Chocolate Poke Cake with Pourable frosting

Chocolate Poke Cake From Scratch


This chocolate poke cake from scratch is one of the most amazing and moist cakes you'll ever have! A secret ingredient brings out the chocolatey goodness!

Chocolate Poke Cake

This is one of the most amazing chocolate cakes of all time!  My son calls this his favorite cake hands down!

Making a chocolate poke cake from scratch is easier than you think and it’s so worth the extra time!  If you love a great chocolaty flavor, I have a little secret to share with you!  Adding just a little bit of coffee to the batter brings out the rich chocolate flavor (but don’t worry, you don’t taste a coffee flavor).  This even works in place of water if you’re making a boxed mix!

This chocolate poke cake from scratch is one of the most amazing and moist cakes you'll ever have! A secret ingredient brings out the chocolatey goodness!

Originally I made this cake for my son’s 18th birthday..  but of course when you have a house full of teenage boys and a chocolate cake, getting photos is kind of challenging.  *Sigh*..  so I had to make the cake AGAIN, oh the hardships, more chocolate cake!  And it was just as amazing!

The cake itself is decadent and moist with an amazing rich chocolate flavor…  even without the pudding on top, it is excellent!!  The homemade pudding is super easy and quick and takes this cake to the next level!  The whole thing is topped with my absolute favorite “poured frosting”.

REPIN Chocolate Poke Cake

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This chocolate poke cake from scratch is one of the most amazing and moist cakes you'll ever have! A secret ingredient brings out the chocolatey goodness!

Items you’ll need for this recipe

* 9 x 13 pan * chocolate chips * cocoa powder *

Chocolate Poke Cake

Rating 

Ingredients
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Cake
  • 1¾ cups flour
  • 1¾ cups sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup brewed coffee, cooled
  • 1 tablespoon lemon juice
  • 1 cup milk
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
Chocolate Pudding Layer
  • ⅔ cup sugar
  • ⅓ cup cocoa
  • 3 tablespoons cornstarch
  • pinch of salt
  • 2¼ cups milk
  • 1 tablespoon butter
Frosting
  • ⅓ cup milk
  • ⅓ cup butter, softened
  • 1¼ cups sugar
  • 1 cup semi-sweet chocolate chips
Instructions
Cake
  1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
  2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
  3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
  4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
  5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.
Chocolate Pudding
  1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
  2. Turn heat to medium high stirring constantly until mixture comes to a boil.
  3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
  4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)
Poured Frosting
  1. In a saucepan, combine milk, butter, & sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.

More dessert recipes

Love chocolate?  Here are a few more recipes you’ll want to check out!

Triple Chocolate Banana Bread

Cake adapted from allrecipes.com

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keep out of the fridge

8 Items That Shouldn’t Be Refrigerated!

keep out of the fridge

Refrigerate Me Not

Most fruits, veggies, meats, cheeses and other foods can be stored safely and happily in the fridge. But there are some foods that should never touch the inside of your refrigerator!

  1. Potatoes: Spuds don’t belong in the fridge! The cold air breaks down the starches, making your ‘taters sweet and slimy. Try storing them in the pantry instead!  (Grab more info at Potato Goodness Unearthed by the United States Potato Board)
  2. Garlic: Always store garlic on your countertop, in a dry container with good ventilation.
  3. Tomatoes: Ever noticed tomatoes taste better at room temperature? It’s not a trick; they may go bad faster on the counter, but are so much more delicious while they’re ripe!  Refrigeration can also alter the texture causing them to become grainy.
  4. Onions: Uncut onions can taste moldy out of the fridge. Keep them on the counter, or in a dark cool place!  (Moisture is another onion spoiler, best not to store them in a plastic bag.)
  5. Melon:  According to USDA research, the antioxidants in melon stay intact better at room temp.  Once cut store them in the fridge but as long as they are whole, counter top it is.
  6. Bread: Ick, cold, dry bread! I know many of you keep bread in the fridge but this causes it to dry out.  If you peek at the storage directions on any almost any bread website, they will tell you this is the worst place to keep bread.  Either keep it out, in a bread box, or in the freezer.
  7. Coffee: (This one actually shocked me…  but it’s true according to National Coffee Association USA)  Neither beans nor ground coffee should be stored in the fridge or freezer! (Extreme heat or cold is not good for coffee!).  The cold may cause condensation in your joe, which will wash the flavor away. Keep it in a pantry or on the counter out of direct sunlight instead.  I’m guilty of this one, I’ve always stored it in the freezer!
  8. Winter squash: Despite their name, the winter squash do not like the cold. Keep them in a pantry or cabinet and they’ll last about a month or so.
  9. Honey: The refrigerator will harden honey, and not make it last longer. Honey lasts a long time as it is, keep it in the cabinet!
  10. Oils: Olive oil and other other cooking oils hate the cold. Keep them room temperature.
  11. Ripen me at room temperature: Anything with a pit should be stored on the counter until they ripen. Only move peaches, avocados, and other stone fruits to the fridge once they’re ripe!

Can but don’t need to be refrigerated items:

Hot sauce: If you’re short on space you can keep your hot sauce in the cabinet, not in the refrigerator!  Refrigeration can alter the taste.  Because of the salt & acidity in hot sauce it can last years in the cupboard!

keep out of the fridge

Sources:

http://www.realsimple.com/home-organizing/organizing/kitchen/not-refrigerate-00100000087880/page2.html
http://blog.foodnetwork.com/healthyeats/2012/05/22/8-foods-you-should-not-refrigerate/
http://www.mythirtyspot.com/2013/03/15-things-you-should-not-refrigerate.html
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