Chocolatey Poke Cake
Description
Just in time for the holidays, this cake will certainly hit the spot. It is a chocolatey rich cake infused with melted chocolate and sweetened condensed milk then topped with chocolate whipped cream and chocolate chips.
Ingredients
Chocolate Cake:
1¾ c. flour
2 c. sugar
¾ c. unsweetened cocoa powder
1½ t. baking soda
1 ½ t. baking powder
¼ t. salt
2 eggs
1 c. brewed coffee (or 1 c. boiling water if you don’t like coffee in the cake)
1 c. milk
½ c. vegetable oil
1 t. vanilla extract
Chocolate Filling:
14 oz. sweetened condensed milk
1 c. semi-sweet chocolate chips
Chocolate Whipped Cream Topping:
2 c. heavy whipping cream
½ c. powdered sugar
¼ c. cocoa
1 t. vanilla extract
1½ c. mini-chocolate chips
Directions
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Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking dish; set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes; add coffee; mix to combine- the batter will be runny. Pour in the prepared baking dish; smooth the top. Bake 35 - 40 minutes, until a toothpick inserted into the center comes out clean. If the cake rises too much in the center and cracks, when it has slightly cooled you can press it gently with the palms of your hands, just to smooth the top.
With a wooden spoon, poke holes all over the top of the cake; set aside.
Place chocolate chips in a heatproof bowl; set aside. In a saucepan, bring sweetened condensed milk to a boil; pour it over chocolate chips; whisk until smooth. Pour the chocolate mixture over the cake and spread to fill in holes.
Set aside to cool for about an hour, then refrigerate until completely cooled.
Topping:
Mix heavy cream until soft peaks form, add powdered sugar, cocoa and vanilla extract and continue mixing until stiff peaks form. Spread onto cooled cake and sprinkle with mini-chocolate chips.
Store in the refrigerator.