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Chocolate Poke Cake Recipe

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3.9 from 10 reviews

This decadent Chocolate Poke Cake combines a rich Devil’s Food chocolate cake with a luscious sweetened condensed milk and melted chocolate filling, soaked deep into the cake via poke holes. Topped with a smooth, fluffy chocolate whipped cream and garnished with mini chocolate chips and chocolate syrup, this dessert is perfect for chocolate lovers looking for a creamy, moist treat with multiple layers of chocolatey goodness.

Ingredients

Cake

  • 15.25 ounces Betty Crocker Devil’s Food chocolate cake mix
  • 3 eggs
  • ½ cup oil
  • ½ cup water

Filling

  • 14 ounces sweetened condensed milk
  • 2 milk chocolate Hershey bars (1.55 ounces each), broken into rectangles

Topping

  • 2 cups heavy whipping cream, chilled
  • ½ cup powdered sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon vanilla extract
  • Mini chocolate chips
  • Hershey’s chocolate syrup

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and water. Stir gently to combine all ingredients well. Pour the batter into a greased 9×13-inch cake pan and bake according to the directions on the cake mix box until a toothpick inserted in the center comes out clean.
  2. Poke the Cake: When the cake finishes baking, immediately remove it from the oven. Using the end of a mixing spoon, poke holes evenly all over the surface of the warm cake to allow the filling to seep inside.
  3. Make the Chocolate Filling: In a medium bowl, combine the sweetened condensed milk and broken Hershey bars. Microwave the mixture for 30 seconds, stir thoroughly, then microwave for an additional 15 seconds. Stir again until the chocolate is fully melted and the mixture is smooth and combined.
  4. Add Filling to Cake: Pour the warm chocolate-condensed milk mixture evenly over the top of the cake, ensuring it seeps into the poke holes. Use a rubber spatula to gently push the filling down the sides and into the holes. Let the cake cool on the counter for 1 hour, then cover it with plastic wrap and refrigerate for an additional 2 hours to allow the filling to soak fully into the cake.
  5. Chill Bowl for Whipping Cream: While the cake chills, place a large mixing bowl in the freezer to chill in preparation for whipping the topping.
  6. Whip the Cream: Pour the 2 cups of chilled heavy whipping cream into the chilled bowl. Using a hand mixer at high speed, begin whipping until the cream starts to thicken and form soft peaks.
  7. Add Sweeteners to Whipping Cream: Add powdered sugar, cocoa powder, and vanilla extract to the thickened cream. Continue whipping until the mixture reaches stiff peaks and is fully incorporated, forming a light chocolate whipped cream topping.
  8. Top the Cake: Immediately spread the chocolate whipped cream evenly over the entire surface of the chilled cake.
  9. Garnish: Drizzle Hershey’s chocolate syrup over the whipped cream surface and sprinkle generously with mini chocolate chips for added texture and decoration.
  10. Refrigerate Before Serving: Place the finished cake back in the refrigerator until you are ready to serve, allowing the flavors to meld and the topping to set beautifully.

Notes

  • For best results, ensure the cake is warm when poking holes so the filling seeps deeply.
  • Chilling the mixing bowl before whipping cream helps achieve better volume and texture.
  • You can substitute milk chocolate Hershey bars with dark chocolate for a richer flavor.
  • Store leftovers tightly covered in the refrigerator for up to 4 days.
  • This cake serves best when fully chilled, making it ideal for make-ahead parties and gatherings.

Find it online: https://cookedbysarah.com/chocolate-poke-cake-recipe/