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Decadent Chocolate Poke Cake

Decadent Chocolate Poke Cake

An unbelievably moist and intensely chocolatey dessert that's surprisingly simple to whip up. This recipe is designed to satisfy your sweet cravings with minimal effort, making it perfect for any occasion or when a chocolate emergency strikes.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15.25 ounce) box devils food cake mix
  • as called for on box ingredients called for on the cake mix box (typically eggs, oil, and water)
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 cups milk cold
  • 1 cup prepared whipped topping (like Cool Whip), thawed
  • 1/2 cup chocolate syrup plus more for drizzling
  • 1/4 cup hot water
  • 1/4 cup chocolate chips optional, for garnish
  • as needed sprinkles optional, for garnish

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Electric mixer
  • Wire rack
  • Wooden spoon handle or fork
  • Medium Bowl
  • Whisk
  • Spatula
  • Small Bowl
  • Microwave (optional for warming syrup)

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the devils food cake mix with the ingredients listed on the cake mix box (usually 3 eggs, 1/3 cup vegetable oil, and 1 cup of water). Beat with an electric mixer on medium speed for 2 minutes, or until well combined.
    1 (15.25 ounce) box devils food cake mix, as called for on box ingredients called for on the cake mix box (typically eggs, oil, and water)
  3. Pour the batter evenly into the prepared baking pan.
  4. Bake for the time recommended on the cake mix box, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 15-20 minutes.
  5. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake, spacing them about 1 inch apart. Don't be afraid to make plenty of holes; this is key to allowing the pudding mixture to soak in and create that signature moistness.
  6. In a separate medium bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk. Whisk continuously for about 2 minutes until the pudding thickens.
    1 (3.4 ounce) package instant chocolate pudding mix, 2 cups milk
  7. Pour the thickened pudding mixture evenly over the entire surface of the warm cake, making sure to let it seep into the poked holes. Spread it out gently with a spatula.
  8. Allow the pudding to set slightly on the cake for about 10-15 minutes.
  9. In a small bowl, combine the thawed whipped topping and 1/2 cup chocolate syrup. Stir until well combined to create your creamy chocolate topping.
    1 cup prepared whipped topping (like Cool Whip), thawed, 1/2 cup chocolate syrup
  10. Gently spread this chocolate topping evenly over the pudding-covered cake.
  11. If desired, warm the remaining 1/4 cup chocolate syrup slightly (about 15-20 seconds in the microwave) then drizzle it over the top of the cake. You can also sprinkle with chocolate chips and sprinkles for extra flair.
    1/4 cup chocolate chips, as needed sprinkles
  12. Cover the cake with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight. This chilling time is crucial for the pudding and chocolate syrup to fully soak into the cake layers, creating an incredibly moist and flavorful dessert.
  13. Slice and serve chilled.

Notes

Best stored covered tightly with plastic wrap in the refrigerator. Stays fresh for up to 3-4 days. Freezing instructions provided for longer storage.
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