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If you have a sweet tooth and love the combination of rich chocolate and bright, fruity flavors, you are going to adore this Raspberry Chocolate Poke Cake Recipe. This dessert is a delightful twist on a classic poke cake, where a moist chocolate base is punctured and filled with a luscious, creamy raspberry-infused topping that balances indulgence with freshness. Every bite delivers a perfect harmony of deep chocolate notes and tangy raspberry sweetness, making it a treat that’s both comforting and exciting. Whether for a family gathering or a special celebration, this cake never fails to bring smiles and satisfy cravings.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward creating a dessert that’s bursting with flavor and perfect texture. Each element plays a vital role, from the fluffy, moist cake to the creamy raspberry topping and smooth chocolate drizzle.
- 1 3/4 cups all-purpose flour: Provides the sturdy yet tender structure for the cake.
- 1 1/2 cups sugar: Sweetens the cake and enhances overall flavor.
- 3/4 cup unsweetened cocoa powder: Adds deep chocolate intensity.
- 1 1/2 tsp baking soda: Helps the cake rise perfectly.
- 1/2 tsp salt: Balances sweetness and boosts flavor.
- 2 large eggs: Binds ingredients and adds moisture.
- 1 cup milk: Keeps the cake soft and tender.
- 1/2 cup oil: Adds moistness without heaviness.
- 2 tsp vanilla extract: Enhances the chocolate and raspberry flavors.
- 1 cup hot water: Used to dissolve cocoa for an intense, smooth batter.
- 1 can (14 oz) sweetened condensed milk: Creates a rich, sweet chocolate topping.
- 1 cup semi-sweet chocolate chips: Melts into a luscious glaze.
- 1 cup raspberries (fresh or frozen): Provides fresh, tart flavor for the puree.
- 1 tsp unflavored powdered gelatin: Stabilizes the raspberry cream topping.
- 2 tbsp cold water: Used to bloom the gelatin perfectly.
- 1 1/2 cups heavy whipping cream, cold: Whips into a light, fluffy raspberry mousse.
- 1/3 cup powdered sugar: Sweetens and stabilizes the whipped cream.
- Fresh raspberries: For garnish, adding a pop of color and freshness.
- Mini chocolate chips: A fun finish with extra chocolate crunch.
How to Make Raspberry Chocolate Poke Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven and greasing your baking pan so your cake doesn’t stick. In a large bowl, combine the dry ingredients—flour, sugar, cocoa powder, baking soda, and salt—and whisk them together until well mixed. This ensures every bite has a consistent chocolate flavor.
Step 2: Mix Wet Ingredients
Add the eggs, milk, oil, and vanilla extract to the dry mixture. Whisk everything until the batter becomes smooth and velvety. Then, stir in hot water gradually; the batter will be thin but that’s exactly what makes the cake so moist and tender when baked.
Step 3: Bake the Cake
Pour the batter into your prepared pan and place it into the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool for about 10 minutes; this cooling time is essential for the next step where we create the signature “poke” holes.
Step 4: Poke and Pour the Chocolate Mixture
Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake so the luscious filling can sink in deeply. In the meantime, melt the chocolate chips with the sweetened condensed milk in a microwave-safe bowl using 30-second bursts, stirring between each, until silky smooth. Pour this decadent chocolate mixture evenly over the cake, letting it seep into every hole for maximum gooey richness. Let the cake cool completely to set this heavenly chocolate layer.
Step 5: Prepare the Raspberry Cream Topping
In a food processor, blend your fresh or frozen raspberries until smooth, then strain the puree to remove any seeds for a silky finish. Bloom gelatin by stirring it into cold water and letting it soften for a few minutes. Next, whip the cold heavy cream with powdered sugar until soft peaks form, then add the raspberry puree and the dissolved gelatin. Continue whipping until you achieve stiff peaks—the perfect fluffy, vibrant raspberry mousse that will crown your cake beautifully.
Step 6: Finish and Garnish
Spread the raspberry cream evenly over the cooled, chocolate-soaked cake base. For the grand finale, sprinkle fresh raspberries and mini chocolate chips on top. This not only adds texture and visual appeal but also amps up the flavor with fresh bursts and crunchy bites. Chill the cake for at least an hour before serving to let all the flavors meld wonderfully.
How to Serve Raspberry Chocolate Poke Cake Recipe
Garnishes
Fresh raspberries and mini chocolate chips are your go-to garnishes, lending the cake a colorful, festive look. For an extra touch of elegance, consider adding a dusting of powdered sugar or a few mint leaves for a fresh aroma and pretty contrast.
Side Dishes
This cake stands out on its own but pairs remarkably well with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to complement its richness. A cup of hot coffee or an aromatic black tea also makes a wonderful pairing to balance the sweetness.
Creative Ways to Present
Serve the Raspberry Chocolate Poke Cake Recipe in individual clear glasses as parfaits for a charming single-serving twist. Alternatively, cut into neat squares and arrange on a platter with drizzled raspberry sauce for that wow-factor at any party or gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered in the refrigerator to maintain moisture and freshness for up to 4 days. This way, the creamy topping stays stable and the flavors continue to develop, making leftovers even more delicious.
Freezing
You can freeze the cake after baking it but before adding the raspberry cream. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator, then add the raspberry topping fresh for best results.
Reheating
This poke cake is best enjoyed chilled or at room temperature, so reheating is not necessary and may affect its texture. If you prefer it slightly warmer, let individual slices sit at room temperature for 15-20 minutes before serving.
FAQs
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work wonderfully here—just be sure to thaw and drain them before blending for the topping to avoid excess liquid.
What if I don’t have gelatin? Can I substitute it?
You could try using agar-agar as a vegetarian alternative, but the texture might differ. Alternatively, chilling the raspberry cream longer can help it set more firmly, though gelatin is best for stability.
Is it possible to make this cake dairy-free?
Yes, you can substitute the milk with almond or oat milk, and use coconut cream instead of heavy whipping cream. Just keep in mind the texture and flavor will vary slightly.
How long does it take to make the Raspberry Chocolate Poke Cake Recipe?
The prep time is about 20 minutes, with 35 minutes of baking time plus cooling and decorating, so plan for around 2 hours total, including chilling time.
Can I make this cake ahead for a party?
Definitely! You can bake the cake and poke holes a day in advance, then add the chocolate topping and refrigerate. Prepare and add the raspberry cream topping just before serving for the freshest taste and texture.
Final Thoughts
This Raspberry Chocolate Poke Cake Recipe is truly a crowd-pleaser that brings together the best of chocolate decadence and bright raspberry flavor in one stunning dessert. It’s easy to make, fun to serve, and perfect for any occasion where you want to impress with something homemade and heartfelt. So go ahead, give it a try—you’ll be making this recipe again and again once you taste that perfect harmony of flavors and textures.
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Print
Raspberry Chocolate Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Chocolate Poke Cake is a decadent dessert combining rich chocolate cake with a luscious raspberry-infused cream topping. The cake is baked until moist and then poked with holes to soak in a sweet chocolate and condensed milk mixture, making every bite delightfully moist and flavorful. Finished with a fluffy raspberry whipped cream and garnished with fresh raspberries and mini chocolate chips, this dessert is perfect for any special occasion or a delicious treat.
Ingredients
For the Cake
- 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
For the Chocolate Soak
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
For the Raspberry 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
For Garnish
- Fresh raspberries
- Mini chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan to prepare for baking.
- 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 the dry mixture, add the eggs, milk, oil, and vanilla extract. Mix until the batter is smooth and free of lumps.
- Incorporate hot water: Stir in the hot water slowly until fully combined; the batter will be thin, which is normal for this cake.
- Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool slightly: Let the cake cool in the pan for about 10 minutes before proceeding.
- Poke holes: Using the handle of a wooden spoon or a skewer, poke evenly spaced holes all over the cake to allow the soak to penetrate.
- Prepare chocolate soak: In a microwave-safe bowl, melt the semi-sweet chocolate chips with sweetened condensed milk in 30-second intervals, stirring after each interval until smooth and fully combined.
- Soak the cake: Pour the chocolate and condensed milk mixture evenly over the cake, allowing it to seep into the holes. Let the cake cool completely so the soak sets.
- Prepare gelatin: In a small bowl, sprinkle the unflavored powdered gelatin over cold water and let it bloom for about 5 minutes.
- Make raspberry puree: Blend the raspberries in a food processor until smooth, then strain through a fine mesh to remove seeds, ensuring a smooth puree.
- Whip cream: In a chilled mixing bowl, beat the cold heavy whipping cream with powdered sugar until soft peaks form.
- Add raspberry and gelatin: Gently warm the bloomed gelatin until melted (if necessary), 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 mixture evenly over the cooled cake, creating a smooth surface.
- Garnish and serve: Decorate the cake with fresh raspberries and mini chocolate chips for an attractive presentation. Chill the cake before serving for best results.
Notes
- You can use fresh or frozen raspberries; if frozen, thaw and drain excess liquid before pureeing.
- Ensure the heavy cream and mixing bowl are well chilled for best whipping results.
- For a stronger chocolate flavor, use dark chocolate chips instead of semi-sweet.
- Make sure the cake is completely cooled before adding the toppings to prevent melting or runny cream.
- This cake can be stored covered in the refrigerator for up to 3 days.
