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Devil’s Food Poke Cake Recipe


Devil's Food Cake
  • 120g (1/2 cup) unsalted butter, room temperature
  • 240g (11/3 cup) light brown sugar
  • 50g semi sweet chocolate, chopped
  • 90g cocoa powder
  • 120ml (1/2 cup) boiling water
  • 2 eggs
  • 120ml (1/2 cup) buttermilk
  • 1/2 teaspoon bicarbonate of soda
  • 160g (11/3 cup) self raising flour
  • 198g (7.5 ounces) condensed milk
  • 60ml Guinness drink
Whipped Mascarpone Frosting
  • 250g (1 cup) mascarpone cheese
  • 240ml(1 cup) double cream
  • 50g (1/2 cup) icing sugar

Devil’s Food Poke Cake Recipe


Devil's Food Cake
  1. Preheat the oven to 190 degrees celcius. Grease the base of an 8 inch square baking dish.
  2. In a jug or deep bowl combine the chopped chocolate, cocoa and boiling water and whisk until smooth.
  3. Sift the flour and bicarbonate of soda and set aside.
  4. Cream butter and sugar together until light and fluffy, about 5 minutes.
  5. Beat in vanilla extract and the eggs, one at a time, beating well after each addition.
  6. Add the melted chocolate mixture into the mixture and beat until well blended.
  7. With the speed of the mixer on low, add half the flour mixture, then the buttermilk and the rest of the flour mixture.
  8. Pour the mixture into the baking dish and bake in the oven for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  9. Remove cake from oven and allow cake to cool completely.
Whipped Mascarpone Frosting
  1. Combine mascarpone cheese, double cream and icing sugar in the bowl of a stand mixer. Beat until thick like firmly whipped cream. Add vanilla. Cover and chill until needed. Will keep for up to 2 days.
To assemble
  1. Poke holes in cake using a straw.
  2. Combine condensed milk and guinness and pour over cake (I used about 3/4 of the mixture),
  3. Spread mascarpone frosting over the cake.
  4. Sprinkle top with chocolate shavings.
  5. Cover cake and leave to set in fridge for 2 hours.

Devil’s Food Poke Cake Recipe Devil’s Food Poke Cake Recipe Reviewed by kuji hara on 6:11 AM Rating: 5

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