Sweet Raspberry Chocolate Poke Cake Recipe for Valentine’s Day

Sweet raspberry chocolate poke cake bursts with romantic charm for your special valentine.

Layers of moist chocolate delight hide delectable surprises beneath a luscious surface.

Passionate bakers can create this dreamy dessert with simple ingredients and minimal effort.

Decadent raspberry filling seeps into soft cake channels, promising rich flavor in every bite.

Creamy chocolate frosting adds luxurious depth to this show-stopping treat.

Unexpected swirls of fresh raspberries crown the cake, making it a visual masterpiece.

You’ll fall in love with this irresistible dessert that whispers romance on your plate.

Raspberry Chocolate Poke Cake for Valentine’s

• Craft a Romantic Dessert: Perfect for Valentine's Day celebrations, this raspberry chocolate poke cake creates a stunning and memorable sweet treat that sparks romance and delights your loved one.
• Master an Impressive Technique: Poke cake method allows chocolate filling to seep deeply into cake layers, creating rich, moist texture that transforms an ordinary dessert into an extraordinary culinary experience.
• Customize with Gorgeous Presentation: Vibrant raspberry whipped cream and fresh berry garnishes turn this cake into a visually stunning dessert that looks professionally crafted, yet remains simple to prepare at home.
• Indulge in Decadent Flavor Combination: Rich chocolate base paired with bright, tangy raspberry creates a luxurious flavor profile that balances sweet and tart notes, making every bite a delightful sensory experience.

Ingredients for Raspberry Chocolate Poke Cake

• All-Purpose Flour: A classic ingredient that provides structure and texture for the chocolate cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake crumb.
• Unsweetened Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Soda: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the chocolate cake.
• Eggs: Bind the ingredients together and provide moisture.
• Milk: Contributes to the cake's soft and tender consistency.
• Vegetable Oil: Keeps the cake moist and adds richness.
• Vanilla Extract: Adds depth and complexity to the chocolate flavor.
• Hot Water: Helps activate the cocoa powder and creates a thin, smooth batter.

• Chocolate Chips: Melts to create a rich, smooth chocolate filling.
• Sweetened Condensed Milk: Adds sweetness and helps create a creamy chocolate mixture.

• Fresh Raspberries: Provides a vibrant, fruity garnish and fresh flavor.
• Heavy Cream: Creates a light and fluffy whipped cream base.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Gelatin, Cold Water: Helps stabilize the whipped cream and maintain its structure.
• Fresh Raspberries: Adds a bright, tangy flavor to the whipped cream.

• Mini Chocolate Chips: Adds a decorative and crunchy chocolate element.
• Fresh Raspberries: Provides a colorful and fresh final touch.

How to Make Raspberry Chocolate Poke Cake

Step 1: Warm Up The Oven

Crank the oven to a toasty 350F and give your 9×13-inch baking pan a quick butter massage to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Sugar
• Cocoa powder
• Baking soda
• Salt

Blend these dry friends until they’re well acquainted.

Step 3: Create Cake Batter

• Eggs
• Milk
• Oil
• Vanilla

Whip everything into a silky smooth mixture. Pour in hot water and stir until the batter looks wonderfully thin and runny.

Step 4: Bake The Chocolate Base

Pour batter into the prepared pan. Slide into the oven and bake for 30-35 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 5: Create Chocolate Filling

Let cake cool for 10 minutes.

Grab a wooden spoon handle and playfully poke holes all over the cake.

• Chocolate chips
• Sweetened condensed milk

Stir until glossy and smooth.

Pour evenly over cake, watching it sink into those cute little holes.

Step 6: Whip Up Raspberry Cream

Sprinkle gelatin over cold water and let it bloom for 5 minutes.

Zap in microwave briefly and stir to dissolve.

Blitz raspberries in food processor, then strain to remove seeds.

• Heavy cream
• Powdered sugar

Add raspberry puree and dissolved gelatin. Whip until peaks stand tall and proud.

Step 7: Decorate And Serve

Spread raspberry cream across the chocolate landscape. Scatter fresh raspberries and mini chocolate chips on top for a stunning finish.

Tips for Moist Raspberry Chocolate Cake

• Add a teaspoon of espresso powder to the cake batter for richer, more intense chocolate flavor.
• Let cake cool completely before adding chocolate filling to prevent soggy texture and ensure clean holes.
• Use gelatin to prevent raspberry cream from deflating, keeping it fluffy and stable for longer serving time.
• Strain raspberry puree to remove seeds, creating smoother and more refined whipped cream texture.
• Chill mixing bowl and whisk before whipping cream for faster, more voluminous raspberry topping.

Flavor Variations for Poke Cake

• Gluten-Free Chocolate Raspberry Cake: Replace all-purpose flour with gluten-free flour blend and ensure all ingredients are certified gluten-free.
• Vegan Valentine's Chocolate Cake: Substitute eggs with mashed banana, use plant-based milk, and swap chocolate chips for dairy-free dark chocolate.
• Low-Sugar Berry Chocolate Treat: Replace sugar with stevia or monk fruit sweetener, use sugar-free condensed milk, and opt for fresh berries as natural sweetener.
• Dairy-Free Chocolate Raspberry Delight: Use coconut cream instead of heavy cream, swap sweetened condensed milk with coconut condensed milk, and select dairy-free chocolate chips.

Pairing Suggestions for Raspberry Poke Cake

• Select a sweet red wine like Port or a fruity Lambrusco to complement the rich chocolate and bright raspberry flavors, enhancing the dessert's romantic Valentine's theme.
• Elevate the cake's decadence by drizzling a raspberry or chocolate liqueur like Chambord or Godiva, adding depth and an extra layer of indulgent flavor that matches the cake's luxurious profile.
• Create a signature Valentine's cocktail using raspberry vodka, champagne, and a touch of rose syrup, mirroring the cake's fruity and elegant essence while providing a festive drink pairing.

Proper Storage for Raspberry Chocolate Cake

• Store the cake covered with plastic wrap or in an airtight container for up to 4 days in the refrigerator. Keep the cake chilled to maintain its creamy texture and prevent the whipped cream from spoiling.
• Wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Avoid overheating to prevent the whipped cream from melting or becoming runny.
• Let the cake sit at room temperature for 15-20 minutes before serving to soften the texture and enhance the flavors.

FAQs

• Why do I need to use a wooden spoon handle to poke holes in the cake?

The holes allow the chocolate filling to seep deep into the cake, creating a moist and rich dessert that ensures every bite is flavorful and indulgent.

• Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work perfectly. Just thaw and drain them before blending to create the raspberry puree for the whipped cream topping.

• How does the gelatin help in the raspberry whipped cream?

Gelatin stabilizes the whipped cream, helping it maintain its structure and preventing it from becoming watery, which ensures a smooth and fluffy topping that holds its shape.

Raspberry Chocolate Poke Cake For Valentines Day Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 32 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet raspberry chocolate poke cake whispers romance through rich layers of indulgence. Moist chocolate base infused with raspberry sauce promises a passionate dessert that melts hearts effortlessly.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 3/4 cups (219 grams) all-purpose flour
• 1 1/2 cups (300 grams) sugar
• 3/4 cup (75 grams) unsweetened cocoa powder
• 2 large eggs
• 1 cup (240 milliliters) milk
• 1 cup (240 milliliters) hot water

Cake Preparation Ingredients:

• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup (120 milliliters) oil
• 2 teaspoons vanilla extract

Filling and Topping Ingredients:

• 1 can (14 ounces / 397 grams) sweetened condensed milk
• 1 cup (170 grams) semi-sweet chocolate chips
• 1 cup (125 grams) raspberries (fresh or frozen)
• 1 teaspoon unflavored powdered gelatin
• 2 tablespoons cold water
• 1 1/2 cups (360 milliliters) heavy whipping cream, cold
• 1/3 cup (40 grams) powdered sugar

Garnish:

• Fresh raspberries
• Mini chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven to 350F (175C) and coat a 9×13-inch baking pan with grease.
2. Combine dry ingredients in a large mixing bowl, whisking flour, sugar, cocoa powder, baking soda, and salt together thoroughly.
3. Incorporate wet ingredients into the dry mixture, adding eggs, milk, oil, and vanilla. Blend until the batter becomes smooth and uniform.
4. Gradually introduce hot water into the batter, stirring until completely integrated. Note that the mixture will appear thin.
5. Transfer the liquid batter into the prepared pan, spreading evenly.
6. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
7. Allow the cake to rest for 10 minutes after removing from the oven.
8. Create multiple holes across the cake’s surface using a wooden spoon handle.
9. Melt chocolate chips with sweetened condensed milk in a microwave, stirring at 30-second intervals until achieving a smooth consistency.
10. Distribute the chocolate mixture over the cake, ensuring it seeps into the prepared holes. Let the cake cool completely.
11. Prepare gelatin by sprinkling over cold water and allowing it to sit for 5 minutes. Briefly microwave and stir until dissolved.
12. Process raspberries in a food processor, then strain to remove seeds.
13. Whip heavy cream with powdered sugar in a chilled bowl until soft peaks form.
14. Fold raspberry puree and dissolved gelatin into the whipped cream, continuing to whip until stiff peaks develop.
15. Spread the raspberry cream evenly across the cooled chocolate cake.
16. Decorate the top with fresh raspberries and mini chocolate chips before serving.

Notes

• Chocolate Cake Consistency: Ensure the batter is thin and well-mixed for a moist, tender cake texture that melts in your mouth.
• Hole Technique: Create evenly spaced holes using a wooden spoon handle to maximize chocolate filling absorption and flavor distribution.
• Gelatin Stabilization: Use gelatin to help the raspberry whipped cream maintain its structure and prevent weeping, ensuring a beautiful, stable topping.
• Dietary Adaptations: Swap ingredients for gluten-free flour, dairy-free milk, and vegan chocolate to accommodate different dietary needs without compromising taste.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 351 kcal
• Sugar: 32 g
• Sodium: 205 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.2 g
• Carbohydrates: 44 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 55 mg