Chocolate Poke Cake


1 3/4 c flour
1 3/4 c sugar
3/4 c unsweetened cocoa powder
2 t baking soda
1 t baking powder
2 eggs
1 c brewed coffee, cooled
1 T lemon juice
1 c milk
1/2 c vegetable oil
1/2 t vanilla

Preheat oven to 350 F. Grease and flour a 9 x 13″ pan. Combine milk and lemon juice and set aside. (The mix will thicken slightly.) Combine flour, sugar, cocoa, baking soda and baking powder in a large bowl. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 min. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.) Bake 30 – 40 mins, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 min so it doesn’t over cook.

Chocolate Pudding Layer

2/3 c sugar
1/3 c cocoa
3 T cornstarch
pinch of salt
2 1/4 c milk
1 T butter

In a saucepan combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined. Turn heat to medium high stirring constantly until mix comes to a boil. Allow to boil for 1 min while stirring, remove from heat and stir in butter. Allow to cool for 5 min stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (Frost after slightly cooled, about 30 min.)


1/3 c milk
1/3 c butter, softened
1 1/4 c sugar
1 c semi sweet chocolate chips

In a saucepan, combine milk, butter and sugar over medium high heat. Bring to a rolling boil and allow to boil 45 seconds. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.


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