Chocolate Poke Cake with Vanilla Pudding Filling
Ingredients
Cake batter
- 100 g dark chocolate
- 4 large eggs
- 200 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 200 ml neutral vegetable oil (e.g., rapeseed oil)
- 170 g all-purpose flour
- 2 tsp baking powder
- 1 tbsp cocoa powder
Filling
- 1 packet vanilla pudding powder
- 70 g sugar
- 450 ml milk
- 250 g heavy cream
- 1 packet vanilla sugar
- cocoa powder (optional)
Preparation
Line a baking dish (approx. 30 x 25 cm) with parchment paper. Preheat the oven to 160°C conventional or 140°C fan. For the batter, roughly chop the chocolate and melt it in a bowl over a hot water bath.
Beat eggs with sugar, vanilla sugar, and salt for about 2 minutes until foamy. Add the melted chocolate and oil to the batter. Mix flour with baking powder and cocoa powder, then fold into the batter.
Spread the batter in the prepared baking dish and smooth the top. Bake in the preheated oven for about 30 minutes. Let cool completely.
For the filling, mix pudding powder with sugar, add 4-5 tablespoons of milk and stir. Bring the remaining milk to a boil in a saucepan. Stir the pudding mixture into the boiling milk and simmer for about 1 minute. Set aside.
Using the handle of a wooden spoon, poke several holes in the chocolate cake. Spoon the hot pudding into the holes, one tablespoon at a time. Gently tap the dish to help the pudding seep into the holes. Refrigerate the poke cake for about 30 minutes.
Just before serving, whip the cream with vanilla sugar until stiff. Spread the whipped cream over the poke cake in a wavy pattern. Dust the chocolate poke cake with cocoa powder if desired.
Tips
The cake yields about 15 pieces.
The poke cake will keep covered in the refrigerator for at least 2 days.
