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Mexican Chocolate Poke Cake

Mexican chocolate poke cake with a moist, tender crumb, cinnamon heat, and a glossy chocolate drip. Baked in a 9x13 pan, poked while warm, then glazed with condensed milk and chocolate syrup for an ultra-saucy slice.
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Prep Time 20 minutes
Cook Time 35 minutes
rest time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 560
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
Wet ingredients
  • 2 eggs
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Chocolate drizzle
  • 1 cup sweetened condensed milk
  • 0.5 cup chocolate syrup
Toppings
  • 2 cup whipped cream
  • 1 Chocolate shavings for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry ingredients
  1. Preheat oven to 350°F and grease a 9x13 inch baking pan with a thin, even coat so the cake releases cleanly. Set the pan aside while you mix.
  2. Whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper until the cocoa looks evenly distributed with no dark streaks.
Mix wet ingredients and bake
  1. Beat together eggs, cooled strong brewed coffee, vegetable oil, buttermilk, and vanilla extract until smooth and uniform in color.
  2. Fold the wet mixture into the dry ingredients until just combined, stopping as soon as you no longer see dry flour for a tender crumb.
  3. Pour the batter into the prepared 9x13 pan, then bake at 350°F for 30-35 minutes until a toothpick comes out clean in the center.
Poke, glaze, and chill
  1. While the cake is still warm, pierce all over with a fork so steam channels form and the glaze can soak in.
  2. Combine sweetened condensed milk and chocolate syrup, then pour evenly over the warm cake so the top becomes glossy and drippy.
  3. Let cool completely, then refrigerate for 30 minutes so the glaze sets and slices cleanly.
Finish and serve
  1. Spread whipped cream over the chilled cake and top with chocolate shavings so the surface looks finished and speckled with cocoa.
  2. Slice and serve, aiming for moist, sauce-soaked layers visible on the plate with the chocolate drip.

Notes

For the best soak, poke the cake immediately after it comes out of the oven (warm, not hot), and drizzle the condensed milk mixture slowly so it absorbs rather than running off. Store covered in the refrigerator up to 3 days; freeze baked cake without the whipped cream for up to 2 months (thaw overnight in the fridge, then add whipped cream and shavings). For a lighter option, swap whipped cream for whipped coconut cream while keeping the chocolate drizzle the same.