Chocolate Poke Cake
The ultimate comfort food, this Chocolate Poke Cake is incredibly moist and rich, perfect for any occasion. Each bite is a delight, with layers of chocolate flavor and creamy texture. Make it tonight for a dessert that everyone will love!
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 box chocolate cake mix
- 1 package chocolate fudge instant pudding mix
- 5 ounces plain Greek yogurt or sour cream
- ¾ cup vegetable or canola oil
- ½ cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 14 ounces sweetened condensed milk
- ½ cup chocolate syrup
- 2 cups heavy cream
- ½ cup confectioners' sugar
- ⅓ cup chocolate fudge instant pudding mix
Instructions
- Preheat your oven to 350F. Grab a 9x13-inch baking pan and spray it with cooking spray to prevent sticking.
- In a large mixing bowl, combine all your ingredients: the chocolate cake mix, chocolate fudge instant pudding mix, Greek yogurt (or sour cream), vegetable oil, milk, eggs, vanilla extract, and salt. Mix until everything is well combined.
- Now, pour the batter into your prepared pan and spread it evenly. Bake for about 28 to 32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once baked, allow the cake to cool in the pan for about 30 minutes.
- Using the tines of a fork, poke holes all over the cake, going down nearly to the base.
- In a medium bowl, combine the sweetened condensed milk and chocolate syrup. Whisk them together until fully blended.
- Evenly pour the filling mixture over the cake.
- In another large mixing bowl, add the heavy cream, confectioners' sugar, and the chocolate fudge instant pudding mix. Beat until fluffy and spreadable.
- Evenly spread the frosting over the top of the cake, cover, and refrigerate until serving.
Notes
- Tip 1: Make sure to use instant chocolate pudding mix and not cook-and-serve pudding mix.
- Tip 2: For the chocolate cake mix, any brand between 15.25 to 16 ounces is fine.
- Tip 3: This cake should be refrigerated within 2 hours after frosting it to maintain its texture.
- Tip 4: Cake will keep airtight in the fridge for up to 5 days, but it will become moister over time.