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Chocolate Poke Cake with Chocolate Whipped Topping and Mini Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 4 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Poke Cake features a moist devil’s food chocolate cake pierced with holes and soaked in a rich, melted milk chocolate and sweetened condensed milk mixture. Topped with a luscious homemade chocolate whipped cream, mini chocolate chips, and chocolate syrup drizzle, this dessert is a perfect indulgence for chocolate lovers, ideal for special occasions or an impressive treat.

Ingredients

Cake

  • 15.25 ounces Betty Crocker Devil’s Food chocolate cake mix
  • 3 eggs
  • ½ cup oil
  • ½ cup water

Chocolate Sauce

  • 14 ounces sweetened condensed milk
  • 2 milk chocolate Hershey bars (1.55 ounces each), broken into rectangles

Chocolate Whipped Cream Topping

  • 2 cups heavy whipping cream (chilled)
  • ½ cup powdered sugar
  • ⅓ cup cocoa powder
  • 1 teaspoon vanilla extract

Decoration

  • Mini chocolate chips
  • Hershey’s chocolate syrup

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and water. Stir until just combined, following the directions on the cake mix box for consistency.
  2. Bake the Cake: Pour the batter into a greased 9×13 inch cake pan. Bake according to the instructions on the cake mix box until a toothpick inserted into the center comes out clean.
  3. Make Poke Holes in the Cake: Immediately after removing the cake from the oven, use the end of a mixing spoon to poke holes all over the surface of the cake. Set the cake aside to cool slightly.
  4. Prepare the Chocolate Sauce: In a separate medium bowl, combine the sweetened condensed milk and the broken Hershey bars. Microwave for 30 seconds, stir well, then microwave for an additional 15 seconds. Stir again until the mixture is smooth and fully combined.
  5. Soak the Cake: Pour the warm chocolate sauce evenly over the cake, making sure to spread it so it seeps into the holes and reaches the sides. Use a rubber spatula to help push the mixture down into the cake holes. Let the cake cool on the counter for one hour.
  6. Refrigerate the Cake: Cover the cake with plastic wrap and refrigerate for 2 hours to allow the chocolate mixture to fully soak into the cake layers.
  7. Chill Bowl for Whipped Cream: While the cake chills, place a large mixing bowl in the freezer to cool down, preparing it for making the chocolate whipped cream topping.
  8. Make Chocolate Whipped Cream: Pour the chilled heavy whipping cream into the cold bowl. Using a hand mixer on high speed, whip the cream until soft peaks begin to form. Add the powdered sugar, cocoa powder, and vanilla extract, then continue whipping until stiff peaks form.
  9. Top the Cake: Spread the prepared chocolate whipped cream evenly over the top of the chilled cake.
  10. Garnish: Drizzle Hershey’s chocolate syrup over the whipped cream and sprinkle mini chocolate chips to add texture and visual appeal.
  11. Final Chill: Refrigerate the cake until ready to serve to set the whipped topping and enhance flavors.

Notes

  • Use a fresh box of devil’s food cake mix for best flavor and texture.
  • The warm chocolate mixture penetrates deeply when poured immediately after baking, making the cake very moist.
  • Chilling the bowl before whipping cream helps achieve better volume and texture.
  • For an extra chocolate boost, you can add chocolate chips inside the batter before baking.
  • This cake keeps well in the refrigerator for up to 3 days.

Find it online: https://evelynscooking.com/chocolate-poke-cake-with-chocolate-whipped-topping-and-mini-chips-recipe/