Indulge in the Ultimate Kahlua Chocolate Poke Cake: A Decadent & Easy Dessert Recipe

Hello, fellow chocolate enthusiasts! I’m Holly from Spend With Pennies, and it’s truly an honor to be guest posting here on Chocolate Chocolate and More today. I’m excited to share a recipe that holds a very special place in my heart, a dessert that embodies comfort, richness, and a touch of warmth – much like the wonderful person it’s dedicated to.

This Kahlua Chocolate Poke Cake is a true showstopper: a remarkably moist, from-scratch chocolate cake generously infused with a Kahlua-spiked pudding, all crowned with a ridiculously quick 1-minute frosting. It’s no wonder this decadent treat has become my husband’s absolute favorite, and I’m sure it will quickly become yours too!

My connection to this site and this particular recipe goes deeper than just a love for chocolate. Joan, the incredible woman behind Chocolate Chocolate and More, had a special fondness for my original Chocolate Poke Cake recipe. She adored its delicious simplicity and rich flavor so much that we had planned a fun recipe swap: she would share her version of my poke cake here, and I would feature her beloved 3-Minute Fudge recipe on my blog. Tragically, we had to say goodbye to Joan before we could bring our collaborative plans to fruition.

In memory of Joan, and to honor her sweet spirit and profound love for all things chocolate, I felt compelled to create a truly special version of the poke cake. What better way to add a touch of warmth and sophistication than by incorporating Kahlua? This coffee liqueur adds an incredible depth of flavor that perfectly complements the rich chocolate, creating a dessert that is not just a treat, but an experience. Every bite of this incredibly moist and rich cake, with its irresistible Kahlua pudding seeping into every crevice, feels like a warm embrace. And that quick, luscious frosting? It’s the ideal finishing touch, pulling all the delightful flavors together in just one minute. I know, without a doubt, that Joan would have absolutely adored this cake.

Why This Kahlua Chocolate Poke Cake is a Must-Try

This isn’t just another chocolate cake; it’s a celebration of flavor and texture. The magic begins with a deeply chocolatey cake base, made from scratch, ensuring a rich flavor profile that box mixes simply can’t achieve. What truly sets this poke cake apart is the unique method of infusing it with a warm, Kahlua-laced chocolate pudding. By poking holes into the freshly baked cake, we create little wells for the pudding to seep into, resulting in an extraordinarily moist and flavorful dessert where every bite is saturated with decadent goodness.

The addition of Kahlua, a beloved coffee liqueur, elevates the chocolate flavor, adding a sophisticated warmth and a subtle, aromatic complexity that’s simply divine. It’s not overwhelmingly alcoholic, but rather enhances the chocolate in a way that will have everyone asking for the secret ingredient. And let’s not forget the frosting! A quick, creamy, and utterly delicious chocolate frosting that comes together in mere minutes, making this impressive dessert surprisingly easy to finish.

The Art of the Perfect Chocolate Cake Base

Creating the perfect foundation for this poke cake involves a few key ingredients that work in harmony to produce a tender, moist, and intensely chocolatey crumb. The use of both baking soda and baking powder ensures a beautiful rise and a soft texture. Unsweetened cocoa powder is crucial for a deep chocolate flavor, without adding excessive sweetness at this stage. Buttermilk contributes to the cake’s incredible moistness and tenderness, reacting with the baking soda to create a light crumb. And the secret ingredient for many a great chocolate cake? Brewed coffee. It doesn’t make the cake taste like coffee, but rather intensifies and enriches the chocolate notes, making them more pronounced and luxurious.

Unlocking Flavor with Kahlua Pudding

The Kahlua pudding layer is where this cake truly earns its stripes. By combining cocoa, sugar, and cornstarch, then whisking in milk and Kahlua, we create a silken, glossy pudding that’s bursting with flavor. The key is to cook it gently until it thickens and boils for just one minute, ensuring a smooth consistency. Adding the remaining Kahlua and butter off the heat infuses the pudding with maximum flavor and a luscious texture. The act of pouring this warm pudding over the still-warm, poked cake allows it to soak deeply into every layer, ensuring no dry spots and a burst of flavor with every forkful.

The Quickest, Most Delicious Frosting Ever

Sometimes, the simplest things are the best, and this 1-minute frosting is a testament to that. With just a few basic ingredients – milk, butter, sugar, and semi-sweet chocolate chips – you can create a shiny, smooth, and utterly delicious chocolate glaze. The secret is bringing the milk, butter, and sugar to a rolling boil for precisely 45 seconds before removing it from the heat and stirring in the chocolate chips. This method creates a frosting that sets beautifully, providing a perfect counterpoint to the moist cake and pudding layers.

Kahlua Chocolate Poke Cake

Ingredients

Chocolate Cake

• 1¾ cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 1 cup brewed coffee, cooled
• 1 cup buttermilk
• ½ cup vegetable oil
• ½ teaspoon vanilla extract

Kahlua Pudding

• ½ cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 3 tablespoons cornstarch
• Pinch of salt
• 1 cup Kahlua, divided
• 1¼ cups cold milk
• 1 tablespoon unsalted butter

1-Minute Frosting

• ⅓ cup milk
• ⅓ cup unsalted butter, softened
• 1¼ cups granulated sugar
• 1 cup semi-sweet chocolate chips

Instructions

For the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing and lightly flouring it, ensuring a non-stick surface.
2. In a large mixing bowl, thoroughly combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and baking powder. Whisk them together until uniformly blended.
3. In a separate medium bowl, whisk together the wet ingredients: eggs, cooled brewed coffee, buttermilk, vegetable oil, and vanilla extract. Gradually add this wet mixture to the dry ingredients. Beat on medium speed for approximately 2 minutes, until the batter is smooth and well combined. Pour the prepared batter evenly into your greased and floured 9×13 inch pan.
4. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be careful not to overbake, as this can dry out the cake.

For the Kahlua Pudding

1. While the cake is baking or cooling slightly, prepare the Kahlua pudding. In a medium saucepan, combine the sugar, cocoa powder, cornstarch, and a pinch of salt. Mix these dry ingredients well. Then, whisk in the cold milk and ¼ cup of the Kahlua until smooth.
2. Place the saucepan over medium-high heat on the stovetop. Cook, stirring constantly with a whisk, until the mixture thickens and comes to a full boil. Constant stirring is key to prevent sticking and lumps.
3. Once boiling, continue to boil for 1 minute while stirring. Remove the saucepan from the heat and immediately stir in the remaining ¾ cup of Kahlua and the tablespoon of butter until both are fully incorporated and the pudding is smooth and glossy.
4. Once the cake is out of the oven and still warm (after about 5-10 minutes of cooling), use the end of a wooden spoon or a round handle to poke holes uniformly over the entire surface of the cake, ensuring they go about halfway deep. Carefully pour the warm Kahlua pudding evenly over the cake, making sure it seeps generously into all the poked holes.
5. Allow the cake to cool slightly at room temperature, then refrigerate for at least 30 minutes before applying the frosting (see instructions below). For best results and for the flavors to fully meld, it’s recommended to refrigerate the cake overnight before serving.

For the 1-Minute Frosting

1. In a small saucepan, combine the milk, softened butter, and sugar. Bring this mixture to a rolling boil over medium-high heat. Allow it to boil vigorously for exactly 45 seconds, stirring occasionally to prevent scorching.
2. Remove the saucepan from the heat immediately. Stir in the semi-sweet chocolate chips. Whisk continuously until the chocolate chips are completely melted and the frosting is smooth, shiny, and lump-free. Immediately pour this warm frosting evenly over the chilled poke cake. Refrigerate the cake overnight to allow the frosting to set and the pudding to fully absorb, yielding the most delicious results.

Did you make this recipe?

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Tips for Success & Variations

• Don’t Overbake: Overbaking is the enemy of moist cake. Keep a close eye on your cake, and remove it from the oven as soon as the toothpick comes out clean.
• Poke While Warm: Poking the cake while it’s still warm allows the pudding to seep in more effectively.
• Chill Time is Key: While tempting to dive in immediately, refrigerating the cake allows the pudding to fully set and marry with the cake, enhancing both flavor and texture. Overnight chilling is highly recommended.
• Kahlua Alternatives: If you prefer a non-alcoholic version, you can substitute the Kahlua with an equal amount of strong brewed coffee or a mixture of coffee and a touch of vanilla extract for the pudding. For other alcoholic twists, try Irish cream liqueur or a dark rum.
• Garnish Ideas: Elevate your presentation with a sprinkle of cocoa powder, chocolate shavings, a dollop of whipped cream, or fresh raspberries for a touch of tartness.
• Storage: This cake stores beautifully in the refrigerator for up to 4-5 days, covered tightly. It’s often even better the next day!

This Kahlua Chocolate Poke Cake is more than just a recipe; it’s a heartfelt tribute to a dear friend and a testament to the comforting power of delicious food. I hope you enjoy making and sharing this extraordinary dessert as much as I loved creating it. It’s a truly rich, moist, and unforgettable cake that perfectly combines simple pleasure with a touch of elegance. Enjoy every decadent bite!

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