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!
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
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.
Notes
Ensure the cake is completely cool before adding the chocolate filling to prevent melting.
The gelatin in the raspberry whipped cream helps stabilize it, making it easier to spread and hold its shape.
You can substitute fresh raspberries with frozen ones, but thaw them first and pat dry to avoid excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg