Chocolate Poke Cake
A deliciously rich and moist chocolate cake soaked in chocolate pudding and topped with whipped cream, perfect for any occasion.
Ingredients
For the Cake Base
- 1 box chocolate cake mix
- 3 large eggs
- ½ cup vegetable oil Can substitute with applesauce for a healthier option
- 1 cup water
For the Pudding Filling
- 1 box chocolate pudding mix
- 2 cups milk Dairy-free options: almond milk or coconut milk
For the Topping
- 1 tub whipped topping Vegan whipped topping can be used as a substitute
- to taste Chocolate shavings or sprinkles For garnish
Instructions
Preparation
- Preheat your oven according to the cake mix package instructions.
- Grease a cake pan and gather all your ingredients.
Cook the Base
- In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until well combined and smooth.
Bake the Cake
- Pour the batter into the greased cake pan and bake according to package instructions, usually around 25 to 30 minutes.
Cool the Cake
- Once baked, let the cake cool for about 10 minutes.
Poke the Holes
- Using a fork, poke holes all over the top of the cake.
Prepare the Pudding
- In a separate bowl, whisk together the chocolate pudding mix with the milk until well combined and smooth.
Pour the Pudding
- Pour the prepared pudding evenly over the poked cake, ensuring to fill all the holes.
Chill the Cake
- Refrigerate the cake for at least 2 hours to allow the pudding to set.
Add Whipped Topping
- Spread the whipped topping over the chilled cake evenly.
Garnish and Serve
- Garnish with chocolate shavings or sprinkles, cut into slices, and serve cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, slices can be frozen for up to 3 months.