Chocolate Poke Cake

a slice of chocolate cake garnished with chocolate chips on a white plate

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 Time45

Chill Time2

Total Time2 45

Course: Dessert

Cuisine: American

Keyword: Chocolate Poke Cake Recipe

Servings:

Calories: 411kcal

Ingredients

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 9x13 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.

Video

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