This decadent Chocolate Poke Cake is a rich and indulgent dessert that’s perfect for chocolate lovers. A moist chocolate cake is soaked with sweetened condensed milk, layered with creamy chocolate whipped cream, and topped with melted chocolate for an extra touch of luxury. It’s easy to make and guaranteed to impress!
Ingredients
For the Cake:
- 1 box (15.25 oz) chocolate cake mix
- 3 eggs
- ½ cup oil
- ½ cup water
- 1 can (14 oz) sweetened condensed milk
- 2 milk chocolate Hershey bars (for melting)
For the Chocolate Cream Topping:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
Optional Toppings:
- Chocolate shavings
- Whipped cream
- Sprinkles
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or line it with parchment paper.
2. Prepare the Cake Batter:
In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and water. Use an electric mixer to blend on medium speed for about 2 minutes, or until smooth and well combined.
3. Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly while you prepare the next step.
4. Poke the Cake:
Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon or a straw to poke holes all over the surface of the cake, spacing them about 1 inch apart. Be careful not to poke all the way through the bottom of the cake.
5. Add the Sweetened Condensed Milk:
Slowly pour the sweetened condensed milk over the warm cake, making sure it seeps into the holes. Use a spatula to gently spread any excess milk across the top of the cake. Allow the cake to cool completely.
6. Melt the Hershey Bars:
Unwrap the Hershey bars and break them into pieces. Microwave them in a microwave-safe bowl in 30-second intervals, stirring between each interval, until completely melted and smooth. Drizzle the melted chocolate over the cooled cake.
7. Make the Chocolate Cream Topping:
In a large mixing bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract. Use an electric mixer to whip the mixture on high speed for 3–5 minutes, or until stiff peaks form. Spread the chocolate whipped cream evenly over the cake.
8. Add Optional Toppings:
For an extra touch, sprinkle chocolate shavings, dollops of whipped cream, or sprinkles over the top of the cake.
9. Chill Before Serving:
Refrigerate the cake for at least 1–2 hours before serving to allow the flavors to meld and the cream to set.
Tips for Success
- Cake Mix Variations: If you prefer a homemade cake, substitute the boxed mix with your favorite chocolate cake recipe.
- Chocolate Lovers’ Delight: For an even richer flavor, use dark chocolate Hershey bars or drizzle with ganache instead of melted milk chocolate.
- Storage: Store leftovers in the refrigerator, covered tightly with plastic wrap or foil, for up to 3 days.
Serving Suggestions
Serve chilled or at room temperature. Pair with a scoop of vanilla ice cream or a glass of cold milk for an extra indulgent treat.
This Chocolate Poke Cake is a show-stopping dessert that combines layers of moist chocolate cake, creamy whipped topping, and gooey chocolate drizzle. Perfect for birthdays, holidays, or any occasion where chocolate reigns supreme!
