This Chocolate poke cake is glazed with a chocolate sauce that soaks into the cake and forms a creamy frosting at the same time.
This is exactly the cake I told you my daughter Pascale would bake for her holiday dessert. This recipe was sent to her by her work colleague and cook, Madame Lavallée, and I thank her for allowing me to share it with you. You can make it with a “Duncan Hines red devil” cake mix following the manufacturer’s instructions or with the homemade chocolate cake batter recipe included in this recipe. It’s delicious with both types of cakes.
Servings: 12 to 16
Set the oven rack in the center of the oven. Preheat the oven to 350 ° F.
Butter a 9 x 13- inches rectangular cake pan. Line the bottom of the pan with parchment paper.
In a large bowl, cream shortening. On low speed, mix in cocoa until smooth. Gradually add the sugar and beat 2 Minutes.
Add the eggs, one at a time, and beat 3 Minutes. Stir in the vanilla extract.
In another bowl, whisk the flour, baking soda and salt. On low speed, beating until well blended, add a third of the flour and half of the milk to the egg mixture. Stir in the second third of the flour and the rest of the milk. Stir in the rest of the flour. Using a spatula, scrape the bowl once or twice during this step.
Pour the batter into the pan and bake 35 to 45 minutes until a toothpick inserted in the center of the cake comes out clean. Let the cake rest in its pan for 30 Minutes and prepare the sauce while it cools.
In a medium saucepan, melt the butter over low heat, add the chocolate chips and stir until almost melted.
Add the sugar, evaporated milk and cream, bring to a boil stirring constantly, reduce the heat and simmer 10 Minutes .
Poke cake every inch with handle of wooden spoon.
Slowly pour the sauce over the cake. 30 Minutes at room temperature and refrigerate 2 hours before serving. The cake can be frozen.
Ingredients
Directions
Set the oven rack in the center of the oven. Preheat the oven to 350 ° F.
Butter a 9 x 13- inches rectangular cake pan. Line the bottom of the pan with parchment paper.
In a large bowl, cream shortening. On low speed, mix in cocoa until smooth. Gradually add the sugar and beat 2 Minutes.
Add the eggs, one at a time, and beat 3 Minutes. Stir in the vanilla extract.
In another bowl, whisk the flour, baking soda and salt. On low speed, beating until well blended, add a third of the flour and half of the milk to the egg mixture. Stir in the second third of the flour and the rest of the milk. Stir in the rest of the flour. Using a spatula, scrape the bowl once or twice during this step.
Pour the batter into the pan and bake 35 to 45 minutes until a toothpick inserted in the center of the cake comes out clean. Let the cake rest in its pan for 30 Minutes and prepare the sauce while it cools.
In a medium saucepan, melt the butter over low heat, add the chocolate chips and stir until almost melted.
Add the sugar, evaporated milk and cream, bring to a boil stirring constantly, reduce the heat and simmer 10 Minutes .
Poke cake every inch with handle of wooden spoon.
Slowly pour the sauce over the cake. 30 Minutes at room temperature and refrigerate 2 hours before serving. The cake can be frozen.
