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A moist and decadently rich chocolate poke cake – this makes such a great addition to any party!
A few weeks ago, I received an email with such an exciting opportunity that my initial thought was, “There’s just no way I’m not dreaming right now.”
The Hershey Company asked if I’d like to be a guest chef for HERSHEY’S Kitchens, creating a new recipe in partnership with them to highlight a few of their core baking products, such as HERSHEY’S SIMPLY 5 Chocolate Syrup. Having grown up with HERSHEY’S original chocolate syrup (It was the only way my mom could get me to drink milk!), I was intrigued and happy to learn they now offer a version with just 5 simple ingredients and no high fructose corn syrup, artificial preservatives, or artificial flavors.
I knew exactly what I wanted to make first with the syrup: a homemade chocolate poke cake!
Originally popular in the 1970s, the idea of a poke cake is to press holes into the top and pour on a filling that soaks into the cake, adding extra moisture and flavor to each deliciously gooey bite. Poke cakes have been making a resurgence in recent years and seem to be really popular lately at potlucks or barbecues, with anything from pudding, to caramel sauce, to fruit-flavored gelatin, to sweetened condensed milk being used as the filling.
I made this chocolate poke cake over the weekend to share with a small group of friends, and as we sat on the balcony catching up and eating chocolate cake, I couldn’t imagine a more perfect way to spend a Sunday afternoon.
Baking is something that has always made me ridiculously happy. It’s a creative outlet where I can use my imagination to transform everyday household ingredients into an endless array of magical possibilities, turning the chocolate desserts of my dreams into reality. And one of my favorite parts of the baking process is sharing the results with others.
This was my first time making a poke cake from scratch, and I was surprised at how the one small step of poking holes into the cake could have such an enormous impact on the results – it is so much better than ordinary chocolate cake!
The chocolate syrup gave the cake a soft and opulent center with an unbelievable richness. If you can find HERSHEY’S SIMPLY 5 Syrup at your local grocery store, I highly recommend it, because it can be used just like regular chocolate syrup. Yet, this syrup has a cleaner ingredient list (no GMOs, and just 5 ingredients: cane sugar, organic invert cane syrup, water, cocoa, and natural vanilla).
I frosted this cake with my Avocado Chocolate Frosting, but the cake is so decadent on its own that you can honestly get away with skipping the frosting altogether and it will still be fantastic!
Makes 9 servings
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