I guess you can tell by my posts that I don’t have much of a sweet tooth. My husband makes up for that! He is always craving something sweet. Well, he challenged me to come up with a “sweet” recipe, so I set out to impress him! I knew I wanted something chocolate, because let’s be honest, who doesn’t love chocolate?! That being said, I always have lot’s of different chocolate items on hand! In the end, I decided to make a chocolate poke cake. However, this recipe is not your standard poke cake by any means. It incorporates a bit of alcohol that won’t be cooked off, so it should not be consumed by children. Adults will probably require seconds! As I stated eariler, I am not big on sweets, but I could eat the whole pan of this! Go find your stretchy pants and someone to impress! lol
- 1 box Devils food cake mix (prepared according to package directions/cooled)
- 2 3.7 ounce boxes chocolate pudding (I used Godiva)
- 1/2 cup irish cream liquer (I used Bailey’s)
- 3 Tablespoons powdered French vanilla coffee creamer
- 1/3 cup powdered sugar
- 4 cups whole milk
- 1 12 ounce package white chocolate morsels, chopped (I used Nestle)
- Chocolate sauce for drizzling (I used Ghirardelli)
Prepare cake as directed. Remove from oven and poke holes, about an inch apart, all over the top of the cake. I used the end of a wooden spoon. Allow the cake to cool completely. Once the cake is cooled, add the dry ingredients (except white chocolate morsels) to a large bowl and whisk to combine. Pour in the cold milk and irish cream liquer. Whisk together briskly until weill combined. Pour pudding mixture over the cake and place into the fridge for at least 30 minutes. Once pudding is set, add the white chocolate morsels to a food processor and pulse until chopped but not ground. Sprinkle the chopped morsels on top of the cake and drizzle with the chocolate sauce. Return to the fridge for 15-20 minutes. Plate, drizzle with additional chocolate sauce and serve cold!
As always, I hope you enjoy!
Much Love- The Glitzy Gourmet