Chocolate Poke Cake

Here’s a delicious recipe for **Chocolate Poke Cake**, a rich and indulgent dessert featuring moist chocolate cake soaked with sweet chocolate pudding or sauce and topped with whipped cream and more chocolate. It’s easy to make, crowd-pleasing, and incredibly satisfying!

---

# Chocolate Poke Cake

**A Rich, Moist Chocolate Cake Infused with Creamy Pudding and Topped with Whipped Bliss**

Poke cakes are beloved for their simple preparation and ability to absorb tons of flavor—and this chocolate version might just be the best of them all. Whether you're making it for a potluck, party, or a casual family dessert, this cake never fails to impress.

---

## Ingredients

### For the Chocolate Cake:

- 1 box chocolate cake mix (plus ingredients listed on the box, usually eggs, oil, and water)

*OR make from scratch using:*

- 1 ¾ cups all-purpose flour

- 1 ½ cups granulated sugar

- ¾ cup unsweetened cocoa powder

- 2 teaspoons baking powder

- 1 ½ teaspoons baking soda

- 1 teaspoon salt

- 2 large eggs

- 1 cup whole milk

- ½ cup vegetable oil

- 2 teaspoons vanilla extract

- 1 cup hot water or coffee (for extra richness)

### For the Filling:

- 1 package (3.9 oz) instant chocolate pudding mix

- 2 cups cold milk

*Optional:* Use sweetened condensed milk (1 can) or chocolate syrup for a richer version

### For the Topping:

- 1 tub (8 oz) whipped topping (like Cool Whip), thawed

- Optional: chocolate shavings, mini chocolate chips, crushed cookies, or drizzle of chocolate sauce

---

## Instructions

### Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Prepare the chocolate cake mix according to package instructions or use the scratch recipe above.

3. Pour the batter into a greased 9x13-inch baking pan.

4. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

5. Let the cake cool for about 10 minutes.

---

### Step 2: Poke the Cake

1. Using the handle of a wooden spoon or a straw, poke holes all over the surface of the warm cake. Space them about 1 inch apart.

2. In a bowl, whisk together the pudding mix and cold milk until slightly thickened (about 2 minutes).

3. Immediately pour the pudding over the cake, aiming to fill the holes as much as possible. Gently tap the pan to help it settle into the cake.

4. Refrigerate the cake for at least 1 hour, or until the pudding is fully set.

---

### Step 3: Add the Topping

1. Once the cake is chilled and the pudding is set, spread the whipped topping evenly over the top.

2. Garnish with your choice of toppings—chocolate chips, sprinkles, cocoa powder, or a drizzle of chocolate sauce.

---

## Storage and Serving

- Keep refrigerated until ready to serve.

- Best enjoyed within 3 days.

- Can be made a day in advance—flavors intensify overnight!

---

## Variations

- **Chocolate Peanut Butter Poke Cake:** Swirl melted peanut butter into the pudding layer before chilling.

- **Mocha Version:** Replace the water in the cake batter with brewed coffee and add espresso powder to the pudding.

- **Cookies & Cream Twist:** Use crushed Oreos in the topping and pudding layer.

- **German Chocolate Style:** Add a layer of coconut-pecan frosting over the pudding before topping with whipped cream.

---

## Final Thoughts

This **Chocolate Poke Cake** is a dream dessert for chocolate lovers. Easy to make, ultra-moist, and totally irresistible, it’s the perfect recipe when you want something rich without the fuss. Make it once, and it’ll quickly become a go-to favorite for birthdays, holidays, or any day that needs a little extra sweetness.

---

Would you like a printable card version of this recipe or a visual step-by-step guide?