Description

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:

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

Prepare the Pudding:

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

Poke and Pour:

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

Make the Frosting:

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

Notes

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.