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Side view of a Chocolate Poke Cake

Easter Chocolate Poke Cake

Course: Cake
Cuisine: British
Keyword: Chocolate Poke Cake, Easter Baking, Easter cake, Easter Chocolate Cake, Poke Cake
Skill level: Easy
Prep Time: 17 minutes
Cook Time: 28 minutes
Total Time: 45 minutes
Servings: 15 people
Author: Amy Treasure
Death by chocolate Easter poke cake - a fudgy chocolate cake with a gooey chocolate filling, and hidden Cadbury Creme Eggs, topped with whipped cream and decorated with Malteeser bunnies and jelly carrots. This one is for the chocolate lovers!
Print Recipe

Ingredients

  • 1 box Betty Crocker Devil's Food Cake Mix
  • 3 medium eggs
  • 120 ml vegetable oil
  • 230 ml water
  • 1 397g tin condensed milk
  • 100 g dark chocolate
  • 2 packets small Cadbury Creme Eggs
  • 450 ml double cream
  • 2 tbsp icing sugar (US-confectioner's sugar)
  • 5 Oreos crushed
  • 6 Malteeser Bunnies
  • 6 jelly carrots

Instructions

  • Preheat your oven to 180ºC/160ºC Fan/Gas 4
  • Pour the instant cake mix into a large bowl, add three medium eggs, 120ml vegetable oil and 230ml water. Mix until smooth and creamy.
  • Grease a 20-inch square pan and sprinkle it with cocoa powder. Give the pan a good shake so that it's coated with the cocoa powder this will stop the cake from sticking.
  • Pour in the cake mixture and bake in the oven for 23-28 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to completely cool in the pan.
  • Meanwhile, add a tin of condensed milk to a microwaveable bowl and heat it for around 30 seconds until it's warmed through.
  • In the microwave, melt 100g of dark chocolate in short 30 second bursts. Once melted, pour the chocolate into the warm condensed milk and whisk until you have a smooth, glossy and pourable sauce.
  • Once the cake has cooled, use the end of a wooden spoon to poke holes all over it.
  • Pour half of the sauce into the holes and then set it aside.
  • Unwrap the small Cadbury Creme Eggs and poke them into the holes. I used two packets of small Cadbury Creme Eggs in total.  It doesn't matter if you have more holes than eggs.
  • Pour the remaining chocolate sauce on top of the cake and smooth over with a palette knife. Leave to cool.
  • Whip 450ml of double cream until it has thickened then add 2 tablespoons of icing sugar. Take care not to let the cream curdle. You are looking for a smooth, spreadable consistency the same as buttercream icing: thick enough that it won't slide off the cake.
  • Using a food processor or rolling pin, crush 5 Oreo biscuits and sprinkle them over the top of the cream.
  • Decorate with Malteeser bunnies and jelly carrots.