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Chocolate Poke Cake with Chocolate Ganache and Whipped Cream Recipe

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3.9 from 6 reviews

This Chocolate Poke Cake is a decadent dessert perfect for chocolate lovers. It starts with an easy-to-make chocolate cake mix, which is baked and then poked with holes to fill with rich chocolate ganache. The cake is then topped with a luscious chocolate whipped cream, making it a moist and creamy treat that’s ideal for any special occasion or sweet craving.

  • Total Time: 45-50 minutes
  • Yield: 8 servings

Ingredients

Cake

  • 1 box chocolate cake mix plus ingredients listed on box (approx 15.25 ounce box)

Chocolate Ganache

  • 1 ½ cups heavy cream
  • 2 cups (340g) chocolate chips

Chocolate Whipped Cream Topping

  • 2 cups (474ml) heavy cream
  • ¼ cup (28g) granulated sugar
  • ½ cup (40g) unsweetened cocoa powder
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick cooking spray. Prepare the chocolate cake mix according to the directions on the box. Pour the batter evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Poke Holes in the Cake: Once baked, use a straw or the back of a wooden spoon to poke holes all over the hot cake. Allow the cake to cool completely, which will help it set and prepare it for the ganache filling.
  3. Make the Chocolate Ganache: In a saucepan over medium heat, combine 1 ½ cups of heavy cream and 2 cups of chocolate chips. Stir constantly until the mixture becomes smooth and glossy, about 5 minutes. Pour the ganache evenly over the cooled cake, allowing it to seep into the holes. Let the cake cool completely to set the ganache before adding frosting.
  4. Prepare the Chocolate Whipped Cream: Using an electric mixer, beat 2 cups of heavy cream in a large bowl until soft peaks form. Add the granulated sugar, cocoa powder, salt, and vanilla extract, then continue beating until stiff peaks form, creating a light and fluffy chocolate whipped cream topping.
  5. Frost the Cake: Gently spread the chocolate whipped cream evenly over the cooled cake and ganache layer. Ensure the topping covers the cake completely for a rich finish. Chill or serve immediately as desired.

Notes

  • Use a moist chocolate cake mix like Betty Crocker Super Moist for best results, but any chocolate cake mix will work as long as you follow the package instructions.
  • Make sure the ganache has fully cooled and set before spreading the chocolate whipped cream to prevent melting or mixing.
  • This cake is perfect for serving chilled or at room temperature.
  • You can customize the cake by using different types of chocolate chips, such as semi-sweet or bittersweet, depending on your preferred chocolate intensity.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/chocolate-poke-cake-with-chocolate-ganache-and-whipped-cream-recipe/