Introduction

Decadent Chocolate Poke Cake is a moist and rich dessert that combines a tender chocolate cake with luscious pudding filling. This easy-to-make treat is perfect for chocolate lovers looking to impress family and friends with minimal effort.

Decadent Chocolate Poke Cake Recipe - Recipe Image

Ingredients

1.5 cups all-purpose flour
2 cups granulated sugar
0.75 cups unsweetened cocoa powder
1.5 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup milk
0.5 cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
1 package instant chocolate pudding mix (3.4 oz size)
3 cups milk
1 container whipped topping (8 oz size, thawed)
0.5 cup chocolate shavings (for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until combined.
Step 4: Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.
Step 5: Carefully stir in the boiling water; the batter will be thin.
Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 8: While the cake is cooling, whisk together the instant chocolate pudding mix and 3 cups milk in a medium bowl until thickened.
Step 9: Once the cake is fully cooled, poke holes all over the surface using a fork or wooden spoon handle.
Step 10: Pour the prepared pudding evenly over the poked cake, letting it seep into the holes.
Step 11: Spread the thawed whipped topping evenly over the pudding layer.
Step 12: Garnish with chocolate shavings and refrigerate the cake for at least 2 hours before serving.

Tips & Variations

Use dark chocolate shavings or mini chocolate chips for an extra rich garnish.
Substitute the instant chocolate pudding with homemade chocolate pudding for a fresher taste.
For a fudgier cake, reduce the boiling water to ¾ cup.
Try adding a splash of coffee to the batter to enhance the chocolate flavor.

Storage

Store the chocolate poke cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the pudding’s texture. To serve, you can let it sit at room temperature for 10-15 minutes or enjoy it cold straight from the fridge. Do not freeze, as the texture of the pudding and whipped topping will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size cake pan?

Yes, a 9×13 inch pan is recommended for this recipe, but you can use a similar-sized pan. Adjust the baking time accordingly, checking for doneness with a skewer.

What if I don’t have instant pudding mix?

You can make homemade chocolate pudding or use a ready-made pudding from the store. Just ensure it is thick enough to fill the holes and coat the cake well.

Decadent Chocolate Poke Cake Recipe

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4.5 from 96 reviews

This Decadent Chocolate Poke Cake is a rich and moist chocolate cake with a unique twist. After baking, the cake is poked all over and filled with creamy instant chocolate pudding, which seeps into every bite for extra flavor and moisture. Topped with a smooth layer of whipped topping and garnished with chocolate shavings, this indulgent dessert is perfect for any occasion.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1.5 cups all-purpose flour
2 cups granulated sugar
0.75 cups unsweetened cocoa powder
1.5 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Wet Ingredients

2 large eggs
1 cup milk
0.5 cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water

Pudding Filling and Topping

1 package instant chocolate pudding mix (3.4 oz size)
3 cups milk
1 container whipped topping (8 oz size, thawed)
0.5 cup chocolate shavings (for garnish)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
Add Boiling Water: Carefully stir in the boiling water; this will thin the batter significantly, which is expected.
Bake the Cake: Pour the thin batter into the prepared pan and bake for 30-35 minutes. Check doneness with a wooden skewer—insert it into the center and it should come out clean.
Cool the Cake: Let the cake cool for 10 minutes in the pan, then invert it onto a wire rack to cool completely.
Prepare Instant Pudding: While the cake cools, whisk together the instant chocolate pudding mix and 3 cups of milk in a medium bowl until thickened and smooth.
Poke the Cake: Once the cake is completely cool, use a fork or wooden spoon handle to poke holes evenly all over the cake surface.
Fill the Cake: Pour the prepared chocolate pudding evenly over the poked cake, allowing it to seep nicely into the holes.
Add Whipped Topping: Spread the thawed whipped topping evenly over the pudding layer for a creamy finish.
Garnish and Chill: Sprinkle chocolate shavings on top of the whipped topping and refrigerate the cake for at least 2 hours before serving to set the layers and enhance flavors.

Notes

Make sure the cake has cooled completely before poking holes to avoid breakage.
For a more intense chocolate flavor, use high-quality cocoa powder and chocolate shavings.
You can substitute the whipped topping with whipped cream for a fresher taste.
This cake is best served chilled after refrigeration to allow the pudding to set inside the cake.
Leftovers should be stored covered in the refrigerator and consumed within 3-4 days.

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