Luscious Chocolate Poke Cake Recipe is super easy but so amazing. The rich chocolate flavor combined with the decadent topping make a delicious dessert.
This delicious poke cake is a chocolate lovers dream. Each bite is full of chocolate and more chocolate. Yum!
Plus, the entire thing starts with a cake mix so it is super easy. This is definitely my kind of recipe. You don’t need anything special to make this and the ingredients are really simple.
Anyone can whip this up in minutes with very little effort. Let’s start baking!
Ingredients:
Ingredients for the cake
- Devil’s food chocolate cake mix
- Ingredients needed to make cake from the cake mix – eggs, oil, water, etc.
- Sweetened Condensed Milk – Try our Sweetened Condensed Milk Recipe
- Chocolate Sauce
Ingredients for the topping
- Heavy Whipping Cream
- Cocoa Powder
- Powdered Sugar
- Chopped Chocolate for topping
HOW TO MAKE CHOCOLATE POKE CAKE:
First, preheat the oven. While the oven is preheating, make the cake mix according the box instructions. Use a 9×13 pan and bake according to instructions.
Let the cake cool for about 10 minutes and then poke holes all over the cake. I normally do about 1 inch intervals between the holes. You want to make sure you poke holes all over the cake so all of the liquid can soak into every bit of the cake. I like to use a wooden spoon handle to poke holes. It seems to be the perfect size.
Next, pour the sweetened condensed milk and ¾ of the chocolate sauce all over the top of the cake. Let this mixture seep into the holes. Cover the cake and put in the fridge. I like to do this overnight.
The day day finish the topping. Put the heavy whipping cream, cocoa powder and powdered sugar in a mixing bowl. Combine this with a mixer and beat until you start to see stiff peaks form and it holds its shape.
Finally, spread the chocolate topping all over the cake. Use the remaining chocolate sauce to drizzle on top of the cake. Sprinkle the chopped chocolate and that is it!
Serve and enjoy!
How to store:
If you have leftovers, store in the fridge for up to 5 days. Make sure to use an airtight container.
Tips for easy chocolate poke cake:
- This recipe uses a 9×13 baking dish. The ones with the lid are really handy if you are taking this dish somewhere and also to store leftovers.
- Disposable pans – These are so handy if you plan to take this cake to a potluck or cookout. I love using disposable pans for things like this and just tossing when I’m done.
- Buy cake mixes on sale and keep them in the pantry. You will always have what you need and pay a good price too.
More ideas to try:
- Cake mix- Try other types. Chocolate, Yellow and white would be delicious with the chocolate icing.
- Topping- Use leftover chocolate candy for the chocolate pieces. Not only will this be tasty but a great way to use leftovers. Some ideas include: Hershey kisses, dark chocolate, chocolate bars and more. Just shave or cut into pieces. You can also use crushed up Reese’s Pieces or Reese’s cups for peanut butter fans. Get creative and use what you have!
- Caramel– Change things up a bit and add caramel drizzle on top of the cake. This will be delicious with the chocolate sauce. The combination is delicious.
- Peanut Butter topping– If your family loves chocolate and peanut butter, add some of this to the cake. Yum!
More easy poke cake recipes:
- Caramel Chocolate Poke Cake
- Banana Pudding Poke Cake Recipe
- Cherry Poke Cake Recipe
- Jello Poke Cake Recipe
- Lemon Poke Cake Recipe
Print the recipe for chocolate poke cake:
Chocolate Poke Cake Recipe
Ingredients
- Ingredients for the cake:
- 1 box Devil’s food chocolate cake mix
- Ingredients needed to make cake from the cake mix: eggs oil, water, etc.
- 14 oz Sweetened Condensed Milk
- 1 cup Chocolate Sauce
- Ingredients for the topping:
- 2 cups Heavy Whipping Cream
- 1/2 cup Cocoa Powder
- 1/2 cup Powdered Sugar
- Chopped Chocolate for topping
Instructions
- Preheat oven to 350 degrees F.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
- When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
- Pour the sweetened condensed milk and ¾ of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
- Cover and refrigerate the cake overnight.
- Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
- Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
- Serve immediately and refrigerate leftovers.
- Enjoy!
Recipe Notes
Nutrition Facts
More Chocolate Cake
My printer is not printing the chocolate poke cake. How can I get a printable recipe for it.
I’m so sorry about that – We’re working to get that issue resolved ASAP! Thank you!
Where/how do you make the chocolate sauce?
I used a store bought chocolate sauce or chocolate syrup for this recipe and it works great. At my local grocery store, these are near the ice cream toppings.