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Mint Chocolate Poke Cake Recipe

Mint Chocolate Poke Cake Recipe

This ultra-moist chocolate poke cake soaks up fudgy sweetness and gets crowned with fluffy peppermint cream. A cool, chocolatey crowd-pleaser.
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Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 15

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 1.75 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder natural or Dutch-process
  • 2 tsp baking soda
  • 0.5 tsp kosher salt
  • 1.25 cup hot brewed coffee or hot water
  • 0.5 cup vegetable oil
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract for the batter
  • 14 oz sweetened condensed milk one can
  • 0.75 cup hot fudge sauce warmed until pourable
  • 4 oz cream cheese softened
  • 1.75 cup heavy whipping cream cold
  • 0.4 cup powdered sugar
  • 0.75 tsp peppermint extract
  • 0.5 tsp vanilla extract for the topping
  • 0.75 cup mini chocolate chips
  • 0.5 cup chopped mint chocolates for garnish

Instructions

Preparation Steps

  • Heat oven to 350°F. Grease a 9×13-inch baking pan.
  • Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl.
  • Stir hot coffee, oil, vinegar, and vanilla together in a measuring cup.
  • Pour wet mixture into dry ingredients. Whisk until smooth and thin.
  • Spread batter in the pan. Bake 28–32 minutes, until a toothpick shows moist crumbs.
  • Cool 10 minutes. Poke deep holes all over with a wooden spoon handle.
  • Warm condensed milk and hot fudge until pourable. Stir until glossy and smooth.
  • Pour fudge mixture evenly over the cake. Let it seep into the holes. Cool 30 minutes.
  • Beat cream cheese and powdered sugar until creamy. Slowly stream in cold cream.
  • Whip to medium peaks. Blend in peppermint and vanilla. Spread over cooled cake.
  • Scatter mini chips and chopped mint chocolates on top. Chill 1 hour before slicing.

Notes

Variation: Swap half the mini chips for crushed chocolate sandwich cookies, or fold 2 tbsp cocoa into the whipped topping for a deeper chocolate-mint vibe. Storage: Cover and refrigerate up to 4 days; the cake gets fudgier by day two. For a shortcut, use a chocolate boxed cake mix baked in a 9×13 pan and proceed with the poke and topping.
This recipe is an original creation inspired by classic Mint Chocolate Poke Cake Recipe flavors. All ingredient ratios and instructions are independently developed.