Moist, rich in chocolate flavour cake with condensed milk filling and fluffy cream made of mascarpone cheese. Chocolate Poke cake is a perfect dessert for any occasion.

Each layer has a chocolate flavour, which makes it a perfect treat for a chocolate lover. Firstly, let me explain why it has this name. After the cake is baked, you have to punch holes in it using wooden spoon. Then fill those holes with condensed milk and top with Mascarpone filling. It’s not that complicated like it seems to be. Just follow my instructions that are down below and it will come out perfect!

How To Make Chocolate Poke Cake

Firstly, make coffee and let it cool until needed. Then sift dry ingredients into a bowl. Set aside. In another bowl cream butter with sugar. Add in egg and mix to combine. Add cocoa and mix again just to combine. Fold 1/4 of flour mixture into butter mass, beat to combine then pour a little coffee. Repeat with the remaining flour mixture and coffee until batter is smooth ( you don’t need to use all coffee). Batter should not be too thick and not too runny. Pour the batter into prepared baking pan. Bake until a toothpick inserted into the centre comes out clean. Milk chocolate melt over simmering water or in the microwave. Pour condensed milk and stir to combine. Set aside. Baked cake cool for 20 minutes. In a bowl beat Mascarpone cheese until light and fluffy. Whip chilled heavy cream. Add in powdered sugar and whip until stiff peaks form. Milk chocolate melt over simmering water or in the microwave. Bring to a room temperature then fold into beaten Mascarpone cheese. Beat just to combine. Add in cacao and beat again until smooth. Gently combine heavy cream with Mascarpone cheese. Poke the cake with the handle of a wooden spoon. Fill the holes with chocolate milk mixture. Filling spread evenly over the cake and sprinkle with grated milk chocolate. Refrigerate 2 hours before serving.

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Check Out My Other Chocolate Recipes

Chocolate Poke Cake

Moist, rich in chocolate flavor cake with condensed milk filling and fluffy cream.
Prep Time40 mins
Total Time3 hrs 20 mins
Course: Dessert
Yield: 9
Cost: 6 €

Equipment

  • Electric mixer

Materials

  • ½ cup hot water
  • 1 tbsp instant coffee
  • ½ cup flour
  • 6 tbsp cocoa
  • ½ tsp baking powder
  • 4 tbsp butter
  • ½ cup sugar
  • 140 g milk chocolate
  • 200 ml condensed milk
  • 250 g Mascarpone cheese
  • 200 ml whipping cream 30 %
  • 3 tbsp cocoa

Instructions

  • Place hot water into a cup. Add in coffee and stir. Set aside to cool completely.
  • In a bowl sift dry ingredients ( flour, cacao and baking powder). Set aside until needed.
  • In another bowl mix butter with sugar until creamy. Add in egg and mix to combine. Add cocoa and mix again just to combine.
  • Fold 1/4 of flour mixture into butter mass, beat to combine then pour a little coffee. Repeat with the remaining flour mixture and coffee until batter is smooth. ( you don't need to use all coffee) Batter should not be too thick and not too runny.
  • Pour the batter into 20 cm spring form lined with baking paper. Bake in preheated oven at 180° C 20 – 25 minutes until a toothpick inserted into the centre comes out clean.
  • 70 g of milk chocolate melt in a heat proof bowl over simmering water or in the microwave. Pour condensed milk and stir to combine. Set aside. Baked cake cool for 20 minutes.
  • In a bowl beat Mascarpone cheese until light and fluffy. Whip chilled heavy cream. Add in powdered sugar and whip until stiff peaks form.
  • 70 g of milk chocolate melt in a heat proof bowl over simmering water or in the microwave. Bring to a room temperature then fold into beaten Mascarpone cheese. Beat just to combine. Add in cacao and beat again until smooth. Gently combine heavy cream with Mascarpone cheese.
  • Poke the cake with the handle of a wooden spoon. Fill the holes with chocolate and milk mixture. Filling spread evenly over the cake and sprinkle with grated milk chocolate. Refrigerate 2 hours before serving.

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