If you’re a chocolate lover like me, get ready to meet your new favorite dessert: Death by Chocolate Poke Cake. This decadent treat is a chocolate lover’s dream come true, packed with layer upon layer of rich, gooey chocolate goodness. Whether it’s for a family gathering, a potluck, or just a little self-indulgence, this cake never fails to impress. Let’s dive into the details of this chocolate paradise!
Why You’ll Love This Recipe
This poke cake is the perfect balance of simplicity and decadence. It starts with a basic chocolate cake mix, but with a few clever additions—like pudding, chocolate chips, and Cool Whip—it transforms into a luscious dessert that tastes like it came straight from a fancy bakery.
When you take your first bite, you’ll experience the ultra-moist cake, the creamy pudding filling, and the light, airy topping of Cool Whip, all crowned with a medley of chocolate syrup, mini chips, and (if you’re feeling fancy) chocolate curls. Trust me, the hardest part of making this cake is waiting for it to chill before diving in!
Ingredients You’ll Need
For the Cake:
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 cup semi-sweet chocolate chips
For the Toppings:
- 1 container (8 oz) Cool Whip, thawed
- 1 cup chocolate syrup
- 1 cup mini chocolate chips
- Chocolate shavings or curls (optional, for garnish)
How to Make Death by Chocolate Poke Cake
Step 1: Preparing the Cake
- Preheat your oven according to the cake mix package instructions.
- Prepare the chocolate cake batter as directed on the box, and bake it in a 9×13-inch pan.
- Let the cake cool slightly (but don’t let it cool completely—we want it warm for the next step!).
Step 2: Making the Pudding
- In a medium-sized bowl, whisk together the instant chocolate pudding mix and cold milk until smooth and thickened.
Step 3: Poking and Filling the Cake
- Use the handle of a wooden spoon to poke holes all over the warm cake, about 1 inch apart. This is the fun part!
- Pour the prepared chocolate pudding over the cake, spreading it evenly with a spatula to ensure it seeps into the holes.
- Sprinkle the semi-sweet chocolate chips evenly across the pudding layer.
- Place the cake in the refrigerator to cool completely for about an hour.
Step 4: Adding the Toppings
- Once the cake is completely chilled, spread the Cool Whip evenly over the top.
- Drizzle the chocolate syrup in a zigzag pattern or swirl it artistically across the Cool Whip layer.
- Sprinkle the mini chocolate chips over the top, and add chocolate shavings or curls if you’re feeling extra indulgent.
Helpful Tips for Success
- Warm Cake for Best Results: Poke the holes in the cake while it’s still warm so the pudding can soak in beautifully.
- Cool Whip Tip: Make sure your Cool Whip is fully thawed for easy spreading.
- Chocolate Garnish: Use a vegetable peeler to make quick chocolate curls from a chocolate bar.
Substitutions and Variations
- Cake Mix: Swap the chocolate cake mix for a devil’s food or even red velvet mix for a twist.
- Toppings: Try crushed Oreos, chopped nuts, or even sprinkles for a fun variation.
- Pudding Flavor: For a slight change, use white chocolate or caramel pudding instead of chocolate.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Absolutely! In fact, this cake tastes even better the next day after the flavors have melded together. Just keep it covered in the refrigerator.
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Yes! Freshly whipped cream is a great substitute—just make sure to whip it to stiff peaks for stability.
Q: Can I freeze this cake?
A: You can freeze it, but the texture of the Cool Whip may change slightly. If freezing, wait to add the toppings until just before serving.
Storage Instructions
Cover the cake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. For longer storage, freeze individual slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
More Recipes You’ll Love
If this cake has you craving more chocolaty goodness, here are a few other recipes to try:
- Chocolate Cobbler: The Ultimate Gooey Dessert Delight
Final Thoughts
Death by Chocolate Poke Cake is a crowd-pleaser that delivers a wow factor every time. It’s easy enough for a casual weekend dessert yet impressive enough for special occasions. Once you’ve made it, don’t be surprised if your friends and family request it for every event.
So, what are you waiting for? Grab your ingredients and let the chocolate magic begin!
Print
Death by Chocolate Poke Cake: The Ultimate Indulgence
- Total Time: 1 hour 45 minutes (Chill Time: 1 hour)
- Yield: 12 servings 1x
Description
Indulge in the ultimate chocolate lover’s dream with Death by Chocolate Poke Cake! This decadent dessert layers moist chocolate cake, creamy pudding, and airy Cool Whip, topped with chocolate syrup, chips, and curls. Perfect for gatherings or a special treat, it’s irresistibly rich and delightfully easy to make.
Ingredients
For the Cake
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box, such as eggs, oil, and water)
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 cup semi-sweet chocolate chips
For the Toppings
- 1 container (8 oz) Cool Whip, thawed
- 1 cup chocolate syrup
- 1 cup mini chocolate chips
- Chocolate shavings or curls (optional, for garnish)
Instructions
- Prepare the Cake:
Preheat your oven as directed on the cake mix package. Prepare the batter and bake in a 9×13-inch pan. Cool slightly but keep the cake warm for the next steps. - Make the Pudding:
In a medium bowl, whisk together the pudding mix and cold milk until smooth and thickened. - Poke and Fill the Cake:
Using the handle of a wooden spoon, poke holes 1 inch apart across the warm cake. Pour the pudding evenly over the cake, spreading with a spatula to fill the holes. Sprinkle chocolate chips over the pudding layer. Chill in the fridge for 1 hour. - Add the Toppings:
Spread Cool Whip evenly across the chilled cake. Drizzle chocolate syrup artistically over the top, sprinkle mini chocolate chips, and add optional chocolate curls for a finishing touch.
Notes
- Warm Cake is Key: Poke holes while the cake is still warm for the pudding to soak in perfectly.
- Cool Whip Substitution: Freshly whipped cream can be used; whip to stiff peaks for stability.
- Storage Tip: Store covered in the fridge for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 36g
- Sodium: 320mg
- Protein: 4g
- Cholesterol: 30mg