Easy Recipes Chocolate Poke Cake
This chocolate poke cake is a moist, rich dessert that’s incredibly simple to make. With a chocolate cake base, luscious pudding filling, and fluffy whipped topping, it’s the perfect treat for any occasion.
Servings: 16 servings
Ingredients
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 ½ cups chocolate chips
- 1 ½ cups mini chocolate chips (optional for garnish)
- 1 container (8 oz) whipped topping, thawed
- Chocolate syrup (optional, for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Prepare the chocolate cake according to package instructions. Pour the batter into the prepared pan and bake as directed, usually about 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake about an inch apart.
- In a medium bowl, whisk together instant pudding mix and cold milk until slightly thickened (about 1–2 minutes).
- Pour the pudding mixture evenly over the cake, spreading it so it fills all the holes. Sprinkle 1 ½ cups chocolate chips over the top while the cake is still warm.
- Let the cake cool completely to room temperature, then spread the whipped topping evenly over the surface.
- If desired, garnish with mini chocolate chips and drizzle with chocolate syrup before serving.
- Refrigerate for at least 2 hours before slicing for best texture.