Description
A fun twist on the classic poke cake, featuring chocolate sponge soaked with strawberry syrup and topped with whipped cream and chocolate ganache.
Ingredients
Scale
- 1 chocolate cake mix (or scratch recipe)
- 12 oz strawberry syrup or 1 envelope strawberry gelatin dissolved in 1½ cups hot water
- 14 oz sweetened condensed milk
- 2 cups whipped topping
- 2 cups sliced fresh strawberries
- 8 oz semisweet chocolate, chopped
- 1 cup (240 ml) heavy cream
Instructions
- Bake the chocolate cake in a greased 9×13-inch pan at 350°F (175°C) for 25–30 minutes.
- While the cake is warm, poke holes about 1/2 inch apart using the handle of a wooden spoon.
- Combine strawberry syrup with sweetened condensed milk and pour evenly over the cake.
- Chill the cake for 1–2 hours.
- Spread the whipped topping over the chilled cake.
- Arrange sliced strawberries on top.
- Make ganache by heating heavy cream and pouring it over the chopped chocolate; stir until smooth and cool to about 95°F before pouring over the cake.
Notes
For a lighter touch, you may substitute chocolate ganache with a strawberry glaze. Ensure to chill the cake thoroughly for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg