Death by Chocolate Poke Cake

Death by Chocolate Poke Cake

Yield: 16 servings
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 3 hours, 15 minutes
  • Total Time: 4 hours, 5 minutes


For the Cake:

  • 6 eggs, room temperature
  • ¾ cup  Swerve
  • 1 ½ sticks unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 ½ cups almond flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

For the Filling:

For the Frosting:


  1. Preheat the oven to 350°F.  Butter a 9-inch by 9-inch baking dish and line with parchment paper.
  2. In a large bowl, whisk together the eggs and Swerve.
  3. Drizzle the butter into the eggs while whisking until thoroughly mixed.
  4. Whisk in the vanilla.
  5. Add the almond flour, cocoa powder, baking soda, and salt to the egg mixture and whisk until fully incorporated.
  6. Pour the cake batter into the prepared baking dish and bake until the middle has puffed and springs back when lightly pressed.
  7. Allow the cake to cool for 15 minutes, then remove from the baking dish and cool completely, about 2 hours.
  8. Place the ⅓ cup dark chips and ½ cup heavy cream in a heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted and thickened.
  9. Pour the dark chips mixture over the cooled cake and spread until mostly absorbed.
  10. Place the cake in the refrigerator for 1 hour to chill.
  11. Put a large bowl in the refrigerator to chill for 5 minutes.
  12. Add the 1 ½ cups heavy cream, 3 tablespoons cocoa powder, ¼ cup Confectioners Swerve, and ½ teaspoon vanilla to the bowl.
  13. Beat with an electric mixer until medium peaks form.
  14. Spread the whipped cream over the top of the chilled cake and sprinkle with chopped dark chips.
  15. Cut into 16 pieces.
  16. Serve or store covered in the refrigerator for up to 5 days.