Chocolate Peanut Butter Poke Cake
A moist and decadent poke cake infused with creamy peanut butter and topped with rich chocolate ganache, perfect for any occasion.
Ingredients
For the Cake
- 1 box chocolate cake mix Plus ingredients listed on the box.
- 1 teaspoon espresso powder Enhances chocolate flavor.
For the Peanut Butter Filling
- 1 cup creamy peanut butter Use commercial creamy peanut butter for best results.
- 1 cup sweetened condensed milk Added for sweetness and texture.
- 1 cup heavy cream For the filling.
For the Ganache
- 1 cup chocolate chips Use high-quality chocolate for better flavor.
- 1 cup heavy cream Pour this hot over chocolate chips.
For Drizzling
- 1 cup peanut butter For topping; thin with cream if needed.
Instructions
Baking the Cake
- Preheat the oven to 350°F (175°C). Prepare chocolate cake mix according to package instructions, adding espresso powder.
- Pour the batter into a greased pan and bake until a toothpick comes out clean, about 30 minutes.
- Allow the cake to cool for about 10 minutes before poking holes with a wooden spoon.
Adding the Filling
- In a bowl, mix creamy peanut butter, sweetened condensed milk, and heavy cream until smooth.
- Pour the peanut butter filling into the holes of the warm cake, ensuring it fills each reservoir.
Making the Ganache
- Heat heavy cream in a saucepan until it just begins to bubble.
- Pour hot cream over chocolate chips and let sit for a minute before stirring until smooth.
- Spread ganache over the top of the cake.
Finishing Touches
- For the final drizzle, thin the peanut butter with additional cream if necessary, then pipe it over the cake.
Notes
Let the cake sit in the refrigerator for at least an hour for the flavors to meld. Store in the refrigerator due to the cream filling.