Chocolate Poke Cake
A rich and indulgent chocolate cake filled with silky chocolate pudding, topped with fluffy whipped cream, perfect for any occasion.
Ingredients
For the Cake
- 1 box chocolate devil’s food cake mix (plus ingredients called for on the box)
For the Pudding
- 2 3.9-ounce boxes instant chocolate pudding mix
- 3 cups milk, divided
- 1/2 cup powdered sugar
For the Topping
- 1 8-ounce tub whipped topping
- optional chocolate syrup (for drizzling)
- optional chocolate shavings (for garnish)
Instructions
Preparation
- Preheat your oven according to the instructions on the box of the devil’s food cake mix.
- Grease a 9×13-inch baking pan.
- Mix your cake batter according to the package instructions and pour it into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.
Poke Holes and Add Pudding
- Once the cake has cooled for about 10 minutes, poke holes throughout the cake using the handle of a wooden spoon.
- In a mixing bowl, whisk together one box of instant chocolate pudding mix with 2 cups of cold milk until it thickens.
- Spoon the thick pudding over the poke cake, ensuring you cover as much of the surface as possible.
Chill and Top
- Cover the cake with plastic wrap and refrigerate for at least one hour.
- In a mixing bowl, whisk together the second box of pudding mix, powdered sugar, and remaining cup of milk.
- Fold in the whipped topping gently until well combined and spread over the pudding layer.
Final Chill and Serve
- Return the cake to the fridge and let it chill for another hour or overnight for best results.
- Drizzle chocolate syrup on top and add chocolate shavings before serving.
- Slice the cake and enjoy with additional whipped topping or a scoop of vanilla ice cream, if desired.
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Notes
For best results, allow the cake to chill overnight to enhance flavor and texture. Customize toppings based on preference.