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Cherry Chocolate Chip Poke Cake

Cherry Chocolate Chip Poke Cake

  • Author: Anthony
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free

Description

The Cherry Chocolate Chip Poke Cake is a moist, rich chocolate cake filled with juicy bursts of cherries, melted chocolate chips, and topped with a creamy plant-based whipped topping. This delightful dessert combines the perfect balance of sweet and tangy cherry flavor with smooth chocolate pockets and a dairy-free, luscious finish. Ideal for gatherings or cozy indulgence, this cake is simple to make and wonderfully versatile.

Ingredients

Scale

Chocolate Cake

  • 1 box moist chocolate cake mix
  • 1 tsp natural vanilla extract

Cherry Filling and Syrup

  • 2 cups fresh or preserved cherries
  • 1 cup natural cherry juice
  • 1 tbsp natural gelling agent
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1 cup chocolate chips

Plant-Based Whipped Topping

  • 1 cup chilled plant-based cream (such as coconut cream)
  • 1 tsp natural vanilla extract

Garnishes (optional)

  • Fresh cherries
  • Extra chocolate chips
  • Dark chocolate shavings
  • Cocoa powder (natural)

Instructions

  1. Bake the Chocolate Cake: Prepare the chocolate cake mix according to package instructions or your homemade recipe, adding natural vanilla extract. Pour the batter into a greased baking pan and bake until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly before proceeding.
  2. Poke Holes in the Cake: Using the handle of a wooden spoon or a rounded utensil, poke evenly spaced holes all over the warm cake. These holes will allow the cherry syrup and melted chocolate to soak in.
  3. Prepare Cherry Syrup with Chocolate Chips: In a small saucepan, simmer natural cherry juice with the natural gelling agent and vegetarian Worcestershire sauce (natural) until slightly thickened. Carefully pour the syrup over the warm cake so it seeps into each hole. Sprinkle chocolate chips evenly on top so they melt slightly with the residual heat.
  4. Add Plant-Based Whipped Topping: Once the syrup is absorbed and the cake has cooled to room temperature, whip the chilled plant-based cream with natural vanilla extract until fluffy. Spread a generous layer of this whipped topping over the entire cake surface.
  5. Garnish and Chill: Decorate the cake with fresh cherries, extra chocolate chips, dark chocolate shavings, or a dusting of natural cocoa powder. Chill the cake in the refrigerator for at least two hours to let the flavors meld and the topping set before serving.

Notes

  • Use warm cake for poking holes to ensure better syrup absorption.
  • Choose natural, unsweetened cherry juice for the best flavor and healthier sweetness.
  • Use just enough natural gelling agent to achieve a syrup that is thick but still pourable.
  • Chill all tools and plant-based cream before whipping for a fluffy topping.
  • Start by pouring smaller amounts of syrup to avoid over-soaking the cake.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 180 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: Cherry Chocolate Chip Poke Cake, plant-based dessert, poke cake, chocolate cherry cake, dairy-free cake, gluten-free dessert

Find it online: https://homedishideas.com/cherry-chocolate-chip-poke-cake/