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Decadent Chocolate Poke Cake

Decadent Chocolate Poke Cake

Moist chocolate cake soaked with silky chocolate goodness, layered with pudding, and crowned with billowy whipped cream. Every bite is ultra-fudgy and irresistibly rich.
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Prep Time: 25 minutes
Cook Time: 33 minutes
Total Time: 58 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 1.75 cup granulated sugar
  • 0.75 cup unsweetened cocoa powder natural or Dutch-process
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 3 large eggs at room temperature
  • 1 cup whole milk at room temperature
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract for batter
  • 1 cup hot brewed coffee just brewed
  • 14 oz sweetened condensed milk
  • 0.67 cup hot fudge sauce warmed slightly
  • 3.9 oz instant chocolate pudding mix
  • 1.75 cup cold milk for pudding
  • 1.5 cup heavy whipping cream well chilled
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract for whipped cream
  • 0.5 cup mini chocolate chips optional garnish

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9×13-inch pan and line the bottom with parchment.
  • Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
  • Add eggs, milk, oil, and vanilla to the dry mix. Beat until smooth and glossy.
  • Stream in the hot coffee and mix just until the batter is evenly combined.
  • Pour into the pan and bake 30–35 minutes, until a toothpick shows a few moist crumbs.
  • Cool the cake 10 minutes. Poke deep holes all over with a wooden spoon handle.
  • Pour condensed milk evenly over the warm cake, letting it seep into the holes.
  • Warm the fudge briefly, then drizzle and spread a thin layer over the surface.
  • Whisk pudding mix with cold milk for 2 minutes. Let thicken for 3 minutes.
  • Spread the pudding over the cake. Cover and chill for 20 minutes to set.
  • Whip cream with powdered sugar and vanilla to soft peaks. Spread over the pudding.
  • Chill at least 2 hours. Top with mini chips, slice, and serve cold.

Notes

For a salted-caramel twist, swap hot fudge with caramel sauce and finish with flaky sea salt. Or add 1 tsp espresso powder to the hot coffee for deeper chocolate flavor. Store covered in the fridge up to 4 days; the cake gets even fudgier by day two.
This recipe is an original creation inspired by classic Decadent Chocolate Poke Cake flavors. All ingredient ratios and instructions are independently developed.