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–+ servings

Chocolate Poke Cake

Ines Kitchen
Easy Chocolate Poke Cake turns a simple box mix into a bakery-style treat in minutes. This dump-and-bake dessert saves time while delivering a rich and gooey texture. Topped with fluffy whipped cream and mini chips, it is a crowd-favorite for potlucks.
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Prep Time 25 minutes
Cook Time 30 minutes
CHILL TIME 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the cake

  • 1 box chocolate cake mix 15.25 ounces, plus ingredients listed on the box (usually eggs, oil, water)

For the filling

  • 1 14-ounce can sweetened condensed milk
  • 1 cup hot fudge sauce
  • 1 3.4-ounce box instant chocolate pudding mix
  • 2 cups cold milk

For the chocolate topping

  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1½ cups heavy whipping cream

Optional garnish

  • ½ cup mini chocolate chips
  • Chocolate syrup or extra hot fudge for drizzling

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
  • Prepare the cake mix according to the package directions. Pour into the baking dish and bake for 28 to 32 minutes, or until a toothpick comes out with a few moist crumbs.
  • Let the cake cool for 10 minutes.
  • Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
  • In a microwave-safe bowl, combine the sweetened condensed milk and hot fudge sauce. Warm for 30 to 45 seconds and stir until smooth.
  • Pour the warm fudge mixture over the cake, spreading it gently so it runs into the holes. Let it sit for 10 minutes.
  • Whisk the pudding mix and cold milk together for about 2 minutes until thickened but still spreadable. Pour over the cake and spread into an even layer.
  • Cover and refrigerate for at least 2 hours.
  • Make the topping: Beat the cream cheese, powdered sugar, cocoa powder, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the chocolate mixture until fluffy.
  • Spread the topping over the chilled cake. Garnish with chocolate chips and drizzle with chocolate syrup, if desired. Chill 30 minutes before slicing for the cleanest cuts.

Notes

For the best texture, chill overnight and frost the next day.
If you want a deeper chocolate flavor, use dark chocolate pudding mix and a devil’s food cake mix.
Keep the holes evenly spaced. Too many holes can make the cake fall apart when you cut it.