Chocolate Peanut Butter Malt Poke Cake for the chocolate and PB lovers and Easter yumming! <—-Not sure if *yumming* is a word, but it totally sounds like it should be!!
Humor me please 😉 It’s been one of those days! But we are talking about cake, so everything seems to be better already, don’t you think? Whew, sometimes it takes the smallest of miracles!
Malted milk balls always remind me of Easter, (and Halloween!) so I incorporated malt into a chocolate cake by adding malt powder to the chocolate and peanut butter filling, in the chocolate peanut butter whipped cream layer and then, there’s malted milk balls sprinkled about.
And since I was going for chocolate and peanut butter, peanut butter is also in the filling, whipped cream layer and Easter peanut butter M&Ms are sprinkled on top of the cake for the extra punch of peanut butter! YUM!
The whole family will love this and you’ll be happy to know this recipe does use a boxed cake mix, so you can throw that together easily. If you want to substitute the whipping cream, use 4 cups of cool whip for another shortcut.
Of course, feel free to add some chocolate syrup to the top for some extra chocolate flavor. Can we ever have enough? Yes…but NOOOOOOO! We always come back for chocolate!
This rich, fun Chocolate Peanut Butter Malt Poke Cake is pretty easy to put together, but with every poke cake, it’s amazing when you get to divulge that glorious bite or 6 or 7…
OK…stop counting already and just enjoy! 🙂
Chocolate and peanut butter lovers! Indulge in this rich, chocolate poke cake! It's poked and filled with a delicious chocolate peanut butter malt filling, then topped with a fluffy chocoolate peanut malt whipped cream layer. Vibrant Easter peanut butter M&Ms and malted milk balls are sprinkled on top of the cake with drizzles of chocolate syrup. Perfect for Easter!
- 14 oz sweetened condensed milk
- 1 cup semisweet chocolate chips
- 2 tablespoons peanut butter
- Optional: 1 teaspoon malted milk powder
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- 2-3 tbsp peanut butter softened
- 1 tbsp malted milk powder
- Optional: Chocolate syrup
- Accessories: Malted milk balls Easter Peanut Butter M&Ms, roughly broken up
Bake cake according to directions for a 9x13 cake pan or 2 9x9 or 8x8 pans.
Once cake is baked, poke holes all over the top of the cake.
Microwave sweetened condensed milk and chocolate chips in a microwave safe bowl for about 30 seconds to 1 minute.
Whisk chocolate and milk together until smooth. Add in the malt powder and continue whisking together.
Pour chocolate mixture over the cake spreading into the holes..
Let cake cool until completely cooled off, then place in fridge until ready to serve.
To make whipped topping, whip heavy cream until it begins to get thick, then add in the powdered sugar and cocoa and whip until stiff peaks form.
Add in the softened peanut butter and malt powder and continue mixing until combined, but don’t over-whip.
Spread whipped topping evenly over cooled cake.
Drizzle with chocolate syrup or sauce and add broken up malted milk balls and Easter peanut butter M&M eggs.
Refrigerate until ready to serve.
Notes: Place malted milk balls and peanut butter M&M eggs in a ziploc back, zipped and use a hammer to tap them gently so they break into big pieces.
Here’s some more poke cakes you will love!
Need more ideas for Easter? Check out these 50 brunch ideas and recipes for Easter from FTD!
In addition to some creative styling tips, they’ve also shared some fun brunch recipes such as an Everything Bagel Breakfast Casserole and an Easter Ricotta Pie. Check them out here or click on the picture.