Chocolate Poke Cake

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Chocolate poke cake is a decadent chocolate pudding cake made with moist chocolate, cake filled with a creamy chocolate pudding, layered with fluffy chocolate whipped cream.

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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.

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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.

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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.

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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.

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Cover the pudding with plastic wrap and chill in the fridge for at least 1 - 2 hours and up to overnight.

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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.

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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!

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Chocolate Poke Cake

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