Chocolate Poke Cake

The chocolate poke cake is rich, moist and topped with a whipped chocolate frosting and chocolate drizzle.

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Chocolate poke cake is a fun dessert trend that has been reinvented by creative cooks over and over again. This chocolate poke cake is a rich, moist chocolate cake, that is topped with a whipped chocolatey frosting. Our decadent chocolate cake is a chocolate lover’s dream.

If you love poke cake recipes, make sure you check out this Lemon Poke Cake. And let us know what you think when you try this Better than Sex Poke Cake.

MORE POKE CAKE RECIPES:
Banana Pudding Poke Cake | Cinnamon Roll Poke Cake

CHOCOLATE POKE CAKE INGREDIENTS

You will need:

For the cake

• 15.25-ounce box Betty Crocker Devil’s Food Chocolate Cake Mix
• 3 eggs
• ½ cup vegetable oil
• ½ cup water
• 14-ounce can of sweetened condensed milk
• 2 milk chocolate Hershey bars (1.55 ounces each), broken into rectangles

For the chocolate whipped cream 

• 2 cups heavy whipped cream, chilled
• ½ cup powdered sugar
• ⅓ cup cocoa powder
• 1 teaspoon vanilla

For the cake toppings

• mini chocolate chips
• Hershey’s chocolate syrup

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE SYRUP: If you want to make your own chocolate sauce, check out our hot fudge sauce recipe.

TOPPINGS: You could also substitute the chocolate syrup with caramel sauce for your topping or chocolate shavings instead of chocolate chips.

HOW TO MAKE THIS CHOCOLATE POKE CAKE RECIPE

STEP ONE: In a large bowl, combine chocolate cake mix, eggs, oil and water. Stir to combine cake batter ingredients. Follow the package directions on the back of the box of cake mix and bake cake accordingly in a greased 9×13-inch pan. 

STEP TWO: When the cake is done baking, remove it from the oven and immediately poke holes all over the top of the cake with the handle of a wooden spoon. Set aside. 

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 THREE: In a separate medium bowl, combine sweetened condensed milk and two Hershey chocolate bars. Microwave for 30 seconds, remove from the microwave and stir. Microwave for an additional 15 seconds. Remove from the microwave and stir again. Mix with a spoon until completely combined. 

STEP FOUR: Pour sweetened mixture over the top of the holes on the cake. Use a rubber spatula to push the sweetened mixture down into the holes and the sides of the cake.

PRO TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.

STEP FIVE: Let the cake cool on the counter for one hour, then cover with plastic wrap and refrigerate for 2 hours to allow sweetened mixture time to soak into the cake. 

STEP SIX: While the cake is in the refrigerator, place a large mixing bowl in the freezer and allow to chill until ready to use for the chocolate whipped cream topping. 

STEP SEVEN: In the large mixing bowl that has been in the freezer, add 2 cups of chilled heavy whipping cream. Use a hand mixer on a fast speed to mix until it starts to thicken.

STEP EIGHT: Add powdered sugar, cocoa powder, and vanilla extract. Continue to mix with the hand mixer until incorporated and stiff peaks form. 

PRO TIP: It is important not to over mix your chocolate whipped cream topping. Using a frozen bowl with chilled heavy whipping cream will help it form stiff peaks when mixing. 

STEP NINE: Immediately spread the chocolate whipped topping over the entire top of the cooled cake. 

STEP TEN: Drizzle chocolate syrup and sprinkle mini chocolate chips on the top of the cake. 

STEP ELEVEN: Refrigerate until ready to serve.

HOW TO SERVE

Our rich chocolate cake is a perfect treat to serve for a special occasion or for no occasion at all. The cake is so easy to make, it would be a great choice for a weeknight dessert treat or to take to a potluck.

Serve with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it all down.

STORAGE

IN THE FRIDGE: If have any leftovers of this chocolate poke cake, you’ll want to store it covered in the fridge until you’re ready to serve again.

IN THE FREEZER: You can also freeze this chocolate poke cake recipe. Tightly cover with plastic wrap and then cover with aluminum foil for up to 3 months. Allow the cake to thaw in the refrigerator before serving.

Any serious chocolate lover will jump at the chance to try a piece of this amazingly rich cake. This perfect cake recipe has so much chocolate, they will think they are in chocolate heaven!

FAQ

MORE RECIPES YOU’LL LOVE

• Jello Poke Cake
• Boston Cream Poke Cake
• Coconut Poke Cake
• Sea Salt Caramel Carrot Poke Cake
• Oreo Pie

Chocolate Poke Cake

5 from 4 votes

The chocolate poke cake is rich, moist and topped with a whipped chocolate frosting and chocolate drizzle.

Prep Time 45 minutes

Total Time 2 hours 45 minutes

Servings 12

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Ingredients

  

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Cake

• 15.25 ounces Betty Crocker Devil's Food Chocolate Cake Mix
• 3 eggs
• 1/2 cup oil
• 1/2 cup water
• 14 ounces sweetened condensed milk
• 2 milk chocolate Hershey bars 1.55 oz each, broken into rectangles

Chocolate Whipped Cream

• 2 cups heavy whipped cream chilled
• 1/2 cup powdered sugar
• 1/3 cup cocoa powder
• 1 teaspoon vanilla

Cake Topping

• mini chocolate chips
• hershey’s chocolate syrup

Instructions

 

• In a large mixing bowl combine chocolate cake mix, eggs, oil, and water. Stir to combine. Follow directions on the back of the Cake Mix Box and cook accordingly in a greased 9×13 cake pan.
• When the cake is done baking, remove it from the oven and immediately poke holes all over the top of the cake with the end of a mixing spoon. Set aside.
• In a separate medium bowl, combine sweetened condensed milk and two Hershey chocolate bars. Microwave for 30 seconds, remove from the microwave, and stir. Microwave for an additional 15 seconds. Remove from the microwave and stir again. Mix with a spoon until completely combined.
• Pour sweetened mixture over the top of the holes on the cake. Use a rubber spatula to push the sweetened mixture down into the holes and the sides of the cake. Let cool on the counter for one hour, then cover with plastic wrap and refrigerate 2 hours to allow sweetened mixture time to soak into the cake.
• While the cake is in the refrigerator, place a large mixing bowl in the freezer and allow to chill until ready to use for the chocolate whipped cream topping.
• In the large mixing bowl that has been in the freezer, add 2 cups of chilled heavy whipping cream. Use a hand mixer on a fast speed to mix until it starts to thicken.
• Add powdered sugar, cocoa powder, and vanilla extract. Continue to mix with the hand mixer until incorporated and stiff peaks form.
• Immediately spread the chocolate whipped topping over the entire top of the cake.
• Drizzle chocolate syrup and sprinkle mini chocolate chips on the top of the cake.
• Refrigerate until ready to serve.

Video

Notes

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.

TIP: When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.

TIP: It is important not to over mix your chocolate whipped cream topping. Using a frozen bowl with chilled heavy whipping cream will help it form stiff peaks when mixing.

Nutrition

Calories: 411kcal | Carbohydrates: 52g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 357mg | Potassium: 311mg | Fiber: 2g | Sugar: 38g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg

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