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