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Chocolate Poke Cake From Scratch

This Chocolate Poke Cake From Scratch is one of the most amazing and moist cakes you’ll ever have! A secret ingredient brings out the chocolatey goodness in the cake while adding a rich layer of homemade pudding keeps it extra moist! It’s all topped off with a simple one minute chocolate frosting!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 15 servings
Calories: 471 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup brewed coffee cooled
  • 1 tablespoon fresh lemon juice
  • 1 cup milk
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
Chocolate Pudding Layer
  • ⅔ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • 3 tablespoons cornstarch
  • 1 pinch salt
  • 2 ¼ cups milk
  • 1 tablespoon butter
Frosting
  • ⅓ cup milk
  • ⅓ cup butter softened
  • 1 ¼ cups granulated sugar
  • 1 cup semi-sweet chocolate chips

Instructions

Cake
    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
  2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
  3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
  4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
  5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.
Chocolate Pudding
  1. In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.
  2. Turn heat to medium high stirring constantly until mixture comes to a boil.
  3. Allow to boil for 1 minute while stirring, remove from heat and stir in butter.
  4. Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake.
  5.  Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 minutes)
Poured Frosting
  1. In a saucepan, combine milk, butter, & sugar over medium high heat. 
  2. Bring to a rolling boil and allow to boil 45 seconds. 
  3. Remove from heat and add chocolate chips. 
  4. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.

Nutrition Information

Calories 471 (24%) Carbohydrates 74g (25%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 12g (60%) Cholesterol 38mg (13%) Sodium 225mg (9%) Potassium 304mg (9%) Fiber 3g (12%) Sugar 56g (112%) Vitamin A 295IU (6%) Vitamin C 0.4mg (0%) Calcium 104mg (10%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 471

% Daily Value*

Calories 471 24%
Carbohydrates 74g 25%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 12g 60%
Cholesterol 38mg 13%
Sodium 225mg 9%
Potassium 304mg 6%
Fiber 3g 12%
Sugar 56g 112%
Vitamin A 295IU 6%
Vitamin C 0.4mg 0%
Calcium 104mg 10%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.