Triple Chocolate Black Cocoa Poke Cake

Ultra moist black cocoa cake is filled with rich chocolate ganache, topped with silky chocolate buttercream, and decorated with gorgeous chocolate curls in this Triple Chocolate Black Cocoa Poke Cake.

Course: Dessert, easter, Holiday, Snack

Cuisine: American

Keyword: black cocoa, black cocoa cake, buttercream, chocolate, chocolate buttercream, chocolate cake, chocolate curls, chocolate frosting, frosting, poke cake, triple chocolate

Servings: 16 slices

Ingredients

For the cake:

¼ cup (60 mL) avocado oil
¼ cup 60 mL) avocado oil
1 ¼ cups cups (265 g) sugar
1 large egg + 1 egg yolk
⅓ cup (80 g) sour cream
2 teaspoons (10 mL) vanilla
1 ½ cups (190 g) all purpose flour
¾ cup (75 g) black cocoa powder
½ teaspoon (3 g) salt
2 teaspoons (8 g) baking powder
¾ cup (180 mL) chocolate milk (whole or 2%)

For the ganache:

½ cup (120 mL) heavy cream
1 cup (170 g) semisweet chocolate chips

For the buttercream:

1 ½ cups (340 g) butter, softened
2 ½ cups (280 g) powdered sugar
¾ cup (75 g) cocoa powder
1 tablespoon (15 mL) vanilla
splash of cream, (15–30 mL) if needed

For the chocolate curls:

2 ounces (60 g) semisweet chocolate
2 teaspoons (10 g) butter

For the garnishes (optional):

fresh figs or fresh fruit of choice, fresh greenery

Instructions

1. Prepare the Cake
Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large mixing bowl, beat the butter, avocado oil, and sugar together until light and fluffy. This step helps create a soft, tender cake texture.
Add the egg, egg yolk, sour cream, and vanilla, mixing until smooth and fully incorporated.
In a separate bowl, whisk together the flour, black cocoa powder, salt, and baking powder.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Pour in the chocolate milk and mix until the batter is smooth.
Spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool slightly in the pan.
2. Make the Ganache
While the cake cools, prepare the ganache.
Heat the heavy cream until just steaming. Pour it over the chocolate chips and allow it to sit for about 1 minute before stirring until smooth.
Reserve 2 tablespoons (30 mL) of the ganache for swirling into the buttercream later.
3. Create the Poke Cake
Using a fork or skewer, poke holes across the surface of the cake.
Pour the warm ganache over the cake, allowing it to soak into the holes. This step is what transforms the cake into a classic poke cake, adding extra moisture and deep chocolate flavor.
Let the cake cool completely before frosting.
4. Make the Buttercream
In a mixing bowl, beat the softened butter until smooth.
Add the powdered sugar and cocoa powder, mixing slowly at first and then increasing the speed until fluffy.
Mix in the vanilla and add a splash of cream if needed to reach a smooth, spreadable consistency.
Spread the buttercream evenly over the cooled cake.
Drizzle the reserved ganache across the top and gently swirl it into the frosting.
5. Make the Chocolate Curls
Melt the semisweet chocolate and butter together until smooth.
Spread the chocolate thinly on the back of a baking sheet and place it in the freezer for 3–4 minutes, just until firm.
Use a metal spatula to gently push the chocolate into curls. Keep the curls chilled until ready to decorate.
6. Decorate the Cake
Top the cake with chocolate curls, fresh figs, and greenery for a beautiful presentation.

Notes

See blog for:

FAQ’s (frequently asked questions)

Dietary substitutions

METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.