Chocolate Peanut Butter Poke Cake

Indulge in the ultimate dessert experience with this Chocolate Peanut Butter Poke Cake. This decadent treat combines rich dark chocolate cake, creamy peanut butter glaze, and fluffy peanut butter whipped cream for a dessert that’s as visually stunning as it is delicious. Perfect for any occasion, this cake is sure to satisfy your sweet tooth and impress your guests.

Why You’ll Love This Recipe

• Rich and Decadent: The combination of dark chocolate and peanut butter creates a flavor explosion in every bite.
• Easy to Make: Despite its impressive appearance, this cake is simple to prepare with step-by-step instructions.
• Crowd-Pleaser: Perfect for parties, potlucks, or family gatherings, this cake is guaranteed to be a hit.
• Customizable: Add your favorite toppings like chocolate peanut butter cups or chopped peanuts for extra texture and flavor.

Ingredients

FOR DARK CHOCOLATE CAKE

• 2 cups (240 g) all-purpose flour
• 1 3/4 cups (350 g) granulated sugar
• 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
• 2 teaspoons (8 g) baking soda
• 3/4 teaspoon (3 g) baking powder
• 1 teaspoon (6 g) salt
• 3 eggs, room temperature
• 1 cup (240 g) buttermilk, room temperature
• 1 cup (236.6 g) hot water
• 1/2 cup (109 g) vegetable oil
• 1 teaspoon (4.2 g) pure vanilla extract

PEANUT BUTTER GLAZE

• 1 cup (250 g) smooth peanut butter (I use Skippy)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup (120 g) whole milk

PEANUT BUTTER WHIPPED CREAM

• 3/4 cup (187.5 g) smooth peanut butter (I use Skippy)
• 2 cups (480 g) heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) vanilla extract

GARNISH

• Chocolate peanut butter cups
• Peanuts

Directions

Step 1: Prepare the Dark Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add the eggs, buttermilk, hot water, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed with a hand mixer or stand mixer until the batter is smooth and fully combined, about 2-3 minutes.
4. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes.

2: Make the Peanut Butter Glaze

1. In a medium saucepan, combine the peanut butter, sweetened condensed milk, and whole milk.
2. Heat the mixture over medium heat, stirring constantly, until it becomes smooth and pourable, about 3-5 minutes. Remove from heat.

3: Assemble the Poke Cake

1. Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cooled cake, spacing them about 1 inch apart.
2. Slowly pour the warm peanut butter glaze over the cake, ensuring it seeps into the holes. Use a spatula to spread the glaze evenly across the surface.
3. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour to set the glaze.

4: Prepare the Peanut Butter Whipped Cream

1. In a large mixing bowl, combine the peanut butter, heavy whipping cream, powdered sugar, and vanilla extract.
2. Using a hand mixer or stand mixer, whip the mixture on high speed until stiff peaks form, about 3-4 minutes.

5: Frost and Garnish the Cake

1. Spread the peanut butter whipped cream evenly over the chilled cake.
2. Chop the chocolate peanut butter cups and peanuts into small pieces. Sprinkle them generously over the whipped cream layer.
3. Slice and serve immediately, or refrigerate until ready to serve.

Pro Tips and Variations

Serving Suggestions

Serve this cake chilled for the best texture and flavor. Pair it with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert experience.

Storage/Reheating

• Storage: Cover the cake with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
• Freezing: This cake freezes well. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use natural peanut butter?
A: Yes, but the texture may vary. Stick to creamy, no-stir peanut butter for the best consistency.

Can I make this cake ahead of time?
A: Absolutely! Assemble the cake up to 24 hours in advance and store it in the refrigerator until ready to serve.

Can I use a different type of milk for the glaze?
A: Yes, any milk will work, but whole milk provides the creamiest texture.

Conclusion

This Chocolate Peanut Butter Poke Cake is a show-stopping dessert that’s as fun to make as it is to eat. With its rich chocolate base, luscious peanut butter glaze, and fluffy whipped cream topping, it’s a dessert that will have everyone coming back for seconds. Try it today and experience the perfect blend of chocolate and peanut butter!

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