Moist Chocolate Poke Cake with Vanilla Pudding Filling
Ingredients
For the sponge cake
- 100 g dark chocolate couverture
- 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 wheat flour (type 405)
- 2 tsp baking powder
- 1 tbsp cocoa powder
For the filling
- 1 packet vanilla pudding powder
- 70 g sugar
- 450 ml milk
- 250 g heavy cream
- 1 packet vanilla sugar
- Optional: cocoa powder for dusting
Preparation
Line a baking dish (approximately 30 x 25 cm) with parchment paper.
Preheat the oven to 160°C (320°F) top and bottom heat (for convection: 140°C / 285°F).
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.
Mix flour with baking powder and cocoa powder and fold into the batter.
Pour the batter into the baking dish and bake for about 30 minutes.
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 some holes in the cooled cake.
Fill the hot pudding into the holes tablespoon by tablespoon.
Tap the dish gently 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 the cake with cocoa powder if desired.
The cake serves about 15 portions.
Store the poke cake covered in the refrigerator for at least 2 days.
Tips
For a special flavor, add 3-4 tablespoons of rum, amaretto, or coffee liqueur to the pudding filling. Stir together with the milk when preparing the pudding.
