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Chocolate Poke Cake
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5 from 1 vote

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! 
Prep Time20 minutes
Cook Time30 minutes
Course: Dessert
Keyword: chocolate, poke cake
Servings: 12 Servings
Calories:
Author: Kim Lange

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
  • 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. 
Storing 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!