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
Scale
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