Decadent chocolate poke cake with ganache and shavings is a rich, moist dessert where chocolate ganache seeps into the cake, creating a deeply chocolaty bite. Topped with whipped cream and chocolate curls, it’s both elegant and indulgent.
Author:Emma Harper
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:2 hours
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
UnitsScale
1 3/4cups all-purpose flour
3/4cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2cups granulated sugar
2 large eggs
1cup buttermilk
1/2cup vegetable oil
2 tsp vanilla extract
1cup hot water or brewed coffee
1cup semi-sweet or dark chocolate chips
1cup heavy cream
2cups whipped cream or chocolate frosting
1 dark chocolate bar (for shaving)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together eggs, buttermilk, oil, and vanilla extract. Add to dry ingredients and mix.
Stir in hot water or coffee until the batter is smooth and thin.
Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
While the cake is warm, poke holes all over the top using the handle of a wooden spoon.
In a small saucepan, heat heavy cream until just simmering. Pour over chocolate chips in a bowl and let sit for 1–2 minutes. Stir until smooth ganache forms.
Pour ganache evenly over the cake, letting it fill the holes. Cool completely.
Spread whipped cream or chocolate frosting over the top.
Use a vegetable peeler to create chocolate shavings and sprinkle over the frosted cake. Chill before serving.
Notes
Use brewed coffee for a deeper chocolate flavor—it won’t make the cake taste like coffee.
The cake improves after a few hours as the ganache sets and flavors meld.
Chocolate buttercream or cream cheese frosting can be used instead of whipped cream.