Name: Raspberry Chocolate Poke Cake for Valentine’s Day
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: For the 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; For the Filling:; 1 can (14 oz) sweetened condensed milk; 1 cup semi-sweet chocolate chips; For the 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; For Garnish:; Fresh raspberries; Mini chocolate chips

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There’s something about Valentine’s Day that calls for a dessert that’s indulgent, rich, and just a little bit playful. Enter this Raspberry Chocolate Poke Cake – a decadent chocolate cake soaked in raspberry goodness, topped with whipped cream, and finished with a drizzle of chocolate. Trust me, this one’s a game-changer! Whether you’re celebrating love, friendship, or simply treating yourself (because you absolutely deserve it), this cake is the perfect way to do it.

Why You’ll Love This Recipe

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re making it for a romantic dinner, a Galentine’s party, or just because chocolate and raspberries are the ultimate duo, here’s why you need this cake in your life:

Versatile: Perfect for date night, a special celebration, or even as a weekend treat.

Budget-Friendly: Uses simple ingredients that you probably already have in your pantry.

Quick and Easy: You don’t need to be a baking pro to nail this recipe.

Customizable: Swap the raspberries for strawberries, add some white chocolate, or play around with different toppings.

Crowd-Pleasing: Everyone will be asking for seconds (and the recipe).

Raspberry Chocolate Poke Cake for Valentine’s Day

Ingredients

Chocolate Cake Mix: The base of this delicious cake. You can use a homemade recipe, but a good-quality boxed mix works wonders if you’re short on time.

Raspberry Jam: This is what gives the cake its signature fruity flavor. It seeps into the cake, making every bite moist and irresistible.

Sweetened Condensed Milk: Helps the raspberry jam soak into the cake, creating that perfect poke cake texture.

Whipped Topping: Light, fluffy, and the perfect contrast to the rich chocolate base. You can use homemade whipped cream or store-bought for convenience.

Chocolate Sauce: A finishing drizzle of chocolate makes this cake extra special.

Fresh Raspberries: For garnish, adding a burst of freshness and a pop of color.

Instructions

Bake the Cake: Prepare and bake the chocolate cake according to the package instructions (or your favorite homemade recipe). Let it cool slightly.

Poke the Cake: Using the end of a wooden spoon, poke holes all over the cake. This is where all the raspberry goodness will seep in!

Add the Raspberry Mixture: Warm the raspberry jam slightly and mix it with sweetened condensed milk. Pour it evenly over the cake, making sure it seeps into the holes.

Chill: Let the cake rest in the fridge for at least an hour to allow the flavors to meld.

Top with Whipped Cream: Spread a generous layer of whipped topping over the chilled cake.

Drizzle and Garnish: Finish with a drizzle of chocolate sauce and a handful of fresh raspberries.

Serve and Enjoy: Slice, serve, and savor every bite!

Preparation Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Chill Time: 1 hour

Total Time: 1 hour 45 minutes

Nutrition Facts

Servings: 12

Calories per serving: 320

How to Serve Raspberry Chocolate Poke Cake

With a Scoop of Ice Cream: Vanilla ice cream pairs beautifully with the rich chocolate and tangy raspberries.

With a Hot Drink: A cup of coffee, hot chocolate, or even a glass of red wine makes the perfect pairing.

As a Make-Ahead Dessert: This cake tastes even better the next day as the flavors continue to develop.

Additional Tips

Make It in Advance: This cake keeps well in the fridge for up to three days, making it a perfect make-ahead dessert.

Try a Different Fruit: Swap raspberries for strawberries, cherries, or even blackberries.

Add Extra Chocolate: A sprinkle of chocolate chips in the batter or on top takes this to another level.

Storage Tips: Keep leftovers in an airtight container in the fridge.

Freeze for Later: You can freeze this cake (without the whipped topping) for up to two months. Thaw overnight and add the topping fresh.

FAQ Section

1. Can I use a homemade chocolate cake recipe instead of a mix?
Absolutely! Any moist chocolate cake recipe will work perfectly here.

2. Can I use a different type of jam?
Yes! Strawberry or cherry jam would work just as well.

3. How long does this cake last?
Stored in the fridge, it stays fresh for up to three days.

4. Can I make this cake dairy-free?
Use coconut whipped cream and a dairy-free chocolate cake mix.

5. Can I use homemade whipped cream?
Of course! Freshly whipped cream adds an extra touch of luxury.

6. What’s the best way to poke holes in the cake?
A wooden spoon handle works best, but a straw or chopstick can also do the trick.

7. Can I make this cake gluten-free?
Yes! Just use a gluten-free chocolate cake mix.

8. Can I add nuts to the recipe?
Chopped almonds or hazelnuts would add a great crunch.

9. Can I use frozen raspberries instead of fresh?
Yes, just thaw them first and pat them dry.

10. Can I skip the condensed milk?
You can, but it adds extra moisture and sweetness. If you prefer, swap it for a splash of milk or extra raspberry jam.

Conclusion

This Raspberry Chocolate Poke Cake is a Valentine’s Day must-have. It’s easy, decadent, and guaranteed to impress. Whether you’re celebrating with a loved one or treating yourself, this cake is pure indulgence. So grab your ingredients and get baking trust me, you’re going to love this one!

Raspberry Chocolate Poke Cake for Valentine’s Day

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Author: ikram
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 12–16 1x
Category: Dessert / Cake
Method: Baking + Mixing
Cuisine: American

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Description

Celebrate love with this decadent and delightful Raspberry Chocolate Poke Cake , perfect for Valentine’s Day or any special occasion! This cake combines a rich chocolate base, creamy raspberry whipped cream, and a luscious chocolate filling that will leave your taste buds dancing. It’s easy to make, visually stunning, and guaranteed to impress your loved ones. Add fresh raspberries and mini chocolate chips for the ultimate finishing touch!

Instructions

Make the Chocolate Cake:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Stir in hot water until fully combined (batter will be thin).
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes.
Add the Chocolate Filling:
Using the handle of a wooden spoon, poke holes all over the cake.
In a microwave-safe bowl, melt the chocolate chips with sweetened condensed milk in 30-second intervals, stirring until smooth.
Pour the mixture evenly over the cake, letting it soak into the holes. Let cool completely.
Prepare the Raspberry Whipped Cream:
In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes. Microwave for 5-10 seconds, then stir to dissolve.
In a food processor, blend raspberries until smooth, then strain out seeds.
In a chilled mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
Add the raspberry puree and dissolved gelatin, then whip until stiff peaks form.
Assemble & Garnish:
Spread the raspberry whipped cream evenly over the cooled cake.
Garnish with fresh raspberries and mini chocolate chips before serving.