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Mexican Chocolate Poke Cake

Mexican chocolate poke cake with a moist chocolate crumb and cinnamon-cayenne warmth, baked in a 9x13 pan. A sweet condensed milk and chocolate syrup glaze soaks in after piercing, finished with whipped cream and chocolate 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 cups whipped cream
  • 1 chocolate shavings for topping

Equipment

  • 1 sheet pan

Method
 

Bake the chocolate cake
  1. Preheat oven to 350°F and grease a 9x13 inch baking pan (you should see a thin, glossy film on the pan).
  2. Whisk together flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne until the mixture looks evenly colored and free of lumps.
  3. Beat together eggs, strong brewed coffee (cooled), vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Fold wet ingredients into dry ingredients until just combined (stop mixing when no dry streaks remain).
  5. Pour batter into the prepared pan and spread it into an even layer.
  6. Bake 30-35 minutes at 350°F until a toothpick comes out clean (it should look mostly dry with a few moist crumbs at most).
Poke, glaze, and finish
  1. While the cake is still warm, pierce all over with a fork so the surface is visibly dimpled.
  2. Combine sweetened condensed milk and chocolate syrup, then pour evenly over the warm cake (you should see syrup settle into the holes).
  3. Let cool completely for 30 minutes so the glaze thickens slightly and the surface looks set.
  4. Top with whipped cream and sprinkle chocolate shavings just before serving (the topping should look fluffy with visible chocolate flecks).

Notes

For clean slicing, cool the cake until the glaze feels set, then refrigerate covered for up to 3 days. Freeze unfrosted cake (wrapped tightly) for up to 2 months; thaw overnight in the fridge and add whipped cream afterward. For a dairy-light swap, use coconut whipped topping in place of whipped cream for a similar texture.