Decadent Chocolate Truffle Poke Cake combines a rich chocolate cake infused with a luscious melted chocolate truffle filling, topped with a luxurious chocolate whipped cream and mini chocolate chips for an unforgettable dessert experience.
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
2
In a large bowl, combine all-purpose flour, granulated sugar, high-quality unsweetened cocoa powder, baking soda, baking powder, and salt.
3
Add large eggs, whole milk, vegetable oil, and pure vanilla extract to the dry ingredients, beating on medium speed for 2 minutes. Slowly add brewed coffee and mix to combine (batter will look runny).
4
Pour batter into the prepared baking dish, smoothing the top.
5
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. If the cake rises too much in the center and cracks, gently press it down with your palms while it’s slightly cooled to level the top.
6
Using a wooden spoon, poke holes all over the top of the cake and set aside.
7
In a heatproof bowl, add semi-sweet chocolate chips.
8
Heat sweetened condensed milk in a saucepan over low heat until warmed. Pour the warm milk over the chocolate chips.
9
Whisk the chocolate chips and sweetened condensed milk until smooth.
10
Pour the chocolate truffle filling over the cake, spreading it to fill the holes.
11
Set the cake aside to cool for about an hour and then refrigerate until completely cooled.
12
To prepare the topping, whip heavy cream until soft peaks form. Add powdered sugar, high-quality unsweetened cocoa powder, and pure vanilla extract. Continue mixing until stiff peaks form.
13
Spread the chocolate whipped cream evenly over the cooled cake and sprinkle with mini chocolate chips.