Chocolate Peanut Butter Poke Cake Recipe
Chocolate peanut butter poke cake recipe has a rich, indulgent taste that balances deep, slightly bitter chocolate and creamy, sweet peanut butter.The chocolate peanut butter poke cake recipe is moist and tender, soaking up the peanut butter condensed milk to create a luscious, melt-in-the-mouth texture.
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- 9×13 inch baking pan
- Spatula
- Wooden spoon
- Toothpick or skewer
- Saucepan (for whipped cream if warming),
- Cooling rack
Ingredients
For the Cake:
- 3/4 cup premium cocoa powder Cacao Barry Extra Brute or similar
- 1 3/4 cups granulated sugar
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 cup hot water
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 teaspoon pure vanilla extract
For the Filling:
- 1 cup creamy peanut butter
- 1 14 oz can sweetened condensed milk
For the Peanut Butter Whipped Cream:
- 2 cups heavy whipping cream
- 3/4 cup smooth peanut butter e.g., Skippy
- 1/2 cup powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil, then sprinkle a little flour on it, or line it with parchment paper.
- In a large mixing bowl, combine the cocoa powder, sugar, flour, baking soda, baking powder, and salt. Stir everything together until it’s evenly mixed.
- In a separate bowl, whisk together the hot water, oil, eggs, buttermilk, and vanilla extract until smooth and uniform.
- Gradually pour the wet ingredients into the dry mixture, stirring until just combined. The batter will be somewhat thin, which is normal.
- Pour the batter into the prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool slightly in the pan.
- While the cake is cooling, make the filling. Place the peanut butter and sweetened condensed milk in a small saucepan over low heat. Stir constantly for 2–3 minutes until smooth and slightly thickened. Remove from heat and let it cool a bit.
- When the cake is warm but not hot, poke holes all over the top using the end of a wooden spoon or a skewer. Pour the peanut butter mixture over the cake, allowing it to seep into the holes.
- To make the peanut butter whipped cream, beat the heavy cream in a large bowl until it forms soft peaks. Add the peanut butter, powdered sugar, and vanilla extract, and continue whipping until the cream holds stiff peaks.
- Spread the peanut butter whipped cream evenly over the cake once the filling has absorbed. Refrigerate the cake for 1–2 hours so the flavors can meld. Cut into squares and serve.
Notes
Notes: Make sure eggs and buttermilk are at room temperature for a smoother batter. For extra richness, use high-quality cocoa powder and peanut butter. You can refrigerate the cake for a few hours to help it set before serving.
Nutrition Facts Of Chocolate Peanut Butter Poke Cake Recipe
Calories: 480 | Fat: 27g | Saturated Fat: 11g | Carbohydrates: 52g | Sugar: 38g | Protein: 9g | Fiber: 3g