Chocolate Poke Cake
Ingredients
Cake Base:
- 1 box chocolate cake mix (or homemade chocolate cake batter)
- Ingredients required for boxed cake mix or homemade cake (e.g., eggs, oil, water)
Filling Options (choose one or mix and match):
- 1 box instant chocolate pudding mix + 2 cups milk 3.9 oz
- 1 cup caramel sauce (slightly warmed)
- 1 cup sweetened condensed milk
Toppings:
- ½ cups whipped cream or whipped topping
- ½ cup chocolate ganache optional
- ½ cup crushed candy bars, chocolate shavings, or sprinkles
Instructions
Bake the Cake
- Prepare the Batter: Make the chocolate cake batter according to the boxed mix instructions or your homemade recipe.
- Bake: Pour the batter into a greased 9x13-inch baking dish. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Allow the cake to cool for about 10 minutes.
Poke and Fill the Cake
- Poke Holes: Use the handle of a wooden spoon or a skewer to poke evenly spaced holes throughout the cake, about 1 inch apart.
- Prepare Filling: If using pudding, whisk the mix with milk until thickened. Warm caramel sauce slightly for easier pouring.
- Fill the Cake: Pour the filling over the cake, ensuring it seeps into the holes. Spread any excess evenly across the surface.
Chill the Cake
- Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for best results.
Add Toppings and Serve
- Whipped Cream: Spread whipped cream or whipped topping evenly over the chilled cake.
- Optional Ganache: Drizzle chocolate ganache over the whipped cream for extra richness.
- Decorate: Add crushed candy bars, chocolate shavings, or sprinkles for texture and presentation.
- Slice and Serve: Cut into squares or rectangles and serve chilled.
Nutrition
Calories: 350kcal
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