Chocolate Poke Cake
This decadent Chocolate Poke Cake features a moist chocolate cake filled with a rich chocolate filling and topped with a fluffy chocolate whipped cream. Perfect for chocolate lovers, this dessert is sure to impress at any gathering.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) Devil's Food Chocolate Cake Mix, plus eggs, oil, and water as directed on the box
- 1 cup semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup + 2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- Mini chocolate chips for garnish
- Chocolate sauce for garnish
Instructions
- Preheat your oven as directed on the cake mix box. Grease and flour a 9×13-inch baking pan. Prepare the cake batter according to package instructions and bake until a toothpick comes out clean.
- While the cake is still warm, poke holes all over the cake using a wooden spoon handle or a straw. In a microwave-safe bowl, combine sweetened condensed milk and chocolate chips. Heat in 30-second intervals, stirring until smooth. Pour over the cake, ensuring it seeps into the holes.
- Allow the cake to cool to room temperature for about 1 hour, then refrigerate for at least 1 hour to set the filling.
- In a chilled mixing bowl, whip the heavy cream until it thickens. Add powdered sugar, cocoa powder, and vanilla extract, and continue whipping until stiff peaks form.
- Spread the chocolate whipped cream over the cooled cake, covering the holes. Sprinkle mini chocolate chips and drizzle with chocolate sauce.
- Keep refrigerated until ready to serve. Slice and enjoy.
Nutrition
- Calories: 410
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg