An awesome and insanely delicious dessert. This cake is filled with so much chocolate that you have no other option but to love it!
Look, I know you’ve come across hundreds, maybe even thousands of chocolate-based desserts. I mean, who doesn’t love chocolates right? Well, I bet you have never come across any dessert as chocolatey as this chocolate poke cake. In fact, if not for the many holes poked in this cake (which by the way makes it very versatile), I would say this cake should be called the chocolate overkill cake!
This Chocolate Poke Cake is out of this world. It’s so moist and fluffy, so amazing, did I mention it’s so chocolatey? Oh yes I did, it’s so chocolatey. Look, I dare you to keep your fork out of this cake. You won’t be able to.
This cake is the perfect dessert for the diehard chocolate lover. I even doubt you could handle the goodness in this cake. And if you’ve got someone who doesn’t love chocolate (Is there even such a person?!), this will be the perfect recipe for a chocolaxorcism!
One thing I absolutely love is how easy this cake is to make, and how brilliant it looks once you’re done decorating it. It’s a beautifully layered cake, with so many holes poked in and filled with flavor that you just know there are so many possibilities to explore.
Once you’re done baking the cake, poke holes all over using a sharpening rod (I have one specially dedicated for this purpose) or even a wooden spoon, or just anything pokey. You can then pour whatever you like over the cake so that it sips into the holes – condensed milk, chocolate ganache, whatever you love – it’s awesome!
This cake is the perfect go-to dessert to enjoy a good time at home or to enjoy time with your friends.
Prep time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 15-18 Slices
What you need
For the cake:
1 pkg. dark chocolate cake mix plus the ingredients listed on the box to make the cake
1 box instant Hershey’s Special Dark Chocolate Pudding mix
2 cups milk
1 jar Hershey’s Special Dark Chocolate topping
For the topping:
1 box instant Hershey’s Special Dark Chocolate Pudding mix
2 cups milk
1 container frozen whipped topping, thawed
1 Giant Hershey Dark Chocolate candy bar, chopped
How to Prepare
For the cake:
Step 1:
Bake the chocolate cake according to package instructions in a 9 x 13-inch baking pan.
Step 2:
Mix the pudding mix with 2 cups of milk in a medium bowl.
Step 3:
Poke holes in the hot cake (I used my knife sharpener but you could use the round end of a wooden spoon) and slowly pour the pudding-milk mix over the cake. Try to fill the holes.
Step 4:
Microwave the Hershey’s Special Dark Chocolate topping (with the lid off) for about 45 seconds or until it pours easily, then pour the topping evenly over the top of the cake. Then allow the cake to cool completely.
For the topping:
Step 5:
Combine the second pudding mix with the additional 2 cups of milk in a large bowl. Then carefully fold in the whipped topping and mix well.
Step 6:
Spread the mixture evenly over the top of the cake. Then sprinkle the chopped candy bar over the top.
Step 7:
Refrigerate the prepared cake for at least 4 hours. Store the cake (covered) in the refrigerator.
Nutrition
Per serving
Calories: 384 | Sugar: 34.9 g | Sodium: 96.2 mg | Fat: 24.3 g | Carbohydrates: 38.6 g | Protein: 6.1 g | Cholesterol: 73 mg