Chocolate poke cake is a rich and indulgent dessert that’s perfect for chocolate lovers. This moist chocolate cake is poked with holes and filled with a luscious chocolate sauce, then topped with whipped cream and even more chocolate. It’s easy to make and perfect for parties, potlucks, or whenever you need a show-stopping treat!
Why You’ll Love This Recipe
- Moist and decadent with layers of chocolatey goodness.
- Simple to make with a boxed cake mix or homemade batter.
- Perfect for feeding a crowd or satisfying a sweet tooth.
- Customizable with your favorite toppings like sprinkles, chocolate shavings, or crushed candy.
- Even better when made ahead, as the flavors develop over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cake mix (or your favorite homemade chocolate cake recipe)
- Eggs, oil, and water (as required by the cake mix or recipe)
- Sweetened condensed milk
- Chocolate syrup or hot fudge sauce
- Whipped cream or whipped topping
- Optional toppings: chocolate shavings, cocoa powder, chocolate chips, or sprinkles
Directions
- Bake the Cake:
- Prepare the chocolate cake according to the package instructions or your favorite recipe. Bake in a 9×13-inch pan.
- Let the cake cool for about 10 minutes after baking.
- Poke the Cake:
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake, spacing them about an inch apart.
- Pour the Filling:
- In a bowl, combine the sweetened condensed milk and chocolate syrup (or hot fudge). Stir until smooth.
- Slowly pour the mixture over the cake, ensuring it seeps into the holes.
- Chill the Cake:
- Refrigerate the cake for at least 1-2 hours, allowing the filling to soak into the cake.
- Top with Whipped Cream:
- Spread whipped cream or whipped topping evenly over the chilled cake.
- Garnish and Serve:
- Sprinkle chocolate shavings, cocoa powder, or other toppings over the whipped cream. Slice and serve chilled.
Servings and Timing
- Servings: Makes 12-16 slices.
- Prep Time: 10 minutes.
- Cook Time: 25-30 minutes (based on cake mix or recipe).
- Chill Time: 1-2 hours.
- Total Time: Approximately 2 hours 40 minutes.
Variations
- Peanut Butter Chocolate Poke Cake: Add a layer of melted peanut butter or peanut butter cups before the whipped cream.
- Mint Chocolate Poke Cake: Use a mint chocolate syrup and top with crushed mint candies.
- Cookies and Cream Poke Cake: Fold crushed Oreos into the whipped cream topping.
- Salted Caramel Chocolate Poke Cake: Drizzle salted caramel sauce over the whipped cream.
- Mocha Poke Cake: Add a teaspoon of espresso powder to the filling for a coffee-chocolate twist.
Storage/Reheating
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cake without whipped topping in a freezer-safe container for up to 3 months. Add whipped cream after thawing.
- Reheating: Serve chilled or at room temperature; reheating is not recommended for this cake.
FAQs
Can I use homemade cake instead of a mix?
Yes, any chocolate cake recipe works as the base for this poke cake.
What’s the purpose of poking holes in the cake?
Poking holes allows the filling to seep in, making the cake moist and flavorful.
Can I make this cake ahead of time?
Yes, this cake tastes even better when made a day in advance, as the flavors meld together.
Can I use a different filling?
Absolutely! Try caramel sauce, pudding, or fruit puree for a unique twist.
What toppings pair well with chocolate poke cake?
Crushed candy, chopped nuts, chocolate chips, sprinkles, or fruit like raspberries or strawberries all work beautifully.
Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip is a convenient and delicious option for this recipe.
Can I make this cake dairy-free?
Use a dairy-free chocolate cake, coconut milk-based condensed milk, and dairy-free whipped topping.
How do I prevent the cake from becoming too soggy?
Pour the filling slowly and avoid oversaturating the cake. Stick to the recommended amount of filling.
What’s the best way to slice this cake?
Use a sharp knife and wipe it clean between slices for neat servings.
Can I double the recipe?
Yes, double the ingredients and bake in two 9×13-inch pans to serve a larger crowd.
Conclusion
Chocolate poke cake is a decadent dessert that’s guaranteed to impress. With its moist texture, rich filling, and fluffy whipped topping, it’s perfect for any celebration or gathering. Customize it with your favorite flavors and toppings to make it your own, and enjoy the ultimate chocolate indulgence!
Print
Chocolate Poke Cake
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 25-30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist chocolate cake infused with rich chocolate pudding, topped with whipped cream and a drizzle of chocolate syrup.
Ingredients
- 1 box devil’s food chocolate cake mix (plus ingredients called for on the box)
- 2 (3.9 oz) boxes instant chocolate pudding mix
- 4 cups milk
- 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
- Chocolate syrup, for drizzling
Instructions
- Bake the Cake:
- Prepare and bake the chocolate cake in a 9×13-inch pan according to the package instructions.
- Allow the cake to cool for about 10 minutes.
- Poke Holes:
- Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake, spacing them about 1 inch apart.
- Prepare the Pudding:
- In a medium bowl, whisk together the instant chocolate pudding mixes and milk until smooth and slightly thickened.
- Pour Pudding Over Cake:
- Pour the prepared pudding evenly over the cake, ensuring it fills the holes.
- Gently spread the pudding with a spatula to cover the entire surface.
- Chill:
- Cover the cake and refrigerate for at least 2 hours, allowing the pudding to set and soak into the cake.
- Add Whipped Topping:
- Once chilled, spread the thawed whipped topping evenly over the cake.
- Serve:
- Drizzle with chocolate syrup before serving.
- Slice and enjoy!
Notes
- Storage: Cover and refrigerate any leftovers for up to 3 days.
- Variations: For added texture and flavor, sprinkle mini chocolate chips or crushed chocolate cookies over the whipped topping.
- Homemade Whipped Cream: If preferred, substitute the whipped topping with homemade whipped cream by beating 1½ cups of cold heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.