Best Chocolate Poke Cake – Easy Crowd Pleaser Dessert Recipe

Some desserts don’t just show up to the party—they steal the spotlight. This is one of those desserts. Imagine a soft chocolate cake that soaks up silky ganache, then gets crowned with fluffy chocolate whipped cream. Every forkful hits rich, moist, and dangerously addictive. Yeah, this is the Best Chocolate Poke Cake energy we all need in our lives.

Let’s be honest, most Dessert Recipes With Chocolate Box Cake are convenient, but this one goes fully from scratch and proudly shows off. The sponge stays light, the ganache sinks into every poke hole like it knows exactly what it’s doing, and the frosting? It’s the kind that makes you question your willpower. Chocolate Cake Or Chocolate Frosting? Why choose when you can have both in one epic slice?

What makes Poke Chocolate Cake such a legend is the texture. You get cake, creamy filling, and whipped topping in one bite. No dry crumbs, no boring layers—just pure chocolate chaos. And yes, this fits perfectly into the category of Chocolate Poke Cake Recipes Easy. It looks fancy, but the process is super chill, even for beginners.

Want to level it up? Add peanut butter cups and call it a Reese’s Chocolate Cake moment. Prefer something deeper and more intense? Go with a Dark Chocolate Poke Cake vibe and lean into that rich cocoa flavor. Either way, this is peak Chocolate Poke satisfaction.

Serving this at a party? Expect compliments. Bringing it to a potluck? Expect empty plates. This is the ultimate Crowd Pleaser Dessert, IMO. So grab a fork, poke some holes, and let the ganache do its magic. Who needs self-control anyway?

Best Chocolate Poke Cake – Easy Crowd Pleaser Dessert Recipe

Course: Dessert Cuisine: American Prep Time: 20 minutes Bake Time: 40 minutes Total Time: 1 hour Servings: 12 Calories: 607 per serving Author: Alma

This indulgent chocolate poke cake is made entirely from scratch with a tender chocolate base, a rich ganache soak, and a fluffy chocolate mascarpone topping. Each slice delivers deep chocolate flavor with a moist, creamy texture that’s impossible to resist.

Ingredients

Chocolate Cake

• 150 g (¾ cup) white sugar
• 150 g (¾ cup) brown sugar
• 110 g (½ cup) vegetable oil
• 240 g (1 cup) whole milk, room temperature
• 180 g (¾ cup) strong brewed coffee, cooled
• 3 large eggs, room temperature
• ½ teaspoon vanilla extract
• 280 g (2¼ cups) all-purpose flour or cake flour
• 75 g (¾ cup) unsweetened Dutch-process cocoa powder
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1 teaspoon salt

Chocolate Ganache

• 170 g (1 cup) semi-sweet chocolate, finely chopped
• 360 g (1½ cups) heavy cream
• ½ teaspoon salt

Chocolate Whipped Topping

• 460 g (2 cups) cold heavy cream (36% fat)
• 150 g (⅔ cup) cold mascarpone cheese
• 80 g (⅔ cup) powdered sugar, sifted
• 65 g (¾ cup) unsweetened Dutch cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

Chocolate Cake

1. Heat your oven to 180°C / 355°F (no fan). Line a 9×13-inch (22×33 cm) baking pan with parchment paper.
2. In a large mixing bowl, beat the eggs, oil, granulated sugar, brown sugar, coffee, milk, and vanilla until smooth and fully blended.
3. Sift the flour, cocoa powder, baking powder, baking soda, and salt together. Fold the dry mixture into the wet batter gently until just combined. The batter will be thin—this is normal.
4. Transfer the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate Ganache

1. While the cake bakes, warm the heavy cream in a saucepan until it begins to steam and barely simmer. Pour it over the chopped chocolate and let it sit for a minute, then stir until smooth. Mix in the salt to boost the flavor.
2. When the cake comes out of the oven, poke holes all over the surface using the handle of a wooden spoon. Slowly pour the ganache over the warm cake so it sinks into the holes. Reserve a few tablespoons of ganache for decorating later.

Chocolate Whipped Cream Frosting

1. In a chilled bowl, whip the cold heavy cream with powdered sugar until thick and slightly creamy. Add mascarpone, cocoa powder, vanilla, and salt, then continue whipping until light and fluffy. Stop once soft, spreadable peaks form—don’t overwhip.
2. After the cake cools completely, spread the frosting evenly on top. Finish with a drizzle of the reserved ganache.
3. Serve immediately or refrigerate leftovers for up to two days in a covered container.

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