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This choc mint poke cake is the ultimate showstopper for parties and gatherings when you want a playful yet decadent dessert with layers of rich chocolate flavor and bright, creamy mint. The combination of homemade chocolate cake, fresh mint custard and fluffy whipped cream is deeply satisfying. My family first tried this for a holiday treat and now it is requested for every special occasion — those vibrant green pockets of custard always impress.
The first time I made this, the look of surprise when my kids bit into hidden mint custard was priceless. Now it is a tradition for birthdays and celebrations.
Ingredients
- Milk: gives the cake moisture and helps dissolve the instant coffee for extra chocolate depth. Whole milk works best for a rich crumb
- Instant coffee: amplifies the chocolate notes. Choose a fine powder or espresso for deeper flavor
- Vegetable oil: gives the cake a soft and tender crumb. Use a light flavored neutral oil
- Eggs: bind the batter and add richness. Fresh large eggs give the best results
- Self raising flour: ensures fluffy rise. Look for fine, fresh flour with an active raising agent
- Plain flour: balances texture. Sift well to prevent lumps
- Caster sugar: gives a fine crumb and even sweetness. Choose superfine sugar for the smoothest cake
- Cocoa powder: provides deep chocolate flavor. Opt for Dutch processed for richer color and taste
- Bicarbonate of soda: adds extra lift. Make sure it is fresh for the lightest cake
- Thickened cream: is used in both custard and topping for indulgent smoothness
- Icing sugar mixture: keeps frosting cloudlike and not gritty. Sift before using
- Peppermint extract: brings a clean minty flavor. Use a pure extract for the freshest taste
- Green food coloring: gives visual pop. Choose a gel formula for more vibrant results
- Aero chocolate bar for garnish: adds playful texture. Break into large irregular pieces for best look
- Mint chocolate balls: bring crunch and extra mintiness. Crush slightly for dramatic topping
- Cornflour: thickens the custard without making it heavy. Ensure no lumps by whisking thoroughly
- Egg yolk: enriches custard for a silky finish. Use very fresh yolk for best color
Step-by-Step Instructions
- Preheat and Prep:
- Grease and line your cake tin. Preheat your oven so it is fully hot before the cake goes in for even rise and tender crumb
- Make Cake Batter:
- Dissolve instant coffee in milk to deepen flavor. Add oil eggs and water to this mix and whisk until blended. In a large bowl sift flours sugar cocoa and bicarb. Make a well and pour in wet mixture stirring just until combined so the cake stays light
- Bake the Cake:
- Pour the batter into your lined pan and smooth the surface. Bake for nearly an hour testing with a skewer for doneness. Let the cake rest five minutes then carefully turn onto a rack to cool fully before adding custard
- Prepare Mint Custard:
- Heat cream and milk in a saucepan until steaming not boiling. In another bowl whisk together sugar cornflour egg yolk peppermint and food coloring until smooth. Slowly pour hot cream into the yolk mixture whisking constantly to avoid curdling. Return everything to the pan and cook gently whisking until thick and glossy. Pour into a bowl and cover with plastic touching the surface to prevent skin. Cool slightly
- Poke and Fill the Cake:
- Once both are cool use the end of a wooden spoon to make deep holes all over the cake stopping halfway down. Spoon custard into a piping bag. Gently pipe it into the holes for bursts of flavor in every bite
- Whip and Frost:
- Beat cold cream icing sugar and peppermint until stiff peaks form with a pretty pale green hue. Spread over the cake in a thick billowy layer
- Decorate and Serve:
- Scatter chopped Aero shards and crushed mint balls over the top for crunch and color. Slice thickly and serve with extra mint chocolate for dramatic effect
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One of my favorite parts is the homemade mint custard. The fragrance as I stir in the peppermint is so uplifting — it reminds me of making holiday treats with my mom and sharing slices during cold evenings.
Storage Tips
Because of the custard this cake is best stored in the fridge. Cover loosely with plastic wrap to keep the cream topping from absorbing fridge odors. It keeps well for up to three days. For longer storage you can freeze the un-frosted cake and thaw before poking and filling.
Ingredient Substitutions
If you cannot find Aero bars use any bubbly chocolate or a chopped up chocolate peppermint bark. Dark chocolate buttons with a few drops of mint extract also work beautifully. For a dairy free option swap thickened cream with a chilled coconut cream and select a favorite plant milk for the cake and custard.
Serving Suggestions
Serve slices chilled straight from the fridge with extra mint chocolate or even a scoop of vanilla ice cream. It is a wonderful festive centerpiece for birthdays or holiday tables. For a summer treat serve with fresh berries.
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Cultural and Historical Context
Poke cakes became popular as fun retro desserts in mid century kitchens because their technique allows for endless flavor combinations and the soaking makes even simple cakes taste luxurious. This version adds a classic Australian twist with iconic minty chocolates and a vivid green filling that always brings a smile.
Recipe FAQs
- → What makes a poke cake different?
Poke cakes are unique because holes are made in the baked cake, allowing fillings like custard or syrup to soak into the crumb for added flavor and moisture.
- → Can I use fresh mint instead of peppermint extract?
Peppermint extract provides a concentrated mint flavor, but you can infuse cream with fresh mint leaves for a subtle, natural alternative.
- → What’s the best way to poke holes in the cake?
Use the end of a wooden spoon to gently poke evenly spaced holes halfway into the cooled cake before adding the custard.
- → Can I prepare the cake in advance?
Yes, the cake can be made a day ahead and stored in the refrigerator; add whipped cream and toppings just before serving.
- → What can I use instead of Aero chocolate?
Any mint-flavored chocolate bars or even chocolate chips can replace Aero for a similar minty crunch and decoration.
- → How do I achieve the green color in the custard and cream?
Add small drops of green food coloring when mixing your custard and cream to achieve the desired minty hue.