Go Back
–+ servings

Triple Chocolate Poke Cake

Felesha Bell
Moist dark chocolate cake filled with sweetened chocolate ganache gets topped with homemade chocolate whipped cream and chopped roasted almonds to make a big impression on your Valentine's Day sweetie this year!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Easy
Cuisine Dessert
Servings 12

Ingredients
  

  • Dark Chocolate Cake
  • 1 3/4 cups flour
  • 2 tsp. vanilla extract
  • 2 eggs room temperature
  • 1/2 c. vegetable oil
  • 1 c. buttermilk room temperature
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 c. unsweetened cocoa powder. I use Droste.
  • 2 c. sugar
  • 1 c. strong coffee
  • Ganache
  • 1 can sweetened condensed milk
  • 1 c. semi sweet chocolate chips. I use Ghirardelli.
  • Chocolate Whipped Cream
  • 2 c. heavy whipping cream super cold
  • 1/2 c. powdered sugar sifted
  • 6 T. unsweetened cocoa powder sifted. I use Droste.
  • 1/2 tsp. vanilla extract
  • Chocolate Syrup garnish
  • Mini chocolate chips garnish
  • 1/2 c. roasted almonds chopped

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and kosher salt. Set aside.
  • In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla.
  • Add the wet ingredients to the dry with a low mixing speed. Add the coffee and stir just to combine. Be sure to scrape down the ides of the bowl.
  • Pour the batter into a 10X13 pan and bake for 35 to 40 minutes or until toothpick is removed clean.
  • While the cake is still warm, with a wooden spoon handle poke several holes all over the cake.
  • In a small saucepan over low heat, combine sweetened condensed milk with semi sweet chocolate chips. Stir until chips have melted completely.
  • Pour chocolate sauce over the entire cake. Making sure to get it down into the holes.
  • Cool cake completely and then refrigerate until chilled.
  • Make the chocolate whipped cream - Chill bowl and beaters in the freezer for 10 minutes. Using an electric mixer, beat cream on medium-high until it starts to thicken.
  • Add sifted powdered sugar, sifted cocoa powder and vanilla. Lower the speed to medium and beat until soft peaks form.
  • Spread the whipped cream over chilled cake.
  • Garnish with chocolate sauce, mini chocolate chips and roasted almonds. Say Grace and enjoy!
Tried this recipe?Let us know how it was!