Chocolate Poke Cake

Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle

This chocolate poke cake is a fun dessert trend that has been reinvented by creative cooks over and over again. To make a chocolate poke cake, you quite literally poke holes in a sheet cake. It is really easy to poke holes in the cake with the back end of a wooden spoon.

This Chocolate Poke Cake is rich, moist, chocolate, and topped with a whipped coffee frosting – plus the added flavoring of mocha. 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.

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

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(This post and recipe was originally written by Rebecca Hubbell of Sugar and Soul. It has since been updated.)

Ingredients for CHOCOLATE Poke Cake

You will need:

CAKE

• 15.25 oz box Betty Crocker Devil’s Food Chocolate Cake Mix
• 3 eggs
• 1/2 cup oil
• 1/2 cup water
• 14 ounce 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 tablespoon vanilla

CAKE TOPPINGS

• mini chocolate chips
• hershey’s chocolate syrup

How to Make this chocolate Poke Cake recipe

STEP ONE: 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. 

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 end of a mixing spoon. Set aside. 

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. 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. 

STEP FIVE: 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 SIX: 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 SEVEN: 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 EIGHT: Immediately spread the chocolate whipped topping over the entire top of the cake. 

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

STEP TEN: Refrigerate until ready to serve.

More Recipes You’ll Love

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