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Raspberry Chocolate Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 73 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Chocolate Poke Cake is a luscious dessert that combines a moist chocolate cake soaked with a rich sweetened condensed milk and chocolate filling, topped with a fluffy raspberry-infused whipped cream. Garnished with fresh raspberries and mini chocolate chips, this cake offers a delightful balance of chocolate and fruity flavors, perfect for special occasions or an indulgent treat.

Ingredients

Chocolate Cake

  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup oil
  • 2 tsp vanilla extract
  • 1 cup hot water

Chocolate Filling

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup semi-sweet chocolate chips

Raspberry Whipped Cream

  • 1 cup raspberries (fresh or frozen)
  • 1 tsp unflavored powdered gelatin
  • 2 tbsp cold water
  • 1 1/2 cups heavy whipping cream, cold
  • 1/3 cup powdered sugar

Garnish

  • Fresh raspberries
  • Mini chocolate chips

Instructions

  1. Make the Chocolate Cake: In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt to combine the dry ingredients evenly. Add the eggs, milk, oil, and vanilla extract, mixing until the batter is smooth and well incorporated. Stir in the hot water slowly until fully combined; note the batter will be thin. Pour the batter into a prepared baking pan and bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
  2. Add the Chocolate Filling: In a microwave-safe bowl, melt the semi-sweet chocolate chips and sweetened condensed milk together in 30-second intervals, stirring between each until the mixture is smooth and fully combined. Pour this filling evenly over the warm cake, poking holes in the cake beforehand with a skewer to allow the filling to soak deeply. Let the cake cool completely to absorb the filling thoroughly.
  3. Prepare the Raspberry Whipped Cream: In a food processor, blend the raspberries until smooth and strain the puree to remove seeds for a silky texture. Sprinkle the unflavored powdered gelatin over the cold water to bloom and then dissolve it gently over low heat or microwave in short bursts. In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form. Fold in the raspberry puree and the dissolved gelatin, then continue whipping until stiff peaks form, ensuring a light and fluffy consistency.
  4. Assemble & Garnish: Spread the raspberry whipped cream evenly over the chocolate soaked cake. Garnish the top decoratively with fresh raspberries and mini chocolate chips to add texture and enhance the visual appeal. Chill before serving to set the whipped topping fully.

Notes

  • For best results, use fresh raspberries when in season or fully thaw frozen raspberries before blending.
  • Allow the cake to cool slightly before poking holes for the filling, so it doesn’t crumble.
  • If you don’t have a food processor, use a blender or mash raspberries thoroughly and strain through a fine sieve.
  • Ensure the whipping cream is well chilled for better volume when whipped.
  • This cake can be made a day ahead; refrigerate covered to let flavors meld.

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