This amazing homemade Chocolate Overload Poke Cake is chocolate on chocolate on chocolate on chocolate.
Yep, it has a rich, moist chocolate cake covered with a creamy chocolate ganache, topped with chocolate whipped cream frosting and sprinkled with mini-chocolate chips. And yes, it’s as rich and sweet as you think it’ll be. And absolutely awesome.
It’s refrigerated because the frosting will slide off the cake if left on the counter. We’ve all had poke cake made with a cake mix, but this one goes the extra mile with the fantastic homemade chocolate cake base.
Cover that with a thick chocolate condensed milk ganache and you start on the “overload” part of the cake.
The chocolate whipped cream topping really finishes off the cake and after it’s refrigerated awhile, all of the textures combine to become one of the most delicious, decadent cakes you’ll ever had.
Now the warnings. Absolutely refrigerate this Chocolate Overload Poke Cake. It seems to get even better after a couple of days and you definitely don’t want it to get room temperature (because of the slidey frosting thing).
Also, when serving cut the cake in 2×2″ or less pieces. Trust me on that. Oh, and serve it with a glass of milk or cup of coffee. This is an amazing cake.
I think next time instead of mini-chocolate chips on top, I’ll sprinkle chopped salted peanuts. I think that would give it that sweet-salty thing and cut the chocolate a bit. Either way, it’ll be fantastic!
- Chocolate Cake
- 1/2 C butter, room temperature
- 1/2 C Canola oil
- 1 C brown sugar, packed
- 1 C white sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 C unsweetened cocoa powder, sifted
- 1 C buttermilk
- 1 C hot black coffee
- 2 C all-purpose flour, sifted
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- Chocolate Filling
- 1 C semi-sweet chocolate chips
- 14 oz can sweetened condensed milk
- Chocolate Whipped Cream Frosting
- 1 C heavy whipping cream
- 1/4 C unsweetened cocoa powder, sifted
- 1/2 C powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/2 C mini-chocolate chips
- Preheat oven to 325°. Grease and flour a 9x13" pan and set aside.
- In a large bowl, cream together the butter, oil, brown sugar and white sugar, scraping down the sides as needed. Add the eggs and vanilla and mix well.
- Turn the mixer on very low and add the cocoa, 1/4 cup at a time, mixing well.
- With mixer still on very low, slowly drizzle the buttermilk and coffee into the batter, mixing completely. (It'll slop out of the bowl if you turn mixer too high.)
- Sift the flour, salt, baking powder and baking soda together in a medium bowl. Again, turn the mixer to very low and add 1/4 cup of the flour mixture at a time. Mix until batter is smooth and everything is just combined (don't over mix).
- Pour the batter into the prepared pan and smooth out. Bake for 35-45 minutes, or until a toothpick stuck in the middle of the cake comes out with a few crumbs on it. The cake will pull away from the edges slightly. (May take longer depending on your oven.)
- Prepare the filling: About 10 minutes before the cake is finished baking, put the sweetened condensed milk and chocolate chips into microwave-safe bowl. Microwave for 10 seconds, stir, then repeat 3 more times, stirring between each heating, until chips are melted. Remove from the microwave and stir until smooth and combined. Set aside.
- When the cake is finished baking, remove immediately to a rack and poke small holes in it, about 1" apart all over the cake. Pour the filling onto the hot cake and smooth with a spoon until the entire cake is covered. Let cool in the refrigerator, until completely cooled.
- Prepare the frosting: When the cake is completely cooled, pour the cup of heavy whipping cream into a medium aluminum or glass bowl. Mix with a hand mixer for about 30 to 45 seconds until the cream begins to thicken and fluff (don't over mix - it won't take long).
- Sift the cocoa powder and powdered sugar together in a small bowl, then carefully fold into the whipped cream until thoroughly combined. Fold in the vanilla extract.
- Spread the whipped topping evenly over the cake and sprinkle with mini-chocolate chips. Return to the refrigerator until the frosting is fairly firmed (I let it sit overnight, but 1-2 hours would be acceptable.) Store leftovers in the refrigerator.
Tips and Stuff:
Be CAREFUL when adding dry and wet ingredients into the batter! It will splatter all over the place unless you have mixer on low. Don't say I didn't warn you!
If you don't want to use coffee, use hot water (but it's better with coffee).
Use sweetened condensed milk - not evaporated.
This would be great substituting chopped salted peanuts for the mini chocolate chips. Not only would it break up the mega-chocolate, but it would give that great sweet and salty thing.
Careful with the whipping cream. It really takes very little time to get fluffy and you don't want it to be lumpy.
Nutrition Information:Yield: 30 Serving Size: 1 piece
Amount Per Serving: Calories: 314Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 227mgCarbohydrates: 41gFiber: 1gSugar: 32gProtein: 4g
Nutrition Values are Approximate