Now prepare the pan by greasing a 7*11 glass pan with oil and dust it with flour. Keep aside.
Sift flour, cornstarch, salt, baking powder and baking soda in a big bowl.
In another bowl whip together yogurt, oil, sugar, creamer, water, vanilla extract until sugar is almost melted and everything is blended well.
Pour the liquid ingredients over dry ingredients and whip it until lump free .
Pour the batter onto the baking dish and bake on the middle rack for 30-32 minutes or until toothpick inserted in the center comes out clean.
As the cake is baking prepare the frosting and pudding.
For Mascarpone whipped cream frosting
Use a beater attachment or a spoon/ spatula for mascarpone cheese and sugar.
Use a electric whisk / balloon whisk attachment for whipping heavy cream.
In a bowl beat mascarpone and sugar with electric beater or with a spoon for a minute until the sugar blends well with the cheese.
In another bowl with an electric balloon whisk or in a stand mixer whip the heavy whipping cream, vanilla until it reaches soft peaks.
It will take around 10-12 minutes to do so, so be patient.
Once it reaches soft peaks scoop around ½ cup of cream and fold it with prepared mascarpone cheese sugar mixture.
Now add this mascarpone cheese mixture in the bowl of remaining cream and whip until stiff peaks. It will come together fairly quickly like in less than 30 seconds. Be careful to not over whip.
Refrigerate until use.
For the chocolate pudding.
Whisk all ingredients until lump free or blend it up in a blender until smooth.
Now cook the mixture on medium heat stirring and scraping the sides occasionally.
Once the mixture starts to simmer stir continuously to avoid sticking at the bottom of the pan.
The pudding is done once the mixture thickens and coats the back of the spoon well.
It will thicken more after cooling.
Total time to make pudding should be less than 6 -8 minutes.
Now assembling the cake
Once the cake is out of the oven let it sit for at least 10 minutes.
Now poke even holes with the back of a wooden spoon at equal intervals.
Let the chocolate pudding cool until its luke warm and not very hot.
Pour the pudding over the cake making sure it seeps in through the holes.
Refer to the pictorial above.
Let the cake cool down completely with the pudding before frosting it.
Place blobs of frosting all over the top of the pudding layer and spread it with back of a spoon or offset spatula.
Dust cocoa powder on the top to cove the entire top of the cake.
Refrigerate for 6 hours preferably overnight to let it set .
This recipe works for a 9” round or a 9” square pan too. If using a metal pan, bake at 350deg F temperature.You may choose to substitute unsweetened cocoa with coffee in the pudding if making for Adults only. You may use grated chocolate instead of cocoa.You may choose to top the cake with grated chocolate instead of cocoa.
For the cake -If this creamer is unavailable, then substitute with your preferred creamer ORuse the same quantity of whole milk as creamer plus add an extra 1/4 cup sugar.For the pudding part - Replace creamer with full-fat milk or half cream and half milk.Add an additional 4 tablespoons sugar. Taste the pudding and add more sugar if needed.Additional tips -Follow the line up as mentioned for best time management – Bake the cake and simultaneously make the frosting first and then the pudding.The pudding should be flowing consistency as it will continue to thicken after cooling.If it is too thick then you will not get the oozing effect when the cake is cut.Make it a day prior to serving.
Storage and shelf life
This poke cake stay well in the fridge for up to 4 days.