Description
Death by Chocolate Poke Cake is an ultra-rich chocolate dessert made with moist chocolate cake, sweetened condensed milk, creamy chocolate pudding, whipped cream, chocolate chips, and fudge sauce. It is easy to prepare, wonderfully gooey, and perfect for chocolate lovers and special occasions.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- Ingredients called for on the cake mix, replacing the water with milk and adding 1 extra egg
- 1 can (14 oz) sweetened condensed milk
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 cup chocolate chips
- 1/2 cup hot fudge sauce
- 1 tablespoon unsweetened cocoa powder, for dusting
- 1 teaspoon vanilla extract, optional
- 1 teaspoon espresso powder, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray.
- Prepare the chocolate cake mix according to the package directions, replacing the water with milk and adding one extra egg. Beat until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15–20 minutes, then let it cool completely.
- Using the handle of a wooden spoon, skewer, or straw, poke holes throughout the cake about 1 inch apart. Make the holes approximately three-quarters of the way through the cake.
- In a medium bowl, whisk the chocolate pudding mix with 2 cups cold milk for about 2 minutes, until it begins to thicken but remains pourable.
- Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
- Pour the prepared chocolate pudding over the cake and gently spread it into an even layer, making sure it fills the holes.
- Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the pudding to set and soak into the cake.
- Drizzle the hot fudge sauce over the chilled cake and sprinkle with chocolate chips.
- In a large bowl, whip the heavy cream with powdered sugar and vanilla extract, if using, until stiff peaks form.
- Spread the whipped cream evenly over the top of the cake.
- Lightly dust the whipped cream with cocoa powder and add any desired toppings.
- Keep refrigerated until ready to serve. Cut into slices and serve chilled.
Notes
- Do not overbake the cake; a few moist crumbs on the toothpick are fine.
- Allow the cake to cool completely before adding the filling.
- Space the poke holes evenly so the pudding is distributed throughout the cake.
- Do not make too many holes, as this can make the cake overly saturated and fragile.
- For deeper chocolate flavor, add 1 teaspoon espresso powder to the cake batter.
- Crushed Oreos, chopped nuts, caramel sauce, peanut butter cups, or chocolate shavings make excellent optional toppings.
- For a gluten-free version, use a gluten-free chocolate cake mix and verify that all other ingredients are gluten-free.
- For a dairy-free version, use dairy-free cake ingredients, plant-based pudding, dairy-free milk, and coconut whipped cream.
- Refrigerate covered for up to 3–4 days.
- Individual slices can be frozen for up to 2 months, although the whipped cream may have a slightly different texture after thawing.
- Nutrition is an estimate and can vary depending on the cake mix, pudding, frosting, and toppings used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 445 kcal
- Sugar: 39 g
- Sodium: 390 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Death by Chocolate Poke Cake, chocolate poke cake, chocolate cake, chocolate pudding cake, easy chocolate dessert