Chocolate Poke Cake

This rich chocolate cake topped has a decadent filling and a light creamy topping.  If you like chocolate you are going to love this cake. Can you believe it starts off with a cake mix?

I love making poke cakes, they’re easy and always well received. Some of my favorite versions are Oreo, Butterfinger, and of course this chocolate poke cake. 

It starts with a cake mix that we’ll doctor up with a rich chocolate filling, and homemade chocolate whipped cream. Then as if that isn’t enough we’ll top it off with more chocolate chips, and chocolate syrup.

What Is A Poke Cake?

A poke cake is baked in a 9×13 inch pan. After baking you poke holes in it usually using a wooden spoon.  Then they are filled with things like jello, pudding, or like in this recipe sweetened condensed milk. The holes make sure every bite of cake is moist and full of flavor. 

Why I Love This Cake

1. Super Moist: The sweetened condensed milk filling guarantees this cake will turn out moist every time.
2. Chocolate: This recipe uses chocolate in every single layer ensuring you get the flavor you crave in every single bite. Cake Mix + Filling + Topping + Garnish have led my family to call this Death By Chocolate cake. A must-try to true chocaholics.
3. Serves a Crowd: Great for serving at events like reunions, potlucks, or church suppers

Ingredient Notes and Shopping Tips

• Cake Mix: I used Devil’s Food cake mix which has a rich chocolate flavor, and a light airy texture.  You’ll also need the ingredients called for on the box which are typically vegetable oil, eggs, and water. You can also make a homemade cake if you’re feeling adventurous.
• Sweetened Condensed Milk: Look for this in the baking aisle of your grocery store.
• Chocolate Chips: I used semi-sweet, but dark or milk chocolate chips would work too.
• Whipped Cream: If you don’t want to make your own whipped cream, you can use Cool Whip instead.
• Chocolate Syrup: Drizzle this on top for a yummy finish. Look for it near the ice cream cones at your store. Caramel syrup would also be tasty.
• Chocolate Chips: Only yummy toppings would be oreo cookie crumbs, Reese’s Cups, or even Snickers. You could top it with fresh fruit too. Strawberries or raspberries are my favorite.

How To Make Chocolate Poke Cake

1. Bake Cake: Follow the directions on the box for a 9×13 inch pan.
2. Poke Holes: Poke holes all over cake with a wooden spoon.
3. Make Filling: Microwave sweetened condensed milk and chocolate chips until smooth. Pour over cake.
4. Whipped Cream: Whip cream until stiff peaks form. Fold in sugar, and cocoa. Spread over cake.
5. Garnish Top with chocolate chips and chocolate sauce.

Leftovers

1. Storage: Because this cake contains dairy and a whipped cream topping store it in the fridge. It should last for around 5 days. 
2. Make-Ahead: You can make this recipe up to 3 days in advance. 
3. Freezing: Freeze before adding the whipped cream for up to 3 months. Defrost in the fridge before enjoying.

Tips and Tricks

1. Line Pan: Line your pan with non stick foil for quick and easy cleanup.
2. Poke the holes an inch or 2 apart. If the holes are too close together your cake may fall apart and lose its structure. If they’re too far apart, you won’t get filling in every bite.
3. Cool Cake: Cool before frosting to ensure your whipped cream won’t melt. Also, cool before storing to prevent condensation which could lead to a soggy cake.
4. Don’t Overbake: Test if your cake is done with a toothpick. It should come out clean when inserted in the center. If you see a few moist crumbs that is okay. However, if you still see raw batter keep baking for a few minutes at a time.

More Chocolate Recipes I Love

Chocolate Cherry Cake: A semi-homemade recipe.

Brownie Mix Cookies: Fudgy and chewy!

Chocolate Cake Mix Cookies: Customize for any holiday.

Dr Pepper Cake: With cherry frosting!

Edible Chocolate Chip Cookie Dough: Egg Free!

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Chocolate Poke Cake

This rich chocolate poke cake features a decadent chocolate filling and fluffy whipped cream. If you like chocolate you'll love this cake!

5 from 3 votes

Print Pin Rate

Course: Cake

Cuisine: American

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 12 Slices

Calories: 415kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 1 Box Devils Food Chocolate Cake Mix Plus the ingredients called for on the box
• ▢ 1 14 Ounce Can Sweetened Condensed Milk
• ▢ 1 Cup Semi Sweet Chocolate Chips

For the topping

• ▢ 2 Cups Heavy Cream
• ▢ ½ Cup Powdered Sugar
• ▢ ¼ Cup + 2 tablespoons Cocoa Powder
• ▢ 1 Teaspoon Vanilla
• ▢ Mini Chocolate Chips and Chocolate Syrup If Desired to Serve

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Instructions

For the Cake

• First, bake cake according to the package directions for a 9x13 pan.
• Remove from oven and poke holes in the cake.
• In a medium microwave safe bowl, combine sweetened condensed milk and chocolate chips. Heat for 30-60 seconds or until smooth.
• Pour over cake. Cool for an hour on a wire rack. Cool completely in the fridge.

For the Topping

• Whip heavy cream until stiff peaks form.
• Fold in powdered sugar, cocoa, and vanilla.
• Evenly spread over prepared cake. If desired, drizzle with chocolate sauce and top with mini chocolate chips.

Notes

Ingredient Notes and Shopping Tips

• Sweetened Condensed Milk: Look for this in the baking aisle of your grocery store. 
• Chocolate Chips: I used semi-sweet, but dark or milk chocolate chips would work too.
• Whipped Cream: If you don't want to make your own whipped cream, you can use Cool Whip instead. 
• Chocolate Syrup: Look for it near the ice cream cones at your store. Caramel syrup would also be tasty. 
• Chocolate Chips: Only yummy toppings would be oreo cookie crumbs, Reese's Cups, or even Snickers. You could top it with fresh fruit too. Strawberries or raspberries are my favorite.

Tips and Tricks

1. Line Pan: Line your pan with non stick foil for quick and easy cleanup.
2. Poke the holes an inch or 2 apart. If the holes are too close together your cake may fall apart and lose its structure. If they're too far apart, you won't get filling in every bite.
3. Cool Cake: Cool before frosting to ensure your whipped cream won't melt. Also, cool before storing to prevent condensation which could lead to a soggy cake.
4. Don't Overbake: Test if your cake is done with a toothpick. It should come out clean when inserted in the center. If you see a few moist crumbs that is okay. However, if you still see raw batter keep baking for a few minutes at a time. 

 

Nutrition

Calories: 415kcal | Carbohydrates: 44g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 315mg | Potassium: 346mg | Fiber: 4g | Sugar: 24g | Vitamin A: 590IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 3.6mg

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