A chocolate poke cake is a rich and indulgent dessert, featuring a moist chocolate cake drenched with a luscious filling, making every bite incredibly moist and flavorful. This classic dessert is a crowd-pleaser for all occasions, with its combination of creamy filling and chocolatey goodness topped with whipped cream.
You’ll Love This Chocolate Poke Cake
This chocolate poke cake is a must-try for all chocolate lovers. Whether you’re looking for a dessert to bring to a party or a potluck, or simply want to treat yourself at home, this cake delivers. The deep chocolate flavor, combined with a creamy filling and fluffy whipped topping, creates a truly irresistible dessert. Plus, the poke cake technique ensures each bite is filled with deliciousness!
Ingredients You’ll Need
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 2 cups boiling water
- 1 (3.9 oz) box of instant chocolate pudding mix
- 2 cups cold milk
For the Topping:
- 1 (8 oz) tub of whipped topping (Cool Whip)
- Chocolate shavings or sprinkles (optional for garnish)
Instructions
- Bake the cake: Start by preparing the chocolate cake as per the package instructions. You can use any brand of chocolate cake mix, but make sure to bake it in a 9×13-inch pan for easy poking and filling.
- Poke the cake: Once your cake has finished baking, remove it from the oven and allow it to cool for a few minutes. Then, using the handle of a wooden spoon or a large straw, poke holes all over the cake. Be generous with the holes, as this will allow the filling to soak in.
- Prepare the filling: In a medium-sized bowl, whisk together the instant chocolate pudding mix and cold milk until well combined. Let it sit for 2-3 minutes until it thickens slightly, but still pourable.
- Fill the cake: Pour the pudding mixture evenly over the cake, ensuring that it fills all the holes. Use a spatula to spread it out evenly over the top. The pudding will sink into the cake, making it extra moist and flavorful.
- Refrigerate: Cover the cake and refrigerate for at least 2-3 hours to allow the pudding to set and fully infuse into the cake.
- Add the topping: Once the cake is chilled and set, spread the whipped topping over the entire cake, creating a fluffy layer of creaminess.
- Garnish and serve: For an extra touch, sprinkle chocolate shavings or sprinkles on top of the whipped topping. Slice and serve this deliciously moist chocolate poke cake to your guests!
Serving Suggestions
This chocolate poke cake is perfect on its own, but you can elevate it by serving it with:
- A drizzle of chocolate or caramel sauce
- A scoop of vanilla or chocolate ice cream on the side
- Fresh strawberries or raspberries for a fruity contrast
- A sprinkle of crushed cookies or toffee for added texture
MORE RECIPES: Oreo Ice Cream Recipe & Moist Chocolate Carrot Cake
How to Store Chocolate Poke Cake
To store your chocolate poke cake, cover it tightly with plastic wrap or foil and refrigerate. The cake will stay fresh for up to 4 days when stored in the fridge. For longer storage, you can freeze individual slices wrapped in plastic wrap and place them in an airtight container for up to 2 months. Thaw the frozen cake overnight in the refrigerator before serving.
Additional Tips: Chocolate Poke Cake
- Substitutions: If you want to experiment, try using a different flavor of pudding, such as vanilla or butterscotch, to switch up the flavors.
- Toppings: For a more decadent touch, drizzle melted chocolate or caramel over the whipped topping before serving.
- Cake Mix Alternatives: While the boxed mix is convenient, you can use your favorite homemade chocolate cake recipe if you prefer a completely from scratch approach.
- Poking Tip: Be sure to poke holes that are big enough to let the pudding seep in, but not too big that they tear the cake apart. The handle of a wooden spoon works perfectly!
Chocolate Poke Cake
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- wooden spoon
Ingredients
- 1 box chocolate cake mix
- 2 cups boiling water
- 1 3.9 oz box instant chocolate pudding mix
- 2 cups cold milk
- 1 8 oz tub of whipped topping
- Chocolate shavings or sprinkles optional for garnish
Instructions
- Bake the cake as per the box instructions in a 9×13-inch pan.
- Poke holes in the cake with a wooden spoon handle.
- Mix pudding with cold milk and pour over the cake.
- Refrigerate the cake for 2-3 hours.
- Spread whipped topping over the cake and garnish with chocolate shavings.
