The Chocolate Poke Cake Recipe With Pudding is a dessert recipe that is so easy and delicious you’ll want to make it every day. If you’re searching for the best cake recipe, you’ll find it here. Learn more about this easy-to-make Chocolate Cake Recipe with a unique pudding topping.
When the cake is finished cooking and removed from the oven, spread a layer of chocolate pudding mix over the top. Use a large spoon or a rubber spatula to move it around to cover your cake completely. Then sprinkle some unsweetened cocoa powder all over your completed cake and let it cool completely before serving.
In the blog post below, I will discuss the step-by-step instructions with pictures you need to make this cake in the comfort of your home. Take a look!
The Chocolate Poke Cake Recipe With Pudding is so moist. Even people who have cakes all of the time love them!
What is Chocolate Poke Cake Recipe With Pudding?
The Chocolate Poke Cake Recipe With Pudding is a dessert recipe that is so easy and delicious that you’ll want to make it every day. If you’re searching for the best cake recipe, you’ll find it here. Learn more about this easy-to-make Chocolate Cake Recipe with an unforgettable pudding topping.
When the cake is finished cooking and removed from the oven, spread a layer of chocolate pudding mix over the top. Use a large spoon or a rubber spatula to move it around to cover your cake completely. Then sprinkle some unsweetened cocoa powder all over your completed cake and let it cool completely before serving.
I love this Chocolate Cake Recipe because of its decadent flavor. It’s full of chocolate, hazelnut, and almonds. My husband loves this Chocolate Cake Recipe because he can’t resist the creamy chocolate taste wrapped in a light brownie-type confection.
How to make Chocolate Poke Cake Recipe With Puddin?
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 2 hours 3 minutes
- Servings Size: 8-12 slices
Ingredients
- 1 cup egg whites or 2 eggs, beaten lightly with a fork each (reserve the yolks for the cake or filling)
- ¾ cups granulated sugar, divided use
- 6 tablespoons unsweetened cocoa powder, divided use
- ¼ teaspoon salt
- ½ cup boiling water
- 1 cup all-purpose flour
- ⅔ cup hazelnuts, toasted and finely chopped
- ½ teaspoon pure vanilla extract
- One package chocolate pudding and pie filling (9.5 ounces) (I use Jello)
Directions:
Step 1: Preheat the oven to 375 degrees F. Coat the inside of an 8-inch round metal cake pan with cooking spray and line the bottom with parchment paper.
Step 2: Set aside.
Step 3: Cream the egg or egg whites until light and fluffy, about 1 – 2 minutes, in a stand or hand-held mixer (I use a hand mixer).
Step 4: Powder sugar and cocoa powder into the creamed egg or egg whites, add in ¼ teaspoon salt and mix well. Set aside.
Step 5: Mix the boiling water and ¾ cups sugar together in a medium-sized mixing bowl. Using a rubber spatula, dampen the bottom of the bowl with a little bit of the sugar mixture to prevent it from cracking the bowl.
Step 6: Place all-purpose flour into a sifter and sift the flour into the sugar mixture until there are no lumps or room lumps in your flour.
Step 7: Scoop ¼ of the batter into your prepared cake pan. Spread evenly over the top of the batter.
Step 8: Drop spoonfuls of chocolate pudding and then sprinkle hazelnuts over the top of the cake to the center.
Step 9: Drizzle about half of the chocolate syrup over your cake. This will lighten up your sauce and make it easy to eat. Leave 1-2 inches clear at the top of your cake.
Step 10: Cream together one whole egg yolk, one tablespoon of sugar, and vanilla extract with a hand mixer until smooth and fluffy (I use a hand mixer). This will make the pudding.
Step 11: Put the pudding in the cake pan and spread it evenly with a rubber spatula. Repeat steps 6-10 (or 8 – 9) until you have used all your batters.
Note:
Be sure to watch your cakes while they are cooking to ensure they don’t burn.
Step 12: Bake cakes in the preheated oven for 30 minutes.
Step 13: Allow your cakes to cool completely on a wire rack. Then remove them from the pan and peel off the parchment paper in one piece.
Step 14: Place one cake on a serving plate and cover it with pudding sauce by spooning more over each slice of cake. This can be done several times to ensure your cake is fully covered with the pudding sauce.
Step 15: Sprinkle unsweetened cocoa powder over the top of the cake.
Step 16: Enjoy!
Serving ideas for Chocolate Poke Cake Recipe With Pudding
- I serve the cake with roasted hazelnut and chocolate chip cookies.
- You can also make this cake into a sandwich by putting the two slices together on a small plate and drizzling some chocolate syrup.
- If you want to dress it up, you can put some whipped cream or some strawberries on top of your cake and garnish it with a pat of butter (that’s how I serve it).
The Chocolate Poke Cake Recipe With Pudding has a moist chocolate sponge cake with a layer of chocolate pudding. You can use your leftover chocolate syrup or real chocolate syrup. I suggest making some whipped cream to put over the cake after you take it out of the oven.
Nutrition Facts of Chocolate Poke Cake Recipe With Pudding
| Nutrition | Amount |
|---|---|
| Calories | 200 (Calories from Fat 60) |
| Total Fat | 8 grams |
| Cholesterol | 10 milligrams |
| Saturated Fat | 2 grams |
| Sodium | 65 milligrams |
| Total Carbohydrates | 31 grams |
| Protein | 2 grams |
| Total Sugars | 25 grams |
Healthy benefits of Chocolate Poke Cake Recipe With Pudding
1. It is super easy to make and has natural ingredients.
2. You can make the cake with different combinations of cakes, fillings, and sauces.
3. It is an excellent option for special occasions or birthdays.
4. The cake is very moist and soft, which creates an exciting contrast with the crunchy topping of the chocolate chips on top of the cake (which also acts as a sauce).
5. It is a milder and light chocolate cake, making it an excellent choice for those watching their calorie or sugar consumption.
6. You can use the leftover chocolate sauce to put over the cake.
7. This chocolate cake recipe can easily adapt to different needs and dietary restrictions. For example, you can use gluten-free flour, egg whites, butter, or brown sugar instead of regular sugar.
8. The cake is moist and has a creamy chocolate pudding layer on the top.
9. The cake is quick to make, and it’s a little piece of heaven in your mouth that makes it worth making over and over again.
10. It is so easy to make. Anyone can do it easily, even if you are not much of a baker!
Conclusion
The Chocolate Poke Cake Recipe With Pudding recipe is delicious, elegant, and unique. It is great for parties or special occasions because it is delicious and quick to make.
The cake has a soft chocolate sponge cake with a layer of chocolate pudding. The pudding gives the cake a creamy texture which goes well with the remaining banana syrup on top of each slice. This chocolate poke cake recipe looks like a lot of work, but it can easily be made in an hour or so.
I hope you enjoy the recipe for the Chocolate Poke Cake Recipe With Pudding and it becomes your favorite!
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FAQ
Which type of chocolate should I use in this recipe?
I recommend using dark chocolate since it has more health benefits. Milk chocolates have a higher sugar content, and darker chocolates have less sugar.
What else can I use instead of the cake?
You can make this recipe with your favorite kind of cake: a yellow birthday cake, an Italian cheesecake, or even an angel food cake.
What is the right consistency for the cake?
The right consistency for your cake is not too thin or thick. The texture should be a little wet, more like a soufflé. The silky texture of your cake will come from the emulsification of oil, butter, and sugar when you heat them to create a smooth and soft buttercream.
How do I crack the shell of my eggs?
There are a few ways to crack a shell of an egg. You can use the side of a bowl filled with water or an empty glass. Crack your egg on a flat surface, and be sure that the shell does not touch anything as it cracks open since that will contaminate your egg.
How do I know if the cake is made or not?
The center of your cake should spring back up when pressed and be firm to the touch. When you test a cake, don’t just insert your finger into the center of the cake and expect it to come out clean. Make sure you also run your finger around the inside edges of the cake. If any doughy part is stuck to your finger, your cake needs to be cooked for a little longer.