Description
Chocolate Poke Cake – A moist, fudgy cake soaked in chocolate milk and topped with melted chocolate chips. Easy, decadent, and perfect for make-ahead dessert lovers
Ingredients
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1 box (15.25 oz / 432g) chocolate cake mix
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Ingredients called for on the cake mix box (typically eggs, oil, and water)
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1 cup (240ml) chocolate milk
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1 container (12 oz / 340g) frozen whipped topping, thawed
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1 cup (170g) semisweet chocolate chips, melted
Instructions
1. Bake the Cake
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Preheat your oven and prepare the chocolate cake batter according to the package instructions.
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Pour into a 9×13 inch (23×33 cm) baking dish.
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Bake as directed on the box.
2. Let It Cool
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Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes.
3. Poke the Cake
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Use a wooden spoon handle, chopstick, or dowel to poke holes 1 inch (2.5 cm) apart across the entire surface of the cake.
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Be sure to poke all the way to the bottom for full absorption.
4. Make the Chocolate Cream Soak
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In a medium bowl, whisk together the thawed whipped topping and chocolate milk until smooth and creamy.
5. Pour Over the Cake
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Slowly pour the chocolate mixture over the warm cake, allowing it to seep into the holes.
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You may not need all of the mixture—stop once the top looks moist but not flooded.
6. Add the Melted Chocolate
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Drizzle or spread the melted chocolate chips evenly over the top for a rich chocolate finish.
7. Chill the Cake
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Refrigerate for at least 2 hours before slicing and serving. This helps the cake fully absorb the flavors.
Notes
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Make sure the cake is still warm when adding the chocolate milk mixture—this helps it absorb properly.
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The cake will look “wet” at first but firms up beautifully once chilled.
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This is one of the best budget-friendly chocolate cakes to serve at large gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American