For the chocolate cake:
½ cup cocoa powder
1 tbsp espresso powder
½ tsp baking soda
2 ½ tsp baking powder
1 tsp salt
2 cups cake flour
1 tbsp vanilla extract
¾ cup apple sauce
½ cup vegetable oil
1 ½ cups muscovado sugar
½ cup light sour cream
1 ¼ cups brewed coffee
For the filling:
1 ¾ cups milk
3.4 oz instant chocolate pudding, (1 pack)
For the topping:
1 ½ cups heavy whipping cream
5 ¼ oz powdered sugar, (½ cup + 2 tbsp)
chocolate chips, optional
Chocolate Cake:
In a bowl, add the cocoa powder, espresso powder, baking soda, baking powder, salt, and cake flour and sift through.
Add the vanilla extract, apple sauce, vegetable oil, and muscovado sugar into the mixer, and mix on medium speed until mixed evenly.
Add light sour cream into the mixture and continue to mix well.
Gradually add the dry ingredients into the mixture and fold to mix evenly.
Gradually add the coffee to the mixture and fold until it forms a loose batter.
Grease a cake tin and pour in the batter. Bake at 350 degrees F for 26 to 28 minutes.
Filling:
To make the pudding, add the milk, instant chocolate pudding powder, and whisk them to mix well. Allow the mixture to set slightly.
Poke some holes on the top of the cake.
Pour the pudding mix on top of the cake and spread evenly.
Refrigerate the cake for about 10 minutes until the pudding is firm.
Topping:
To make your cream frosting, add the heavy whipping cream and powdered sugar in a mixer then beat them on high speed until stiff peaks form.
Spread your frosting evenly over the top of your cake.
Generously top the cake with chocolate chips.
Slice and serve!
Other than chocolate chips, you can also top your chocolate poke cake with nuts, flavored syrup, or fresh fruits. Feel free to top it with ingredients that go well with chocolate.
Sugar: 72g
:
Calcium: 241mg
Calories: 740kcal
Carbohydrates: 104g
Cholesterol: 72mg
Fat: 35g
Fiber: 3g
Iron: 2mg
Potassium: 370mg
Protein: 8g
Saturated Fat: 24g
Sodium: 759mg
Vitamin A: 796IU
Vitamin C: 1mg
