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Mexican Chocolate Poke Cake

Mexican chocolate poke cake with cinnamon and a hint of cayenne, baked into a moist crumb, then soaked with condensed milk and chocolate syrup. Finished with a whipped cream layer and chocolate shavings for a dramatic chocolate drip look.
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Prep Time 20 minutes
Cook Time 35 minutes
rest 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Dry cake base
  • 1.75 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp cayenne pepper
Wet ingredients
  • 2 eggs
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Soak, topping, and finish
  • 1 cup sweetened condensed milk
  • 0.5 cup chocolate syrup
  • 2 cup whipped cream
  • 1 Chocolate shavings for topping

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan with a light coating so the cake releases cleanly.
  2. Whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne until the dry mix looks evenly streak-free.
  3. Beat together eggs, cooled strong brewed coffee, vegetable oil, buttermilk, and vanilla extract until smooth and glossy.
  4. Fold the wet mixture into the dry ingredients just until combined, stopping when no dry pockets remain to keep the crumb tender.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes at 350°F until a toothpick inserted in the center comes out clean.
Poke, soak, and chill
  1. While the cake is still warm, pierce all over with a fork so the surface is densely dotted for maximum soak.
  2. Combine sweetened condensed milk and chocolate syrup, then pour evenly over the cake so the top looks glossy and saturated.
  3. Let the cake cool completely, then rest it for 30 minutes to set the soak before topping.
Top and serve
  1. Spread whipped cream over the cooled cake in an even layer so it covers the soaked surface.
  2. Finish with chocolate shavings for topping right before serving for visible texture on each slice.

Notes

For the soak to spread evenly, pour the sweetened condensed milk and chocolate syrup slowly right after poking, then let the cake cool fully before chilling. Store covered in the refrigerator for up to 4 days; freezing is not recommended for best whipped-cream texture. If you want a lighter dessert, swap the whipped cream for a stabilized whipped topping or light whipped cream.