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
Scale
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.
