Moist Chocolate Poke Cake with Vanilla Pudding
Ingredients
Cake batter
- 100 g dark chocolate
- 4 large eggs
- 200 g granulated sugar
- 1 packet vanilla sugar
- a pinch of salt
- 200 ml neutral vegetable oil (such as rapeseed oil)
- 170 g all-purpose flour
- 2 tsp baking powder
- 1 tbsp cocoa powder
Vanilla pudding filling
- 1 packet vanilla pudding powder
- 70 g granulated sugar
- 450 ml milk
- 250 g heavy cream
- 1 packet vanilla sugar
- Optional: cocoa powder for dusting
Preparation
Line a baking dish (approximately 30x25 cm) with parchment paper. Preheat oven to 160°C conventional or 140°C convection. Coarsely chop dark chocolate and melt in a bowl over a hot water bath.
Beat eggs with sugar, vanilla sugar, and salt until foamy for about 2 minutes. Add the melted chocolate and oil to the batter. Mix flour with baking powder and cocoa powder and 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.
Poke several holes in the chocolate cake using the handle of a wooden spoon. Spoon the hot pudding into the holes. Gently tap the dish to help the pudding seep into the holes. Chill 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 with cocoa powder if desired.
Tips
The cake yields about 15 servings.
Store covered in the refrigerator for up to 2 days.
