 1 Cup Self-Raising Flour
- 1/4 tsp Baking Soda
- 160 g Butter, Softened (2/3 Cup)
- 2/3 Cup Cocoa
- 4 Cups Icing Sugar
- 2 Tbsp. - 1/4 Cup Milk
- 2 Packets Chocolate Pudding Mix (140g)
- 100 g Dark Chocolate
- 100 mL Cream
Preheat the oven to 180°C (350°F) and grease a 22cmx22cm square cake tin.
- Place the butter, eggs, sugar and greek yoghurt until smooth and creamy.
- Sift in the self-raising flour, baking soda and cocoa.
- Stir until everything is just combined.
- Place in the baking tin and place in the oven for 25 minutes.
- When a skewer inserted in the middle comes out clean it is cooked.
- Allow the cake to come to room temperature before taking the end of a wooden spoon and poking holes all through the top of the cake.
- Make up the chocolate pudding mixes according to the instructions and spread them over the cake.
- Lightly tap the cake on the bench a few times to ensure the pudding gets into all the little holes.
- Place it in the fridge to set for at least an hour.
- While the cake is setting prepare the chocolate buttercream and ganache.
- For the buttercream, place the butter in a bowl and beat until smooth.
- Add in the cocoa and slowly add the icing sugar one cup at a time.
- If the mixture is too stiff add some milk one tablespoon at a time until you have thick spreadable consistency.
- For the chocolate ganache, place the cream in a saucepan over a medium heat.
- Bring it nearly to the boil before taking off the heat and pouring over top of the chocolate.
- Stir them together until you get a smooth, glossy ganache.
- Take the cake out of the fridge and spread over the chocolate buttercream.
- Drizzle over the chocolate ganache, slice into pieces and serve!
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