This cake is amazing, because it combines all things great!!…chocolate cake, chocolate fudge, and cheesecake! Ok, i really feel like having a piece of it now. But, it’s no more. It has already been gobbled up. I should have saved a piece, sigh!

Anyways, let me tell you guys a little about the cake. It is super moist, fudgy, gooey and very very chocolaty. It is so rich that it screams chocolate. This cake is like a cousin of brownie.

After the cake is baked, you have to poke holes into the entire cake like there is no tomorrow. Then a fudgy chocolate sauce made with sweetened condensed milk and chocolate is poured over the cake making sure that the sauce enters all of the holes that you have made. This is what makes the cake very moist.

The last layer, the cheesecake layer. An airy, soft mousse like no-bake cheesecake that just melts in your mouth. Even though it seems like there are a lot of steps, its actually not very difficult to put this together. The most difficult part is waiting for the cake to set to finally dig in. Hehe!

This recipe is dedicated to one of my most loyal reader, Shinaz Shanib. She is a brownie lover and she had requested for a brownie cheesecake recipe. So here goes the recipe dear, hope this is what you were looking for. 😊

Ingredients:

For Chocolate Cake:

• 14 tbsp flour (1/2 cup plus 6 tbsp)
• 1 cup sugar
• 6 tbsp unsweetened cocoa powder
• 3/4 tsp  baking soda
• 3/4 tsp baking powder
• 1/8 salt
• 1 large egg
• 1/2 cup brewed coffee (or 1/2 cup boiling water if you don’t like coffee in the cake)
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract

For Chocolate Fudge sauce:

• 1/2 can ( 198g) sweetened condensed milk
• 1/2 cup semi -sweet chocolate chips

For cheesecake layer:

• 150 g cream cheese/ 9 kiri cheese at room temperature
• 4 tbsp Nutella/ Cookie butter/ sweetened condensed milk
• 250 mL whipping cream
• 4 tbsp powdered sugar
• 1 tbsp gelatine dissolved in 1/4 cup hot water

NOTES:

✔️ The cheesecake part is more like a cheesecake mousse. Its airy and soft. If you want a more stiff cheesecake layer, increase the amount of cream cheese added and reduce the whipping cream quantity.

✔️ The chocolate fudge sauce tend to harden when kept for sometime. Just before poured on cake, heat it in microwave for 20 second bursts, stirring in between till you get a flowy sauce.

✔️ When poking the cake with wooden spoon, don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.

Instructions:

To make cake:

1.   Preheat oven to 350 degrees F. Grease a 11 by 7 inch rectangular baking dish and set aside.
2. In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
3. In another bowl combine eggs, milk, oil and vanilla.
4. Add the flour mix to the eggs mix gradually and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny).
5. Pour it in the baking dish and smooth the top. Tap the pan on table few times to remove any air bubbles.
6. Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms or a rubber spatula, when it’s slightly cooled,just to smooth the top.
7. With a wooden spoon in or thick end of chop shick poke holes all over the top of the cake and set aside. Don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.

To make chocolate fudge sauce:

1. Place chocolate chips in a heatproof bowl and set aside.
2. In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
3. Pour chocolate mixture over the cake and spread to fill in holes.
4.   Set aside to cool (about an hour) then refrigerate until completely cooled.

To make the cheesecake layer: 

1.   Whip cream cheese and Nutella or cookie butter or just plain sweetened condensed milk till smooth.
2. Dissolve gelatine in hot water. Pour the gelatin ito the cream cheese mix.
3. Whip up the whipping cream with sugar till stiff peaks form.
4.     Add the cream cheese mix in batches to the whipped cream. Fold in.
5. Pour this over the cake evenly and refrigerate for a minimum of 4 hours.

Chocolate Poke Cake Cheesecake

Moist chocolate cake in which holes are poked after baking, and chocolate fudge sauce is poured over it, with a creamy cheese cake layer on top.

Print Recipe Pin Recipe

Servings 6

Ingredients

  

INGREDIENTS

For Chocolate Cake

• 14 tbsp flour 1/2 cup plus 6 tbsp
• 1 cup sugar
• 6 tbsp unsweetened cocoa powder
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/8 salt
• 1 large egg
• 1/2 cup brewed coffee or 1/2 cup boiling water if you don’t like coffee in the cake
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract

For Chocolate Fudge sauce

• 1/2 can 198g sweetened condensed milk
• 1/2 cup semi -sweet chocolate chips

For cheesecake layer

• 150 g cream cheese/ 9 kiri cheese at room temperature
• 4 tbsp Nutella/ Cookie butter/ sweetened condensed milk
• 250 mL whipping cream
• 4 tbsp powdered sugar
• 1 tbsp gelatine dissolved in 1/4 cup hot water

Instructions

 

DIRECTIONS

To make cake

• Preheat oven to 350 degrees F. Grease a 11 by 7 inch rectangular baking dish and set aside.
• In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
• In another bowl combine eggs, milk, oil and vanilla.
• Add the flour mix to the eggs mix gradually and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny).
• Pour it in the baking dish and smooth the top. Tap the pan on table few times to remove any air bubbles.
• Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms or a rubber spatula, when it’s slightly cooled,just to smooth the top.
• With a wooden spoon in or thick end of chop shick poke holes all over the top of the cake and set aside. Don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.

To make chocolate fudge sauce

• Place chocolate chips in a heatproof bowl and set aside.
• In a saucepan bring sweetened condensed milk to a boil and pour it over chocolate chips. Whisk until smooth.
• Pour chocolate mixture over the cake and spread to fill in holes.
• Set aside to cool (about an hour) then refrigerate until completely cooled.

To make the cheesecake layer

• Whip cream cheese and Nutella or cookie butter or just plain sweetened condensed milk till smooth.
• Dissolve gelatine in hot water. Pour the gelatin ito the cream cheese mix.
• Whip up the whipping cream with sugar till stiff peaks form. Add the cream cheese mix in batches to the whipped cream. Fold in.
• Pour this over the cake evenly and refrigerate for a minimum of 4 hours.

Notes

NOTES:
* The cheesecake part is more like a cheesecake mousse. Its airy and soft. If you want a more stiff cheesecake layer, increase the amount of cream cheese added and reduce the whipping cream quantity.
* The chocolate fudge sauce tend to harden when kept for sometime. Just before poured on cake, heat it in microwave for 20 second bursts, stirring in between till you get a flowy sauce.
* When poking the cake with wooden spoon, don’t poke all the way through, poke till 3/4th part of the cake leaving 1/4th part of base as it is.

   Chocolate Poke Cake Recipe courtesy Omgchocolatedesserts