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Full of all the chocolate that you could ask for this Chocolate Poke Cake is a simple and tasty dessert that the whole family will fall in love with!

Close up side view of slice of Chocolate Poke Cake with chocolate syrup dripping down.

Where are all my chocolate lovers at? I’m a dedicated chocolate lover, the more chocolate the better and in this Chocolate Poke Cake you get exactly that.

Chocolate cake, chocolate filling, and chocolate topping. Can you get any better than that? IMO I don’t think so, chocolate on chocolate on chocolate.

That is the way I like to roll when I’m really going out on this flavor, but the good thing about this is that the types and strength of chocolate varies.

So you will not be overwhelmed with just a really super strong chocolate flavor, all the flavors blend together nicely and gives that perfect flavor that just works.

The topping is a nice light whipped cream frosting that compliments this cake well and adds a little fluffiness to the nice and moist cake itself.

Some of my other favorite chocolate desserts that we have on our site include: Chocolate Peanut Butter Overload Sandwich Cookies, Chocolate Rice Pudding and Chocolate Chip Muffins.

Overhead of slice of cake on black plate showing chocolate syrup and sprinkles.

WHY THIS RECIPE WORKS:

  • This starts out with a boxed cake mix which makes it super easy to come together.
  • The cake feeds a crowd.
  • With 3 layers of chocolate you have a great combination of flavors.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Chocolate cake mix
Chocolate fudge instant pudding
Plain greek yogurt
Vegetable oil
Milk
Eggs
Vanilla
Salt
Sweetened condensed milk
Chocolate syrup
Heavy cream
Powdered sugar

Ingredients needed to make a Chocolate Poke Cake.

HOW TO MAKE A CHOCOLATE POKE CAKE:

  1. Preheat the oven to 350 degrees F and grease a 9×13 cake pan, set aside.
  2. Mix together all the cake ingredients until fully combined. 
  3. Transfer to the prepared cake pan. The batter will be thick and you will need to use a rubber spatula to spread it out.
  4. Bake for 28-32 minutes or until a cake tester inserted into the center comes out clean.
  5. Let cool for 30 minutes and stab with a fork all over the top of the cake.
  6. For your filling, whisk together the sweetened condensed milk and chocolate syrup until fully incorporated.
  7. Once fully mixed, pour over the top of the holes in the cake.
  8. For the frost, in a large bowl or stand mixer fitted with a whisk attachment, beat together the frosting ingredients until thick and fluffy.
  9. Spread the whipped cream over the top of the cake and top with chocolate sauce, sprinkles, or fruit, if desired.

Step by step photos on how to make a Chocolate Poke Cake.

WHAT KIND OF CHOCOLATE CAKE MIX IS BEST?

I used Betty Crocker Chocolate Fudge cake mix for this recipe, but most and standard chocolate mix should work. Use your favorite to get your desired taste!

CAN I MAKE THIS AHEAD OF TIME?

Yes! The cake and the filling can be made 1 day ahead of time, it gives it more time to soak up the filling. 

You do not want to frost the cake ahead of time, it needs to be refrigerated within 2 hours of being frosted otherwise the frosting can get really dark and dense.

WHAT SUBSTITUTES CAN I MAKE?

You can use canola oil in replacement of the vegetable oil, you can also use sour cream in place of the greek yogurt. 

Also if you would like a different frosting you can use a canned frosting, it will be heavier but you can whip the frosting with a hand mixer to make it fluffier as well.

Be careful if you do this, the top of the cake will be “fragile” and can tear so you will want to gently put the frosting on the top.

Close up side view of slice of Chocolate Poke Cake with chocolate syrup dripping down.

HOW TO STORE:

This Chocolate Poke Cake can be stored covered or in an airtight container in the refrigerator where it will keep for up to 4 days. 

I do not recommend freezing this cake.

TIPS AND TRICKS:

  • Use any of your favorite chocolate cake mixes.
  • Make sure that you are using instant pudding for this cake.
  • Canola oil and sour cream can be substituted for the vegetable oil and greek yogurt.
  • We do not recommend freezing this cake.
  • Top with more chocolate syrup and chocolate sprinkles if desired.

Fork holding up bite out of cake.

Love chocolate on all levels? Then this Chocolate Poke Cake is just what you’ve been looking for. With 3 different chocolate elements you will not be lacking.

If you like this recipe you might also like:

If you’ve tried this CHOCOLATE POKE CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 4 votes

Chocolate Poke Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 30 minutes
Cool Time: 30 minutes
Total: 1 hour 10 minutes
Full of all the chocolate that you could ask for this Chocolate Poke Cake is a simple and tasty dessert that the whole family will fall in love with!
Servings 12

Ingredients
  

Cake:

Filling:

Frosting:

Instructions

  • Preheat the oven to 350 degrees F and grease a 9x13 cake pan, set aside.
  • Mix together all the cake ingredients until fully combined.
  • Transfer to the prepared cake pan. The batter will be thick and you will need to use a rubber spatula to spread it out.
  • Bake for 28-32 minutes or until a cake tester inserted into the center comes out clean.
  • Let cool for 30 minutes and stab with a fork all over the top of the cake.
  • For your filling, whisk together the sweetened condensed milk and chocolate syrup until fully incorporated.
  • Once fully mixed, pour over the top of the holes in the cake.
  • For the frost, in a large bowl or stand mixer fitted with a whisk attachment, beat together the frosting ingredients until thick and fluffy.
  • Spread the whipped cream over the top of the cake and top with chocolate sauce, sprinkles, or fruit, if desired.

Notes

  1. Use any of your favorite chocolate cake mixes.
  2. Make sure that you are using instant pudding for this cake.
  3. Canola oil and sour cream can be substituted for the vegetable oil and greek yogurt.
  4. We do not recommend freezing this cake.
  5. Top with more chocolate syrup and chocolate sprinkles if desired.

Nutrition

Calories: 637kcal | Carbohydrates: 68g | Protein: 9g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 606mg | Potassium: 379mg | Fiber: 2g | Sugar: 51g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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5 from 4 votes (3 ratings without comment)

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One Comment

  1. Kelly Cram says:

    5 stars
    I made this to go with my family’s Christmas dinner and we all loved it! Thanks for sharing this recipe and Happy New Year!

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