Chocolate Peanut Butter Malt Poke Cake
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 chocolate 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!
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert
Keyword: cake, chocolate, malt, malted milk balls, peanut butter, poke cake
Servings: 12
Calories:
Author: Kim Lange
Chocolate Cake, box mix + ingredients called out
Peanut Butter Chocolate Malted Poke Filling:
- 14 oz sweetened condensed milk
- 1 cup semisweet chocolate chips
- 2 tablespoons peanut butter
- Optional: 1 teaspoon malted milk powder
Peanut Butter Chocolate Malted Whipped Cream Topping:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ⅓ 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
Peanut Butter Chocolate Malted Poke Filling:
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.
Peanut Butter Chocolate Malted Whipped Cream Topping:
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.