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Mexican Chocolate Poke Cake

Mexican chocolate poke cake with a moist cocoa crumb and a warm cinnamon-cayenne kick. The sweetened condensed milk and chocolate syrup glaze soaks in for a soft, sliceable texture with a glossy chocolate drip.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest time (cooling) 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
Wet ingredients
  • 2 eggs
  • 1 cup strong brewed coffee, cooled
  • 0.5 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
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, then set it aside so the cake releases easily.
  2. Whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper until evenly combined.
  3. Beat together eggs, strong brewed coffee, cooled, vegetable oil, buttermilk, and vanilla extract until smooth.
  4. Fold wet ingredients into dry ingredients until just combined, stopping as soon as no dry streaks remain.
  5. Pour batter into the prepared pan and bake at 350°F for 30-35 minutes, until a toothpick comes out clean.
Poke and glaze while warm
  1. While the cake is still warm, pierce all over with a fork so the glaze can seep in.
  2. Combine sweetened condensed milk and chocolate syrup, then pour evenly over the cake.
  3. Let the cake cool completely for 30 minutes so the glaze sets and the texture firms.
Finish and serve
  1. Top the cooled cake with whipped cream, covering the surface for a soft, creamy layer.
  2. Sprinkle chocolate shavings on top right before serving so you get visible flecks and contrast.

Notes

For the cleanest poke-drip effect, pierce the cake as soon as it comes out of the oven—warm cake absorbs faster and stays moist. Refrigerate covered for up to 3 days; do not freeze once topped with whipped cream. For a lower-sugar option, replace sweetened condensed milk with an unsweetened condensed-milk-style alternative if available, keeping the poke and pour technique the same.