Chocolate Poke Cake With Bourbon Whipped Cream Recipes

CHOCOLATE POKE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
• Prepare the cake mix according to the direction on the box. Pour into prepared pan. Bake for 30-35 minutes.
• With a straw or the back of a wooden spoon, poke holes into the cake. Let the cake cool off completely.
• In a saucepan, over medium heat, combine cream and chocolate chips, stirring constantly until you have a smooth texture, about 5 minutes.
• Pour over the cooled cake and spread evenly. Cool completely before frosting.
• Beat the whipped the cream to soft peaks in a large bowl with an electric mixer.
• Mix in sugar, cocoa powder, salt, and vanilla extract, then beat until it forms stiff peaks.
• Add whipped cream to the cake and gently spread evenly on the cake.

CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees F. and grease a 9x13 baking dish.
• In a large bowl, mix the eggs, oil, milk, vanilla extract, and sugar. Mix well. Add the sifted cocoa powder, flour, baking soda, baking powder, and salt.
• Slowly pour the boiling water into the batter and mix until well combined.
• Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Once the chocolate cake comes out of the oven, poke holes with the tip of a wooden spoon or a straw.
• Place the sweetened condensed milk and 1/2 cup of semi-sweet chocolate chips in a microwave-safe bowl and microwave for 60 seconds. Stir it well and don't let it sit otherwise it will thicken. Pour the mixture over the cake and allow the cake to sit at room temperature for about 30 minutes. Cover and refrigerate for 2 hours.
• To make the chocolate whipped cream, add the heavy cream, vanilla extract, powdered sugar, and cocoa powder to a large bowl and mix with an electric mixer until it forms soft peaks. Don't overmix.
• Frost the cake with chocolate whipped cream and top it off with mini chocolate chips and chocolate sauce. Enjoy!

CHOCOLATE POKE COKE

Steps:

• Preheat oven to 350 degrees F.
• Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
• Allow the cake to cool for about 10 minutes, then poke holes with a wooden spoon all over cake, about 1-inch apart.
• Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
• Cover and refrigerate the cake overnight.
• Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
• Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
• Serve immediately and refrigerate leftovers.
• Enjoy!

CHOCOLATE WHIPPED CREAM CAKE

Steps:

• Prepare cake mix according to package directions, using two 9-in. round baking pans. Cool completely after baking. , If using whipping cream, place it in a chilled bowl; beat, gradually adding sugar and cocoa, until stiff peaks form. If using whipped topping, place in a bowl and fold in sugar and cocoa. Frost one cake layer with whipped cream mixture; top with second layer and frost entire cake. Refrigerate 24 hours before serving.

CHOCOLATE POKE CAKE WITH BOURBON WHIPPED CREAM

Steps:

• Cake Preheat oven to 350 F. Grease and flour an 8-by-8-inch cake pan. In a large bowl, stir together melted butter and cocoa. Then add the hot water, buttermilk and egg. Stir to combine. Add flour, baking soda, salt, and sugar, and stir until most of the lumps have disappeared. The batter should be thin and pourable. Pour batter into the prepared pan and bake in the middle rack of the oven for 18 - 25 min. Check the cake at 18 minutes to prevent it from overbaking. It is ready when a toothpick comes out clean when poked in the centre and the edges of the cake are slightly pulling. Place the cake pan on a wire rack while you prepare the chocolate filling. Chocolate filling In a bowl, combine condensed milk and whipping cream. Be sure to scrape the sides of the condensed milk can with a small spatula (you can get a couple extra tablespoons that way.) Heat in the microwave until warm but not too hot to touch or over boiling water. Stir the chopped chocolate and cocoa powder into the warm milk mixture until completely melted and smooth. Use a chopstick or a skewer to poke rows of holes in the cake (approximately 8 to 10 holes per row) and then pour the warm chocolate mixture over the cake. Pour slowly and try to fill up each hole with the mixture before moving to the next one. Allow the cake to rest for 10 minutes, then use a spatula to smooth the filling over the cake again to help bring any chocolate sitting on the sides of the pan into the holes along the centre. When cooled, cover the pan with plastic wrap and let sit for at least four hours or overnight in a cool spot out of direct sunlight. If you want to store the cake in your fridge remember to take it out a couple of hours before serving to allow the filling to come to room temperature. Make the bourbon whipped cream just before serving. Serves 9.