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Chocolate Peanut Butter Poke Cake

Indulge in this rich and decadent Chocolate Peanut Butter Poke Cake that combines moist chocolate cake with creamy peanut butter and a luscious chocolate topping. Perfect for parties or a special treat at home!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 electric mixer optional
  • 1 toothpick or skewer
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 serving plate

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water The batter will be thin; this is normal.
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • ½ cup milk
  • 1 cup chocolate chips
  • ½ cup heavy cream Heat over medium until just simmering.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  • In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.
  • Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until smooth.
  • Carefully stir in the boiling water. The batter will be thin; this is normal.
  • Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, cool the cake in the pan for about 10 minutes, then use a toothpick or skewer to poke holes all over the cake.
  • In a separate bowl, mix the creamy peanut butter, powdered sugar, and milk until smooth. Carefully spread the mixture over the top of the warm cake, allowing it to fill the holes.
  • In a saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and smooth.
  • Pour the chocolate ganache over the cake, spreading it evenly.
  • Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

Notes

You can garnish the cake with chopped peanuts or whipped cream for extra flavor and presentation.
This cake can be stored in the refrigerator for up to three days, making it perfect for meal prep or parties!