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Chocolate Poke Cake

A nostalgic dessert with gooey chocolate goodness and a creamy layer, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box 15.25 oz devil’s food cake mix Use any brand of cake mix.
For the pudding layer
  • 1 box 3.9 oz instant chocolate pudding mix
  • 2 cups cold milk Ensure milk is cold for proper mixing.
For the whipped topping
  • 2 cups heavy whipping cream, cold
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
For garnish
  • to taste Chopped chocolate and chocolate syrup Use to decorate the cake before serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Prepare the devil’s food cake mix per package instructions and spread it into a greased 13×9-inch pan.
  3. Bake according to package directions, then cool completely.
Make the pudding layer
  1. While the cake bakes, combine the pudding mix and cold milk in a bowl. Mix until smooth.
  2. Once the cake is cool, poke 30-40 holes evenly across the surface using a skewer.
  3. Pour the pudding mixture over the cake and let it stand for 10 minutes.
Prepare the whipped topping
  1. In a large bowl, whip together heavy cream, cocoa powder, powdered sugar, and vanilla extract until soft peaks form.
  2. Spread the whipped topping over the cake.
Garnish and Chill
  1. Garnish with chopped chocolate and drizzle chocolate syrup on top.
  2. Refrigerate for at least 30 minutes before serving.

Notes

Let the cake cool completely before poking holes for the pudding. Consider doubling the pudding layer for added richness. You can also add a layer of crumbled cookies on top for crunch.