Chocolate Poke Cake

5 from 3 votes

Made 100% from scratch with a moist chocolate sponge, silky ganache filling, and a chocolate whipped cream frosting to finish, this decadent chocolate poke cake packs real chocolate flavor in every bite!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 607kcal

Author: Katalin Nagy

Equipment

Ingredients

Chocolate Poke Cake

150 g Granulated sugar
150 g Brown sugar
110 g Vegetable oil
240 g Whole Milk at room temperature
180 g Coffee freshly brewed strong coffee at room temperature
3 Eggs at room temperature
½ teaspoon Vanilla extract
280 g All purpose flour or any low protein content flour e.g. cake flour
75 g Cocoa powder unsweetened, Dutch processed
1½ teaspoon Baking soda
1½ teaspoon Baking powder
1 teaspoon Salt

Chocolate Ganache Filling

170 g Semi-sweet chocolate high quality e.g. Callebaut, Lindt
360 g Heavy cream
½ teaspoon Salt

Chocolate Whipped Cream

460 g Heavy cream 36% fat content, use it cold
150 g Mascarpone high fat, use it cold
80 g Powdered sugar sifted
65 g Cocoa powder unsweetened, Dutch processed
1 teaspoon Vanilla extract
¼ teaspoon Salt

Metric - US Customary

Instructions

Chocolate Sheet Cake

Preheat the oven to 180°C / 355°F (without the fan). Line a 9x13 / 22x33cm pan with parchment paper.
Using an electric hand mixer, whip the wet ingredients—room temperature eggs, oil, sugar, coffee, milk, and vanilla extract—together for 1-2 minutes until well combined.
Sift the dry ingredients—flour, baking powder, baking soda, cocoa powder, and salt—into the bowl and gently fold with a rubber spatula until just combined. You can also use a hand whisk, but be careful not to overmix.
Pour the batter into the sheet cake pan (it will be very liquid).
Place the pans in the oven and bake at 180°C / 356°F for 40 minutes or until a toothpick inserted into the center comes out clean.

Chocolate Ganache

About halfway through the baking time, begin making chocolate ganache. Heat heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the finely chopped chocolate and let it sit for a minute. Stir until smooth and fully combined, then add the salt to enhance the flavor.
As soon as the sheet cake is done baking, take it out of the oven and use the handle of a wooden spoon to poke holes all over the top. Pour the chocolate ganache over the hot cake, making sure to focus on filling the holes. Set aside a few tablespoons of the ganache for later to use as decoration.

Chocolate Whipped Cream Frosting

Place very cold 36% fat content heavy cream and sifted powdered sugar into a mixing bowl. Whip at medium-high speed until the mixture reaches a sour cream-like consistency.
Once the cream reaches the right consistency, add vanilla extract, cocoa powder, and mascarpone. Continue whipping for another minute or two, the add the salt.
Stop whipping as soon as the frosting reaches a fluffy, pipeable consistency (just after soft peaks, but before hard peaks). Overwhipping will cause it to separate and turn runny.
Once the sheet cake has cooled to room temperature, spread the frosting on top. For the finishing touch, drizzle with the remaining chocolate ganache sauce.
Serve the cake fresh. Any leftovers can be covered and stored in the refrigerator for 1-2 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
All ingredients for the chocolate cake must be at room temperature to properly emulsify.
Do not skip the salt, it will balance the sweetness of this cake.
To make this frosting, use high-fat (36%) heavy cream and mascarpone while they are cold, and unsweetened Dutch-processed cocoa powder.

TECHNIQUE NOTES:

Do not overmix the ingredients to ensure a light and fluffy texture.
Do not overbake your chocolate sponge cake, as that will result in a dry texture. Use the toothpick test to check if your cake is ready.
The temperature and texture of the heavy cream and mascarpone are key while making this frosting. They have to be very cold.

Nutrition