Death by Chocolate Poke Cake
Death by Chocolate Poke Cake is a decadent chocolate dessert that starts with an easy chocolate cake mix soaked with a chocolatey sweetened condensed milk, then topped with homemade chocolate whipped cream, mini chocolate chips, chocolate sprinkles, and chocolate syrup for the ultimate chocolate lover's dessert.
For more easy poke cake recipes, check out reader-favorite Chocolate Caramel Poke Cake, Lemon Poke Cake, and Pumpkin Poke Cake.
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❤️TL;DR At a Glance
- What it is: A fudgy chocolate cake soaked in a decadent fudge sauce and topped with chocolate whipped cream and chocolate toppings.
- Why you'll love it: It's a decadent chocolate cake recipe that's easy to make with cake mix and other simple ingredients, and the perfect make-ahead dessert for any occasion.
- How to make it: Bake the cake according to the package instructions, poke holes in it, melt chocolate chips and condensed milk, then pour it over the cake. When cooled, make the chocolate whipped cream, spread it on the cake, and top with your favorite toppings.
I can't think of a chocolate dessert more decadent than this Death by Chocolate Poke Cake recipe. It's literally chocolate on chocolate on chocolate. I made it for Easter this year, and it was the hit of the dessert table - and the only leftovers anyone wanted to take home, lol.
🍋Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Chocolate cake mix. Use any kind of boxed chocolate cake mix you like. I used Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix.
- Eggs, oil, and coffee or water. Add the eggs, oil, and water, as called for on the package, substituting a cup of coffee for the water to intensify the chocolate flavor even more.
- Chocolate chips. I used semi-sweet chocolate chips to melt with the condensed milk, but you can use milk chocolate or dark chocolate.
- Heavy cream. Keep the heavy cream in the fridge until it's time to start whipping. It'll whip up faster and fluffier when it's cold.
- Toppings. I used mini chocolate chips, chocolate sprinkles, and chocolate sauce. Try crushed Oreos, chocolate shavings, mini marshmallows, or chopped peanut butter cups.
🍫Variations or Substitutions
- Cake. Use any cake mix flavor you love, or your favorite homemade chocolate cake recipe.
- Whipped cream. Instead of chocolate whipped cream, try my easy caramel whipped cream, use plain vanilla whipped cream, or make it even faster with 8 oz. of Cool Whip.
🥣How to Make Death by Chocolate Poke Cake
Step 1. In a large bowl, mix the cake batter according to the package directions, substituting coffee for water, if desired. Bake in a 9x13 pan and cool for 15-20 minutes.
Step 2. Poke holes into the cake about one inch apart using the end of a wooden spoon or chopstick.
Step 3. In a small bowl, melt the condensed milk and chocolate chips in the microwave in 30-second increments, just until smooth.
Step 4. Pour mixture into the holes and over the top of the cake. Spread it evenly over the cake, being careful not to tear the cake. Let the cake cool in the fridge for 4-5 hours.
Step 5. In a large bowl, mix the heavy cream, cocoa powder, sugar, and vanilla together on low speed until slightly thickened, then on medium-high to high speed until fluffy and firm peaks form (the tips hold their shape without curling).
Step 6. Evenly spread the chocolate whipped cream over the cake. Top with mini chocolate chips, chocolate sprinkles, and chocolate sauce.
👉Helpful Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
✅Top Tips
- Intensify the chocolate flavor of the cake mix by swapping out the water with coffee.
- Poke the holes about an inch apart. If they're too close together, the cake will get oversaturated and fall apart.
- Check on the chocolate cake much earlier than the box instructions. Mine was done about 3 minutes sooner than the earliest time on the box.
- Cool the cake completely before frosting, or the whipped cream will melt.
- For a super quick frosting, use whipped topping instead of homemade chocolate whipped cream.
🎁Storage
- Storage. Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Freezing. For best results, freeze chocolate poke cake before adding the whipped cream. To freeze, wrap the pan in a double layer of plastic wrap, then wrap it again in a layer of aluminum foil. Freeze for up to 3 months. Thaw covered in the refrigerator. You can also freeze the leftovers, however, the whipped cream may change in texture or separate as it thaws.
🗓️Make Ahead
Chocolate Poke Cake is the perfect make ahead dessert because it gives the cake more time to soak up all the chocolate sauce.
To make it ahead, bake the cake, poke the holes, add the chocolate condensed milk mixture, and chill for up to 24 hours. Before serving, whip the cream and add the toppings.
❓FAQ
For a thick filling like chocolate pudding or fudge sauce, use a chopstick or the handle of a wooden spoon to make wider holes that will hold the sauce.
Let the cake cool for 15-20 minutes. You don't want it too warm, or the cake can fall apart when you poke the holes, or too cold, or the cake won't soak up the sauce as well.
The filling for this Death by Chocolate Poke Cake recipe is made by melting chocolate chips with sweetened condensed milk. Other poke cake recipes may call for using chocolate pudding.
😋More Easy Cake Mix Recipes
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📖 Recipe
Death by Chocolate Poke Cake
Ingredients
Chocolate Poke Cake
- 1 box chocolate cake mix
- oil, eggs, and water (or coffee in place of water) called for on the box of cake mix
- 14 oz. sweetened condensed milk
- 1 cup chocolate chips
Chocolate Whipped Cream
- 1 ½ cups heavy whipping cream, cold
- 6 tablespoons granulated sugar
- 3 tablespoons natural unsweetened cocoa powder
- 1 ½ teaspoons pure vanilla extract
- toppings: mini chocolate chips, chocolate sprinkles, chocolate sauce
Instructions
For the Chocolate Poke Cake
- Prepare the chocolate cake mix batter according to the package instructions, substituting coffee for water, if desired. Bake in a 9x13 pan. Cool 15-20 minutes.
- With the handle of a wooden spoon or chopstick, poke holes in the cake about 1 inch apart.
- Place the sweetened condensed milk and chocolate chips into a microwave-safe container. Warm in the microwave in 30-second increments until melted and smooth. Pour the warm chocolate mixture into the holes and across the top of the cake. Carefully smooth it into an even layer. Place the cake in the fridge to cool completely, 3-4 hours or overnight.
For the Chocolate Whipped Cream
- To a large mixing bowl, add the heavy cream, sugar, cocoa powder, and vanilla extract. Mix on low until slightly thickened, then on medium-high speed until fluffy and it reaches stiff peaks (the tips hold their shape without curling down). Evenly spread the chocolate whipped cream over the cake, being careful not to disturb the chocolate layer. If desired, top with mini chocolate chips, chocolate sprinkles, and chocolate sauce. Store in the refrigerator
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Notes
- Poke the holes about 1 inch apart -- any closer and the cake will become too soft and fall apart.
- To make ahead, prepare the cake with the caramel-condensed milk and pudding layers up to 24 hours in advance. Wait to whip the cream and add the toppings until just before serving.
- Storage. Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Freezing. Freeze the cake, uncovered, until the topping is frozen and firm. Wrap the cake in a double layer of plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe container. Freeze for up to 3 months. Remove the plastic before thawing, then thaw in a covered container in the refrigerator.
