January 24, 2024
Review RecipeChocolate Mint Poke Cake
Experience the perfect fusion of rich chocolate cake, minty whipped cream, and creamy chocolate pudding in our chocolate mint poke cake, a crowd-pleasing dessert that's simple to create and utterly delectable.
Jump to Recipe
Table of Contents
Prepare to be transported to dessert heaven with our chocolate mint poke cake. It’s a delightful fusion of velvety chocolate, refreshing mint, and easy preparation for a treat that’s perfect year-round.
Chocolate Mint Poke Cake Ingredients
The dark chocolate fudge cake mix forms the rich foundation of this decadent dessert.
Sweetened condensed milk seeps into all of the nooks and crannies of the cake, adding sweetness to every bite, while Hershey’s milk chocolate bars melt beautifully into the cake.
The peppermint-infused whipped topping adds a light texture and refreshing minty flavor, and last but not least, mint chocolate candy provides a delightful crunch and more minty goodness.
You’ll need:
- 1 (15.25-ounce or 432-gram) box of dark chocolate fudge cake mix
- 1 cup of water
- 3 large eggs, room temperature
- ½ cup of vegetable oil
- 1 (14-ounce or 396-gram) can of sweetened condensed milk
- 2 (1.55-ounce or 43-gram) Hershey’s milk chocolate bars, broken into rectangular pieces
- 1¾ cups of cold whole milk
- 1 (3.9-ounce or 111-gram) box of instant chocolate pudding mix
- 1 (8-ounce or 226-gram) container of Cool Whip whipped topping, thawed
- 1-2 drops of green gel food coloring
- ½ teaspoon of pure peppermint extract
- ¾ cup of finely chopped mint chocolate candy
- Chocolate syrup (optional drizzle garnish)
Substitutions and Additions
DARK CHOCOLATE FUDGE CAKE MIX: You can swap it for Devil’s Food cake mix for a slightly different flavor profile.
HERSHEY’S MILK CHOCOLATE BARS: Experiment with other chocolate varieties or add-ins like white chocolate for a twist.
GREEN GEL FOOD COLORING: Adjust the shade to your liking or omit it for a more classic look.
MINT CHOCOLATE CANDY: Use your favorite minty chocolates or candies. We used Andes Creme De Menthe Thins, but you can substitute finely chopped York peppermint patties instead.
How To Make This Chocolate Mint Poke Cake Recipe
Let’s dive into making this mint chocolate poke cake together.
STEP ONE: Preheat the oven to 350°F. Spray a 9×13 (or 13×9) baking dish with baker’s spray. You can use Baker’s Joy or a generic version.
STEP TWO: Add the cake mix, water, eggs, and vegetable oil to a medium-sized mixing bowl (2-3 quarts). Use a handheld mixer on medium speed to mix the ingredients just until no dry cake mix lumps are visible.
Evenly spread the cake batter into the prepared baking dish and bake cake for 25-27 minutes, or until a toothpick inserted comes away clean.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
STEP THREE: Once the cake has come out of the oven, use the rounded end of a wooden spoon to poke holes almost to the bottom of the baked cake. Be sure to space the holes one inch apart.
PRO TIP:
It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
STEP FOUR: Add the sweetened condensed milk and the broken Hershey bars to a medium-sized microwave-safe bowl.
Microwave for 30 seconds, on high power, stir and microwave for an additional 15 seconds. Stir until the chocolate mixture is smooth.
STEP FIVE: Use either a spoon, candy drizzling spoon, or small ladle to pour the melted chocolate mixture into the holes in the top of the cake.
You may have to make 2-3 passes over the holes in the cake to completely fill the holes. The warm cake will soak up the chocolate mixture. Allow the cake to cool completely.
PRO TIP:
When you’re pouring the chocolate mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles, and make sure the mixture fills the holes completely.
STEP SIX: Once the cake has cooled, add the cold milk to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix in the instant pudding mix.
Continue to mix for 1-1½ minutes or until the pudding has thickened but is spreadable.
STEP SEVEN: Use an offset spatula to spread the pudding over the cake. Allow the cake to chill in the refrigerator for about an hour or until the pudding is set.
STEP EIGHT: Add the thawed whipped topping to a small bowl, or you can leave the whipped topping in its own container.
Add the green food color gel and the peppermint extract. Stir until the whipped topping is a uniform color and no green streaks are visible.
STEP NINE: Use an offset spatula or a silicone spatula to evenly spread the tinted whipped topping over the chocolate pudding layer.
STEP TEN: Evenly sprinkle the chopped mint chocolate over the whipped topping layer. Cut three slices x four slices. Cover and keep refrigerated until ready to serve.
How To Serve
Serve this chocolate mint poke cake as a delightful dessert after a hearty dinner. Pair it with a scoop of vanilla ice cream for an extra treat.
This cake is perfect for birthday parties, offering a refreshing twist on a classic dessert. Add our rainbow sherbet punch to drink.
Serve this cake during the holiday season to delight your guests with its festive colors and flavors. Our Grinch punch would make the ideal drink to accompany this dessert.
Check out more of our poke cake recipes, including our pineapple poke cake and cinnamon roll poke cake.
MORE POKE CAKE RECIPES
Storage
In case you need to store the cake, here are a few tips to ensure it stays fresh.
MAKE AHEAD: You can prepare the cake a day in advance and store it in the fridge. Add the whipped topping and mint chocolate candy just before serving.
IN THE FRIDGE: Store any leftovers of this moist cake covered in the fridge for up to 3-4 days. Make sure to keep it well covered to prevent it from drying out.
IN THE FREEZER: If you want to freeze portions, wrap them tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2-3 months.
Why We Love This Recipe
DECADENT DELIGHT: We love this chocolate mint poke cake for its decadent richness. The fudgy chocolate cake, paired with the creamy layers and refreshing mint, creates an indulgent treat that’s impossible to resist.
YEAR-ROUND TREAT: Chocolate and mint are a timeless combination. This cake’s cooling, minty flavor makes it suitable for both hot summer days and cozy winter evenings, ensuring it’s a hit year-round.
Our chocolate mint poke cake is a dessert that appeals to all the senses. Its decadent flavor and ease of preparation make it an excellent choice for any occasion. Give it a try and experience the delightful combination of rich chocolate and refreshing mint in every bite.
Frequently Asked Questions
How can I adjust the mint flavor?
Simply vary the amount of peppermint extract to suit your taste.
How do I prevent the cake from sticking to the baking dish?
Ensure to generously grease the baking dish with baker’s spray.
Can I make this without a microwave?
You can melt the chocolate on a stovetop using a double boiler.
Is it necessary to use sweetened condensed milk?
Yes, it adds sweetness and moisture crucial to the recipe.
More Recipes You’ll Love
- Lemon Poke Cake
- Pineapple Poke Cake
- Turtle Poke Cake
- Eggnog Poke Cake
- Fireball Poke Cake
- Strawberry Poke Cake
Chocolate Mint Poke Cake
Experience the perfect fusion of rich chocolate cake, minty whipped cream, and creamy chocolate pudding in our chocolate mint poke cake, a crowd-pleasing dessert that's simple to create and utterly delectable.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Servings 12
Ingredients
- 15.25 ounces Dark Chocolate Fudge Cake Mix (432-gram box)
- 1 cup of water
- 3 large eggs, room temperature
- ½ cup vegetable oil
- 14 ounces sweetened condensed milk (396-gram can)
- 3.1 ounces Hershey’s milk chocolate bars, broken into rectangular pieces (two 1.55-ounce or 43-gram bars)
- 1¾ cups cold whole milk
- 3.9 ounces instant chocolate pudding mix (111-gram box)
- 8 ounces whipped topping, thawed (226-gram container)
- 1 to 2 drops green gel food coloring
- ½ teaspoon pure peppermint extract
- ¾ cup mint chocolate candy, finely chopped (I used Andes Creme De Menthe Thins but you can substitute finely chopped York Peppermint Patties)
- Chocolate syrup, optional drizzle garnish
Instructions
- Preheat the oven to 350°F. Spray a 9×13 (or 13×9) baking dish with baker’s spray (Baker’s Joy or a generic version)
- Add the cake mix, water, eggs, and vegetable oil to a medium-sized mixing bowl (2-3 quarts). Use a handheld mixer on medium speed to mix the ingredients just until no dry cake mix lumps are visible. Evenly spread the cake batter into the prepared baking dish and bake for 25-27 minutes, or until a toothpick inserted comes away clean. Every oven cooks differently, so begin checking the cake at the 22 to 23-minute mark.
- Once the cake has come out of the oven, use the rounded end of a wooden spoon to poke holes almost to the bottom of the cake. Be sure to space the holes 1 inch apart.
- Add the sweetened condensed milk and the broken Hershey bars to a medium-sized microwave-safe bowl. Microwave for 30 seconds, on high power, stir and microwave for an additional 15 seconds. Stir until the chocolate mixture is smooth.
- Use either a spoon, candy drizzling spoon, or small ladle to pour the melted chocolate mixture into the holes in the top of the cake. You may have to make 2-3 passes over the holes in the cake to completely fill the holes. The warm cake will soak up the chocolate mixture. Allow the cake to cool completely.
- Once the cake has cooled, add the cold milk to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix in the instant pudding mix. Continue to mix for 1-1½ minutes or until the pudding has thickened but is spreadable.
- Use an offset spatula to spread the pudding over the cake. Allow the cake to chill in the refrigerator for about an hour or until the pudding is set.
- Add the thawed whipped topping to a small bowl or you can leave the whipped topping in its own container. Add the green food color gel and the peppermint extract. Stir until the whipped topping is a uniform color and no green streaks are visible.
- Use an offset spatula or a silicone spatula to evenly spread the tinted whipped topping over the chocolate pudding layer.
- Evenly sprinkle the chopped mint chocolate over the whipped topping layer. Cut 3 slices x 4 slices. Cover and keep refrigerated until ready to serve.
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- When you’re pouring the chocolate mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles, and make sure the mixture fills the holes completely.
Nutrition
Calories: 368kcal | Carbohydrates: 60g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 347mg | Potassium: 464mg | Fiber: 4g | Sugar: 43g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
- Strawberry Brownies
- Lemon Raspberry Cake
- Banana Fudge
- Chocolate Chip Ice Cream
- Buster Bar Ice Cream Cake Recipe
- Cherry Cobbler Muffins
- Lemon Cobbler
- Funfetti Dip
- Mint Brownies
- Lemon Ricotta Cake
- Coconut Cream Pie
- Valentine Cookies
Leave a Comment