Death by Chocolate Poke Cake
A rich and moist chocolate cake soaked in melted chocolate filling, topped with fluffy cocoa whipped cream and decadent chocolate chips. This indulgent dessert is a chocolate lover's dream, combining layers of intensity and silkiness.
Servings: 12 servings
Calories: 550kcal
Ingredients
- 15.25 oz chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup water
- 14 oz can sweetened condensed milk
- 2 milk chocolate Hershey bars, melted (approximately 3.4 oz each)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup chocolate syrup
- Crushed Oreos or chocolate shavings (optional)
Instructions
- Prepare the Cake Batter: In a large bowl, combine chocolate cake mix, eggs, vegetable oil, and water. Mix until smooth.
- Bake the Cake: Pour batter into a greased 9x13-inch pan. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes.
- Create Holes: Use a wooden spoon handle to poke holes ~1 inch apart in the warm cake.
- Make the Chocolate Filling: Combine sweetened condensed milk and melted Hershey bars until smooth.
- Pour the Filling: Evenly pour the chocolate mixture over the poked cake, allowing it to soak in.
- Make the Whipped Topping: In a bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
- Layer the Topping: Spread whipped topping evenly over the cooled cake. Drizzle with chocolate syrup and sprinkle with chocolate chips.
- Chill and Serve: Refrigerate for 2 hours before serving. Optional: Top with crushed Oreos or chocolate shavings.
Notes
Ensure the cake is warm when pouring the filling for optimal absorption. For a richer chocolate flavor, use dark chocolate bars. Store leftovers in an airtight container in the refrigerator for up to 3 days.