A black forest poke cake is moist, decadent and so much fun to make! It’s a dessert lover’s dream loaded with cocoa, sweet juicy cherry sauce, and a top layer of whipped cream. It’s an easy way to take your black forest cake up a notch!
This easy twist on a black forest cake uses my favourite chocolate sheet cake. It’s rich, moist, and full of chocolaty goodness. This cake is almost as easy as a boxed cake and is so versatile. A simple chocolate sheet cake can be used as a base for many of your favourite desserts! This poke cake is just the beginning.
How to Make the Chocolate Sheet Cake
Start by adding the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a bowl whisking to combine.
In a large bowl combine the eggs, milk, oil, and vanilla then use an electric hand mixer to fully combine the ingredients.
Add all the dry ingredients from the first bowl into the large bowl with the egg mixture. Mix again on high until well combined. Then add 1 cup of hot water, again mixing to fully incorporate into the batter. Now that the cake batter is prepared pour it into a greased and parchment-lined 9×13 cake pan. Place in preheated oven to bake.
How to Make the Cherry Syrup
While the cake is baking prepare the cherry syrup by draining the canned cherries but reserving the liquid in a separate bowl. Set cherries to the side and place the reserved juice into a saucepan over medium-high heat. Add cherry liquor, or juice from maraschino cherries, and cook until thickened and reduced in volume by about half and set aside. If you’re going to be making your own hot fudge, you can do that now. Otherwise using storebought is just fine!
How to Assemble Black Forest Poke Cake
Once the cake has fully baked remove it from the oven and allow it to cool for about 20 minutes. Then brush the top of the cake, very generously, with the cherry syrup. Then using a dowel, or the end of a wooden spoon, poke holes all over the top of the cake. Finally add a generous layer of hot fudge sauce, in two additions as some sinks into the poked holes, over the top of the cake. Lastly, place the halved cherries over the top of the cake. Place in the fridge to chill for about 30 minutes before the final step.
How to Make Stabilized Whipped Cream
While the cake chills prepare the stabilized whip cream for the top, and final layer, of the cake. Whip the cream in a stand mixer until soft peaks form then slowly add icing sugar, 1 tablespoon at a time until all the sugar has been added. Continue whipping until stiff peaks form.
Remove cake from fridge and top evenly, and generously, with the stabilized whip cream. Finally add some chocolate curls or flakes over the top of the whipped cream, if desired. I used chocolate and a vegetable peeler to make my pieces.
All that is left is to slice, serve and enjoy!
How to Store It
This cake stays well in the fridge for about 4 days, it is delicious both cold and at room temperature.
Chocolate Sheet Cake
- 1 3/4 cup ap flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 1/4 tsp. baking sodar
- 1 tsp. sa;t
- 1/2 tsp. baking powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp. vanilla
- 2 large eggs
- 1 cup hot water
- Lightly grease a 9×13 pan and line with parchemnt paper. Preheat oven to 350 degrees.In a medium bowl combine flour, sugar, cocoa powder, salt, baking powder and baking soda then set aside.
- In a large bowl add the eggs, milk, oil, and vanilla then use an electric hand mixer to fully combine.
- Now add the dry ingredients into the wet ingredients then use a hand mixer to incorporate all the ingredients together. Add the cup of hot water and mix one more time until well combined and cake batter is slightly runny.
- Pour the cake batter into the prepared baking pan and place in preheated oven to bake, about 30-35 minutes. Allow cake to cool before adding frosting, or decorating.
Black Forest Poke Cake
- 1 chocolate sheet cake recipe above
- 1 13 oz tin of cherries in syrup, drained reserve the liquid to make syrup
- 1 cup hot fudge sauce
- 2 tsp. kirsch or cherry flaovured liquor can use juice from maraschino cherries
- 3 cups whipping cream
- 1/4 cup icing sugar
- 1 square baking chocolate, optional This is only if you want to add chocolate curls, pieces to the top
- Slice drain cherries into halves and set aside. Add the reserved cherry liquid into a saucepan over medium high heat. Add the cherry liquor and bring to a boil, allow to cook until the liquid starts to thicken and has reduced in volume by half. Set aside until assembly
- Once you have a cooled chocolate cake brush the top, generously, with the prepared cherry syrup. Then poke holes all over the top of the cake.
- Now add the hot fudge, into two addtions, spreading it evenly over the top of the cake and allowing it to fill in the holes. Take the halved cherries and evenly sprinkle over the top of the cake. Place in the fridge about 20-30 minutes before adding the whipped cream.
- Once the cake is almost finished chilling prepare the stabalized whipped cream. In the bowl of a stand mixer add the cream and whip on high until soft peaks form. Turn the mixer to medium and slowly add the icing sugar then increase speed and whisk until stiff peaks have formed.
- Remove the cake from the fridge and add the whip cream generously all over the top of the cake. Add chocolate curls and serve.