Why is it called poke cake?

Poke cake gets its name from the method used in its preparation. After baking, the cake is "poked" with the handle of a wooden spoon or a similar object, creating holes throughout. These holes are then filled with a liquid or filling—such as sweetened condensed milk, pudding, or fruit puree—which seeps into the cake, adding flavor and moisture.

Why does pudding make cakes moist?

Pudding adds moisture to cakes due to its high moisture content. When pudding (either in mix form or prepared) is added to cake batter, it introduces additional liquid and fat. This results in a cake that is denser and moister than one made without pudding. The pudding also helps to bind the cake's ingredients together, creating a smoother texture.

What is the best way to poke holes in a poke cake?

The best way to poke holes in a poke cake is using the round handle of a wooden spoon or a similar utensil. The handle should be thick enough to create substantial holes for the filling to seep into, but not so large that it breaks the cake apart. The holes should be evenly spaced and go almost to the bottom of the cake, ensuring the filling distributes evenly.

How do bakeries get their cakes so moist?

Bakeries often use several techniques to ensure their cakes are moist. These include adding ingredients like oil, sour cream, or buttermilk to the batter; using simple syrup to moisten the cake layers after baking; and controlling the baking time and temperature precisely to prevent overbaking. Professional bakers also store cakes properly to retain moisture.

Why is poke so expensive?

Poke can be expensive due to several factors. The main ingredient is often high-quality, fresh fish, which can be costly, especially if it's sustainably sourced or imported. Additionally, the preparation and presentation of poke, along with other ingredients like exotic fruits and vegetables, can add to the cost. The popularity and trendiness of poke bowls in certain areas also contribute to higher prices.

Why is it OK to eat poke?

It's generally safe to eat poke because it is made with fresh, high-quality ingredients that are handled and prepared properly. The main ingredient, raw fish, is typically sushi-grade, meaning it's been frozen to kill parasites and is safe for raw consumption. As with any raw food, there's a risk of foodborne illness, so it's important to consume poke from reputable sources that follow proper food safety guidelines.

Is poke Chinese or Japanese food?

Poke is actually neither Chinese nor Japanese; it's a traditional Hawaiian dish. The word "poke" means "to slice or cut" in Hawaiian. Poke typically consists of diced raw fish, such as tuna, seasoned with ingredients like soy sauce, green onions, and sesame oil. While it has similarities to Japanese sashimi and other Asian cuisines, it's a distinct dish with its own cultural origins and history in Hawaii.

Marshmallow Chocolate Poke Cake

Ingredients

Scale

Devilishly Good Chocolate Cake:

One box (15.25 oz) of Devil’s Food Chocolate Cake Mix (plus the additional ingredients mentioned on the box)
A can (14 oz) of sweetened condensed milk
12 oz of semi-sweet chocolate chips
1/3 cup of heavy cream

Heavenly Marshmallow Whipped Cream:

1 ½ cups of heavy cream
1/3 cup of powdered sugar
1 teaspoon of vanilla extract
7 oz (approximately 2 cups) of marshmallow fluff

For the Irresistible Chocolate Ganache Swirls:

½ cup of chocolate chips
3 tablespoons of heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Begin by baking the Devil’s Food Chocolate Cake as per the box instructions in a 9×13 inch pan. Once baked, allow the cake to cool slightly.
While the cake is still warm, use the rounded end of a wooden spoon to create evenly spaced holes throughout the cake.
In a microwave-safe bowl, combine the sweetened condensed milk, 1/3 cup heavy cream, and 12 oz. of chocolate chips. Microwave the mixture in 30-second intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth. Adjust the consistency as needed: if too thick, reheat briefly; if too thin, let it cool slightly.
Pour the chocolate mixture over the cake, ensuring it seeps into the holes. Spread any remaining mixture evenly over the top. Let the cake cool for about an hour, then refrigerate until it’s completely cool.
For the marshmallow whipped cream, whip 1 ½ cups of heavy cream until it starts to thicken. Add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Gently fold in the marshmallow fluff. Spread this fluffy topping over the cooled cake.
Create the chocolate ganache swirls by melting ½ cup of chocolate chips with 3 tablespoons of heavy cream until smooth. Pour the ganache into a zip-lock bag, snip off a corner, and artistically pipe swirls over the cake. Use a toothpick or skewer to gently swirl the ganache for a marbled effect.

Notes

Cook Mode Tip: To prevent your screen from going dark while following this recipe, activate the ‘Cook Mode’ on your device.

Author: Valerie
Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 380 kcal/serving