Chocolate Lover’s Dream: The Ultimate Chocolate Poke Cake from Scratch

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. 2

   In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
3. 3

   In a separate bowl, whisk buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract until combined.
4. 4

   Pour wet ingredients into dry ingredients. Mix on low speed until just combined.
5. 5

   Carefully pour in the hot coffee (or water) and mix until batter is smooth and pourable.
6. 6

   Pour batter into prepared pan. Bake 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
7. 7

   Let cake cool in the pan on a wire rack for 20-30 minutes.
8. 8

   For ganache: Heat 1 ½ cups heavy cream in a saucepan until simmering. Place chocolate in a bowl. Pour hot cream over chocolate and let sit 5 minutes.
9. 9

   Whisk ganache until smooth. Stir in butter and 1 teaspoon vanilla extract. Let cool for 15-20 minutes, stirring occasionally, until warm and slightly thickened.
10. 10

    Reserve 1 cup of cooled ganache for the frosting. The rest is for the cake.
11. 11

    Using a wooden spoon handle or fork, poke holes all over the warm cake, about 1 inch apart and two-thirds deep.
12. 12

    Pour the remaining warm ganache over the poked cake, ensuring it seeps into all holes. Spread evenly.
13. 13

    Refrigerate cake for at least 1 hour, or until ganache is set and cake is cool.
14. 14

    For frosting: In a chilled large bowl, combine 2 cups cold heavy cream, sifted powdered sugar, and ½ teaspoon vanilla extract. Beat on high speed until stiff peaks form.
15. 15

    Gently fold in the reserved 1 cup of cooled ganache into the whipped cream until just combined and streaky.
16. 16

    Spread chocolate whipped cream frosting evenly over the chilled cake.
17. 17

    Chill for another 30 minutes before serving for best results. Garnish as desired.