Q: What makes a chocolate poke cake different from a regular chocolate cake?

A: Poke cake has holes poked into it after baking so that a filling, in this case chocolate pudding, can soak down into the cake and create pockets of flavor throughout every single slice. It makes the cake incredibly moist.

Q: Can I use any chocolate cake mix for this recipe?

A: Yes, you can use any chocolate cake mix you like. This recipe was developed with Duncan Hines Dark Chocolate Fudge, but a Devil's Food mix or any dark chocolate variety will work beautifully.

Q: How do I store leftover chocolate poke cake?

A: Because of the whipped cream frosting, this cake needs to be stored covered in the refrigerator. It will keep well for up to 3 days, and honestly tastes even better on day two after everything has had time to settle together. I do not recommend freezing this cake once it is assembled and frosted.

Chocolate Poke Cake With Box Cake Mix - Crafting a Family Dinner

Ingredients

Units Scale

For the Cake:

Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix
1 cup of Water
3 Large Eggs
1/2 cup Light Olive Oil

The Pudding Layer (can use warmed hot fudge instead of the pudding)

1 box suger free Jello Instant Chocolate Pudding
2 cups of cold Milk

Chocolate Whipped Cream Frosting

2 cups of Heavy Whipping Cream
1/4 cup of Special Dark Chocolate Coco Powder
1/2 cup Powdered Sugar
1 teaspoon Vanilla Paste or Vanilla Extract

Decorations

Chocolate Syrup
White Chocolate Syrup
Dark Chocolate Shaving

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Instructions

Make the Chocolate Cake Mix according to the recipe on the box. For the Duncan Hines Dark Chocolate Fudge (or Devil’s Food Chocolate) Mix in a stand mixer or with a hand mixer the cake mix, water, eggs, and light olive oil. In a 13×9 baking pan, bake at 350° for 24 to 25 minutes. Test with a toothpick, and when it comes out clean, remove from the oven.
While the cake is baking, mix together the chocolate pudding mix and the cold milk with a whisk until well mixed.
As soon as you remove the cake from the oven, with the round end of a wooden spoon, poke holes in the cake about 20 or so.
Next, pour and spread the pudding mix on top and tap the cake pan on the counter to get the pudding to go into the holes.
Allow the cake to cool completely. The pudding will look too thick, but it will melt into the cake as it cools.
While the cake is cooling, put a metal bowl from your mixer in the fridge or freezer to get it cold.
When the cake is totally cool, in the cold bowl, mix together the whipping cream, cocoa powder, powdered sugar, and vanilla paste. Whip slowly at first and then on medium speed until the whipped cream is at a soft peak.
Spread the Whipped Cream over the top of the pudding.
Top the cake with drizzles of chocolate syrup and chocolate shavings.
Keep in the refrigerator until ready to serve.

Notes

You can make chocolate shaving from a block of chocolate, a candy bar, or I used my husband’s dark chocolate Easter bunny (with his permission, haha)

Author: Susan Buonpane
Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American