Life is simply a slice of chocolate poke cake. Simple, beautiful and enticingly satisfying. This is just a comforting dish to make as well as eat. Don't be afraid if you feel the recipe has a multitude of ingredients, we are making a cake after all, but despite the numerous items, it's simply a matter of mixing together and putting together the most moist slice of good-li-ness. Rope your children in to do some of the measuring and mixing for sure they'll never leave once the finished product hits your kitchen table. Get poked, enjoy a slice of chocolate poke cake today.

Ingredients 

Cake 

· 1¾ cups flour
· 1¾ cups sugar
·  ¾ cup unsweetened cocoa powder
· 2 teaspoons baking soda
· 1 teaspoon baking powder
· 2 eggs
· 1 cup brewed coffee, cooled
· 1 tablespoon lemon juice
· 1 cup milk
· ½ cup vegetable oil
· ½ teaspoon vanilla extract

Chocolate Pudding Layer 

· ⅔ cup sugar
· ⅓ cup cocoa
· 3 tablespoons cornstarch
· Pinch of salt
· 2¼ cups milk
· 1 tablespoon butter

Instructions 

Cake 

Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.

Combine milk & lemon juice and set aside.

Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.

Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans.

Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.

Chocolate Pudding 

In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.

Turn heat to medium high stirring constantly until mixture comes to a boil.

Allow to boil for 1 minute while stirring, remove from heat and stir in butter.

Allow to cool for 5 minutes stirring occasionally. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake.

Tap the pan allowing the pudding to seep into the cake.

Cover and refrigerate for 4 hours or overnight.

By Mayuri Jayasinghe