With a secret ingredient that brings out all the chocolate goodness from both the baking chocolate and cocoa powder, this made from scratch double chocolate poke cake with vanilla bean frosting will be everyone’s favorite!


Vanilla bean frosting


  1. Heat the oven to 325F. Line a 13X9″ baking pan with parchment paper. Set aside.
  2. In a small bowl add the chopped chocolate. Pour the hot coffee over it and let it sit for about 1 minute. With a small whisk or spatula, stir until the chocolate is melted and the mixture is smooth.
  3. In the mixing bowl of your stand mixer, add the eggs. With the paddle attachment on, beat on medium-low speed until frothy and pale.
  4. Beat in the oil, buttermilk, vanilla extract and melted chocolate.
  5. Gently fold in the sugar, flour, cocoa, baking soda, baking powder and salt.
  6. Pour the cake batter into the prepared pan.
  7. Bake in preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.
  8. Remove the cake from the oven and let cool completely.
  9. With the handle of a wooden spoon poke holes into the cake.
  10. Stir 1 teaspoon of vanilla paste into the can of condensed milk. Pour it over the cake.
  11. Let the cake soak up the milk for a couple of hours, or better, overnight.
  12. Make the vanilla bean frosting
  13. In a mixing bowl add the butter. With the paddle attachment on, beat on low speed until light and fluffy about 3-5minutes.
  14. Meanwhile, split the vanilla bean lengthwise into two halves with a sharp pairing knife, holding onto the bean’s “hook” with your fingers.
  15. With the flat, unsharpened side of the knife, scrape the seeds as much as possible from the two vanilla bean halves.
  16. Add the vanilla seeds to the creamed butter.
  17. Gently beat in the powder sugar, a little at a time.
  18. When all the sugar is added, increase the mixer’s speed to medium-high and beat for 2-3 more minutes.
  19. If you think your frosting is too thick, add a few drops of heavy cream until you reach desired consistency.
  20. Spread the frosting over the cake.
  21. Cut into bars and enjoy!