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!
Servings: 12 Servings
Calories:
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!