Triple Chocolate Poke Cake

A dark chocolate cake filled with tiny chocolate surprises, chocolate chips and a crunchy almond finish that will fulfill any chocoholic's desires.

12 slices

Easy 15 minutes



For the recipe Triple Chocolate Poke Cake

For Moist Cake:

1 box Dr. Oetker Nona Luxury Moist Cake Dark Chocolate
3 Eggs (Large)
150 ml Vegetable Oil
100 ml Water

For Chocolate Sauce:

200 g Dr. Oetker Nona Cooking Chocolate
100 ml Evaporated Milk

For Frosting:

2 tbsp Dr. Oetker Nona Cocoa Powder
250 ml Whipping Cream

For Decoration:

Dr. Oetker Nona Chocolate Chips
Dr. Oetker Nona Almond Nibs (baked)
Dr. Oetker Nona Cocoa Powder




Preheat oven to 180˚C.


Place Dr. Oetker Nona Luxury Moist Cake Dark Chocolate, eggs and water in the mixing bowl. Mix at high speed for 3 minutes.


Add in oil and mix at low speed for 1 minute or until batter is light and fluffy.


Pour batter in a greased 24cm square cake pan.


Bake at 180˚C for 55 minutes. Set the cake aside to cool.


Use the end of a wooden spatula to poke holes all over the top of the cake, about an inch apart.


Melt cooking chocolate with microwave oven or “double-boil“ and mix with evaporated milk.


Pour chocolate sauce into the holes of the cake.


Place the cocoa powder and whipping cream in the mixing bowl. Mix at medium speed until soft peaks form.


Spread the frosting all over the cake. Decorate with chocolate chips and almond nibs, dust with cocoa powder and drizzle with chocolate sauce.


Cut into squares and serve!

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