Prepare to fall in love with this mint chocolate poke cake, a delightful dessert that combines the coolness of mint with the rich depth of chocolate. Perfect for any occasion, this cake is sure to impress with its moist texture and irresistible flavor.
Why This Recipe Works
- The combination of mint and chocolate creates a refreshing and indulgent flavor profile that’s hard to resist.
- Poking holes in the cake allows the sweetened condensed milk to seep in, ensuring every bite is moist and flavorful.
- Topped with whipped cream and chocolate shavings, it’s as beautiful as it is delicious.
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 can sweetened condensed milk
- 1 tsp mint extract
- 2 cups whipped cream
- 1/2 cup chocolate shavings
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Wooden spoon
- Whisk
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease a 9×13 inch baking pan with butter or non-stick spray. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, until smooth.
Bake to Perfection
Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before poking.
Poke and Infuse
Using the handle of a wooden spoon, poke holes all over the cake. In a small bowl, mix the sweetened condensed milk with the mint extract. Slowly pour the mixture over the cake, ensuring it seeps into the holes. Let the cake cool completely.
Top It Off
Spread the whipped cream evenly over the cooled cake. Sprinkle with chocolate shavings for a decorative finish. Chill in the refrigerator for at least 1 hour before serving.
Serve and Enjoy
Cut into squares and serve chilled. Enjoy the refreshing mint chocolate flavor that’s perfectly balanced with the sweetness of the cake.
Tips and Tricks
For an extra minty flavor, add a few drops of green food coloring to the sweetened condensed milk mixture. If you’re short on time, use store-bought whipped cream, but homemade will always taste better. To make the chocolate shavings, use a vegetable peeler on a bar of chocolate. This cake tastes even better the next day, so consider making it ahead of time.
Recipe Variations
- Swap the mint extract for vanilla or almond extract for a different flavor profile.
- Use a white cake mix instead of chocolate for a lighter version.
- Add a layer of chocolate ganache under the whipped cream for extra richness.
- Top with crushed peppermint candies for a festive touch.
- Incorporate chocolate chips into the batter for added texture.
Frequently Asked Questions
Can I make this cake without eggs?
Yes, you can substitute each egg with 1/4 cup of unsweetened applesauce. The texture will be slightly denser but still delicious.
How long can I store the cake?
Store the cake covered in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier over time.
Can I freeze the cake?
Yes, you can freeze the cake without the whipped cream topping for up to a month. Thaw in the refrigerator overnight and add the topping before serving.
Summary
This mint chocolate poke cake is a must-try for anyone who loves the combination of mint and chocolate. Easy to make and even easier to enjoy, it’s the perfect dessert for any occasion.
