A very soft chocolate cake filled with vanilla pudding. With this recipe you get a complete tray full of the most delicious chocolate poke cake. Simple technique and you get beautiful edges when cutting the cake. Best for parties.
For the cake beat the eggs, sugar and vanilla sugar for 5 min. Pour in the oil and water. Mix all the dry ingredients in a separated bowl: flour, starch, baking powder and cocoa. Add this to the egg mass and mix for short. Just until you have a homogenous mass.
Pour the dough onto a prepared baking griddle. And bake the cake at 180 °C for 30 to 35 minutes. Make a stick test (toothpick test) and let it cool down. In the meantime the pudding filling is prepared.
Pour the milk in a saucepan. Sift the flour in the milk bit by bit and whisk it in. Add sugar and chocolate, heat the mixture on the stove. Always whisk while heating. As soon as the mix boils, stir in the egg yolk. Let boil for short, then switch off the stove and let the pudding cool down.
Now the cake will be "poked". To do this, you either need a piping nozzle or a very thick straw or something similar. Poke holes into the cake (see image). The cutout cake crumbles are still needed, so keep them aside. Now fill the lukewarm or cold pudding in the holes. Works best with a piping bag or with a spoon. (Make sure to fill the holes all the way down.) Spread the rest of the pudding on top and crumble the cake crumbles, spread them on top.
The poke cake can either be eaten now or after it chilled in the fridge. But it tastes best if you cool it in the fridge overnight. Bon Appetit...
Of course you can flip the colours. Make a vanilla cake without cocoa and fill the poke cake with chocolate pudding. Looks great too!