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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.

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

  1. 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.
  2. 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.
  3. Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. 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.
  5. Add Boiling Water: Carefully stir in the boiling water; this will thin the batter significantly, which is expected.
  6. 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.
  7. Cool the Cake: Let the cake cool for 10 minutes in the pan, then invert it onto a wire rack to cool completely.
  8. 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.
  9. 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.
  10. Fill the Cake: Pour the prepared chocolate pudding evenly over the poked cake, allowing it to seep nicely into the holes.
  11. Add Whipped Topping: Spread the thawed whipped topping evenly over the pudding layer for a creamy finish.
  12. 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.

Keywords: decadent chocolate poke cake, chocolate pudding cake, moist chocolate cake dessert, chocolate poke cake recipe, easy chocolate poke cake

Find it online: https://spatulaqueen.com/decadent-chocolate-poke-cake-recipe/