Chocolate Poke Cake / Chocolate Whipped Cream
So moist with sweetened condensed milk, iced w/ chocolate whipped cream.
Ing Cake: 1 3/4 c flour 1 c unsweet cocoa powder, sifted 2 c sugar 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 2 eggs 1/2 c veg oil 1 c whole milk 2 tsp vanilla 1 c boiling water. Filling: 14 oz can sweet/cond/milk 1/2 c semi-sweet choc/chips. Chocolate Cream: 2 c h/cream 1 c conf 1/4 c unsweet cocoa powder 1 tsp vanilla. Garnishes: chocolate syrup, mini choc/chips
Method: mix well eggs, oil, milk, vanilla extract, and sugar. Add sifted cocoa powder, flour, b/soda, b/powder, salt. Slowly pour boiling water into batter; mix til well combined. Bake batter in greased 9×13" b/dish 350 deg 30 min (pick in center comes clean). On counter, poke holes w/ wooden spoon tip or straw. Pour on microed sweet/cond/milk and 1/2 semi-sweet choc/chips. Let cake sit at room temp 30 min. Cover/refrigerate 2 hours. Chocolate Cream: Elec/mixer h/cream, vanilla, conf, cocoa powder to soft peaks. Don't overmix. Frost cake; garnish with mini choc/chips and chocolate sauce.
Chef Notes: Pour in condensed milk mixture while cake is warm. Cool cake completely before frosting. Garnishing w/ choc/syrup, mini choc/chips makes a huge taste difference, and looks nice.