Chocolate Poke Cake
Recipe type: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 12
Homemade scratch chocolate cake, chocolate condensed milk poke filling and a chocolate whipped cream with chocolate chips.
  • Chocolate Cake
  • 1¾ cups all purpose flour
  • 2 cups Imperial sugar
  • ¾ cup cocoa
  • 1½ teaspoons baking soda
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup brewed coffee (or 1 cup boiling water)
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • Chocolate Filling
  • 14 oz sweetened condensed milk
  • 1 cup semi -sweet chocolate chips
  • Chocolate Whipped Cream Topping
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • ¼ cup cocoa
  • 1 tablespoon vanilla
  • Or
  • 1 carton Light Cool Whip
  • 1/4 cup cocoa
  • 1/4 cup confectionery sugar
  • Top of cake
  • 1½ cup chocolate chips
  • 1/4 cup hot fudge
  1. Preheat oven to 350 degrees or 325 for a glass pan. Spray a 9 x 12 pan with cooking spray.
  2. Mix together the eggs, coffee (water), vegetable oil and vanilla.
  3. In a separate bowl combine the sugar, cocoa, flour, baking soda and baking powder. Mix to combine. Add to the liquids and beat until combined. Mixture will be thin.
  4. Add to prepared 9 x 12 pan. Bake for about 40 minutes until a tester pulls out clean. Cool.
  5. Poke holes over the top of the cake.
  6. For the filling add the condensed milk to a mixing bowl. Heat for about 1 minute 30 seconds until hot. Add chocolate chips. Stir until they melt. If they don't melt all the way microwave another 30 seconds. Pour this filling over the cake and into the holes. Cool completely before adding whipped cream.
  7. For the whipped cream add the whipped cream to a bowl. Begin to whip the whipped cream and when it starts to thicken add the cocoa, confectioners sugar and vanilla. Whip until the cream is just past the soft peaks stage. Frost cake. Add hot fudge and chocolate chips. Refrigerate.
If you are using the cool whip as a topping I used light to reduce the fat. I mixed 1/4 cup of cocoa with 1/4 cup confectioner's sugar. I ran it thru the sifter to make sure there weren't any lumps. Next stir in about a tablespoon of the sugar mix. When it is incorporated add the remaining sugar mix.
Recipe by Recipes Food and Cooking at