Chocolate Mint Poke Cake

Chocolate Mint Poke Cake-Best, rich chocolate cake, creamy chocolate pudding topping and light mint cheesecake topping. Perfect for all occasion, guaranteed to be a hit with your chocolate and mint loving friends and families.You simply must try this recipe! 

You might wonder why is called poke cake. You bake the cake and then while it is warm, you poke it with wooden spoon. This create a holes for filling to collect, hence it is why called poke cake.

Ingredients:

For the chocolate cake:

• 1½ cups flour
• 1½ cups sugar
• ½ cup unsweetened cocoa powder
• 2 tsp baking powder
• 2 tsp baking soda
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup brewed coffee

For chocolate pudding:

• 2 boxes 3.9 ounces instant chocolate pudding (Jello-O brand online, if not Angel Delight 
• 4 cups milk

For the mint cheesecake layer:

• 225g cream cheese, softened
• 1 cup icing sugar
• 1-2 tsp mint extract
• green food colouring
• 2 cup of ready whipped cream

For decorating:

• chocolate sprinkles, optional
• chocolate sauce, optional

Method:

To make the chocolate cake: Preheat oven to 175ºC/155ºC for fan oven. Grease and flour a 9x13 inch baking dish, set aside.

In a large bowl, combine dry ingredients flour, sugar, cocoa powder, baking powder and baking soda. Add eggs, milk, oil, coffee and vanilla extract and beat on medium speed for 2 minutes until combined (the batter will look runny).

Pour into prepared baking dish and bake 30-40 minutes, or until toothpick inserted into centre of the cake comes out clean. Remove the cake from the oven.

Use a handle of a wooden spoon to gentle poke holes all over the top of the cake.

To make chocolate pudding: Whisk together the pudding mix and milk until well blended. Pour pudding over warm cake, trying to get the pudding in the holes, you can also tap the baking dish on the counter to help the pudding settle into the holes.

Refrigerate the cake for several hours to allow pudding to settle and set up.

To make mint cheesecake layer: In a large bowl, beat softened cream cheese and icing sugar  until smooth. Add mint extract ( or more for personal taste). Add whipped cream  and mix to combine then add green food colouring  and gently stir to fold in the colour.

Spread the mint cheesecake layer over the top of the cake and sprinkle with chocolate sprinkles and drizzle chocolate sauce if desired.

Place in the fridge for few hours until set . Serve