Guilt-less Desserts & Treats for your Family
Firstly, let me apologise for any drool related computer malfunctions that occur because of this Triple Chocolate Poke Cake. My advice would be to step away from your devices whilst you look at these tasty photos.
Secondly, why have I not made a Poke Cake before? Why have you let me go so long without creating a Mummy Made.It Poke Cake? At least now we all know what will be on the menu for the next six months!
Thirdly, before I get to sharing the recipe for this Triple Chocolate Poke Cake with you I would like to indulge in a short bragging session because I did something pretty awesome and I want to tell you about it
See this photo. This is me running down the side of Mount Buffalo in a 42km Sky Marathon. See how I’m smiling…don’t take that as a sign that I’m taking it easy or that it was easy. The smile is because I saw the photographer and decided that I didn’t want the lasting evidence of my run to be me wincing and screwing my face up in pain.
Last weekend I did the Mt Buffalo Sky Marathon. Think 42kms over single trails, up and down hills, up and down stair cases, crawling up rocky trails on my hands and knees and sooo much elevation. So much elevation; both up and down that there were many times that I wanted to give in. Despite my training, I wanted to give up; it was hot (30C), I ran out of water and my body was suffering as I was unable to properly eat. There were times when I was hiking up hills and crawling up walls that I felt my arms shaking and my head going faint. I knew it I sat down I would never get up again so I kept going… slowly and painfully.
I was fortunate enough to meet a wonderful and experienced trail runner called Liz on the trails. Liz is a 100km veteran and has been running the Stampede for years. By chance we started running together and when I saw her take off at the first aid station I made sure I was right with her. If it wasn’t for Liz I don’t know if I would have made it much further, and definitely not at the pace she was pushing me towards. She kept saying “Just keep moving” and “One foot in front of the other” which was motivation enough for my stubborn self to push through the pain and keep moving. She had more faith in my ability than I did at the point and I was so lucky to have her with me.
So after 8 hours I finally made it to the finish line (I was aiming to beat the cut off of 9 hours so I was happy with my results). I was limping for the last 10kms as my legs had been hammered with all the climbing which caused my knee to lock up. The plus side to having a dodgy knee going downhill is that you get to slide down on your butt; the down side is dirt in your jocks! I was covered in dirty, salty sweat, exhausted and severely sunburnt but none of that mattered as I had a new piece of bling hanging around my neck.
So this is my new thing; long distance trail running. Whilst it was so much harder physically than the road Marathon I did last month, it was so much more enjoyable. The scenery was spectacular, the challenges varied and there was no shortage of fellow runners around you willing to help you out when asked (like all those lovely people who let me sip their water when I had none left). I’m still recovering (it’s 7 days later and my knees still feel raw on the inside) but I’m super keen for my next outing on the trails!
Now, with the bragging session over lets get down to business. Triple Chocolate Poke Cake. Do I need to say that again…Triple Chocolate Poke Cake. A Chocolate cake covered in a rich Chocolate Fudge Sauce and then topped with a thick layer of Chocolate Frosting. And if you want even more indulgence you can decorate the cake with Chocolate lattice decorations and drizzle even more fudge sauce on top. It’s a Chocoholics dream come true.
There’s something different about my version of this Triple Chocolate Poke Cake (I was conquering food envy from the latest Taste Magazine #cookedwithtaste). It’s made with lots of Sweet Potato. There’s Sweet Potato in the cake and a load of it in the frosting and I’m pretty confident no one will ever know… unless you’re like me and you like to gloatingly tell them after their eaten their third slice!
The Chocolate Cake is my favourite go to recipe. It’s really easy to make and bakes up perfect every time. If you don’t like Sweet Potato (not that you can taste it) you could swap it for mashed ripe Banana instead. This Chocolate Zucchini Cake could also be used. The Chocolate Frosting is a very simple recipe with only one piece of advice; make it ahead of time. The Sweet Potato flavour will lessen after a few hours so let it rest in the fridge if you have time. If not, add an extra tablespoon or two of Maple Syrup.
I hadn’t made a Poke cake before this week and I learned that it’s not too hard. Essentially you bake a cake then, whilst it’s still a bit warm, you poke some holes in it (I poked 16-20 holes with the end of my wooden spoon). You then add your sauce (making sure neither the cake nor the sauce are too warm as the sauce will soak into the cake rather than filling up the holes) and then frost the cake.
This Triple Chocolate Poke Cake would also make a perfect Easter Cake. Instead of making Chocolate decorations you could put Easter Eggs on top (or make your own Dairy Free ones) or little fluffy chickens. There’s also plenty of Easter Cake inspiration in my new eBook ‘Mummy Made.It A Healthy Easter’. You’ll find over 30 Easter themed recipes, including Hot Cross Buns, Chocolate and Carrot desserts and treats for only $5. Download yours now from here.
- 2/3 Cup Coconut Flour
- 1/2 Cup Cocoa, unsweetened
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder
- 6 Eggs
- 1/2 Cup pureed/mashed cooked Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 1/2 Cup Maple Syrup (rice malt syrup can be substituted)
- 3/4 Cup Milk (of choice)
- 1 tablespoon Vanilla Extract
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 3/4 Cup Cocoa
- 1 1/2 teaspoons Vanilla Extract
- Dash of Salt
- 1 Cup Coconut Cream (put can of cream/milk in the fridge overnight and scoop off the thickened cream)
- 1 Cup pureed Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 3 teaspoons Vanilla Extract
- 3-4 Tablespoons Maple Syrup/Rice Malt Syrup
- 2 Tablespoon melted Coconut Oil
- 1/2 Cup Cocoa (sifted- or at least no lumps)
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cocoa
- Preheat oven to 175C/350F. Take an 8 inch (20cm) Square cake tin and line it with baking paper. Make sure the paper is long on 2 of the sides to help remove the cake once the sauce has been added.
- Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
- In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
- Add the purred sweet potato, maple syrup, milk and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
- Pour the batter into the tin and smooth out the top. Bake for 30-35minutes or until a toothpick inserted in the centre comes out clean.
- Allow the cake to cool in the tin for 30 minutes and make the Chocolate Fudge Sauce.
- After 30 minutes take the end of a wooden spoon and 'poke' holes in the cake at regular intervals (I did 4 or 5 rows of 5 holes; so 16-20 'pokes'). Do not make the holes too close together and do not push too far down; about 1/2 way is right.
- Pour 1 Cup of Chocolate Fudge Sauce over the Cake and spread it over the top and into the holes. Allow the cake to sit for 30 minutes.
- Take 1/4 Cup of Chocolate Fudge Sauce and spread it over the cake, making sure the poke holes are full. Allow the cake to sit for 30 minutes. Keep the remaining sauce for serving.
- Remove the cake from the tin using the longer edges of baking paper and place ona serving tray.
- Spread the Chocolate Frosting over the top of the cake. Top with Chocolate decorations (or Easter Eggs- both totoally optional) and drizzle the remaining sauce on top of the cake.
- Serve and devour!
- The cake does not need to be kept in the fridge, unless it is a hot day, but it can be. The Chocolate Decorations (as they made with Coconut Oil) will soften unless they are kept in the fridge.
- Place all the ingredients in a saucepan and and stir over a medium heat until fully incorporated. Do not bring the mixture to the boil.
- Ensure that you stir constantly otherwise it may stick and burn. Allow the sauce to cool slightly before spreading on the cake.
- The sauce will thicken in the fridge so it will need to be lightly warmed or stirred before using.
- This frosting is best after it has had a few hours to settle. If possible, make it the day before and keep it in the fridge.
- Place all the ingredients into a blender and mix until smooth.
- Use immediately or place in the fridge. The frosting is best to spread at room temperature.
- Melt the coconut oil in a saucepan over a very low heat. Stir in the Cocoa and maple syrup (vanilla if using). Allow to thicken slightly.
- Pour the mixture into a zip lock bag or piping bag and make a small cut at the end.
- Drizzle the chocolate onto a sheet of baking paper and make the desired shape/pattern.
- Place the sheet in the freezer for at least 30 minutes to allow the chocolate to set (longer is fine).