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Raspberry Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 20 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Chocolate Poke Cake is a delightful layered dessert combining rich chocolate cake, smooth chocolate pudding, and sweet raspberry jam, all topped with fluffy whipped cream and fresh raspberries for a refreshing finish. It’s easy to make and perfect for any occasion, delivering a perfect balance of flavors and textures.

Ingredients

Cake

  • 1 box chocolate cake mix (plus eggs, oil, and water as directed on the package)

Pudding Layer

  • 1 (3.9 oz) box instant chocolate pudding mix
  • 2 cups cold milk

Raspberry Layer

  • 1 cup raspberry jam or preserves

Whipped Cream Topping

  • 1½ cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • 1 cup fresh raspberries
  • Optional: chocolate shavings or mini chocolate chips for garnish

Instructions

  1. Preheat and bake the cake: Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to the package instructions, including eggs, oil, and water. Pour the batter into a greased 9×13-inch pan and bake as directed, usually around 30 minutes, until a toothpick inserted comes out clean. Let the cake cool for 10–15 minutes.
  2. Poke holes in the cake: Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart to allow the pudding to seep in and create moist layers.
  3. Prepare chocolate pudding: In a bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk vigorously for about 2 minutes until it thickens slightly to a creamy consistency.
  4. Fill the holes with pudding: Pour the prepared chocolate pudding evenly over the cake, spreading it carefully into each of the holes, ensuring it seeps into the cake layers for maximum flavor.
  5. Add raspberry jam layer: Microwave the raspberry jam for 20–30 seconds until it becomes pourable. Drizzle it evenly over the pudding layer to add a sweet and tart contrast.
  6. Chill the cake: Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let the pudding and jam set and the flavors meld.
  7. Prepare whipped cream topping: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form—a fluffy, light topping.
  8. Top and garnish: Spread the whipped cream evenly over the chilled cake. Decorate the top with fresh raspberries and, if desired, sprinkle chocolate shavings or mini chocolate chips for an elegant finishing touch.
  9. Serve chilled: Cut the cake into 12 slices and serve chilled for the best texture and flavor experience.

Notes

  • For a smoother texture, use seedless raspberry jam or preserves.
  • For an extra-rich version, substitute the whipped cream topping with chocolate ganache or raspberry mousse.
  • Store any leftovers in the refrigerator for up to 3 days to maintain freshness.

Find it online: https://slsrecipes.com/raspberry-chocolate-poke-cake-recipe-2/