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Decadent St. Patrick’s Mint Chocolate Poke Cake

st patricks mint chocolate poke cake - featured image
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A festive and moist chocolate poke cake infused with mint glaze, topped with chocolate whipped cream and garnished for a perfect St. Patrick’s Day dessert.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix (preferably devil’s food)
  • 3 large eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 teaspoon pure mint extract
  • 4–5 drops green food coloring
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 teaspoon mint extract (for glaze)
  • 1 cup heavy whipping cream
  • 3/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 cup semi-sweet or dark chocolate chips
  • Optional: fresh mint leaves or crushed Andes mints for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
  2. In a large bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Whisk until smooth and fully blended, about 2-3 minutes.
  3. Stir in 1 teaspoon mint extract and 4-5 drops green food coloring until evenly distributed.
  4. Pour batter evenly into the prepared pan and bake for 30-35 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  5. While the cake is warm but not hot, poke holes about 1 inch apart all over the cake surface using a wooden skewer or fork.
  6. In a bowl, whisk together sweetened condensed milk and 1/2 teaspoon mint extract. Pour evenly over the cake, allowing it to seep into the holes.
  7. Let the cake cool completely at room temperature for about 1 hour to set the glaze.
  8. In a chilled bowl, beat heavy whipping cream with powdered sugar until soft peaks form. Gently fold in unsweetened cocoa powder.
  9. Spread half of the whipped cream over the cooled cake. Dollop the chocolate whipped cream on top and gently swirl with a spatula for a marbled effect.
  10. Sprinkle chocolate chips and optional crushed Andes mints or fresh mint leaves on top for garnish.
  11. Refrigerate the cake for at least 2 hours before serving to let flavors meld and topping set.

Notes

Poke holes while the cake is warm but not hot to ensure the glaze soaks in without making the cake soggy. Use pure mint extract for best flavor and start with less to avoid overpowering the chocolate. Chill bowl and beaters before whipping cream to achieve perfect peaks. Let the cake rest after glazing and before topping for moist texture.

Nutrition

Keywords: St. Patrick’s Day, mint chocolate, poke cake, easy dessert, chocolate cake, festive dessert, whipped cream topping

Find it online: https://pokirecipes.com/decadent-st-patricks-mint-chocolate-poke-cake-recipe-easy-step-by-step-guide/