Chocolate poke cake is a decadent triple chocolate pudding cake. It’s made with moist chocolate devil’s food cake filled with a creamy chocolate pudding, layered with fluffy chocolate whipped cream and chocolate chips. This chocolate pudding cake recipe comes together quickly and easily, making this the perfect dessert for gatherings and celebrations.
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Why Should You Make This Recipe
I have quite a few cake mix based recipes on the blog. My Lemon Poke Cake, Lemon Dump Cake, Strawberry Crunch Cake and Brownie Cake are all quick, easy and delicious cake mix based recipes. I am so excited to add this chocolate poke cake recipe to my growing collection of cake mix recipes.
- It has the perfect contrast of taste and texture. This easy chocolate pudding poke is a chocolate lovers dream cake. There are three layers of chocolate to love. The devil’s food cake is decadent and moist. Which pairs perfectly with the creamy chocolate pudding and light and fluffy chocolate whipped cream and crunchy chocolate chips.
- Easy to make with simple ingredients. This chocolate pudding cake is made with pantry basics such as chocolate cake mix, eggs, water, oil chocolate pudding mix, milk, cocoa powder and heavy cream. What I love most about this chocolate pudding poke cake recipe is that the entire cake can be made using two bowls and a whisk.
Ingredients
This chocolate pudding cake with chocolate whipped frosting requires only a handful of ingredients to make. Here’s what you’ll need.
Chocolate Cake Ingredients
Gather all chocolate cake mix, eggs, water and oil.
Chocolate Pudding and Chocolate Whipped Cream Ingredients
Gather chocolate pudding mix and milk, heavy cream, powdered sugar, cocoa powder and vanilla extract.
Substitutions
Here are my recommended substitutions to make this chocolate poke cake recipe.
- Box Chocolate Cake Mix: I prefer using boxed chocolate cake mix to make this chocolate pudding cake super easy.
- Oil: I like to bake with canola oil. However, any neutral baking oil will work well in this poke cake recipe. Other possible substitutes would be an equal amount of yogurt, coconut oil or applesauce.
- Eggs: This recipe hasn’t been tested without eggs.
- Water: Use any type of milk you like.
- Chocolate Pudding Mix: For this chocolate poke cake, I use jello chocolate pudding mix to get the most chocolate flavor.
- Milk: Use any type of milk you like.
- Cocoa Powder: I prefer using dutch process cocoa powder for a smoother, deeper chocolate flavor. Feel free to use unsweetened cocoa powder instead.
- Heavy Cream: This is a key ingredient in homemade whipped cream. Use 4 cups Cool Whip as a substitute.
- Powdered Sugar: Use granulated or superfine sugar to lightly sweeten the whipped cream as a substitute.
- Chocolate Chips: This is totally optional, but adds a nice crunchy texture to the fluffy cake and creamy pudding and whipped cream layers. Use your preferred chocolate chips or shave chocolate directly on top of the cake.
Variation
Chocolate Poke Cake with Sweetened Condensed Milk: Swap the instant chocolate pudding mix layer with one made from sweetened condensed milk and chocolate chips. Heat the sweetened condensed milk and chocolate chips in a microwave for 30 seconds, stir and repeat until the mixture is smooth and well combined. Pour the chocolate sweetened condensed milk into the poke holes and follow the rest of the recipe as written.
How To Make
Learn how to make chocolate poke cake in a few east steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper. In a large mixing bowl, whisk the oil, eggs, water and chocolate cake mix until well combined.
- Pour the chocolate devil’s food cake into the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the cake pan for 15-20 minutes. Once the cake has cooled for 30 minutes hour or is no longer hot, but warm to the touch, poke holes in the cake using the bottom of a thick wooden spoon.
- Make the chocolate pudding by whisking the chocolate pudding mix with the milk until thicken, smooth and well combined. Spread the pudding across the cake, making sure to push the pudding into the holes. If you want to ensure the pudding makes it down into the poked holes, spoon or pipe the pudding into the holes, then spread the remaining half of the pudding across the cake. If you would like to add a chocolate sauce swirl, top the pudding with chocolate fudge sauce. Cover the pudding with plastic wrap and chill in the fridge for at least 1-2 hours and up to overnight.
- Make the chocolate whipped topping. Whisk heavy cream, cocoa powder, vanilla extract and powdered sugar together on low speed until well combined. Increase the speed to medium until the whipped cream firms to medium stiff peaks. Top the chocolate pudding chocolate poke cake with the chocolate whipped cream.
5. Store in the fridge until you are ready to serve the cake. Top the cake with shaved chocolate and chocolate chips, slice, serve the cake and enjoy!
How To Freeze and Store and Serve
- Store this chocolate poke cake with pudding in an airtight container at in the fridge for up to 5 days.
- Freeze the poke cake: Prepare the cake entirely according to the recipe directions. Wrap the entire cake, while still in the pan, in 2 layers of plastic wrap and then a foil layer. Store the chocolate pudding cake in the freezer for up to 2 months. Thaw the chocolate pudding chocolate cake at room temperature for a few hours or in the fridge overnight.
- Serve this easy chocolate poke cake with scoop of vanilla ice cream, more chocolate fudge sauce or as it is.
M’s Expert Tips
- Prepare the chocolate cake according to the box directions. I’ve listed the ingredients and instructions for the box cake mix in my recipe, but feel free to refer to the box for instructions on high altitude baking or baking in different sized pans.
- Decide how big you want the holes to be. Use the end of a large wooden spoon for big holes. To ensure the pudding soaks into the holes, take the time to pipe the pudding into them, then spread the rest of the pudding on top of the cake.
- Allow cooling and setting time. Most of this poke cake recipe requires hands off time to cool the cake and then to set the pudding.
FAQs
A poke cake is a cake that has holes intentionally poked into the it to absorb a sweet glaze, pudding or other filling.
Jello published their first recipe for poke cake in 1970. Poke cakes became very popular for their endless flavor combinations and ease of making.
A wooden spoon is the perfect tool to use to poke holes in the cake. Make sure to space the holes out by 1-inch (2.5 cm) to ensure the cake isn’t too dry or too soggy.
Other Chocolate Cake Recipes To Try
If you try this Chocolate Poke Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Chocolate Poke Cake Recipe
Equipment
- 1 9 x 13 baking pan
- 1 wooden spoon for poking holes
- 1 whisk and spoon
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Chocolate Cake Layer
- 1 15.25 oz. chocolate cake mix
- 3 large eggs (US), room temperature
- ½ cup (118 ml) oil
- ¼ cup (59 ml) water
Chocolate Pudding Layer
- 1 3.9 oz. instant chocolate pudding mix
- 2 cups (474 ml) cold milk
- ¼ cup (59 ml) chocolate syrup or chocolate fudge sauce optional
Chocolate Whipped Cream
- 2 cups (474 ml) cold heavy cream
- ½ - ¾ cup (60 - 90 g) powdered sugar
- ¼ cup (20 g) cocoa powder
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (170 g) chocolate chips or chopped chocolate for topping optional
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
- In a large mixing bowl, whisk the oil, eggs, water and chocolate cake mix until well combined.1 15.25 oz. chocolate cake mix, 3 large eggs (US), room temperature, ½ cup (118 ml) oil, ¼ cup (59 ml) water
- Pour the chocolate devil’s food cake into the prepared cake pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake in the cake pan for 15-20 minutes. Once the cake has cooled for 30 minutes hour or is no longer hot, but warm to the touch, poke holes in the cake using the bottom of a thick wooden spoon.
- Make the chocolate pudding by whisking the chocolate pudding mix with the milk until thicken, smooth and well combined. Spread the pudding across the cake, making sure to push the pudding into the holes. If you want to ensure the pudding makes it down into the poked holes, spoon or pipe the pudding into the holes, then spread the remaining half of the pudding across the cake.If you would like to add a chocolate sauce swirl, top the pudding with chocolate fudge sauce.1 3.9 oz. instant chocolate pudding mix, 2 cups (474 ml) cold milk, ¼ cup (59 ml) chocolate syrup or chocolate fudge sauce
- Cover the pudding with plastic wrap and chill in the fridge for at least 1 - 2 hours and up to overnight.
- Make the chocolate whipped topping. Whisk heavy cream, cocoa powder, vanilla extract and powdered sugar together on low speed until well combined. Increase the speed to medium until the whipped cream firms to medium stiff peaks.2 cups (474 ml) cold heavy cream, ½ - ¾ cup (60 - 90 g) powdered sugar, ¼ cup (20 g) cocoa powder, 1 teaspoon (5 ml) vanilla extract
- Top the chocolate pudding chocolate poke cake with the chocolate whipped cream. Store in the fridge until you are ready to serve the cake. Top the cake with shaved chocolate and chocolate chips, slice, serve the cake and enjoy!1 cup (170 g) chocolate chips or chopped chocolate for topping
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