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Close up of a slice of Jack and Coke poke cake showing the chocolate ganache filling

Jack and Coke Poke Cake

5 from 3 votes
The most popular recipe on the site turned into a boozy, chocolate poke cake! Rich chocolate cola cake is filled with a whiskey chocolate ganache and topped with a creamy whiskey buttercream frosting.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings 24 slices

Ingredients
  

Chocolate Coke Cake

  • 12 ounces Coke, don't use Diet or Coke Zero - you need the sugar that's in the original
  • ½ cup unsalted butter
  • 1 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup dark brown sugar, packed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, room temperature
  • ½ ounce whiskey

Chocolate Whiskey Ganache

  • 14 ounces sweetened condensed milk
  • 1 cup semi sweet or dark chocolate chips
  • 2 ounces whiskey

Frosting

  • 6 Tablespoons unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 ½ ounces whiskey
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions
 

Chocolate Coke Cake

  • Preheat oven to 350°F and spray a 9x13 baking dish with nonstick spray. Set aside.
  • In a medium saucepan, combine Coke and butter and bring to a simmer over medium heat. Add cocoa powder, sugar, brown sugar and whisk until sugars are dissolved and mixture is smooth. Set aside to cool for 15 minutes or so.
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In a large bowl, lightly beat egg. Add cooled cocoa mixture and stir to combine. Add flour mixture and stir until just combined.
  • Pour batter into prepared baking dish and bake for 22-25 minutes, or until a toothpick stuck in the center comes out with only a moist crumb. Brush the top of the cake with 1 Tablespoon whiskey. Let cool for at least 10 minutes.
  • Using the end of a spatula or a similar sized round stick, poke holes all over the cake going about ¾ of the way to the bottom.
  • Let cool a bit more while you prepare the chocolate whiskey ganache.

Chocolate Whiskey Ganache

  • In a small saucepan, combine chocolate chips and sweetened condensed milk and whisk over low heat until chocolate is melted and mixture is completely combined and smooth.
  • Whisk in the whiskey until completely combined.
  • Pour and spread the whiskey glaze over the cake and then let cool completely before frosting.

Frosting

  • In a large bowl, beat butter with an electric mixer for 2 minutes or until light and fluffy.
  • Slowly add the powdered sugar, a few tablespoons at a time.
  • Once you’ve used about half your powdered sugar, add 1 Tablespoon whiskey and then mix again. This will thin it out a bit, allowing you to continue mixing in the remaining sugar. Continue to add a 1 Tablespoon of whiskey at a time and mix until you’ve used all the sugar and whiskey. Add vanilla and salt and give it one last mix.*
  • Use a spatula to spread the frosting over the top of the cake. Slice into 24 pieces, serve and enjoy!

Notes

Frosting Note: You can also omit the vanilla extract if you want it to be more whiskey-y.

Nutrition

Calories: 329kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 132mg | Potassium: 189mg | Fiber: 2g | Sugar: 40g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
Course Dessert
Cuisine American
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