Description
This luscious Raspberry Chocolate Poke Cake combines rich cocoa cake soaked in a decadent chocolate and sweetened condensed milk mixture, then topped with a fluffy raspberry-infused whipped cream. The poke cake technique ensures moistness and flavor infusion, while fresh raspberries and mini chocolate chips add a delightful finish—perfect for celebrations or a special dessert treat.
Ingredients
Scale
Cake Batter
- 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 Soaking Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Raspberry Whipped Cream Topping
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- Add Wet Ingredients to Dry: Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until the batter is smooth and uniform.
- Incorporate Hot Water: Carefully stir in the hot water to the batter. The batter will be quite thin, which is expected for this cake.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 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 before poking holes.
- Create Poke Holes: Using the handle of a wooden spoon or a similar tool, poke holes evenly throughout the warm cake to allow the soaking mixture to absorb thoroughly.
- Melt Chocolate and Mix: In a microwave-safe bowl, melt the semi-sweet chocolate chips with the sweetened condensed milk in 30-second intervals, stirring after each interval until the mixture is smooth.
- Saturate Cake: Pour this warm chocolate mixture evenly over the cake, ensuring it seeps into all the holes. Let the cake cool completely to room temperature so the mixture sets.
- Prepare Gelatin: Sprinkle the powdered gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
- Make Raspberry Puree: In a food processor or blender, purée the raspberries until smooth and strain 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 warm the bloomed gelatin to dissolve completely, then fold it and the raspberry puree into the whipped cream. Continue whipping until stiff peaks form.
- Top the Cake: Spread the raspberry whipped cream evenly over the cooled soaked cake to create a luscious topping.
- Garnish and Serve: Decorate the top with fresh raspberries and mini chocolate chips for a beautiful final presentation. Chill the cake before serving for best texture.
Notes
- Use fresh or frozen raspberries for the puree; thaw frozen raspberries fully before using.
- Ensure the cake is warm before poking holes and pouring the chocolate mixture so it absorbs properly.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
- To soften the gelatin, microwave in 5-10 second bursts, stirring frequently to avoid overheating.
- Chill the whipped cream bowl and beaters before whipping to achieve better volume.
- This cake can be made a day ahead and kept chilled to allow flavors to meld.
