Chocolate Orange Poke Cake

By Angie Barrett

Prep Time:

10m

Bake/Cook Time:

Yield:

One 9 X 13-inch cake

Plan for:

3 hours chill time

Skip the box, it doesn’t get any easier than this homemade Chocolate Orange Poke Cake. The combination of chocolate and orange is a match made in dessert heaven. Rich chocolate cake is drenched in orange gelatin for a super moist cake that's topped with orange zest-infused whipped cream. Almost a pudding cake, but with enough density to hold its structure.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Chocolate Cake

2 cups Dixie Crystals Extra Fine Granulated Sugar
2 cups all-purpose flour*
1 cup cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Orange Filling

1 box (4 serving size) orange gelatin
1 cup cold water
1 cup boiling water

Topping

2 servings Crème Chantilly
1 orange, for fresh orange zest
Shaved Chocolate

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For chocolate cake, preheat oven to 300°F.
In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
Mix in eggs, milk, vegetable oil, and vanilla.
Mix in boiling water until combined and smooth.
Pour into a pan and bake for 60 minutes or until done.
Let cake cool completely.
When cake is cool, use fork and poke holes into cake.
Pour orange gelatin powder into a bowl, add in cold and boiling water.
Whisk for 2 minutes until dissolved.
Evenly pour mixture over cake.
Place cake into fridge for 3 hours.
Remove cake from fridge and top with a layer Crème Chantilly.
Zest 1 orange over top of cake and shave 1/2 of a chocolate bar over top of cake.
Serve cold.