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0 from 15 votes

Chocolate Poke Cake

A FAST and EASY cake that's perfect for all the chocaholics! Moist and tender chocolate cake, filled with chocolate syrup, and topped with whipped chocolate frosting! A no-fuss chocolate cake that everyone will adore!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 15
Calories: 489 kcal
Course: Cake
Cuisine: American

Ingredients

Cake
  • one 15.25 ounce box chocolate cake mix
  • one 3-ounce package of chocolate fudge instant pudding mix dry
  • 5 ounces plain Greek yogurt or sour cream
  • ¾ cup vegetable or canola oil
  • ½ cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
Filling
  • 14 ounces sweetened condensed milk
  • ½ cup chocolate syrup such as Hershey's
Frosting
  • 2 cups heavy cream
  • ½ cup confectioners' sugar
  • ⅓ cup chocolate fudge instant pudding mix dry

Instructions

For the Cake:
    Cup of Yum
  1. Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
  2. To a large mixing bowl, add all the ingredients and mix with a handheld electric mixer or stir by hand. Note that the batter will be thick*.
  3. Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
  4. Using the tines of a fork, poke holes all over the cake, going down nearly do the base of the cake, and I estimate I poked the cake in about 50 different places.
For the Filling:
  1. To a medium bowl, add both ingredients, and whisk to combine.
  2. Evenly pour the filling mixture over the cake, noting that it may take a few minutes for all of the mixture to soak in, but it will so have patience.
For the Frosting:
  1. To a large mixing bowl, add all the ingredients and beat with the whisk attachment of a handheld electric mixer or do it in your stand mixer fitted with the whisk attachment.
  2. Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.

Notes

  • *Pudding mix: You are not making pudding, just add the pudding mix straight from the box into the mixing bowl. Make sure to use instant chocolate pudding mix and not cook-and-serve pudding mix. I have only used regular and don't know how sugar free pudding mix will work. I have only made this cake using boxed cake mix.
  • Chocolate cake mix: For the chocolate cake mix, any brand between 15.25 to 16 ounces is fine; and a 3 to 3.9-ounce box chocolate pudding mix is also fine.
  • **This cake should be refrigerated within 2 hours after frosting it (although I recommend immediately) or the frosting can get really dark and dense.
  • Storage: Cake will keep airtight in the fridge for up to 5 days, noting it will become moister (soggier) as time passes; this is simply the nature of poke cakes.

Nutrition Information

Serving 1 Calories 489kcal (24%) Carbohydrates 69g (23%) Protein 9g (18%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 8g Cholesterol 89mg (30%) Sodium 451mg (19%) Fiber 2g (8%) Sugar 50g (100%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 489

% Daily Value*

Serving 1
Calories 489kcal 24%
Carbohydrates 69g 23%
Protein 9g 18%
Fat 21g 32%
Saturated Fat 11g 55%
Polyunsaturated Fat 8g 47%
Cholesterol 89mg 30%
Sodium 451mg 19%
Fiber 2g 8%
Sugar 50g 100%

* Percent Daily Values are based on a 2,000 calorie diet.