Simple Decadent Chocolate Poke Cake
A simple yet decadent chocolate poke cake featuring a moist devil's food cake, generously soaked in a rich chocolate condensed milk mixture, and crowned with a luscious chocolate whipped cream topping, chocolate syrup, and mini chocolate chips. An easy dessert for any occasion!
Equipment
- 9x13 inch cake pan
- Hand Mixer
- Large mixing bowl
Ingredients
- 1 box Devil's Food Chocolate Cake Mix 15.25 ounce
- 3 large eggs
- 0.5 cup vegetable oil
- 0.5 cup water
- 1 can sweetened condensed milk 14-ounce
- 2 milk chocolate Hershey bars 1.55-ounce, broken into small pieces
- 2 cups heavy whipping cream well chilled
- 0.5 cup powdered sugar
- 0.33 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- Mini chocolate chips for sprinkling
- Hershey’s chocolate syrup for drizzling
Instructions
- In a large bowl, combine the chocolate cake mix, eggs, oil, and water. Stir until everything is just mixed. Pour this batter into a greased 9x13 inch cake pan and bake according to the directions on your cake mix box.
- Once the cake is baked, take it out of the oven. While it's still warm, use the back of a wooden spoon or a similar blunt object to poke holes all over the top of the cake.
- In a separate medium-sized bowl, mix the sweetened condensed milk with the broken Hershey chocolate bars. Microwave this mixture for about 30 seconds, stir, then microwave for another 15 seconds. Keep stirring until the chocolate is completely melted and the mixture is smooth and combined.
- Carefully pour the warm chocolatey condensed milk mixture over the top of your poked cake. Use a spatula to gently push the mixture into all the holes and spread it evenly across the cake.
- Let the cake cool on your counter for an hour, then cover it with plastic wrap and move it to the refrigerator for at least 2 hours. This lets all that delicious filling soak deeply into the cake, making it incredibly moist.
- While the cake is chilling, place a large mixing bowl in your freezer to chill for about 15-20 minutes. Once chilled, add the 2 cups of cold heavy whipping cream to the bowl. Using a hand mixer on high speed, beat the cream until it starts to thicken.
- Add the powdered sugar, cocoa powder, and vanilla extract to the thickening cream. Continue to mix with your hand mixer until stiff peaks form (meaning the cream holds its shape when you lift the beaters). Be careful not to overmix!
- Spread this luscious chocolate whipped topping evenly over the thoroughly chilled cake. For a final flourish, drizzle with chocolate syrup and sprinkle a generous amount of mini chocolate chips on top.
- Keep the cake refrigerated until you're ready to slice and serve. Enjoy your simple, decadent creation!
Notes
Nutrition Information (per serving): Calories: 414, Total Carbs: 58g, Net Carbs: 57g, Fats: 19g, Protein: 6g.
