Chocolate Poke Cake
Ingredients:
For the Chocolate Cake:
- 1 box (15.25 oz) Devil’s Food or Chocolate Fudge Cake Mix (plus ingredients needed to make the cake according to package instructions for a 9×13 pan)
For the Chocolate Pudding Layer:
- 2 boxes (3.4 oz each) instant chocolate pudding mix
- 3 ¾ cups cold milk
- 1/4 cup chocolate syrup
For the Chocolate Whipped Topping:
- 2 cups heavy whipping cream
- 1/4 cup cocoa powder (add more if desired)
- 1/3 cup powdered sugar
- 1/4 cup chocolate syrup or 2 teaspoons vanilla/chocolate extract
For Garnishes (optional):
- Chocolate syrup for drizzling
- Crushed Oreo chunks
- Hershey bar chunks
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F.
- Bake the chocolate cake according to the package instructions in a 9×13-inch baking pan.
- Let the cake cool for about 10 minutes. Then, using the end of a wooden spoon, poke holes all over the cake, about an inch apart.
- Add the Pudding Layer:
- Drizzle a bit of chocolate syrup over the top of the cake, letting it seep into the holes.
- In a mixing bowl, whisk together the instant chocolate pudding mix and cold milk. Pour the pudding mixture over the cake, ensuring it fills the holes. Some pudding will remain on top of the cake.
- Place the cake in the refrigerator to set while you prepare the whipped topping.
- Make the Chocolate Whipped Topping:
- In a mixing bowl, use an electric mixer to whip the heavy whipping cream, cocoa powder, powdered sugar, and chocolate syrup or extract together until stiff peaks form, resembling whipped cream.
- Assemble the Cake:
- Spread the chocolate whipped topping evenly over the pudding layer on the cake.
- Garnish with additional chocolate syrup, crushed Oreo chunks, and Hershey bar chunks as desired. You can also add chocolate chips for extra indulgence.
- Store and Serve:
- Cover the cake and store it in the refrigerator until you’re ready to serve.
Enjoy your decadent Chocolate Poke Cake