Print Recipe

Triple Chocolate Poke Cake

Prep Time20 mins
Cook Time35 mins
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Triple Chocolate Poke Cake

    • 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

    Chocolate Fudge Sauce

    • 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

    Chocolate Frosting

    • 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

    Chocolate Decorations

    • 1/4 Cup Coconut Oil
    • 1 Tablespoon Maple Syrup
    • 1 teaspoon Vanilla Extract
    • 1/4 Cup Cocoa

    Instructions

    INSTRUCTIONS

      Triple Chocolate Poke Cake

      • 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.

      Chocolate Fudge Sauce

      • 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.

      Chocolate Frosting

      • 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.

      Chocolate Decorations

      • 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).

      Notes

      Adapted from Taste Magazine