Death By Chocolate Poke Cake

5 from 14 votes

This moist Chocolate Poke Cake is easily made using a box cake mix as the base, then filled with rich chocolatey filling and topped off with homemade chocolate whipped topping.

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.
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 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.
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

Storage:

Be sure to store your leftover Chocolate Poke Cake in the fridge as well as in between servings. It is ok to let it sit out for a little bit of time while serving, but the chocolate whipped topping will start to break down and melt if it’s left on the counter for too long. It is the same consistency as a store bought whipped cream and melts just the same.

Important Notes:

Letting your cake chill with the condensed milk in it will really give it time to soak into the baked cake. You can let it chill for more than 2 hours if you’d like.
It is important not to over mix your whipped cream topping. Using a frozen bowl with chilled heavy whipping cream will help it form stiff peaks when mixing.
If the frosting mixture is left on the counter while serving the cake it will begin to break down. Be sure to keep it in the fridge in between servings to avoid this!

Nutrition