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–+ servings

Chocolate Poke Cake Recipe

Megan
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Course Celebrations, Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9 x 13 baking pan
  • 3 mixing bowls
  • 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

Notes

Store this chocolate poke cake with pudding in an airtight container at in the fridge for up to 5 days.
Keyword Chocolate Poke Cake, Chocolate Poke Cake Recipe, Poke Cake with Pudding, Pudding Poke Cake
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