Death by Chocolate Poke Cake

piece of chocolate poke cake on a white plate.

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Decadent, moist, delicious chocolate poke cake soaked with chocolate condensed milk fudge sauce and topped with homemade chocolate whipped cream. Easy make ahead dessert for holidays and birthday parties made with simple pantry ingredients.

Prep Time20

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 279kcal

Author: Cara Lanz

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

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.

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