Ingredients
Equipment
Method
Bake the chocolate cake
- Preheat the oven to 350°F and grease a 9x13 inch baking pan. Set the pan aside so the batter can go in right after mixing.
- Whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper in a large bowl. Whisk until the dry ingredients look evenly tinted.
- Beat together eggs, strong brewed coffee (cooled), vegetable oil, buttermilk, and vanilla extract until smooth. The mixture should look uniform with no streaks.
- Fold wet ingredients into dry ingredients until just combined. Stop mixing as soon as no dry pockets remain to keep the cake tender.
- Pour the batter into the prepared pan and spread evenly. Tap the pan once to settle the surface before baking.
- Bake for 30-35 minutes at 350°F until a toothpick comes out clean. Look for the center to spring back lightly when touched.
Poke, glaze, and chill
- While the cake is still warm, pierce all over with a fork. Make many holes so the glaze soaks deeply.
- Combine sweetened condensed milk and chocolate syrup, then pour evenly over the warm cake. Watch for the liquid to seep into the fork holes.
- Let the cake cool completely for 30 minutes. The top should look set and slightly glossy before chilling.
Finish and serve
- Top the cooled cake with whipped cream. Spread to the edges so every slice gets creamy layers.
- Finish with chocolate shavings for topping right before serving. Use a light hand so the chocolate texture stays visible on the surface.
Notes
For the cleanest soak, pour the condensed milk and chocolate syrup slowly right after poking while the cake is still warm. Store covered in the refrigerator up to 3 days (best within 48 hours for the most distinct poke-and-glaze texture). Freezing isn’t recommended because the whipped cream topping can weep after thawing; for a dairy-light swap, use sweetened condensed milk substitute made for baking and topping cream you trust.