Ultimate Chocolate Fudge Poke Cake
Ingredients
Chocolate cake
- 125 g plain flour
- 200 g caster sugar
- 65 g cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 large egg room temperature
- 125 ml milk room temperature
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 125 ml water warm
Chocolate Buttercream icing
- 150 g unsalted Butter softened
- 400 g icing sugar sifted
- 20 g cocoa powder
- 60 ml milk room temperature
- 1-2 tbsp chocolate shavings optional
Chocolate Fudge Sauce
- 1 tin condensed milk sweetened
- 175 g dark chocolate melted and cooled slightly
Instructions
For the cake
- Preheat the oven to 170C/150C (fan) and line an 8x8" baking tin with non-stick baking paper
- In a large mixing bowl, whisk together the plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt with a balloon whisk
- Add the egg, vegetable oil, milk, and vanilla extract and whisk until smooth
- Slowly pour in the warm water and mix gently until fully combined
- Pour the mix into your prepared baking tin
- Bake in the oven for 30-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let it cool fully in the tin
For the buttercream icing
- In another large mixing bowl, using an electric whisk, beat the butter until creamy
- Gradually add the sifted icing sugar, cocoa powder and milk, about a third at a time, whisking until smooth and creamy, until you reach your desired consistency
For the chocolate fudge sauce
- In a medium mixing bowl, with a spoon or spatula, stir together the condensed milk and melted dark chocolate until thick and smooth
Assemble the cake
- Using the end of a mixing spoon or similar, poke 16 holes 3/4 of the way down into the cake
- Pour the chocolate fudge sauce over the cake and into the holes, then smooth it out evenly
- Scoop the buttercream icing onto the cake and gently smooth it out to the edges
- Top with chocolate shavings and refrigerate for at least 1 hour
Notes
- Store in an airtight container, in the fridge for up to 5 days
- Make sure to let the cake cool fully in the tin before proceeding to the next steps
Nutrition
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