Chocolate Poke Cake Recipe

Prepare the cake. Preheat the oven to 170°C (338°F), static heat. Line a square mold of 20-21 cm with parchment paper.

In a bowl, whisk together the eggs, sugar, and salt. Add the milk and mix again to incorporate. Then do the same with the oil.

Separately, mix the flour, baking powder, and cocoa powder. Add to the first mixture in three additions, mixing until smooth after each addition. You should obtain a smooth and homogeneous mixture. For more ease, you can sift the mixture. Pour the batter into the pan and smooth the surface, creating a slight dip in the center so that the cake does not form a large dome while baking.

Bake for 25-30 minutes or until the wooden skewer comes out clean. Let cool, then unmold. Place the cake back in the pan and make holes every 2.5-3 cm with the tip of a spatula.

Prepare the chocolate sauce. Bring the milk to a boil. Off the heat, add the chopped chocolate and mix until it completely melts to obtain a smooth and homogeneous preparation. Add the condensed milk and mix to incorporate it.

Generously drizzle the cake with the sauce using a spoon. Try to fill all the holes well. Allow the cake to cool to room temperature, then place it in the refrigerator for 2 hours.

Prepare the cream. In a bowl, whip the cold liquid cream with the powdered sugar and vanilla sugar until it's not too stiff. Add the cocoa and blend a little to incorporate it.

Then scrape the sides, add the mascarpone and blend a little more to incorporate and aerate the cream. Do not blend too long so that the cream doesn't curdle. Scrape the sides again and add the stabilizer. Blend again for about 30 seconds to incorporate.

Remove the cake from the fridge and pipe the whipped cream on top. I used a 17 mm star tip. Sprinkle with grated chocolate.