Description
Indulge in a decadent Raspberry Chocolate Poke Cake that’s perfect for Valentine’s Day! This moist chocolate cake is infused with a luscious chocolate filling and topped with homemade raspberry whipped cream for a sweet and tangy finish. Perfect for a romantic celebration!
Ingredients
Scale
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.
Notes
- Ensure the cake is fully cooled before adding the raspberry whipped cream to avoid melting.
- You can use frozen raspberries for the whipped cream if fresh ones are unavailable.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 350
- Sugar: 30
- Sodium: 120mg
- Fat: 20
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg