Apparently Poke Cake’s are the latest baking craze to come over from the US! Who knew? And what exactly is a Poke Cake?
Well, a poke cake is essentially a sheet cake, baked, then with holes poked in it. The cake is then smothered in a topping such as jelly (jello), pudding or condensed milk for example. This topping sinks into the holes and makes for a moist cake. You top the cake with some other topping such as buttercream and it’s ready to devour.
Sound good? I’ve made one before actually, a couple of years back. A strawberry orange sprinkles poke cake, which was a strawberry flavoured sponge with sprinkles flecked through it. Then I poked the necessary holes and filled the cake with orange flavour jelly. When the jelly had set I topped it with a cream cheese frosting. It was almost like a trifle cake and was gorgeous.
So, my next foray into poke cake making (as it’s now an apparent craze?) is this chocolate butterscotch cake. I made a chocolate sheet cake in a pan tweaking a gorgeous recipe from OMG Chocolate Desserts.
I used the end of a wooden spoon to poke the cake and then used butterscotch Angel Delight as my filling. I used a couple of packs which called for a total of 600ml of milk, but I only used 500ml to make the pudding thicker.
Once this was poured over the cake, I fridged it (overnight in my case, but a couple of hours is fine). To finish I made a chocolate cream topping also inspired by OMG Chocolate Desserts and then finished it with assorted chips I had. Luckily I had butterscotch chips leftover, chocolate chips and swirly white and milk chocolate chips.
I actually took this to the latest meeting of the Dundee Baking Club, which I am a co-host of. It went down very well I am pleased to say.
The butterscotch pudding is soft and creamy and pairs well with the moist chocolate cake. The creamy chocolate topping finished it off perfectly and the chips add a bit of texture.
Why not join in the latest baking craze and start poking your cakes?!
Chocolate Butterscotch Poke Cake
Chocolate cake with butterscotch flavour pudding and a chocolate cream topping
- 175 grams plain flour
- 100 grams unsweetened cocoa powder (divided)
- 1 1/2 teaspoons bicarbonate of soda
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 450 grams granulated sugar
- 2 medium eggs
- 250 ml 0% fat plain Greek yoghurt
- 125 ml vegetable oil
- 2 teaspoons vanilla extract (divided)
- 250 ml water from a recently boiled kettle
- 2 packs of Butterscotch Angel Delight (or other brand)
- 500 ml milk (I used semi-skimmed)
- 500 ml double cream
- 70 grams icing sugar
- 50 grams chocolate chips
Grease and flour a 9”x13” baking pan and preheat the oven to 180C (160C fan).In a large bowl, sift together the flour, 75 grams of the cocoa powder, bicarb, baking powder and salt. Stir in the granulated sugar.In a separate bowl whisk together the eggs, yoghurt, vegetable oil and 1 teaspoon of the vanilla extract.Add these wet ingredients to the dry and mix until a batter forms. Pour in the water and slowly stir this in to achieve a wetter batter.Pour this into the baking pan and bake in the oven for 35 to 45 minutes. A toothpick will come out clean when inserted in the centre of the cake.Allow the cake to cool then with the end of a wooden spoon, poke holes over the cake. Don’t over do it as you still want the cake to hold together. (I made about 30 holes evenly spaced in my cake, see the pic).Make the pudding as directed on the packet using a sixth less milk than it tells you too.Pour this over the cake until all the holes are filled and the top is slightly covered. You may not need all of the pudding mix.Make the topping by beating the double cream until it thickens slightly then add the icing sugar and remaining cocoa and vanilla. Beat until it is thick and a spreadable consistency.You’re welcome :)
DetailsPrep time: Cook time: Total time: Yield:1 x 9"x13" cake.