Description
A festive and delicious Chocolate Peppermint Poke Cake that combines rich chocolate flavor with refreshing peppermint.
Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (65 g) unsweetened natural cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot coffee or hot water
- 1 package (3.9 oz / 110 g) instant chocolate pudding mix
- 2 cups (480 ml) cold whole milk
- 2 cups (480 ml) cold heavy whipping cream
- ⅓ cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 cup mini marshmallows
- ½ cup mini chocolate chips
- ⅓ cup crushed candy canes or peppermint candies
Instructions
- Prepare the pan. Heat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish.
- Mix the cake batter. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil, and vanilla. Beat until smooth, then slowly mix in the hot coffee or water. The batter will be thin.
- Bake. Pour into the prepared dish. Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely in the dish.
- Poke the holes. Using the rounded handle of a wooden spoon, make holes about 1 inch apart across the cake, going roughly three-quarters of the way down.
- Add the pudding. Whisk the pudding mix and cold milk for about 1 minute, until smooth and beginning to thicken but still pourable. Immediately pour over the cake, directing it into the holes. Spread the remaining pudding evenly over the surface. Refrigerate for 1 hour.
- Whip the topping. Beat the cold cream, powdered sugar, vanilla, and peppermint extract until stiff peaks form. Spread over the chilled cake.
- Chill. Cover loosely and refrigerate for at least 2 more hours, until the filling is set.
- Decorate and serve. Just before serving, scatter the marshmallows, chocolate chips, and crushed peppermint over the top. Cut into squares and serve chilled.
Notes
- Ensure the cake is completely cooled before poking holes.
- For a stronger peppermint flavor, increase the amount of peppermint extract.
- This cake can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg