Chocolate Poke Cake From Scratch

If you want a homemade chocolate dessert that’s truly unforgettable, this Chocolate Poke Cake From Scratch is the ultimate choice. Made entirely from scratch, it features a tender, moist chocolate cake, a creamy homemade pudding layer, and a quick, glossy chocolate frosting. The secret ingredient, brewed coffee, intensifies the chocolate flavor, making each bite irresistibly rich and decadent. Perfect for birthdays, holidays, or family gatherings, this cake is sure to impress.

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1 cup brewed coffee, cooled
• 1 tablespoon fresh lemon juice
• 1 cup milk
• ½ cup vegetable oil
• ½ teaspoon vanilla extract

For the Chocolate Pudding Layer:

• ⅔ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1 pinch salt
• 2 ¼ cups milk
• 1 tablespoon butter

For the Frosting:

• ⅓ cup milk
• ⅓ cup butter, softened
• 1 ¼ cups granulated sugar
• 1 cup semi-sweet chocolate chips

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. Mix milk and lemon juice in a small bowl and let sit to thicken (creates quick buttermilk).
3. In a large bowl, combine flour, sugar, cocoa, baking soda, and baking powder.
4. Add eggs, coffee, soured milk, oil, and vanilla. Beat 2 minutes on medium speed.
5. Pour into prepared pan and bake 30–40 minutes or until a toothpick comes out clean.

Prepare the Pudding:

1. In a saucepan, mix sugar, cocoa, cornstarch, and salt.
2. Stir in cold milk until smooth.
3. Cook over medium-high heat, stirring constantly, until thickened and boiling.
4. Boil 1 minute, remove from heat, stir in butter, and cool 5 minutes.

Poke and Pour:

1. Poke holes all over the warm cake with a wooden spoon.
2. Pour warm pudding over the cake and tap pan gently to help it seep in.
3. Cover and refrigerate at least 4 hours or overnight.

Make the Frosting:

1. Combine milk, butter, and sugar in a saucepan. Bring to a rolling boil for 45 seconds.
2. Remove from heat, add chocolate chips, and whisk until smooth.
3. Pour immediately over slightly cooled cake and refrigerate until set.

Serving and Storage Tips

• Slice the cake with a sharp knife for clean pieces.
• Serve chilled for best flavor and texture.
• Store covered in the refrigerator for up to 5 days.
• Freeze individual slices wrapped in plastic wrap for up to 3 months. Thaw in the fridge before serving.

Variations

1. White Chocolate Raspberry Poke Cake

• Replace semi-sweet chocolate chips in the frosting with white chocolate.
• Stir ½ cup fresh or frozen raspberries into the pudding before pouring over the cake.
• Garnish with fresh raspberries on top for a tart-sweet flavor combination.

2. Nutella Swirl Chocolate Poke Cake

• After poking the cake, drizzle ½ cup Nutella over the cake along with the pudding.
• Use a knife to swirl Nutella lightly into the pudding for a creamy, hazelnut chocolate layer.

3. Chocolate Cherry Poke Cake

• Fold ½ cup cherry pie filling into the warm pudding before pouring over the cake.
• Top with additional maraschino cherries for a Black Forest-style dessert.

4. Peanut Butter Cup Poke Cake

• Chop ½ cup peanut butter cups and sprinkle over the pudding before frosting.
• Add a tablespoon of peanut butter to the frosting for an extra nutty flavor.

5. Salted Caramel Chocolate Poke Cake

• Drizzle ¼ cup salted caramel sauce over the pudding layer before frosting.
• Sprinkle a pinch of sea salt on top of the frosting to balance the sweetness.

6. Mint Chocolate Poke Cake

• Add ½ teaspoon peppermint extract to the pudding and frosting.
• Garnish with crushed mint candies or Andes mints for a refreshing chocolate treat.

7. Mocha Chocolate Poke Cake

• Add 1 teaspoon instant espresso powder to the cake batter and pudding.
• Boosts the chocolate flavor and creates a subtle coffee-chocolate experience.

8. Chocolate Almond Poke Cake

• Add ½ teaspoon almond extract to the pudding layer.
• Sprinkle toasted almond slices over the frosting for a nutty crunch.

9. Chocolate Banana Poke Cake

• Layer thin slices of banana over the cake before pouring the pudding.
• Garnish with banana slices or chocolate shavings for a fruity twist.

10. Rocky Road Poke Cake

• Add chopped marshmallows and chopped walnuts into the pudding before pouring over the cake.
• Top with chocolate frosting, extra marshmallows, and nuts for a decadent Rocky Road dessert.

FAQs

Can I use whipped cream instead of frosting?
Yes, whipped cream or chocolate ganache works as a topping alternative.

Can I use instant pudding instead of homemade?
Yes, but homemade pudding provides richer flavor and creamier texture.

Do I have to use coffee?
No, you can use hot water, but coffee enhances the chocolate flavor.

Can I make this cake ahead?
Yes, it’s best if refrigerated for several hours or overnight.

Which cocoa powder is best?
Unsweetened natural or Dutch-process cocoa works well for deep flavor.

Can I substitute whole wheat flour?
It’s not recommended; it may make the cake dense.

How do I make frosting shiny and smooth?
Pour it immediately after whisking while still warm.

Can I make cupcakes instead?
Yes, bake in lined muffin tins for 18–20 minutes and poke small holes for pudding.

Should the pudding be hot or cold?
Warm pudding absorbs better into the cake.

How do I prevent soggy cake?
Don’t over-pour the pudding; just enough to fill the holes.

This Chocolate Poke Cake From Scratch is pure dessert perfection — moist, rich, and intensely chocolatey. The homemade pudding infuses the cake with creamy flavor, while the shiny chocolate frosting adds the perfect finishing touch. It’s easy to make, looks impressive, and tastes even better the next day. Whether for special occasions or simple weeknight indulgence, this cake will satisfy every chocolate craving and have everyone asking for seconds.

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