Chocolate Poke Cake

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This Chocolate Poke Cake is an ultra-rich and decadent devil’s food cake filled with chocolate pudding and topped with chocolate whipped cream – a chocolate lovers dream!

Pudding Poke Cake

This cake is absolutely delicious and calling your name! The recipe is so easy to whip up that you will want to make this all the time. The sweet and rich flavor of the chocolate cake blends so well with the moist and chocolatey pudding. At the very end comes to creamy whipped topping that is made with more chocolate pudding and dark chocolate for an even richer flavor.

Key Ingredients You’ll Need

Devil’s Food Cake: Use the ingredients on the box to make the cake.

Instant Chocolate Pudding: This will be used to fill the holes of the cake and add flavor to the frozen whipped topping. You can also make our Easy Homemade Whipped Cream if you don’t have any Cool Whip.

Chocolate: You will need Special Dark Chocolate Topping and a Dark Chocolate Candy Bar. I prefer using the Hershey’s brand for both to have the best quality. Don’t have time to pick up the chocolate topping? Make our Easy Homemade Chocolate Fudge Sauce.

How To Make Chocolate Poke Cake

Step 1. Prepare the Devil’s food cake by following the instructions on the box. Pour the batter into a 9×13-inch baking pan and bake according to the instructions on the box. In a medium bowl, combine the pudding mix and 2 cups of milk. Use the end of a wooden spoon to poke holes into the baked cake and carefully pour the pudding on top of the cake and fill each cavity.

Step 2. In a heat-safe bowl, cook the chocolate fudge topping for 35-45 seconds in the microwave or until it can pour easily. Add on top of the cake and allow it to cool thoroughly. Put the other chocolate pudding mix into a medium bowl with another 2 cups of milk and combine. Add in the whipped topping and fold in carefully.

Making the whipped topping.

Step 3. Top the cake with the cream and sprinkle with pieces of the chopped dark chocolate candy bar. Place the cake in the fridge to chill for 4 hours before serving or store it in the fridge, covered until you are ready to eat.

How To Store Chocolate Poke Cake?

Place the leftover cake into an airtight container for the best storage method. I like to keep my cake in the fridge to stay fresh for longer or even keep it in the freezer. However, this recipe can be stored at room temperature if needed.

Tips & Tricks

  • You can use a wooden spoon or wide straw to poke the holes into the cake
  • Feel free to try other flavors of pudding like vanilla.
  • If you want, you can mix in some chocolate chips into the cake batter for a more gooey and chocolatey texture.
  • Make sure to not poke the holes too far down, just about half to 3/4 of the way through the cake.
Chocolate Poke Cake with a bite taken out.

More Poke Cake Recipes:

A fork with some of the Chocolate Poke Cake on it.
Chocolate Poke Cake feature

Chocolate Poke Cake

This Chocolate Poke Cake is an ultra-rich and decadent devil's food cake filled with chocolate pudding and topped with chocolate whipped cream.
Servings: 12 slices
Prep: 10 mins
Cook: 25 mins
Chill Time: 4 hrs
Total: 4 hrs 35 mins

Ingredients
  

FOR THE CAKE:

  • 1 15.25 oz. package Devil's Food cake mixIngredients listed on the box to make the cake
  • 1 3.56 oz. box Instant Chocolate Pudding mix
  • 4 cups milk divided
  • 1 12.8 oz. jar Hershey's Special Dark Chocolate topping

FOR THE TOPPING:

  • 1 3.56 oz. box Instant Chocolate Pudding mix
  • 1 8 oz. container frozen whipped topping thawed
  • 1 6.8 oz. giant Hershey Dark Chocolate candy bar chopped

Instructions

  • Using a 9×13-inch baking pan, bake the boxed cake mix according to the package directions.
  • Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the baked hot cake with the round end of a wooden spoon and slowly pour the pudding mixture over the cake, filling the holes.
  • Microwave the chocolate fudge topping (with the lid off) for about 35-45 seconds or until it pours easily. Pour evenly over the top of the cake and let the cake cool completely.
  • In a medium bowl, combine the second chocolate pudding mix with the additional 2 cups of milk. Gently fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
  • Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

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