It was time for Two Sweetie Pies again. This is when I get to choose a recipe from That Skinny Chick Can Bake and make it and reveal it today! I decided to choose a recipe that 100% screams Liz. Liz is a lover of all things chocolate and this cake fit the bill! A triple chocolate poke cake? Can’t get any closer to a chocolate lover’s dream than this!! Try this and you will NOT be disappointed. Trust me, my family loved it!
Visit Liz on her social media and you will be thrilled you did! Every recipe I ever try from her is FABULOUS!!! She is a my go-to girl when I need a solid recipe. Even if it is for company, you can count on Liz!!!! Thank you for another fabulous recipe, Liz!
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You’ll Need:
Nonstick Foil
9×13 pan
Triple Chocolate Poke Cake
Ingredients
Cake:
- 1¾ cup flour
- 1¾ cups sugar
- ¾ cup unsweetened cocoa
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup coffee, cooled
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla
- Filling
- 14 ounces sweetened condensed milk (1 can)
- 1 cup semisweet chocolate chips
Frosting
- ½ cup butter (1 stick), at room temperature
- ⅔ cup cocoa powder
- 1 teaspoon vanilla
- 3 cups powdered sugar
- ⅓ cup milk
Instructions
- Line 9 x 13-inch pan with nonstick foil.
- Preheat oven to 350º.
- In a large mixing bowl or bowl of a stand mixer, combine flour, sugar, cocoa, baking soda, and baking powder.
- In a large pyrex measuring cup or medium mixing bowl, whisk together eggs, coffee, buttermilk, vegetable oil, and vanilla.
- Add the liquids to the dry ingredients and beat for a couple minutes, scraping down the sides as needed.
- Pour cake batter into prepared pan and bake 30-40 minutes or until a toothpick inserted into the center comes out clean.
- When cake is almost done baking, in a microwave-safe bowl, microwave the sweetened condensed milk and chocolate chips for 1-2 minutes, stopping and stirring a couple times, until mixture is smooth and chocolate chips are melted.
- When cake is done, let cool on a wire rack for about 5 minutes.
- Then take a wooden spoon and using the handle end, poke rows of holes across the cake. Pour warm filling mixture over the holes, nudging the filling as needed to fill the spaces.
- Cool to room temperature before frosting.
Frosting
- Beat together butter and cocoa. Add vanilla and mix well.Then alternate adding milk and powdered sugar till all is incorporated and the mixture is smooth. Frost cake.
Adapted From That Skinny Chick Can Bake
Liz says
Now this is a recipe that definitely belongs on your blog!!! I’m suddenly craving chocolate—LOL! xo
Liz recently posted…Chocolate Lasagna #TwoSweetiePies
Hugs & Cookies xoxo says
Oooooh this sure fit the chocolate bill!!!
Scarlett in FL says
Looks delish!!!