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Chocolate Mint Poke Cake

This Chocolate Mint Poke Cake combines ultra-moist chocolate cake with a silky mint filling, topped with a luscious chocolate ganache, making it a refreshing and indulgent dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake
  • 200 g plain flour
  • 200 g granulated sugar
  • 75 g cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp bicarbonate of soda
  • 1 tsp salt
  • 2 large eggs
  • 240 ml whole milk
  • 120 ml vegetable oil
  • 2 tsp vanilla extract
  • 240 ml boiling water
For the Mint Filling
  • 400 g sweetened condensed milk
  • 1 tsp peppermint extract
  • to taste Green food colouring (optional)
For the Chocolate Ganache Topping
  • 200 g dark chocolate, chopped
  • 200 ml double cream
For Garnish
  • to taste Whipped cream
  • to taste Chocolate shavings
  • to taste Fresh mint leaves

Method
 

Prepare and bake the cake
  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, bicarbonate of soda, and salt.
  3. In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla. Combine wet and dry ingredients, then stir in the boiling water until the batter is smooth.
  4. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Let the cake cool slightly.
Poke and fill
  1. While the cake is warm but not hot, use the handle of a wooden spoon to poke holes all over the top, spaced about 1 inch apart.
  2. Mix the sweetened condensed milk with the peppermint extract and a few drops of green food colouring if using. Pour the mint mixture evenly over the cake, letting it sink into the holes.
  3. Refrigerate the cake for at least 1–2 hours so the mint filling can set.
Make the ganache and top
  1. Gently heat the double cream until it’s just steaming, then pour it over the chopped dark chocolate in a heatproof bowl. Let sit for a minute, then whisk until glossy and smooth.
  2. Allow the ganache to cool slightly so it’s pourable but not hot, then spread it evenly over the chilled cake. Return to the fridge for 20–30 minutes to set.
Garnish and Serve
  1. Once the ganache has set, garnish with whipped cream, chocolate shavings, and fresh mint leaves.
  2. Slice and enjoy your Chocolate Mint Poke Cake!

Notes

Keep the cake covered in the refrigerator for up to 4–5 days. To preserve the ganache’s sheen and the whipped cream garnish, store in an airtight container. For best texture, serve chilled or at cool room temperature.