June 10, 2021

Chocolate Kahlua Poke Cak

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Chocolate Kahlua Poke Cake: This tender, moist chocolate cake is infused with a rich Kahlua spiked custard and topped with chocolate whipped cream. A chocolate lover’s dream cake!

The retro poke cake is back with a vengeance! This is not my mother’s version with a white cake mix and box of Jello, but a Moist Chocolate Cake Recipe from scratch that will wow your friends and family.

Table of Contents hide

1 Why You Should Make this Moist Chocolate Cake Recipe

2 Frequently Asked Questions

3 What Does Poke Cake Mean?

4 How Do You Poke a Poke Cake?

5 How Do You Store a Poke Cake?

6 How to Make a Poke Cake

7 More Poke Cake Recipes You’ll Love:

8 Don’t Forget to Subscribe!

9 The Recipe: Chocolate Kahlua Poke Cake

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

Why You Should Make this Moist Chocolate Cake Recipe

You may have guessed by now that the hubby loves chocolate. Plain ol’ chocolate desserts like nut-free brownies, chocolate mousse, and chocolate cake. Though he’s not a fan of coffee or any hint of coffee flavor in his desserts, there are exceptions like this dreamy chocolate Kahlua poke cake.

Frequently Asked Questions

What Does Poke Cake Mean?

A poke cake is a cake that is baked, then poked full of holes before being drenched with something sweet, syrupy, creamy or colorful. This helps to make a super moist cake.

How Do You Poke a Poke Cake?

There are at least two options. One is to use the handle of a wooden spoon to poke larger holes across the surface of the cake. This is good when using a thicker, custardy liquid to pour over the cake. You can also use a fork to poke many more, smaller holes when using something like liquid Jello to infuse into the cake.

How Do You Store a Poke Cake?

Do not store at room temperature or the texture will suffer. Store your covered poke cake in the refrigerator for 3-4 days. Jello poke cakes will keep up to a week. You can also freeze a jello poke cake, but I haven’t tested this one that uses sweetened condensed milk.

How to Make a Poke Cake

A poke cake garners its name from the holes poked into the freshly baked cake which become receptacles for various filling options. Originating in the 1970s, the flavor combinations are endless!

More Poke Cake Recipes You’ll Love:

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This recipe was first shared in May 2018. The text was updated in 2021.

The Recipe: Chocolate Kahlua Poke Cake

A tender, moist chocolate cake is infused with a rich Kahlua spiked custard and topped with chocolate whipped cream.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Yield 24 servings

Ingredients

For Cake:

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup milk
1 cup vegetable oil
1 cup Kahlua (or your favorite coffee liqueur), divided
1 tsp vanilla
3/4 cup boiling water
1 teaspoon espresso powder or 2 teaspoons instant coffee
1 cup sweetened condensed milk
3/4 cup semi-sweet chocolate chips

Whipped Cream Topping:

2 cups heavy cream
3/4 cup powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla

To serve:

Fudge sauce
Chocolate chips

Instructions

Spray a 9×13 inch pan with flour and oil baking spray (I use Bakers Joy). Preheat oven to 300°.

Add all dry ingredients to a large bowl and whisk to combine.

Add eggs, milk, vegetable oil, half of the Kahlua and vanilla to the dry ingredients and mix well.

Mix the espresso powder or instant coffee into the boiling water. Stir, then carefully add the water and mix until combined.

Pour the batter into the prepared pan and bake 40-45 minutes, or until a toothpick comes out with a few crumbs.

Remove the cake to a cooling rack and poke holes across the surface of the cake using the handle end of a wooden spoon.

While the cake is cooling, pour the sweetened condensed milk and remaining Kahlua in a large Pryex measuring cup or microwave safe bowl. Microwave until the mixture starts to boil, remove from microwave and add the chocolate chips.

Let set for a few minutes, then whisk the chocolate until smooth. Pour over the cake making sure to fill all the holes.

Set the cake in the fridge to cool and soak.

When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.

Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired.

Keep refrigerated.

Notes

Adapted from Life, Love and Sugar.

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 405Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 43mgSodium: 241mgCarbohydrates: 47gFiber: 1gSugar: 36gProtein: 4g

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.