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Death by Chocolate Poke Cake Recipe

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Indulge in this rich, decadent, and utterly chocolate-filled poke cake that’s perfect for chocolate lovers! Moist chocolate cake filled with creamy pudding, topped with a luscious whipped layer, and loaded with chocolate chips and syrup. It’s a chocolate overload you won’t forget!

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box)
  • 1 box (3.9 oz) instant chocolate pudding mix
  • 2 cups cold milk
  • 1 cup semi-sweet chocolate chips

For the Toppings:

  • 1 container (8 oz) Cool Whip, thawed
  • 1 cup chocolate syrup
  • 1 cup mini chocolate chips
  • Chocolate shavings or curls (optional, for garnish)

Instructions

Prepare the Cake:

  • Preheat your oven according to the instructions on the cake mix box.
  • Mix and bake the chocolate cake in a 9×13-inch pan as directed on the package.
  • Let the cake cool slightly after baking.

Make the Pudding:

  • In a medium bowl, whisk the instant chocolate pudding mix with cold milk until smooth and thickened.

Poke and Fill:

  • While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
  • Pour the prepared pudding over the cake, spreading it evenly to fill the holes.
  • Sprinkle 1 cup of semi-sweet chocolate chips over the pudding layer.
  • Chill the cake in the refrigerator for 1 hour, or until completely cool.

Add the Toppings:

  • Once the cake is fully chilled, spread the Cool Whip evenly over the top.
  • Drizzle chocolate syrup generously over the whipped topping.
  • Sprinkle mini chocolate chips and garnish with chocolate shavings or curls, if desired.

Notes

  • For even more chocolate flavor, use chocolate milk in place of regular milk for the pudding.
  • Freeze chocolate curls briefly before using to maintain their shape.
  • Store leftovers in the fridge for up to 3 days (if it lasts that long!).

Nutrition

Find it online: https://deliceflash.com/death-by-chocolate-poke-cake-recipe/