Death By Chocolate Poke Cake

5 from 16 votes

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

Course Cake

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings Slices

Calories 415kcal

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.

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.

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

Add filling while the cake is warm to help it soak in and evenly distribute.

Poke the holes an inch or two apart using a wooden spoon. If the holes are too close, your cake may fall apart and lose structure. You won't get filling in every bite if they're too far apart.

Also, be sure to poke the holes only around ⅔ of the way through the cake, or your filling will seep out the bottom.

Cool Cake: Cool before frosting to ensure your whipped cream won't melt. Also, cool it before storing it to prevent condensation, which could lead to a soggy cake.