I love how ridiculously easy this cake is to make—no complicated steps, but it still delivers intense chocolate flavor in every bite. The poke method lets the filling seep into the cake, making it extra moist and decadent. I can top it with anything from crushed cookies to mini candies, so it’s always fun to customize. It’s rich, gooey, creamy, and a total hit every time I make it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
1 box chocolate cake mix
Ingredients listed on the cake mix box (usually eggs, oil, and water)
For the Filling:
1 can (14 oz / 400 g) sweetened condensed milk
1 cup chocolate syrup or hot fudge sauce
For the Topping:
1 container (8 oz / 225 g) whipped topping
1 cup chocolate chips or chocolate shavings
½ cup crushed chocolate cookies or brownies
Optional: mini chocolate candies, sprinkles, or extra chocolate drizzle
Directions
1. Bake the Cake: I start by preparing the chocolate cake mix according to the package directions and bake it in a 9×13-inch pan. After baking, I let it cool for about 10 minutes.
2. Poke the Cake: Using the handle of a wooden spoon or a thick straw, I poke holes all over the cake—about 1 inch apart. This helps the filling soak deep into the cake.
3. Add the Chocolate Filling: In a bowl, I mix the sweetened condensed milk with chocolate syrup (or hot fudge sauce for a thicker, richer texture). I slowly pour it over the cake, letting it sink into all the holes. Then I let the cake rest for 15 minutes to soak it all up.
4. Chill: I cover the cake and refrigerate it for at least 1 hour. The longer it chills, the better the texture and flavor—overnight is even better if I have the time.
5. Add the Topping: Once the cake is chilled, I spread the whipped topping evenly over the top. Then I add chocolate chips, cookie or brownie crumbles, and any extras I’m in the mood for. A drizzle of more chocolate sauce takes it totally over the top.
Servings and timing
Servings: 12–15 slices
Prep Time: 15 minutes
Bake Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Variations
I like to change it up based on who I’m serving or just to keep things interesting:
Triple Chocolate: I spread chocolate pudding over the cake before adding the whipped topping.
Mint Chocolate: I mix a few drops of mint extract into the filling for a cool, refreshing twist.
Mocha Vibes: I stir in a teaspoon of instant coffee granules to the chocolate syrup.
Cookies & Cream: I top with crushed chocolate sandwich cookies instead of brownies.
Nutty Crunch: Chopped toasted almonds or pecans add a great texture.
Storage/Reheating
Fridge: I keep the cake covered in the refrigerator for up to 4 days. It actually tastes better the next day.
Freezing: I don’t recommend freezing this cake because of the whipped topping—it doesn’t hold up well when thawed.
FAQs
What’s a poke cake?
A poke cake is exactly what it sounds like—I poke holes in the cake after baking, then pour a flavorful filling over it so it soaks deep into the cake. It makes each bite extra moist and delicious.
Can I make this ahead of time?
Yes, and I actually prefer it that way. The longer it sits, the more the flavors blend. I usually make it the night before serving.
Can I use homemade cake instead of boxed mix?
Absolutely. If I have a favorite chocolate cake recipe, I use it in place of the mix. The rest of the steps stay the same.
What’s the best filling: chocolate syrup or hot fudge?
Both work, but I like hot fudge when I want a thicker, richer texture. Chocolate syrup is great for a smoother, more pourable filling.
Can I use whipped cream instead of whipped topping?
Yes, but I make sure it’s stabilized (with powdered sugar or gelatin) if I want it to hold up for a couple of days. Whipped topping is more convenient and holds its shape better for leftovers.
Conclusion
This Death by Chocolate Poke Cake is everything I want in a chocolate dessert—rich, moist, and loaded with texture. It’s easy to throw together with basic ingredients, and the results are always show-stopping. Whether it’s a birthday, potluck, or just a chocolate craving that won’t quit, this cake is a guaranteed crowd-pleaser.
This rich, gooey chocolate poke cake is loaded with layers of fudge, whipped topping, and crunchy chocolate bits—every bite is pure chocolate heaven.
Ingredients
Cake:
1 box chocolate cake mix
Ingredients listed on the box (usually eggs, oil, water)
Filling:
1 can (14 oz / 400 g) sweetened condensed milk
1 cup chocolate syrup or hot fudge sauce
Topping:
1 container (8 oz / 225 g) whipped topping
1 cup chocolate chips or chocolate shavings
½ cup crushed chocolate cookies or brownies
Optional: mini chocolate candies, sprinkles, or extra chocolate drizzle
Instructions
Bake the Cake
Prepare and bake the chocolate cake in a 9×13-inch pan according to box instructions. Let it cool for about 10 minutes.
Poke the Cake
Use the handle of a wooden spoon or thick straw to poke holes evenly over the cake, about 1 inch apart.
Add Chocolate Filling
Mix sweetened condensed milk and chocolate syrup in a bowl. Slowly pour the mixture over the cake, letting it fill all the holes. Let sit for 15 minutes.
Chill
Cover and refrigerate for at least 1 hour (or up to overnight) for best flavor and texture.
Add Topping
Spread whipped topping evenly over the cake. Sprinkle with chocolate chips, cookie crumbs, and other desired toppings. Drizzle with chocolate sauce if desired.
Notes
Extra Rich: Use hot fudge sauce instead of syrup.
Flavor Boost: Add ½ tsp vanilla to the filling or use devil’s food cake mix for deeper chocolate flavor.
Texture Tip: Chill overnight — it tastes even better the next day!
Fun Variations:
Triple Chocolate: Add chocolate pudding before the whipped topping.
Mint Chocolate: Add a few drops of mint extract to the filling.
Mocha: Stir 1 tsp instant coffee into the chocolate syrup.
Cookies & Cream: Top with crushed sandwich cookies.
