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
Scale
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.
