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Close up of Chocolate Peanut Butter Poke Cake with wide holes filled with light brown peanut butter sauce and dark chocolate frosting.

Chocolate Peanut Butter Poke Cake: The Ultimate Decadent Dessert

A moist dark chocolate sponge featuring wide poked holes overflowing with creamy peanut butter sauce, topped with glossy chocolate ganache, chopped PB cups, and a melted peanut butter drizzle.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Dark Chocolate Sponge
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) Dutch-process cocoa powder Ensures the dark chocolate color.
  • 2 cups (400g) granulated sugar
  • 1.5 tsp (7g) baking powder
  • 1.5 tsp (7g) baking soda
  • 2 large eggs Room temperature.
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) boiling water To bloom the cocoa.
Peanut Butter Sauce
  • 1 cup (250g) creamy peanut butter Standard commercial brand.
  • 1 can (14oz/397g) sweetened condensed milk
Frosting and Garnish
  • 1.5 cups (255g) dark chocolate chips 60% cacao recommended.
  • 3/4 cup (180ml) heavy cream
  • 1 cup (150g) peanut butter cups Roughly chopped.
  • 1/4 cup (60g) creamy peanut butter Melted for drizzle.

Equipment

  • 1 9x13 inch baking pan
  • 1 Wooden spoon with round handle Used for the wide poke technique.
  • 1 Offset Spatula For spreading the glossy frosting.

Instructions
 

Bake the Sponge
  1. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  2. Mix in eggs, milk, and oil on medium speed for 2 minutes. Stir in boiling water by hand until smooth.
  3. Pour into a 9x13 pan and bake at 350°F (175°C) for 30-35 minutes until a toothpick comes out moist but clean.
Poke and Fill
  1. While cake is warm, poke holes 1-inch apart using a wooden spoon handle.
  2. Whisk condensed milk and peanut butter until smooth. Pour over the cake, filling all holes.
Frost and Decorate
  1. Heat cream and pour over chocolate chips. Let sit for 5 minutes, then whisk until glossy. Spread over cake.
  2. Sprinkle with chopped PB cups and drizzle with melted peanut butter.

Notes

Use a wooden spoon handle for wide holes to get the 'overflow' look.
Ensure the cake is warm when poking to prevent crumb tearing.
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