Description
This Raspberry Chocolate Poke Cake is a decadent dessert featuring a moist chocolate cake baked with holes poked throughout, filled with a rich sweetened condensed milk and melted chocolate mixture that soaks in perfectly. Topped with a luscious raspberry gelatin-infused whipped cream and garnished with fresh raspberries and mini chocolate chips, this cake offers a delightful balance of chocolate and tart raspberry flavors that is sure to impress at any gathering.
Ingredients
Scale
Cake
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup oil
- 2 tsp vanilla extract
- 1 cup hot water
Chocolate Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Raspberry Whipped Cream
- 1 cup raspberries (fresh or frozen)
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 1 1/2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
Garnish
- Fresh raspberries
- Mini chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Add Wet Ingredients: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and uniform.
- Incorporate Hot Water: Stir in the hot water carefully until fully combined. The batter will be thin, which is expected for a moist cake.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Allow the cake to cool in the pan for about 10 minutes to set slightly.
- Prepare Poke Holes: Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake to allow the filling to soak in.
- Melt Chocolate Filling: In a microwave-safe bowl, combine the semi-sweet chocolate chips and sweetened condensed milk. Heat in 30-second intervals, stirring between each until the mixture is smooth and completely melted.
- Soak Cake with Filling: Pour the melted chocolate and condensed milk mixture evenly over the cake, allowing it to seep into the previously poked holes. Let the cake cool completely.
- Prepare Gelatin: In a small bowl, sprinkle the unflavored powdered gelatin over the cold water and let it bloom for a few minutes.
- Make Raspberry Puree: In a food processor, blend the raspberries until smooth. Strain the puree through a fine mesh to remove seeds.
- Whip Cream: In a chilled mixing bowl, beat the cold heavy whipping cream and powdered sugar until soft peaks form.
- Add Raspberry and Gelatin: Gently fold in the raspberry puree and the bloomed gelatin. Continue to whip the mixture until stiff peaks form.
- Top the Cake: Spread or pipe the raspberry whipped cream evenly over the cooled cake’s surface.
- Garnish and Serve: Decorate the top with fresh raspberries and mini chocolate chips as a finishing touch before serving.
Notes
- Ensure the gelatin is fully dissolved and cooled before mixing into the whipped cream to avoid clumps.
- If fresh raspberries are unavailable, frozen raspberries can be used; thaw and drain excess liquid before pureeing.
- The cake can be made a day ahead; store covered in the refrigerator for best flavor and texture.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate chips.
