Chocolate Poke Cake

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

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Prep Time45 minutes mins

Total Time2 hours hrs 45 minutes mins

Servings12

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

Chocolate Poke Cake Ingredients

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You’ll need:

For The Cake:

• 1 (15.25-ounce) box of Betty Crocker Devil’s Food chocolate cake mix
• 3 eggs
• ½ cup of vegetable oil
• ½ cup of water
• 1 (14-ounce) can of sweetened condensed milk
• 2 milk chocolate Hershey bars (1.55 ounces each), broken into rectangles

For The Chocolate Whipped Cream Frosting:

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

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 the 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 the 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. 

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 the sweetened mixture over the top of the holes in the cake.

Use a rubber spatula to push the sweetened mixture down into the holes and the sides of the cake.

STEP FIVE: Let the cake cool on the counter for one hour, then cover it with plastic wrap and refrigerate for two hours to allow the 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 it 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 two cups of chilled heavy whipping cream.

Use a hand mixer at a fast speed to mix until it starts to thicken.

STEP EIGHT: Add the powdered sugar, cocoa powder, and vanilla extract.

Continue to mix with the hand mixer until incorporated and stiff peaks form. 

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 that it would be a great choice for a weeknight dessert treat or to take to a potluck.

Add a scoop of vanilla ice cream on the side before serving.

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

Poke Cakes

Coconut Poke Cake

Poke Cakes

Strawberry Poke Cake

Storing This Mocha Poke Cake

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 three 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!

More Recipes You’ll Love

• Jello Poke Cake
• Boston Cream Poke Cake
• Strawberry Cheesecake Poke Cake
• Cinnamon Roll Poke Cake
• Strawberry Crunch Poke Cake

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Chocolate Poke Cake

5 from 7 votes

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

Prep Time 45 minutes minutes

Total Time 2 hours hours 45 minutes 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
• ½ cup oil
• ½ cup water
• 14 ounces sweetened condensed milk
• 2 milk chocolate Hershey bars (1.55 ounces each), broken into rectangles

Chocolate Whipped Cream

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

Cake Topping

• mini chocolate chips
• Hershey’s chocolate syrup

Instructions

 

• In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and water. Stir to combine. Follow the 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 the 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 for 2 hours to allow the 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 it 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.

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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 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.
• 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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