Although I have never encountered a chocolate cake that I did not like, this recipe towers over its competitors. The combination of vibrant flavor, melt-in-the-mouth texture, and fluffy-as-mousse frosting distinguish this cake as a winner. This isn't an easy recipe because it takes a fair bit of whisking, but I can promise that it's worth the work.
Chocolate Cream Poke Cake
- Prep Time:30 mins
- Cook Time:30 mins
- Total Time:1 hr
- 3/4 cup unsalted butter
- 1 1/2 cups white sugar
- 1/2 cup packed brown sugar
- 3/4 cup sour cream
- 3 large eggs
- 1 cup soy milk
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 12 ounces evaporated milk
- 1 cup dark chocolate chips
- 1/4 cup soy milk
- 1 3/4 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla
- All the world's mini chocolate chips
Preheat oven to 350°F. Grease two 8-inch cake rounds with either butter or cooking spray.
In a large bowl, beat together butter, brown sugar, and white sugar until light and fluffy.
Mix in sour cream and vanilla extract.
Add eggs, one at a time. Set aside.
In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
#SpoonTip: If you have access to a sifter, it would be helpful to first sift the flour and cocoa powder to minimize any lumps in the batter.
Gradually fold the dry ingredients into the wet ingredients until just combined. Add in the soy milk.
Divide batter evenly between the two cake pans and bake for 30-35 minutes.
#SpoonTip: Use the toothpick test to check if your cake's ready: a toothpick inserted in the center should come out with just a few crumbs.
While the cake is baking, begin making the chocolate drizzle. Microwave together evaporated milk, chocolate chips and soy milk in 30 second increments. Whisk in-between to prevent burning. Continue until the chocolate is melted and smooth.
Pull out your cakes and using a chopstick, poke holes approximately 1/2 cm apart.
Pour chocolate drizzle over both cakes, making sure to fill all the holes. Freeze cakes for an hour and begin making the whipped topping.
In a medium bowl, whip heavy whipping cream until it has thickened. This should take approximately 5 minutes.
Add in powdered sugar, cocoa powder, and vanilla. Whisk until stiff peaks have formed.
Frost your chilled cakes with whipped topping, top with some chocolate chips, and enjoy!
If this chocolate cream cake doesn't bring enough chocolate to your life, try one of these fifteen chocolate recipes, to be made in under fifteen minutes.