Death By Chocolate Poke Cake

5 from 16 votes

Death by chocolate poke cake made with a Devil's Food cake mix soaked in sweetened condensed milk and melted Hershey bars, topped with homemade chocolate whipped cream.

Prep Time45

Chill time2

Total Time2 45

Course: Dessert

Cuisine: American

Servings:

Calories: 414kcal

Author: Jennifer Fishkind

Ingredients

1 (15.25 oz box ) Betty Crocker Devil's Food Chocolate Cake Mix
3 eggs
½ cup oil
½ cup water
1 14-oz can sweetened condensed milk
2 (1.55 ounce) milk chocolate Hershey bars broken into rectangles

Chocolate Whipped Cream

2 cups heavy whipped cream chilled
½ cup powdered sugar
⅓ cup cocoa powder
1 tsp vanilla

Cake Toppings

Mini Chocolate Chips
Hershey’s Chocolate Syrup

Instructions

In a large mixing bowl, combine chocolate cake mix, eggs, oil, and water. Stir to combine. Follow directions on the back of the Cake Mix Box and cook accordingly in a greased 9x13 cake pan.
1 (15.25 oz box ) Betty Crocker Devil's Food Chocolate Cake Mix, 3 eggs, ½ cup oil, ½ cup water
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.
1 14-oz can sweetened condensed milk, 2 (1.55 ounce) milk chocolate Hershey bars
Pour sweetened mixture over the top of the holes on the cake. Use a rubber spatula to push 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 2 hours to allow 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 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.
2 cups heavy whipped cream
Add powdered sugar, cocoa powder, and vanilla extract. Continue to mix with the hand mixer until incorporated and stiff peaks form.
½ cup powdered sugar, ⅓ cup cocoa powder, 1 tsp vanilla
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.
Hershey’s Chocolate Syrup, Mini Chocolate Chips
Refrigerate until ready to serve.

Video

Notes

Tips:

Use cold heavy cream straight from the fridge and a chilled bowl so the chocolate whipped cream reaches stiff peaks. Stop mixing the moment it holds, or it turns grainy.
Poke the holes the second the cake comes out of the oven while it is still hot, so the melted chocolate filling soaks all the way down.
Let the filled cake chill for the full time before you add the whipped cream, so the filling sets into the cake first.

Storage:

Keep this cake cold. Store leftovers covered in the refrigerator for up to 4 days, and return the pan to the fridge between servings while serving. The homemade chocolate whipped cream softens at room temperature, so it will not hold up on the counter for long.

Nutrition