Chocolate poke cake

Chocolate poke cake

Ultimate Chocolate Fudge Poke Cake

A super-rich and moist chocolate cake, filled with chocolate fudge sauce, topped with chocolate buttercream icing and chocolate shavings. A chocolate lover's dream!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: cake, chocolate, chocolate buttercream icing, chocolate fudge cake, poke cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling time: 3 hours
Total Time: 4 hours
Servings: 16 slices
Calories: 416kcal
Author: Eloise


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


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


  • 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


Calories: 416kcal | Carbohydrates: 66g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 288mg | Fiber: 3g | Sugar: 54g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 3mg
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