Chocolate poke cake
With recipe 📌
You’ll love this chocolate poke cake: We fill the moist sponge cake with a fine vanilla pudding cream. With our simple recipe, it’s guaranteed to be a success – the whole family will love it!
INGREDIENTS
FOR THE BATTER
100 g dark chocolate
4 eggs (size M)
200 g sugar
1 packet of vanilla sugar
1 pinch of salt
200 ml neutral cooking oil (e.g. rapeseed oil)
170 g wheat flour (type 405)
2 tsp baking powder
1 tbsp baking cocoa
FOR THE FILLING
1 packet of vanilla pudding powder
70 g sugar
450 ml milk
250 g cream
1 packet of vanilla sugar
A little baking cocoa for dusting if desired
PREPARATION
Step 1
Line a baking dish (approx. 30 x 25 cm) with baking paper. Preheat the oven to 160 degrees top/bottom heat (fan oven: 140 degrees). For the dough, roughly chop the chocolate coating and melt it in a bowl over a hot water bath.
Step 2
Beat the eggs with sugar, vanilla sugar and salt for about 2 minutes until frothy. Add the liquid chocolate coating and oil to the dough. Mix the flour with the baking powder and cocoa and stir into the dough.
Step 3
Spread the dough in the prepared baking dish and smooth it out. Bake in the preheated oven for about 30 minutes. Allow to cool completely.
Step 4
For the filling, mix the pudding powder with the sugar, add 4-5 tablespoons of the milk and stir. Bring the remaining milk to the boil in a saucepan. Stir the pudding mix into the boiling milk and simmer for about 1 minute. Set aside.
Step 5
Use the handle of a wooden spoon to make a few holes in the chocolate cake. Fill the holes with hot pudding, one tablespoon at a time. You may need to tap the mold a little so that the pudding completely seeps into the holes. Chill the poke cake for about 30 minutes.
Step 6
Just before serving, whip the cream with vanilla sugar until stiff. Pour the cream onto the poke cake and spread it out in waves. Dust the chocolate poke cake with cocoa powder as desired. The cake makes about 15 pieces. The poke cake will keep covered in the fridge for at least 2 days.
