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+ servings
Chocolate Peanut Butter Malt Poke Cake
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5 from 1 vote

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 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Keyword: cake, chocolate, malt, malted milk balls, peanut butter, poke cake
Servings: 12
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
    • cup cocoa powder
    • 2-3 tablespoon peanut butter softened
    • 1 tablespoon 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.