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Raspberry Chocolate Poke Cake for Valentine’s Day

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This indulgent Raspberry Chocolate Poke Cake features a rich chocolate cake soaked with a decadent chocolate filling, topped with fluffy raspberry whipped cream. It’s the perfect dessert to celebrate love on Valentine’s Day!

Ingredients

  • For the Chocolate Cake:
    • 1 3/4 cups all-purpose flour
    • 1 1/2 cups sugar
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 large eggs
    • 1 cup milk
    • 1/2 cup oil
    • 2 tsp vanilla extract
    • 1 cup hot waterFor the Filling:
    • 1 can (14 oz) sweetened condensed milk
    • 1 cup semi-sweet chocolate chips

    For the Raspberry Whipped Cream:
    • 1 cup raspberries (fresh or frozen)
    • 1 tsp unflavored powdered gelatin
    • 2 tbsp cold water
    • 1 1/2 cups heavy whipping cream, cold
    • 1/3 cup powdered sugar

    For Garnish:
    • Fresh raspberries
    • Mini chocolate chips

Instructions

  • Make the Chocolate Cake:
    • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
    • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
    • Add eggs, milk, oil, and vanilla. Mix until smooth.
    • Stir in hot water until fully combined (batter will be thin).
    • Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the cake cool for 10 minutes.
  • Add the Chocolate Filling:
    • Using the handle of a wooden spoon, poke holes all over the cake.
    • In a microwave-safe bowl, melt the chocolate chips with sweetened condensed milk in 30-second intervals, stirring until smooth.
    • Pour the mixture evenly over the cake, letting it soak into the holes. Let cool completely.
  • Prepare the Raspberry Whipped Cream:
    • In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes. Microwave for 5-10 seconds, then stir to dissolve.
    • In a food processor, blend raspberries until smooth, then strain out seeds.
    • In a chilled mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
    • Add the raspberry puree and dissolved gelatin, then whip until stiff peaks form.
  • Assemble & Garnish:
    • Spread the raspberry whipped cream evenly over the cooled cake.
    • Garnish with fresh raspberries and mini chocolate chips.

Notes

  • Storage: Store leftovers in the refrigerator for up to 3 days.
  • Tip: You can make the cake a day ahead and store it covered in the fridge until ready to serve.
  • Flavor Variation: Try adding some chocolate shavings to the top for extra richness.

Nutrition

Find it online: https://easyfoodflash.com/raspberry-chocolate-poke-cake-for-valentines-day/