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Decadent Chocolate Poke Cake Recipe

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★★★★★

4.9 from 105 reviews

This Decadent Chocolate Poke Cake is a moist, rich chocolate cake infused with a luscious chocolate pudding layer and topped with fluffy whipped topping and chocolate shavings. It’s a perfect dessert for celebrations or any occasion when you crave an indulgent chocolate treat.

Ingredients

Scale

Cake

  • 1.5 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup boiling water

Pudding Filling and Topping

  • 1 package instant chocolate pudding mix (3.4 oz size)
  • 3 cups milk
  • 1 container whipped topping (8 oz size, thawed)
  • 0.5 cup chocolate shavings (for garnish)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
  3. Mix wet ingredients: In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract together until smooth.
  4. Combine wet and dry: Gradually add the wet ingredients to the dry ingredients and mix gently until just incorporated. Avoid overmixing to keep the cake tender.
  5. Add boiling water: Carefully stir in the boiling water. The batter will be thin, which is expected for this recipe.
  6. Pour and bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool the cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and let it cool completely.
  8. Prepare pudding filling: While the cake cools, whisk together the instant chocolate pudding mix and 3 cups milk in a medium bowl until well combined and thickened.
  9. Poke holes in cake: Once the cake is fully cooled, use a fork or the handle of a wooden spoon to poke holes all over the top of the cake, making sure to reach the bottom.
  10. Add pudding layer: Pour the prepared chocolate pudding evenly over the poked cake so it seeps into the holes, infusing the cake with creamy chocolate flavor.
  11. Top with whipped topping: Spread the thawed whipped topping evenly over the pudding layer for a light and fluffy finish.
  12. Garnish and chill: Sprinkle chocolate shavings over the whipped topping for an elegant touch. Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the texture to set perfectly.

Notes

  • Be sure the cake is completely cool before poking holes and adding the pudding layer to prevent melting.
  • The boiling water added to the batter helps create a moist, tender crumb.
  • Use a 9×13 inch pan for the correct thickness and baking time.
  • Refrigerate for at least 2 hours; overnight chilling enhances flavor and texture.
  • Can be made a day ahead and stored covered in the refrigerator.
  • For a richer cake, substitute whole milk in the pudding and batter.

Keywords: chocolate poke cake, pudding poke cake, chocolate cake recipe, easy chocolate dessert, layered chocolate cake

Find it online: https://cookcrisis.com/decadent-chocolate-poke-cake-recipe/