Chocolate lovers are gonna go crazy over this Death by Chocolate Poke Cake! This dreamy chocolate poke cake recipe starts with a fudgy chocolate cake poked with chocolate pudding and topped with whipped chocolate cream, chocolate syrup, Oreos and Hershey Bars!
Perfect when you want a lush chocolate dessert that is easy to make and even better when devouring!
I'm a glutton for chocolate anything, and this chocolate poke pudding cake definitely fits the bill to satisfy my chocolate cravings! More chocolate, more yum!
We love amazing poke cakes! Some of our faves include this Strawberry Creme Passion Poke Cake! {True Luv}, this Raspberry Cream Jello Poke Cake and this Easy Boston Cream Poke Cake! Also, 25 Dreamy Pudding Poke Cakes You Shouldn't Live Without!
Poke cakes are so much fun! They are a fool-proof way to make an ultra-moist cake by poking holes in it so that you can put pudding or a liquid into the cake to make it super flavorful.
Ingredients You Need for Death By Chocolate Poke Cake
- 15.25 oz Devil's food cake or chocolate fudge cake mix, PLUS ingredients to make 9x13 cake
Chocolate Pudding Layer
- chocolate syrup
- instant chocolate pudding
- cold milk
Chocolate Whipped Topping
- heavy whipping cream
- unsweetened cocoa powder
- powdered sugar
- chocolate syrup
or vanilla extract
or chocolate extract
Garnishes
- Chocolate syrup optional, for drizzling
- Oreos
- Hershey Bar Chunks
How to Make Death by Chocolate Poke Cake
- Heat oven to 350°F.
- Make chocolate cake according to box instructions in a 9x13 baking pan
.
- Let cake cool 10 minutes, then use the end of a wooden spoon to poke holes all over about an inch apart.
- Drizzle some chocolate syrup on top of holes/cake, then mix chocolate pudding mix with milk and pour over cake and into holes. Some pudding will set up on top of cake.
- Place cake in fridge to make chocolate whipped cream.
- Using a mixer, whip the heavy whipping cream, cocoa powder, powdered sugar and chocolate syrup and/or vanilla/chocolate extract together until you get stiff peaks, like whipped cream.
- Spread whipped cream over cake and top with chocolate syrup, crushed Oreos and Hershey bar chunks.
- Store in the refrigerator, covered, until ready to serve.
Other Options
- Add your favorite toppings to your chocolate poke cake with brownie bits, chopped Reese’s cups, Snickers, shaved chocolate, mini chocolate chips or hot chocolate fudge topping as well.
- For the chocolate whipped cream, you can substitute heavy whipping cream with Cool Whip, omit the powdered sugar and extracts and mix in the cocoa powder and chocolate syrup to 4 cups or 16 ounces of Cool Whip.
Storing Chocolate Pudding Poke Cake
- Store covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4-5 days.
- You can make this cake a day in advance for your special event to get it out of the way! Yay! Then dive in the chocolate yumminess!
You'll love making this chocolate poke cake recipe for all your potlucks, birthday parties and when you're all about the chocolate! 🙂
More Chocolate Delights!
- Easy No Bake "Death By Chocolate" Cheesecake
- Death By Chocolate Bars
- Chocolate Heaven Magic Custard Cake
- Perfect Hershey's Chocolate Cupcakes
- Coca Cola Chocolate Poke Cake
Death by Chocolate Poke Cake
Chocolate lovers are gonna go crazy over this Death by Chocolate Poke Cake! This dreamy chocolate poke cake recipe starts with a fudgy chocolate cake poked with chocolate pudding and topped with whipped chocolate cream, chocolate syrup, Oreos and Hershey Bars!
Ingredients
Chocolate Cake
- 15.25 oz Devil's food or Chocolate Fudge Cake Mix PLUS ingredients to make 9x13 cake
Chocolate Pudding Layer
- 2 3.4 oz instant chocolate pudding
- 3 ¾ cups cold milk
- ¼ cup chocolate syrup
Chocolate Whipped Topping
- 2 cups heavy whipping cream
- ¼ cup unsweetened cocoa powder add more if you wish
- ⅓ cup powdered sugar
- ¼ cup chocolate syrup or 2 teaspoons vanilla or chocolate extract
Garnishes
- Chocolate syrup optional for drizzling
- Oreo Chunks
- Hershey Bar Chunks
Instructions
- Heat oven to 350°F.
- Make chocolate cake according to box instructions in a 9x13 baking pan.
- Let cake cool 10 minutes, then use the end of a wooden spoon to poke holes all over about an inch apart.
- Drizzle some chocolate syrup on top of holes/cake, then mix chocolate pudding mix with milk and pour over cake and into holes. Some pudding will set up on top of cake.
- Place cake in fridge to make chocolate whipped cream.
- Using a mixer, whip the heavy whipping cream, cocoa powder, powdered sugar and chocolate syrup and/or vanilla/chocolate extract together until you get stiff peaks, like whipped cream.
- Spread whipped cream over cake and top with chocolate syrup, crushed Oreos and Hershey bar chunks. (Can also top with chocolate chips)
- Store in the refrigerator, covered, until ready to serve.
Notes
Other Options
- Add your favorite toppings to your chocolate poke cake with brownie bits, chopped Reese’s cups, Snickers, shaved chocolate, mini chocolate chips or chocolate fudge topping as well.
- For the chocolate whipped cream, you can substitute heavy whipping cream with Cool Whip, omit the powdered sugar and extracts and mix in the cocoa powder and chocolate syrup to 4 cups or 16 ounces of Cool Whip.
- Store covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4-5 days.
- You can make this cake a day in advance for your special event to get it out of the way! Yay! Then dive in the chocolate yumminess!
Tried This Recipe?Let us know how it was by commenting below!
Leave a Reply