If you are searching for an irresistibly rich and moist dessert, look no further than the Chocolate Poke Cake with Chocolate Pudding and Hershey’s Topping Recipe. This cake delivers a luscious chocolate experience with its devil’s food base, richly infused with creamy chocolate pudding and crowned with the decadent Hershey’s Special Dark Chocolate topping. Every bite melts in your mouth, with a heavenly blend of textures—from the soft cake soaked with pudding to the smooth frosting and crunchy chocolate pieces—making it an absolute crowd-pleaser for any occasion.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to this recipe’s magic. Each element plays a key role: from the rich, moist texture of the devil’s food cake to the silky puddings and that unmistakable Hershey’s chocolate finish. Ready for a chocolatey adventure?
- Devil’s Food cake mix (1 package, 15.25 oz.): This boxed cake mix forms a perfect, moist chocolate base packed with deep cocoa flavor.
- Instant Chocolate Pudding mix (2 boxes, 3.56 oz. each): Provides a creamy, smooth texture that enhances the cake’s moisture and taste.
- Milk (4 cups, divided): Essential for preparing the pudding mixes to just the right consistency.
- Hershey’s Special Dark Chocolate topping (12.8 oz. jar): Adds a luscious, glossy chocolate fudge layer that intensifies the chocolate indulgence.
- Frozen whipped topping (8 oz., thawed): Gives the cake a light, airy finish, balancing the dense chocolate layers.
- Giant Hershey Dark Chocolate candy bar (6.8 oz., chopped): A fun, crunchy garnish that adds texture and extra chocolate decadence.
How to Make Chocolate Poke Cake with Chocolate Pudding and Hershey’s Topping Recipe
Step 1: Bake the Chocolate Cake Base
Start by preheating your oven and preparing a 9×13-inch baking pan. Bake the devil’s food cake mix according to the package instructions. This gives you a deep, chocolatey foundation that will soon soak up all those delicious pudding flavors.
Step 2: Poke and Fill with Chocolate Pudding
Once the cake is hot from the oven, grab the round end of a wooden spoon and gently poke holes all over the surface. In a separate bowl, whisk together one box of instant chocolate pudding mix with 2 cups of milk until it thickens slightly. Slowly pour this pudding mixture over the cake, making sure it fills the holes. This step is what transforms a simple cake into a moist, flavor-packed masterpiece.
Step 3: Add the Hershey’s Fudge Topping
Now it’s time to elevate the chocolate layers with Hershey’s Special Dark Chocolate topping. Microwave the jar (lid off) for 35 to 45 seconds until it becomes pourable, then drizzle it evenly over the pudding-soaked cake. Let the cake cool fully so the topping sets gently, creating a glossy, irresistible surface.
Step 4: Prepare and Spread the Whipped Pudding Frosting
Mix together the second box of chocolate pudding with the remaining 2 cups of milk until smooth. Fold in the thawed whipped topping carefully to keep it light and fluffy. Spread this airy chocolate cream over the cooled cake, adding a delightful contrast of textures. Finish by sprinkling the chopped Hershey Dark Chocolate candy bar pieces on top for a crunchy, chocolate-loaded finishing touch.
Step 5: Chill and Set the Cake
Refrigerate the cake for at least 4 hours to let all the flavors meld together and the layers to fully set. This chilling step ensures every bite is perfectly luscious and easy to slice.
How to Serve Chocolate Poke Cake with Chocolate Pudding and Hershey’s Topping Recipe
Garnishes
For an extra-special presentation, try sprinkling a dusting of cocoa powder or some mini chocolate chips over the top right before serving. Fresh raspberries or a dollop of whipped cream pair beautifully, adding a fresh contrast to the rich chocolate flavors.
Side Dishes
This cake is a decadent dessert on its own, but serving it alongside a scoop of vanilla or coffee-flavored ice cream can really elevate the experience. A cup of strong coffee or milk also complements this chocolate dream perfectly, refreshing your palate between bites.
Creative Ways to Present
Serve the cake in individual clear cups for a charming layered dessert look, especially for parties. Alternatively, slice it into squares and use colorful sprinkles on top for a festive vibe. You can also drizzle some caramel sauce over slices for a little something unexpected and extra indulgent.
Make Ahead and Storage
Storing Leftovers
This cake stores wonderfully in the refrigerator. Cover it tightly with plastic wrap or a cake keeper to prevent it from drying out or absorbing other fridge odors. It will stay fresh and delicious for up to 4 days, giving you plenty of time to enjoy every bite.
Freezing
If you want to save some for later, this cake freezes beautifully. Wrap individual slices in plastic wrap and then foil for protection. When you’re ready, thaw slices overnight in the fridge. The pudding maintains its creamy texture even after freezing and thawing, making this an ideal make-ahead dessert.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is not necessary or recommended. Simply let the chilled portion sit out for about 15 minutes to soften slightly if preferred, then dig in!
FAQs
Can I use a different cake mix for this recipe?
Absolutely! While devil’s food cake is ideal for its rich cocoa flavor, you can try other chocolate cake mixes if you want a different texture or sweetness level. Just be sure to stick with chocolate flavors to keep the harmony with the pudding and Hershey’s topping.
Do I need to use the giant Hershey’s candy bar for topping?
The chopped Hershey Dark Chocolate bar adds a wonderful texture and extra chocolate crunch, but you can swap it with chocolate chips, crushed cookies, or even nuts if you prefer a different crunch.
Can I make this cake gluten-free?
To make it gluten-free, choose a gluten-free chocolate cake mix and verify that all other ingredients are gluten-free as well. The pudding and Hershey’s toppings typically do not contain gluten, but it’s best to check the packaging to be sure.
How long can I keep the cake before serving?
This cake is best served within 4 days of preparation to enjoy maximum freshness and flavor. Make sure to keep it refrigerated and properly covered.
Can I use homemade chocolate pudding instead of instant mix?
Yes! Homemade chocolate pudding can add a lovely freshness and richer flavor. Just be mindful of the consistency—it should be thick enough to soak the cake without making it soggy.
Final Thoughts
Once you try this Chocolate Poke Cake with Chocolate Pudding and Hershey’s Topping Recipe, you’ll understand why it quickly becomes a cherished favorite. Its rich, creamy layers and simple preparation make it a true winner for family dinners, celebrations, or any time you want to treat yourself. So grab these ingredients, follow the steps, and get ready for a chocolate delight that will have everyone asking for seconds!
Print
Chocolate Poke Cake with Chocolate Pudding and Hershey’s Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Chocolate Poke Cake is a decadent, multi-layered dessert featuring moist Devil’s Food cake soaked with rich chocolate pudding, topped with creamy chocolate fudge, a whipped chocolate pudding layer, and crunchy chopped dark chocolate candy for an irresistible treat.
Ingredients
Cake
- 1 15.25 oz. package Devil’s Food cake mix (ingredients listed on the box to make the cake)
Pudding and Toppings
- 1 3.56 oz. box Instant Chocolate Pudding mix
- 4 cups milk, divided
- 1 12.8 oz. jar Hershey’s Special Dark Chocolate topping
- 1 3.56 oz. box Instant Chocolate Pudding mix
- 1 8 oz. container frozen whipped topping, thawed
- 1 6.8 oz. giant Hershey Dark Chocolate candy bar, chopped
Instructions
- Bake the Cake: Preheat the oven and use a 9×13-inch baking pan. Bake the Devil’s Food cake mix according to the package directions until a toothpick inserted in the center comes out clean. Let the cake remain hot for the next step.
- Prepare and Pour First Pudding Layer: In a medium bowl, mix the first chocolate pudding mix with 2 cups of milk until thickened. Using the round end of a wooden spoon, poke holes all over the hot baked cake. Slowly pour the pudding mixture over the cake, allowing it to fill the holes for moist, flavorful bites.
- Apply Chocolate Fudge Topping: Microwave the Hershey’s Special Dark Chocolate fudge topping with the lid off for 35-45 seconds or until it pours easily. Pour the fudge evenly over the pudding-soaked cake and allow the cake to cool completely to set the layers.
- Make and Spread Whipped Pudding Layer: Combine the second box of instant chocolate pudding mix with the remaining 2 cups of milk in a medium bowl. Once thickened, gently fold in the thawed whipped topping to create a light, creamy mixture. Spread this evenly over the cooled cake surface.
- Add Chocolate Candy and Chill: Sprinkle the chopped Hershey Dark Chocolate candy bar evenly over the top of the whipped pudding layer. Refrigerate the cake, covered, for at least 4 hours to allow flavors to meld and layers to set perfectly before serving.
Notes
- Make sure the cake is still warm when poking holes to allow the pudding to soak in properly.
- Microwaving the chocolate fudge topping makes it easier to pour and spread smoothly.
- Use a 9×13 pan to ensure the cake layers cook evenly and enough surface area for proper layering.
- Refrigerate for at least 4 hours, but overnight refrigeration enhances flavor and texture further.
- For a richer flavor, use whole milk for the pudding mixtures.
