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A mouth-watering slice of layered chocolate poke cake with dark cake, white cream, chocolate mousse, and chocolate chip topping.
Maryam

Decadent Double Chocolate Poke Cake

This rich and moist chocolate poke cake is a chocolate lover's dream, featuring a tender chocolate cake base filled with creamy chocolate fudge pudding and topped with a luscious whipped cream. It's surprisingly easy to make and perfect for any occasion!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cake
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 1 cup milk room temperature
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot water (or hot coffee for richer flavor)
For the Pudding Filling
  • 1 (3.9 oz) box instant chocolate fudge pudding mix
  • 2 cups cold milk
For the Whipped Topping
  • 2 cups heavy whipping cream cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup chocolate shavings or mini chocolate chips for garnish (optional)

Equipment

  • 9x13-inch Baking Pan
  • Large Mixing Bowl
  • Whisk
  • Electric mixer (handheld or stand)
  • Measuring cups and spoons
  • Wooden spoon or fork (for poking)
  • Spatula

Method
 

Prepare the Chocolate Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Set aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. The batter will be thick.
  4. Carefully stir in the hot water (or hot coffee) until the batter is smooth and thin. Be gentle, as the batter will be very liquidy.
  5. Pour the batter evenly into the prepared baking pan.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Be careful not to overbake.
  7. Remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
Poke and Fill the Cake
  1. While the cake is still warm (but not hot), use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart. Don't go all the way to the bottom of the cake, but ensure they are deep enough to hold pudding.
  2. In a medium bowl, whisk together the instant chocolate fudge pudding mix and cold milk for 2 minutes, or until thickened. Let it sit for 1 minute to thicken further.
  3. Carefully pour the thickened pudding over the warm, poked cake, ensuring the pudding fills all the holes. Spread it evenly over the entire surface.
  4. Place the cake in the refrigerator and chill for at least 2 hours, or until the pudding is fully set and absorbed by the cake.
Add the Whipped Topping and Garnish
  1. Once the cake is thoroughly chilled, prepare the whipped topping. In a large, chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer, beat on high speed until stiff peaks form (about 2-4 minutes). Be careful not to overbeat, or it will turn to butter.
  3. Evenly spread the whipped topping over the top of the chilled chocolate poke cake.
  4. Garnish with chocolate shavings or mini chocolate chips, if desired.
  5. Slice and serve immediately, or keep refrigerated until ready to enjoy.

Notes

For best results, make sure your eggs and milk are at room temperature for the cake batter, as this helps create a smoother, more uniform batter and a more tender crumb. This cake is best served chilled. Store any leftovers covered in the refrigerator for up to 3-4 days.