Chef Emma Reynolds - Chocolate Dessert Specialist
👨‍🍳 Chocolate Expert

Recipe by Mitchell

🎓 Pastry Arts Graduate ⏰ 14+ Years Experience 🍽️ Dessert Cookbook Author

❤️ My Recipe Story

"This cake was born from my obsession with the chocolate-peanut butter combination. After experimenting with different poke cake infusions, I discovered that a warm peanut butter filling creates the perfect moist texture when it soaks into the chocolate cake. The addition of cream cheese to the ganache was a happy accident that resulted in an even more luscious topping."

Emma specializes in chocolate desserts that transform simple ingredients into extraordinary treats. Her background in both home and professional kitchens allows her to create recipes that are approachable yet impressive enough for special occasions.

View All Mitchell's Recipes →
Slice of chocolate peanut butter poke cake showing layers of moist chocolate cake, peanut butter filling, and glossy chocolate ganache topped with peanut butter cups and peanuts

The Art of the Perfect Poke Cake

The key to an exceptional poke cake lies in the timing and technique of creating the holes. Poking while the cake is still warm ensures that the filling can penetrate deeply, but waiting about 10 minutes after baking prevents the cake from completely collapsing around your poking tool.

Using the handle of a wooden spoon creates holes of the ideal size - large enough to hold plenty of filling but not so large that they compromise the cake's structure. Space them evenly, about an inch apart, and push almost to the bottom of the cake for maximum flavor infusion.

💡 Professional Tip

After pouring the peanut butter filling over the cake, tap the pan gently on the counter a few times to help the filling penetrate the holes more thoroughly. Then use the back of a spoon to guide any excess filling into the holes before refrigerating.

Frequently Asked Questions

Yes, this cake actually improves with time! Make it up to 2 days ahead and keep refrigerated. The flavors meld together beautifully, and the texture becomes even more luscious as the peanut butter filling fully permeates the cake.

Commercial creamy peanut butter (like Jif or Skippy) works best for this recipe as it has stabilizers that help maintain the proper consistency. Natural peanut butter can separate and may make the filling too oily.

Yes, you can reduce the sugar in the peanut butter filling to 3/4 cup without affecting the texture. Using dark chocolate (70% cacao) for the ganache instead of semi-sweet will also reduce the overall sweetness.

Yes! Cut the cake into individual portions, wrap each piece in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

The handle of a clean plastic kitchen utensil works well, as does the end of a chopstick or the round end of a meat mallet. Aim for holes about 1/2 inch in diameter for best results.

The filling is ready when the sugar has completely dissolved and the mixture is smooth and pourable, but not too hot. It should coat the back of a spoon but still flow easily when poured over the cake.

Absolutely. The cream cheese adds a subtle tanginess and makes the ganache more stable, but you can omit it for a traditional ganache. If you do, reduce the heavy cream to 3/4 cup for proper consistency.

This usually happens when the cream is too hot or the mixture is overheated. Make sure your cream is just simmering, not boiling, and the cream cheese is properly softened. Whisk gently but thoroughly until completely smooth.

Recipe Troubleshooting Guide

✅

Filling Not Penetrating

Problem: Peanut butter filling sits on top and doesn't soak in

Solution: Ensure holes are large and deep enough. If filling is too thick, heat it slightly and use a spoon to guide it into holes. The cake might be too dense - make sure not to overmix the batter next time.

✅

Ganache Too Runny

Problem: Chocolate ganache doesn't set properly

Solution: Refrigerate the ganache for 10-15 minutes, stirring occasionally until it reaches spreading consistency. If still too runny, whisk in 2 oz additional melted chocolate.

✅

Ganache Too Thick

Problem: Ganache is too stiff to spread evenly

Prevention: Microwave the ganache in 5-second bursts, stirring after each until it reaches spreadable consistency. Alternatively, whisk in 1-2 tablespoons of warm heavy cream.

✅

Cake Too Sweet

Problem: Overall dessert is overwhelmingly sweet

Recovery: Add 1/2 teaspoon of salt to the peanut butter filling, use dark chocolate for the ganache, and ensure the topping includes salted peanuts for balance.

✅

Cake Too Dry

Problem: Cake texture seems dry despite the filling

Prevention: Don't overbake the cake - remove when a few moist crumbs still cling to a toothpick. Double the amount of filling or add 1/4 cup sour cream to the cake batter next time.

✅

Flavor Balance Issues

Too Sweet: Add a pinch of salt to each component and reduce sugar in filling

Too Salty: Reduce salt in toppings and use unsalted peanuts

Bland: Add 1 tsp espresso powder to cake batter and 1/4 tsp salt to peanut butter filling

Ingredients for chocolate peanut butter poke cake including devil's food cake mix, peanut butter, cream cheese, chocolate, and peanut butter cups arranged on a marble counter

Perfecting the Peanut Butter Filling

The peanut butter filling is the heart of this cake, infusing rich, nutty flavor throughout the chocolate base. The combination of heavy cream and sugar transforms regular peanut butter into a pourable consistency that's perfect for penetrating the cake holes while remaining indulgently creamy.

Warming the mixture is crucial - it needs to be fluid enough to pour easily but not so hot that it damages the cake structure. The ideal temperature is just warm enough to keep the peanut butter fluid while dissolving the sugar completely, resulting in a smooth, pourable consistency.

Essential Ingredient Notes

  • Peanut Butter Selection: Choose a commercial creamy peanut butter like Jif or Skippy rather than natural varieties. These contain stabilizers that prevent separation and create a consistent filling texture.
  • Chocolate Choice: For the most balanced flavor, use semi-sweet chocolate with 54-60% cacao. If you prefer a more intense chocolate flavor, dark chocolate (70% cacao) works beautifully against the sweet peanut butter.
  • Cream Cheese Quality: Full-fat, brick-style cream cheese produces the best ganache texture. Avoid whipped or low-fat varieties which can cause separation or grainy texture in the final topping.
Process shots showing poking holes in warm chocolate cake and pouring golden peanut butter filling over the top, demonstrating how the filling seeps into the holes

Creating a Showstopping Presentation

The layered presentation of this cake makes every slice a visual delight. The dark chocolate cake base is dramatically interrupted by pockets of golden peanut butter filling, then crowned with glossy chocolate ganache and an array of textured toppings that add both visual interest and flavor complexity.

When serving, a warm knife (run under hot water and wiped dry) creates clean, showcase-worthy slices that reveal all the beautiful layers. For special occasions, add a dusting of gold edible shimmer to the peanut butter cups or serve with a small scoop of vanilla ice cream on the side.

Cream Cheese Ganache Method

Adding cream cheese to ganache is unconventional but creates a more stable, less brittle topping that won't crack when refrigerated. The key is ensuring both the cream cheese and chocolate mixture are at similar temperatures when combined to prevent separation.

Chocolate Peanut Butter Poke Cake

Prep 30 min
Cook 35 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Cake Base

  • 240g creamy peanut butter
    Commercial brands work best
  • 120ml heavy cream
    For the filling
  • 200g granulated sugar
    Dissolves into filling
  • 1 tsp vanilla extract
    Enhances filling flavor
  • 225g cream cheese, softened
    For stable ganache
  • 200g semi-sweet chocolate, chopped
    For the ganache
  • 240ml heavy cream
    For the ganache

For the Fillings and Toppings

  • 425g devil's food cake mix
    Creates moist chocolate base
  • 3 large eggs
    For cake structure
  • 120ml vegetable oil
    Creates tender crumb
  • 240ml water
    For cake batter
  • 30g unsalted butter
    Adds richness to ganache
  • 120g chopped peanut butter cups
    For topping
  • 60g chopped roasted peanuts
    Adds crunch

Instructions

  1. Bake the Cake

    Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. Combine cake mix, eggs, oil, and water according to package directions. Pour into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out with a few moist crumbs. Allow to cool for 10 minutes.

  2. Create the Holes

    While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, spaced about 1 inch apart. Make sure the holes go almost to the bottom of the cake.

  3. Make Peanut Butter Filling

    In a medium saucepan over medium-low heat, combine peanut butter, 1/2 cup heavy cream, and granulated sugar. Stir until smooth and sugar is dissolved, about 3-4 minutes. Remove from heat and stir in vanilla extract. Let cool slightly for 5 minutes.

  4. Fill the Cake

    Pour warm peanut butter mixture over the cake, aiming to fill the holes. Use a spatula to gently spread the mixture evenly over the top. Some will soak in, and some will remain on top. Refrigerate for 30 minutes.

  5. Prepare Ganache Topping

    Place chopped chocolate and softened cream cheese in a large bowl. Heat 1 cup of heavy cream until it just begins to simmer. Pour over chocolate and let stand for 1 minute. Add butter and whisk until smooth and glossy. Cool for 10 minutes.

  6. Assemble and Finish

    Spread ganache evenly over the chilled cake. Sprinkle with chopped peanut butter cups, peanuts, and mini chocolate chips. Drizzle with chocolate syrup and sprinkle with sea salt flakes if using. Refrigerate for at least 2 hours or overnight before serving.

Recipe Notes & Tips

Storage

This cake keeps beautifully in the refrigerator for up to 5 days. Cover with plastic wrap or store in an airtight container to prevent it from absorbing refrigerator odors.

Serving Suggestions

Serve slightly chilled for the best texture. A small scoop of vanilla ice cream or a dollop of whipped cream makes an excellent accompaniment, as does a glass of cold milk or hot coffee.

Variations

For a crunchy version, add 1/2 cup of crushed graham crackers to the peanut butter filling. For a spicy twist, add 1/4 teaspoon of cayenne pepper to the ganache to create a Mexican chocolate flavor profile.