Decadent Chocolate Poke Cake
A rich, moist devil's food cake layered with chocolate pudding and fluffy cocoa whipped cream, infused with indulgent chocolate flavor. Perfectly balanced and easy to make.
Ingredients
- 1 box 15.25 oz devils food cake mix
- 1 box 3.9 oz instant chocolate pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream cold
- 1/4 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- Chopped chocolate and chocolate syrup for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease 13x9-inch baking pan
- Prepare cake batter per mix instructions
- Bake 25-30 minutes until toothpick comes clean
- Cool cake completely
- Make pudding by whisking chocolate pudding mix with 2 cups cold milk
- Poke 30-40 holes in cake with wooden spoon
- Pour pudding over cake and let sit 10 minutes
- Whip cream with cocoa powder, sugar, and vanilla until soft peaks form
- Spread whipped topping over cake, add garnishes
- Chill 30 minutes before serving
Notes
Use cold heavy cream for firm whipping
Cake must be fully cooled before adding pudding
For extra chocolate flavor, use dark chocolate syrup
Store in airtight container in fridge up to 2 days
Cake must be fully cooled before adding pudding
For extra chocolate flavor, use dark chocolate syrup
Store in airtight container in fridge up to 2 days