This Chocolate Poke Cake is out of this world. SO chocolatey! So moist! Amazing. I dare you to try and keep your fork out of it.
Poke cakes have quickly become one of my favorite things to make when I’m looking for an easy but delicious cake. I love a beautiful layered cake, but sometimes easy ones are the way to go. And since poke cakes are defined by the holes that are poked into it and filled with flavor, there are so many possibilities.
It occurred to me that I didn’t have a single chocolate poke cake on the blog and that seemed criminal. Chocolate is a necessity in all things, so I went full out – chocolate all the way. In every bite.
I started with a devils food cake. I used a cake mix, but if you have a from scratch recipe you prefer, go for it. Sometimes boxes are a wonderful convenience. You could also use a regular chocolate mix, but the devils food makes this oh-so-chocolatey and I fully recommend it.
Once the cake is baked, poke holes all over it. I actually have a steel knife sharpening rod that I use to poke my holes, but you could also use the end of a wooden spoon, or something similar.
Believe it or not, I’ve never actually sharpened a knife with that rod. It’s only been used as a device for poking holes in cake. Seems appropriate for me, no? 🙂
Instead of just pouring plain sweetened condensed milk over the cake (because that would be boring, right?) I basically poured chocolate ganache over it. I melted the chocolate with the sweetened condensed milk, instead of the usual heavy whipping cream and used that. It’s amazing. So not boring and so good.
To top the cake off, I made chocolate whipped cream, the covered the cake with mini chocolate chips and chocolate sauce. Just in case there wasn’t enough chocolate already. I mean, can you even have too much chocolate? I don’t think it’s possible.
And in the case of this cake, it’s perfection. So much chocolate, but so balanced and delicious. Totally to die for.
You are welcome.
You might also like:
Red Wine Chocolate Poke Cake
Raspberry Chambord Chocolate Poke Cake
Chocolate Turtle Poke Cake
Kahlua Chocolate Poke Cake
Triple Chocolate Fudge Cookies
Chocolate Poke Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 15-18 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This decadent Chocolate Poke Cake is out of this world. It’s insanely chocolatey and so moist! I dare you to try and keep your fork out of it.
Ingredients
CHOCOLATE CAKE
- 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
- 14 oz sweetened condensed milk
- 1 cup semi sweet chocolate chips
CHOCOLATE WHIPPED CREAM TOPPING
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup + 2 tbsp cocoa
- 1/2 tsp vanilla extract
- mini chocolate chips
- chocolate sauce (I used Smucker’s Chocolate Sundae Syrup)
Instructions
Nutrition
- Serving Size: 1 Slice
- Calories: 384
- Sugar: 34.9 g
- Sodium: 96.2 mg
- Fat: 24.3 g
- Carbohydrates: 38.6 g
- Protein: 6.1 g
- Cholesterol: 73 mg
Keywords: moist chocolate cake recipe, moist chocolate cake, best chocolate cake, best chocolate cake recipe, chocolate poke cake, poke cake recipe
Filed Under:
Enjoy!
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Absolutely delicious. The whipped cream topping is amazing. I added a tsp. of expresso powder into whipped cream and it was so good. Great recipe and easy to make.
★★★★★
Wonderful! I’m so glad you enjoyed it!
Can you make the cake the day before and then the next day make the condensed milk and chocolate chip melt and put it over The cooled cake with the holes or does it have to be done when the cake Comes out of the oven
The mixture does a better job of soaking in when the cake is warm, so I would recommend that. You could do it the next day though, it just may not soak in quite as well.
I tried this recipe and it came out so good! It was extremely delicious and it all went together so well! For the cake part, I used your “The Best Chocolate Cake Recipe” and it was a hit! Definitely will be making this again!!
Hi tried this cake and found the drizzle too thick to go down in the cake, most stayed on top. Wasn’t as moist as should’ve been.
I made this twice and both times people were raving about it. It’s delicious!
I just wanted to tell you I have made this cake for years. It is delicious and gets requested often in my house. Thank you!
★★★★★
Glad to hear that!
is this recipe nut free? i want to make this for a friend but she has a nut allergy to all nuts!
There are no actual nuts in the recipe, but you may want to check the packaging of the particular ingredients you use to be sure. Not all things are made in nut free facilities.
Can this be made as a regular layered cake? IE layers of cake stacked on top of each other
I haven’t tried it. The layers are pretty moist after you put the filling on them so I’m not sure if it’s really ideal or not.
Has anyone ever tried to freeze this cake before adding the topping? I’d like to try this!! Thoughts??
★★★★★
I have made this cake before and love it, but this time I was in a rush. I dont think I let the chocolate chips and condensed milk melt enough, because the chocolate has hardened on top of the cake. I dont remember that from the other times I made it. Does this seem right?