Triple Chocolate Poke Cake
For chocolate lovers, this Triple Chocolate Poke Cake is nothing short of sinful—think a rich, moist chocolate cake poked and filled with hot fudge sauce, then crowned with a luxurious whipped chocolate topping. It's the best ever, easy to make, and so decadent that one bite will have you hooked!
Servings 12
Calories 488kcal
Ingredients
Chocolate Cake
- 1 box Devil's Food Cake Mix
- 1 cup water or amount on box directions
- 3 large eggs or amount on box directions
- ½ cup vegetable oil or amount on box directions
Chocolate Filling Layers
- 1 jar hot fudge sauce 10oz jar
- 1 box dark chocolate instant pudding mix 5.9oz box
- 2 ¾ cups milk
Whipped Chocolate Topping
- 2 cups heavy whipping cream
- 2 envelopes instant hot chocolate mix
- 1 tsp vanilla extract
- ½ cup mini chocolate chips to sprinkle or shaved chocolate
- hot fudge sauce to drizzle as desired
Instructions
Chocolate Cake
- Mix the Devil’s Food Cake Mix, water, eggs and oil together, and pour into a sprayed 9x13 baking pan. Bake according to the directions on the box. Allow to cool on a cooling rack for 20 minutes.
- Using the round handle of a wooden spoon, poke holes in the cake, making the holes about an inch apart. Poke about ⅔ deep, not all the way to the bottom.
Chocolate Filling Layers
- Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
- When the cake has cooled, prepare the pudding layer by mixing the package of dark chocolate instant pudding mix with cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
Whipped Chocolate Topping
- In a medium size mixing bowl beat cream, hot chocolate mix and vanilla with an electric mixer until stiff peaks form. Spread over the chilled cake. Garnish with mini chocolate chips or shaved chocolate.
- Serve drizzled with melted hot fudge sauce.
Notes
- Customize the cake mix: Feel free to swap in chocolate fudge or German chocolate cake mix if that’s what you have on hand.
- Poke with purpose: Use the handle of a wooden spoon to poke holes about ⅔ deep—not all the way to the bottom—to help the hot fudge and pudding soak in without the cake falling apart.
- Warm up the fudge: Microwave the fudge sauce in short bursts until it’s pourable. This makes it easier to spread and helps it seep into the cake.
- Don’t let the pudding set: Pour the pudding over the cake while it’s still liquid so it flows into the holes properly.
- Chill before topping: Let the pudding layer set in the fridge before adding the whipped topping for clean layers and best texture.
- Whipping tip: Use cold cream and beat until stiff peaks form. Be careful not to overmix or it can turn grainy.
- Topping options: Mini chocolate chips, shaved chocolate, or even crushed cookies make fun garnishes. A drizzle of hot fudge takes it over the top!
- Make-ahead friendly: You can make this cake a day or two in advance. Just store it covered in the fridge.
- Not freezer-friendly: Due to the pudding and whipped topping, this cake is best kept refrigerated and not frozen.
Nutrition
Calories: 488kcal | Carbohydrates: 42g | Protein: 7g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 467mg | Potassium: 275mg | Fiber: 1g | Sugar: 28g | Vitamin A: 751IU | Vitamin C: 0.3mg | Calcium: 166mg | Iron: 2mg
