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Mexican Chocolate Poke Cake

Mexican chocolate poke cake with a moist cocoa crumb, cinnamon and cayenne warmth, and a glossy chocolate drip glaze. The cake is baked until set, then pierced and topped with sweetened condensed milk and chocolate syrup before finishing with whipped cream and chocolate shavings.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp cayenne pepper
Cake batter
  • 2 eggs
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Chocolate glaze and topping
  • 1 cup sweetened condensed milk
  • 0.5 cup chocolate syrup
  • 2 cups whipped cream
  • 1 Chocolate shavings for topping

Equipment

  • 1 sheet pan

Method
 

Bake the chocolate cake
  1. Preheat oven to 350°F and grease a 9x13 inch baking pan so the cake releases easily after baking.
  2. Whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne until evenly mixed.
  3. Beat together eggs, strong brewed coffee, cooled, vegetable oil, buttermilk, and vanilla extract until smooth and combined.
  4. Fold wet ingredients into dry ingredients until just combined to avoid overmixing.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake at 350°F for 30-35 minutes, until a toothpick comes out clean, with a visible set center.
Poke and glaze
  1. While the cake is still warm, pierce all over with a fork so the glaze can soak in.
  2. Combine sweetened condensed milk and chocolate syrup, then pour evenly over the cake until you see a glossy chocolate layer filling the holes.
  3. Let cool completely, then refrigerate for 30 minutes for better sliceable texture and cleaner layers.
Finish and serve
  1. Top the cooled cake with whipped cream, covering the surface in a thick layer.
  2. Sprinkle chocolate shavings for topping over the whipped cream for a visible chocolate-speckled finish.

Notes

Pro tip: Make sure the coffee is fully cooled before mixing—warm liquid can affect batter consistency. Storage: cover and refrigerate for up to 4 days; the whipped cream is best within that window. Freezer: freeze the un-topped cake (no whipped cream) for up to 2 months, thaw in the fridge, then add whipped cream and shavings. Dietary swap: use a dairy-free whipped topping and a dairy-free condensed milk substitute to make it dairy-free while keeping the poke-and-glaze method.