Description
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Party Cake
- Method: Baked, Chilled
- Cuisine: American
