Description
Lovers of sweet indulgence will adore this Raspberry Chocolate Poke Cake, a romantic dessert perfect for Valentine’s Day. Rich chocolate layers meet tangy raspberry filling, creating a dreamy treat that melts hearts and satisfies chocolate cravings in one delightful slice.
Ingredients
Scale
Main Cake Ingredients:
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Raspberry Filling:
- 1 (3 ounces) package raspberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
Topping and Frosting:
- 1 (8 ounces) container whipped topping
- 1/2 cup chocolate chips
- 2 tablespoons raspberry preserves
- Fresh raspberries for garnish
Instructions
- Prepare the oven by heating to 350F (175C) and grease a 9×13-inch baking pan thoroughly.
- Combine dry ingredients in a large bowl, whisking flour, sugar, cocoa powder, baking soda, and salt until well integrated.
- Incorporate wet ingredients by adding eggs, milk, oil, and vanilla, mixing until the batter achieves a smooth consistency.
- Gently fold in hot water, creating a thin batter that will ensure a moist chocolate cake.
- Transfer the batter to the prepared pan and bake for 30-35 minutes, checking doneness with a toothpick inserted in the center.
- Allow the cake to rest for 10 minutes after removing from the oven.
- Create multiple holes across the cake’s surface using a wooden spoon handle to prepare for filling.
- Melt chocolate chips with sweetened condensed milk in the microwave, stirring at 30-second intervals until perfectly smooth.
- Distribute the chocolate mixture evenly over the cake, ensuring it seeps into the prepared holes.
- Prepare gelatin by sprinkling over cold water and microwaving briefly to dissolve completely.
- Process raspberries in a food processor, straining to remove seeds and create a pure fruit puree.
- Whip heavy cream and powdered sugar in a chilled bowl until soft peaks form.
- Integrate raspberry puree and dissolved gelatin into the whipped cream, continuing to whip until stiff peaks develop.
- Spread the raspberry whipped cream uniformly across the cooled chocolate cake.
- Finish by decorating with fresh raspberries and mini chocolate chips for a festive Valentine’s Day presentation.
Notes
- Swap regular flour with gluten-free flour blend for a celiac-friendly version that maintains the cake’s rich chocolate texture.
- Replace dairy milk with almond or oat milk to create a lactose-free dessert without compromising the cake’s moistness.
- Use sugar-free chocolate chips and a low-calorie sweetener to transform this decadent treat into a diabetic-friendly option.
- Enhance the raspberry flavor by adding a splash of raspberry liqueur to the whipped cream for an adult Valentine’s Day twist.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg