Chocolate Poke Cake

Indulge with this decadent chocolate poke cake with triple the chocolate! Made with devils food cake, instant chocolate pudding, and fluffy chocolate whipped topping. Lastly, you can’t forget the extra drizzle of chocolate syrup and chopped candy.

Why this recipe works

This triple chocolate poke cake is a chocolate lover’s dream come true. The pudding makes the cake ultra moist and incredibly supple. Throw a homemade chocolate whipped cream on top and you have yourself the perfect chocolate on chocolate dessert to bring to potlucks or parties.

Poke cakes are really easy because they’re made with a boxed cake mix and instant pudding. We’ve made many, many poke cakes around here. We normally use a white or yellow mix like we did in our Boston cream poke cake, but this is our first chocolate rendition. The possibilities are endless with this one as I can envision so many different toppings!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE – For ease of use, we grabbed a devil’s food cake box mix from the store. You will also need the ingredients listed on the back of your particular cake mix box to prepare it (the photo above shows the ingredients we needed for our cake mix). You can use chocolate fudge mix, milk chocolate mix, dark chocolate mix, or just a regular chocolate cake mix if you prefer. If you want to go the extra mile, you can certainly make the cake from scratch using your favorite recipe.

PUDDING – You definitely want to use instant pudding for this recipe. We opted for regular chocolate instant pudding but dark chocolate would be a great substitution. Realistically, you can use whatever instant pudding you want.

TOPPING – Making the topping is really quick and simple. You basically throw all the ingredients into a mixing bowl and beat it with an electric mixer until stiff peaks form. The same way you’d make regular whipped cream. If you’d prefer, you can swap it out for Cool Whip or regular whipped topping.

How to Make Chocolate Poke Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Place a large mixing bowl or the bowl of your standing mixer in the freezer for approximately 2 hours (this will allow your topping to form nice stiff peaks without overmixing).
2. Preheat the oven according to your cake mix package directions.
3. Prepare the devil’s food cake mix using the ingredients called for on the back of the box. Bake in a 13×9 baking dish according to package directions.
4. After the cake has finished baking, remove it from the oven. Using the end of a wooden spoon, poke holes in the hot cake.
   
   EXPERT TIP – Poke the holes about 1-2 inches apart from each other. You don’t want to overdo the holes as adding too many can cause the cake to fall apart once removed from the pan.
   
   
   
5. Whisk together the instant pudding and 2 cups of cold milk. Pour over the top of the cake, filling the holes.
6. Tap the bottom of the pan gently on the counter to ensure the pudding sinks into the holes.
7. Allow cake to cool completely.
8. Once the cake is cooled, remove the bowl from the freezer. Add the heavy cream, cocoa powder, powdered sugar, and vanilla to the cold mixing bowl. Using an electric mixer, beat until stiff peak forms.
9. Scoop chocolate whipped cream onto the cooled cake, spreading into an even layer.
10. Top with chopped chocolate bars and chocolate drizzle.
11. Refrigerate for at minimum 4 hours or until ready to serve.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Optionally top your chocolate poke cake with brownie bits, chopped Reese’s cups, snickers, fresh fruit, shaved chocolate, mini chocolate chips, chocolate sauce, or caramel drizzle. There is no wrong way to do it for this recipe! Serve the cake chilled or slightly above room temperature.

More Poke Cake Recipes

• Elvis Presley Cake
• Pistachio Poke Cake
• Pineapple Poke Cake
• Raspberry Poke Cake
• Lemon Curd Poke Cake
• Banana Pudding Poke Cake
• Red White and Blue Poke Cake

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Chocolate Poke Cake

This triple chocolate poke cake is a chocolate lover's dream come true. The pudding makes the cake ultra moist and incredibly supple.

5 from 81 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 12 servings

4 hours hrs 50 minutes mins

Calories: 447

Author: Amanda Davis

Ingredients

• ▢ 15.25 oz Devil's food cake mix *PLUS ingredients called for on back of box*
• ▢ 3.9 oz instant chocolate pudding 1 box
• ▢ 2 cups cold milk

Chocolate Whipped Topping

• ▢ 2 cups heavy whipping cream
• ▢ ¼ cup unsweetened cocoa powder
• ▢ ½ cup powdered sugar
• ▢ 1 tsp pure vanilla extract

Garnish

• ▢ 1 cup chopped chocolate or chocolate chips
• ▢ chocolate syrup optional, for drizzling

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Electric mixer
• ▢
  Mixing bowls

Before You Begin

• Nutrition facts are an estimate – if you have dietary concerns please refer to the back of your particular boxed cake mix for accurate measurements/ingredients as each different cake mix varies.
• Optionally top your chocolate poke cake with brownie bits, chopped Reese’s cups, snickers, fresh fruit, shaved chocolate, mini chocolate chips, chocolate sauce, or caramel drizzle.
• Store covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for 4-5 days.
• You can make this cake a day in advance. Store in the refrigerator, covered, until ready to serve.

Instructions

• Place a large mixing bowl or the bowl of your standing mixer in the freezer for approximately 2 hours (this will allow your topping to form nice stiff peaks without over mixing).
• Preheat the oven according to your cake mix package directions.
• Prepare the devil’s food cake mix using the ingredients called for on the back of the box. Bake in a 13×9 baking dish according to package directions.
• After the cake has finished baking, remove it from the oven. Using the end of a wooden spoon, poke holes in the hot cake. Poke the holes about 1-2 inches apart from each other. You don't want to overdo the holes as adding too many can cause the cake to fall apart once removed from the pan.
• Whisk together instant pudding and 2 cups of cold milk. Pour over the top of the cake, filling the holes.
• Tap the bottom of the dish gently on the counter to ensure the pudding sinks into the holes.
• Allow cake to cool completely.
• Once the cake is cooled, remove the bowl from the freezer. Add the heavy cream, cocoa powder, powdered sugar, and vanilla to the cold mixing bowl.
• Using an electric mixer, beat until stiff peak forms.
• Scoop chocolate whipped cream onto the cooled cake, spreading into an even layer.
• Top with chopped chocolate bars and chocolate drizzle.
• Refrigerate for at minimum 4 hours or until ready to serve.

Nutrition

Serving: 1slice | Calories: 447cal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 458mg | Potassium: 309mg | Fiber: 3g | Sugar: 36g | Vitamin A: 650IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg

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