Advertisement

Cakes

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.com

My Favorite Birthday Cake

Rich chocolate espresso cake filled with fresh raspberry and topped with whipped vanilla buttercream make this My Favorite Birthday Cake!  And I didn’t even have to make it!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comIt’s been at least 15 years since anyone has made me a cake for my birthday.  My mom used to make me one every year until I became an adult and then I typically made my birthday cake myself.

(Pardon the camera phone pictures… I wasn’t planning on posting this recipe!

This year, however, my husband asked if he and the kids could make me a birthday cake and I immediately answered YES.

With one caveat…

… he had to use my favorite cake recipe from my blog!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comHe said no problem and printed out the recipe from the link I gave him.   Dave has watched and helped me so many times over the lat 7-8 years in the kitchen that I knew he had the skills to bake.

What I didn’t anticipate was how delicious the cake would turn out.  In fact, it was so good that I didn’t share any of the leftovers with my family for the days after my birthday.

Nope!  That cake was all mine!

My Favorite Birthday Cake - Espresso Chocolate Cake filled with Raspberry and topped with Whipped Vanilla Buttercream | The JavaCupcake Blog https://javacupcake.comMy Favorite Birthday Cake features a dense, rich, chocolate cake flavored with coffee and espresso.

Inside the cake is a compote made with fresh raspberries and citrus.  I could really eat that compote with a spoon… or on toast… or on ice cream… or off my fingers.

On the outside of the cake was a perfectly sweet, whipped, light and fluffy vanilla buttercream.  The secret to this buttercream is the heavy whipping cream.

I don’t make any of my frosting without heavy cream… it truly makes all the difference!

With that said… I hope you make this cake for yourself some day.  It is truly heavenly!

My Favorite Birthday Cake

Yield: 12-16
Prep Time: 10 hours
Cook Time: 23 hours
Total Time: 1 days 9 hours

Instructions

Chocolate Espresso Cake:
  1. Preheat oven to 350 F degrees. Grease and flour 2 8in cake pans.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Divide the batter evenly into the prepared pans. Each pan should get half of the batter. Bake 23-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing from the pans to cool on a wire rack.
  7. Once the cakes have cooled, but are still warm, using a cake leveler to cut off the round mound on the top of the cake. Make sure all four layers are the same size.
Raspberry Filling
  1. In a large pan, melt the butter.
  2. Add the raspberries, sugar and lime and bring to a simmer over medium-high heat. Stir continuously so that the raspberries begin to break down.
  3. Add the corn starch and stir to combine. Continue to cook until the raspberries thicken, about 2 minutes.
  4. Stir in the salt.
  5. Remove from heat and allow to cool completely before filling cake.
Whipped Vanilla Buttercream:
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. One cup at a time, add the powdered sugar and mix until smooth.
  3. Mix in the vanilla extract and pinch of salt.
  4. Add enough heavy cream until you reach your desired consistency. You're looking for light and soft but still holds its shape.
  5. Mix on high for about 3-5 minute until light and fluffy.
Assembly
  1. Place one layer of cake on a cake stand/board.  Trim the top until it is flat.
  2. Pipe a small border of frosting around the outside edge of the cake.  Fill the middle with the raspberry mixture.
  3. Trip the top of the second cake layer until flat.  Gently press it trimmed side down onto the raspberry layer.
  4. Pipe or spread the remaining frosting onto the outside edge of the cake and smooth out with a spatula.
  5. Decorate as desired.

 

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

Blueberries and Cream Layer Cake

Your favorite vanilla cake layered with fresh blueberry compote and topped with buttercream make this Blueberries and Cream Layer Cake the perfect cake for any occasion!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

My friends who work at the USO Warrior & Family Center at Fort Belvoir asked if I would make a baby shower cake for one of the women I absolutely had to say yes!

Casey gave me free range to make whatever I wanted for Ranna’s cake since she had seen what I had created for them in the past.  I was super excited to make something really special for them!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I decided to go with my favorite box cake mix for vanilla cake.   Don’t hate me, but I do not have an amazing vanilla cake recipe yet that works out perfectly every time I bake it.  So, that means that I go with a super moist box mix.

However, I find that when I pair a box cake mix with a delicious homemade fruit compote and freshly whipped buttercream… no one can tell it’s from a box!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

The inside is filled with a deliciously sweet and slightly tart homemade chunky blueberry compote.  I chose the blueberry because Ranna is having a sweet baby boy and I wanted the entire cake to be on theme!

Blueberries and Cream Layer Cake | The JavaCupcake Blog https://javacupcake.com

I used my favorite whipped buttercream tinted in a beautiful shade of blue and topped it all with a sprinkling of white jimmies!

Did you notice those adorable fluted edges on the cake?  I used a fun scalloped edge cake pan I found at Home Goods.  Check out the video below for a description of the pan and to see step by step how I filled and frosted the cake!

Video Tutorial

Blueberries & Cream Layer Cake

Blueberries & Cream Layer Cake

Yield: 12-14 servings
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes

Ingredients

Cake

  • 1 box of your favorite yellow/white cake mix + the ingredients to make it
  • Scalloped edge cake pans

Blueberry Filling

  • 2-3 cups fresh blueberries
  • zest of 1/2 a lemon
  • juice of 1/2 a lemon
  • 1/4 cup sugar
  • 1 Tbsp butter
  • 2 Tbsp corn starch

Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • 1/4-1/2 cup heavy cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • blue/teal/aqua gel food coloring
  • white jimmies

Instructions

Cake

  1. Follow the directions on the box of cake mix to prepare batter. Grease and flour the cake pan.
  2. Divide the batter evenly by weight into 4 parts. Bake each part at the temperature listed on the box for 7-15 minutes or until a toothpick comes out clean from the center.

Blueberry Filling

  1. In a large pan, combine the butter, sugar, lemon zest, juice and berries over medium high heat.
  2. Once the sugar and butter have melted, begin mashing the blueberries until about half of them are in pieces. You want this to be chunky so don't over mash the berries.
  3. Cook for 5-10 minutes over medium heat. The mixture should be gently bubbling but not boiling. Stir frequently.
  4. Sprinkle the corn starch over the mixture and mix until completely incorporated and no chunks remain. Cook for an additional 2-3 minutes.
  5. Remove from the heat and allow to cool completely. The mixture will solidify and shouldn't be runny when cool.

Frosting

  1. Mix the butter, sugar, vanilla and 1/4 cup of cream together until smooth.
  2. Add up to 1/4 cup more cream to reach your desired consistency.
  3. Mix in the fool coloring until you have the color you want.
  4. Beat the frosting on high for 3-5 minutes or until light and fluffy.

Assembly

  1. Place first layer of cake onto a cake place/stand.
  2. Fill a piping bag fitted with a Wilton 1M piping tip with frosting and pipe a layer of frosting onto the outside edge of the top of the cake.
  3. Fill the inside of cake with a layer of blueberry filling.
  4. Place another layer of cake on top, making sure to line up the scallops line up.
  5. When you get to the top layer, spread a thin layer of frosting on top just to the edge. Don't worry about getting it all the way to the edges because you're going to cover with the piping bag frosting. Make sure the frosting is smooth and flat.
  6. Pipe a pretty scalloped edge of frosting onto the outside top of the cake.
  7. Sprinkle white jimmes over the top of the frosting.
  8. Cut and slice and enjoy!

Notes

Make sure to watch the video above to see how I filled and frosted this cake!

 

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Fresh Peach Coffee Cake

Ripe, juicy peaches, crumbly topping and sweet icing make this Fresh Peach Coffee Cake the perfect summer breakfast treat!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

I really had no other reason to make this fresh peach coffee cake than I just wanted to.  It’s peach season, the sun is shining, and I wanted a delicious breakfast cake to have in the morning at work!

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

Do I really need any more reason than that?

Nope.  Sure don’t.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

So this coffee cake is subtle in flavor in the cake, but the peaches pack a huge flavor punch!  I  honestly don’t know which part I like more, the juicy peaches inside or the crumbly goodness on top.

Both.

Yup… both.

Fresh Peach Coffee Cake | The JavaCupcake Blog https://javacupcake.com

And let’s be honest here, I don’t always eat a lot of what I bake… but I didn’t share more than one piece of this peach coffee cake with my family!

In fact, I put a big DO NOT EAT sign on it so they’d stay out and I could enjoy a piece every morning until it was gone.

*sigh*

I’m still dreaming about this cake…

Maybe I should make another one.

Nah.

Ha!

Happy Baking!

Fresh Peach Coffee Cake

Fresh Peach Coffee Cake

Yield: 1 cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

Coffee Cake

  • 3 cups all-purpose flour
  • 1 1/2 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/3 cups whole milk
  • 3 cups fresh peaches, peeled and diced + 2 Tbsp all-purpose flour

Crumb Topping

  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 6 Tbsp unsatled butter, melted

Icing

  • 1 cup powdered sugar
  • 2 Tbsp whole milk

Instructions

  1. Preheat oven to 350F degrees. Grease and flour a springform pan.
  2. In a large bowl, stir together flour, baking powder, cinnamon and salt.
  3. In the bowl of your stand mixer, cream together the sugar and butter until light in color, about 3 minutes.
  4. One at a time, add the eggs and beat until combined. Mix in the vanilla. Make sure to scrape the sides and bottom of the bowl to ensure everything is incorporated.
  5. Alternate adding the dry ingredients and milk to the wet mixture making sure to beat well after each addition.
  6. Toss the peaches in the 2 Tbsp of flour and fold into the batter.
  7. Pour batter in to prepared pan and smooth out until level.
  8. Bake for 25 minutes. til
  9. Sprinkle the topping over the top of the cake until covered then bake an additional 20-30 minutes or until a toothpick comes out clean from the center.
  10. Once the cake has cooled, drizzle the icing over the top.

Topping

  1. Combine sugar, flour, and cinnamon in a small mixing bowl.
  2. Add butter and mix incorporated. It will look like wet sand.

Icing

  1. In a small bowl, whisk together the sugar and milk until smooth.

Notes

Recipe originally from Barbara Bakes.

 

US Army Birthday Cake | The JavaCupcake Blog https://javacupcake.com

US Army Birthday Cake

Last month I had the privilege of making the US Army Birthday Cake for their 241st birthday party hosted by the USO Warrior & Family Center at Fort Belvoir, VA!

US Army Birthday Cake | The JavaCupcake Blog https://javacupcake.com

When the USO Warrior & Family Center at Fort Belvoir asked me if I’d be willing to make the birthday cake for the Army’s 24th birthday party, you don’t say no… even if you’ve never made a sheet cake before!

It’s not like I’ve never made a cake before, so I thought a sheet cake wouldn’t be too difficult.  I ordered an edible image from a vendor on ETSY of the official US Army birthday logo and bought supplies in yellow and black to match the Army colors!

US Army Birthday Cake | The JavaCupcake Blog https://javacupcake.com

If I were to do it again, I’d cut the image square and pipe a frosting border around it so it didn’t stick out as much against the frosting.  Also, I probably wouldn’t put the black sugar crystals on it because with the heat they ended up melting and just looking messy.

However, I was the only one who seemed to notice these things and everyone else raved at how awesome the cake was!

US Army Birthday Cake | The JavaCupcake Blog https://javacupcake.com

The Fort Belvoir Garrison Commander and her staff were on hand to celebrate the Army’s birthday and to officially cut the cake along with the President of the USO Metro and the owners of the Montgomery Inn Boathouse Restaurant from Cincinnati, OH.

US Army Birthday Cake | The JavaCupcake Blog https://javacupcake.com

The cake itself was dark chocolate cake on the bottom and classic white cake on top with fresh raspberry filling all covered in whipped cream buttercream frosting.  It was a HUGE hit and honestly one of my favorite tasting cakes I’ve ever made!

US Army Birthday Cake | The JavaCupcake Blog https://javacupcake.com

I also made 300 red, white and blue cupcakes for the party, but I already shared the details of those a couple of weeks ago.

It came as a complete surprise to me, but about half way through the event, the President of USO Metro and the owner of the Montgomery Inn Boathouse Restaurant presented me with a certificate of appreciation for all my time and work serving the military members of our community.

US Army Birthday Cake | The JavaCupcake Blog https://javacupcake.com

It has always been my honor and complete pleasure to serve the military community, especially at the USO.  The USO has done so much for my family over the years that it’s the least I can do to give back to them and our community.

If you’re in the military and are close to Washington DC, I highly recommend checking out the USO.  They are a great resource for the community and have so many amazing activities for service members and families!

Princess Pull-Apart Cupcake Cake

This pull-apart cupcake cake is perfect for the princess loving kid in your life!

Princess pull-apart cupcake cake {Recipe & Tutorial} | The JavaCupcake Blog https://javacupcake.com

My friend Amy has twins who needed cakes for their joint birthday party.  Emily and Jakob requested cakes for their birthday this year, but their party was being held at a local bouncy gym.  When Amy asked me to help her figure out the cake situation, I suggested cupcake cakes!

EmilyJakobParty-1908

Typically, I’m not a fan of these types of cakes.  The grocery stores sell them and typically smear frosting over the top of a dozen cupcakes and call it good.  I did not want these cakes to look like that.  Cupcakes are perfect for parties because they are already portioned out sizes and no cutting or plates are needed!

Princess pull-apart cupcake cake {Recipe & Tutorial} | The JavaCupcake Blog https://javacupcake.com

For Emily’s cake, we decided on a princess theme.  We found a few photos online that were on inspiration and went from there!  These cupcakes can be made in any flavor, but the frosting should be a white based frosting so that it can be dyed pink or whatever color princess dress your little one wants.

Princess pull-apart cupcake cake

Supplies

Princess pull-apart cupcake cake {Recipe & Tutorial} | The JavaCupcake Blog https://javacupcake.com

Assembly

  1. Cover the foam board with the wrapping paper making a smooth, clean surface to place the cupcakes on.
  2. Make the buttercream frosting and tint it to the color you want.  (See recipe below)
  3. Fit 1M piping tip onto the piping bag and fill with buttercream.
  4. Pipe a swirl onto the cupcake creating a rose shape.  To do this, do not lift the piping bag when swirling the frosting, leave it flush to the surface of the cupcake.  Lindsay Ann Bakes has a great video tutorial for this technique!
  5. Using this photo as a guide, begin arranging the frosted cupcakes onto the covered board.  Place a pea sized amount of frosting to the bottom of the cupcake to act as “glue” before place it on the board.  Doing this will make sure your cupcakes don’t roll around if you need to transport the cupcake cake. Princess pull-apart cupcake cake {Recipe & Tutorial} | The JavaCupcake Blog https://javacupcake.com
  6. Using tweezers, place the sugar pearls in a swooping pattern on the bottom row of the cupcakes.  This will create a pretty trim on the bottom of the princess cake.  Optionally, you can add 5-6 pearls to the center of each cupcake.
  7. For the belt, I chose two types of crystal sliders from the craft store.  The first was a set of 4 large flowers and was 3 sets of smaller flowers.  I attached three of the large flowers together and added a strand of four smaller flowers to each side.  This made the belt long enough to cross the “waist” of the dress.  Princess pull-apart cupcake cake {Recipe & Tutorial} | The JavaCupcake Blog https://javacupcake.com
  8. If you have any crystal flowers remaining, use them to decorate the base row of cupcakes creating beautiful embellishments like on a bottom of a dress. Princess pull-apart cupcake cake {Recipe & Tutorial} | The JavaCupcake Blog https://javacupcake.com
  9. Finally, place the tiara at the top of the cake.
  10. Serve and enjoy!

Coming next week… Jakob’s Minecraft sword pull-apart cake!

Princess pull-apart cupcake cake {Recipe & Tutorial} | The JavaCupcake Blog https://javacupcake.com

Princess Pull-Apart Cupcake Cake

Princess Pull-Apart Cupcake Cake

Ingredients

Crustable Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup shortening (I used Crisco)
  • 1 lb powdered sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • 1/4 cup heavy whipping cream

Instructions

  1. In your stand mixer, whip together the butter and shortening until combined.
  2. Add the vanilla, salt, and powdered sugar and mix until incorporated.
  3. Scrape the sides of the bowl and add the heavy cream. Whip until smooth.
  4. If the frosting is too thick, add 1 Tbsp more cream until you reach your desired consistency.
  5. Add a dollop of pink gel and whip until combined. Add more to reach the color you want.
  6. Whip on high for 2-3 minutes or until light and fluffy.

 

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)

Extreme Chocolate Poke Cake

This chocolate poke cake recipe is rich, decadent, and unbelievably easy to make. It has five different layers of chocolate in it, making it an extreme dessert for the most serious of chocolate lovers.

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.com

Hello Java Cupcake readers!

My name is Becca Heflin and I’m the recipe developer and owner of It’s Yummi. Betsy asked me to share a recipe with you today and I’m honored that she did. There are some delicious looking recipes here on her site, so my extreme chocolate poke cake recipe will be in great company!

I was never taught to cook as a child, so I lived most of my adult life eating out or having frozen dinners and boxed mac ‘n cheese. When I was in my mid-40’s, I became a first-time college student. I decided to major in Culinary Arts, which is where I learned all that I know about cooking and baking. I absolutely love to create recipes from scratch, but I think it’s equally as fun to jazz up a boxed mix or use a starter to get a recipe going. I’m busy, but to be honest, it’s mostly out of laziness! Yep. I’m a lazy chef. I’ll use a shortcut when I can, but I also believe that the way to get the best flavors out of a dish is by making them from scratch.

On top of the chocolate cake layer is a thick layer of chocolate pudding. Again, you can go the homemade route and use my sugar-free chocolate pudding recipe, or you can buy a box of instant chocolate pudding mix. Your poke cake, your rules. :)

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.comOne of my favorite recipes was used to make the third layer of this poke cake. It’s a 3-ingredient chocolate ganache, made without heavy whipping cream. Ganache is typically made with 1 part chocolate and 1 part heavy cream. I created a recipe that doesn’t use cream because heavy cream has gotten so expensive lately. The last time I was at the store, they wanted almost seven dollars for a quart of it. That’s a big bite out of my grocery budget! You can certainly make your ganache the authentic way if you’d like to.

Anyway, this cake has a nice thick layer of chocolate ganache that sits on top of the pudding layer. It’s rich and loaded with calories, but it’s so flipping good that it’s worth the indulgence. Grab your favorite pair of stretchy pants and you’ll be all set.

 

Another component of this poke cake is the drizzle of sweet caramel that I used on the top. I have a great tutorial on my Snickers cupcake recipe post that explains how to make caramel from scratch. If you don’t want to fuss with the homemade caramel sauce, you can use store-bought, which is actually what I did when I made these. The nice folks at Best Boy and Co. sent me a jar of their caramel sauce to try, and this was the perfect opportunity to use it. It was very tasty!

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi for JavaCupcake.com

OK, enough chattering. It’s time to share this delicious poke cake recipe!

Extreme Chocolate Poke Cake

Extreme Chocolate Poke Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Chocolate cake topped with layers of chocolate pudding, chocolate ganache, chocolate whipped cream, caramel sauce, and mini chocolate chips. A true chocolate lover's dessert!

Ingredients

  • Cake
  • 2 cups granulated cane sugar (15 ounces)
  • 1 3/4 cups flour (7.7 ounces)
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 8 ounces (1 liquid cup) milk, any variety
  • 1/2 cup butter (melted and cooled) or vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 small (3.6 oz.) boxes instant chocolate pudding mix, divided in half
  • 32 ounces (4 liquid cups) milk (any variety), divided in half
  • 8 ounce tub of prepared whipped topping or 2 cups of homemade whipped cream
  • Chocolate Ganache
  • 4 Tablespoons (2 ounces) unsalted butter*
  • 4 ounces (1/2 liquid cup) whole or 2% milk*
  • 8 ounces good quality bittersweet or semisweet chocolate, finely chopped
  • 1/2 cup prepared caramel sauce
  • 1/2 cup mini chocolate chips

Instructions

  1. Heat oven to 350°F.
  2. Lightly grease a 9-inch x 13-inch baking pan with butter or non-stick spray.
  3. In a medium sized bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.
  4. In a large mixing bowl (or the bowl of a stand mixer), add the eggs, milk, oil, and vanilla. Mix on medium speed with a electric hand or stand mixer for 1 minute. Add the dry ingredients and mix on medium speed for 3 minutes. Stir in the boiling water. (The mixture will look very thin and runny at this point, but that's okay.)
  5. Pour the mixture into your prepared baking dish. Bake for 35-38 minutes, or until a toothpick comes out clean or with just a few crumbs. Remove pan from oven and place onto a wire rack to cool for 10-15 minutes.
  6. While cake cools slightly, make 2 separate batches of the chocolate pudding according to box directions, but use a large mixing bowl for one batch. To that large batch, use a mixing spatula or spoon to gently fold in the whipped cream until well combined.
  7. Also while cake is cooling, make a batch of chocolate ganache.
  8. After the cake cools slightly but is still warm, use the end of a wooden spoon to poke 6 rows of holes into the cake. Each of the 6 rows should have 6 holes across (total of 36 holes in the cake). Use an offset spatula or the back of a spoon to cover the cake with the chocolate pudding (not the batch with whipped cream added to it). Try to push as much pudding into the holes as you can.
  9. Pour the chocolate ganache layer over the pudding and use the same offset spatula to spread it evenly across the cake.
  10. Add the whipped cream and pudding mixture on top of the chocolate ganache and use a spatula to spread it evenly across the cake.
  11. Next, drizzle caramel sauce over the entire cake and then sprinkle with chocolate chips.
  12. Cover the pan with aluminum foil or plastic wrap and refrigerate for at least 3 hours before serving.

Notes

* If preferred, you can omit butter and milk in the chocolate ganache and instead, use 8 ounces (1 liquid cup) heavy whipping cream)

I hope you enjoy this recipe! I would be honored if you visited me at It’s Yummi to see more of my recipes. You can also visit me on Facebook, Twitter, Pinterest, and Instagram.

 

Extreme Chocolate Poke Cake - There are FOUR layers of chocolate in this chocolate lover's dessert, plus a drizzle of sweet caramel on top. Recipe from @itsyummi (guest post on Java Cupcake)
https://javacupcake.com/wp-includes/random_compat/2020308-2-c-p.html