Chocolate Crunch Poke Cake
This is your sign to make something warm, chocolatey and cozy while it is still cold outside ♡
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Chocolate Crunch Poke Cake
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servings
6
prep time
30 min
cook time
50 min
Ingredients
Chocolate Cake
- ½ cup (120 g) milk
- 1 tsp (5 g) vinegar
- ¾ cup (150 g) white sugar
- ¼ cup (60 g) curd or yogurt
- ¼ cup (50 g) vegetable oil
- ½ tsp (3 g) vanilla extract
- 1 cup (120 g) all purpose flour
- 1 tbsp (8 g) cornstarch
- ¼ cup (25 g) cocoa powder
- ½ tsp (2 g) baking powder
- ¼ tsp (1 g) baking soda
- ¼ cup (60 g) hot coffee
Hot Chocolate
- ½ cup (120 g) milk
- ½ cup (120 g) cream
- 2 tbsp (15 g) cocoa powder
- ⅓ cup (60 g) milk + dark chocolate, chopped
- ½ tsp (3 g) vanilla extract
- pinch of salt
Chocolate Crunch
- ½ cup (80 g) dark + milk chocolate, chopped
- 1 tbsp (15 g) coconut oil
- 1 cup (30 g) cornflakes
- flaky salt
Instructions:
- Prepare the wet ingredients: In a bowl, add milk and vinegar and let it sit for 5 minutes to turn into buttermilk. Add in the sugar, curd, vegetable oil and vanilla extract and whisk until everything is well combined.
- Mix in the dry ingredients: Sift together the all purpose flour, cornstarch, cocoa powder, baking powder and baking soda and mix the dry mixture with the wet mixture. Gently combine till you get a smooth batter.
- Add the coffee: Pour in the hot coffee and whisk just until incorporated, the batter should be nice and runny.
- Bake the cake: Pour the batter into a baking dish and bake at 180°C for 40-50 minutes in a preheated oven or until a toothpick inserted in the centre comes out clean. Let the cake rest at room temperature while you work on your hot chocolate.
- Make the hot chocolate soak: Add milk and cream to a saucepan and heat on low heat till hot and steamy. Whisk in the cocoa powder until completely smooth and then add chopped chocolate (I used a mix of milk and dark), a pinch of salt and vanilla. Keep the heat low and let this simmer gently for 2–3 minutes, stirring till all the chocolate melts and the colour deepens. It should look like a rich, pourable hot chocolate, not thick like ganache. Take it off the heat and let it cool slightly till warm but not hot.
- Poke and soak: Using the back of a spatula or the handle of a wooden spoon, poke deep indents all over the cake. Slowly pour the warm hot chocolate over the cake, letting it sink into the holes naturally. Once all the hot chocolate is added, leave the cake to sit at room temperature for 10–20 minutes, allowing it to absorb everything properly.
- Make the chocolate crunch topping: In a bowl, add chopped milk and dark chocolate along with coconut oil. Microwave in 30–40 second intervals, mixing well after each round until fully melted and smooth. Let the melted chocolate cool to room temperature, this is important so the cornflakes don’t go soggy. Once cooled, add the cornflakes and gently mix till evenly coated.
- Assemble and serve: Spread the chocolate cornflake crunch evenly over the soaked cake, finish with a sprinkle of flaky salt on top and just dig right in, enjoyy!
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