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Mexican Chocolate Poke Cake

Mexican chocolate poke cake with a moist cocoa crumb and a cinnamon-cayenne kick, baked in a 9x13 pan. After baking, the warm cake is fork-poked and glazed with sweetened condensed milk and chocolate syrup for a gooey finish topped with whipped cream and shavings.
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Prep Time 20 minutes
Cook Time 35 minutes
cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp cayenne pepper
Cake batter
  • 2 eggs
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Glaze and topping
  • 1 cup sweetened condensed milk
  • 0.5 cup chocolate syrup
  • 2 cup whipped cream
  • 0.25 cup Chocolate shavings for topping

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F and grease a 9x13 inch baking pan. Set aside the pan so the batter can go in right after mixing.
  2. Whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper. Whisk until the color looks evenly chocolate-brown with no spice clumps.
  3. Beat together eggs, strong brewed coffee, vegetable oil, buttermilk, and vanilla extract. Mix until the batter looks smooth and cohesive.
  4. Fold the wet mixture into the dry ingredients until just combined. Stop as soon as no dry streaks remain to keep the crumb tender.
  5. Pour the batter into the prepared pan. Gently smooth the top for even baking.
  6. Bake at 350°F for 30-35 minutes, until a toothpick comes out clean. The center should spring back slightly and the edges should look set.
Poke, glaze, and finish
  1. While the cake is still warm, pierce all over with a fork. Make even holes across the surface so the glaze can soak in.
  2. Combine sweetened condensed milk and chocolate syrup, then pour evenly over the cake. Add slowly so the top looks glossy and the liquid seeps into the fork holes.
  3. Let the cake cool completely. Wait until it reaches room temperature so the whipped cream won’t melt.
  4. Top with whipped cream and finish with chocolate shavings before serving. Slice and serve once the topping is fully set on the cool cake.

Notes

For the cleanest slices, chill the finished cake for 1-2 hours before serving so the condensed milk glaze firms up. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream topping can weep when thawed. For a gluten-free option, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour.