Chocolate Poke Cake
Ingredients
For the Cake:
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1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
– or use your favorite homemade chocolate cake recipe
For the Filling:
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1 can (14 oz) sweetened condensed milk
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1 cup hot fudge sauce (slightly warmed so it’s pourable)
For the Topping:
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1 (8 oz) container whipped topping (like Cool Whip) or 2 cups homemade whipped cream
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½ cup chocolate chips, mini chips, or shaved chocolate for garnish
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Optional: drizzle of chocolate or caramel sauce
Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C).
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Prepare and bake the chocolate cake in a 9×13-inch pan according to package or recipe directions.
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Once baked, remove from oven and let cool for 5 minutes.
2. Poke the Holes
Using the handle of a wooden spoon or a straw, poke holes evenly over the surface of the warm cake (about 1 inch apart).
3. Add the Filling
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Pour the sweetened condensed milk evenly over the warm cake, letting it soak into the holes.
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Then pour the warm fudge sauce evenly over the top, spreading gently with a spatula if needed.
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Let the cake cool completely, then refrigerate for at least 2 hours (or overnight) to absorb the filling.
4. Add the Topping
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Spread whipped topping evenly over the chilled cake.
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Sprinkle with chocolate chips or shaved chocolate.
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Drizzle extra fudge or caramel sauce over the top if desired.
5. Serve
Slice into squares and serve chilled.
Tips
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For even more flavor, try adding a layer of crushed Oreos, toffee bits, or chopped candy bars on top of the whipped cream.
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Store covered in the refrigerator for up to 5 days.
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This cake tastes even better the next day as the flavors meld.
Would you like me to include a Chocolate Peanut Butter Poke Cake variation next? It’s incredibly popular and just as easy to make.
