Chocolate Poke Cake
User Reviews
5
Chocolate Poke Cake
Description
Chocolate Poke Cake combines a boxed chocolate cake mix with chocolate fudge instant pudding, Greek yogurt, oil, milk, eggs, vanilla extract, and salt, yielding a thick batter baked to a tender crumb. After cooling, the cake is poked multiple times to allow a filling of sweetened condensed milk and chocolate syrup to soak into the interior, infusing it with moisture and sweetness throughout.
The frosting is made by whipping heavy cream with confectioners' sugar and additional chocolate pudding mix until thick and smooth, complementing the moist cake base with a creamy, rich topping. The integration of pudding mix into both batter and frosting adds chocolate depth and helps achieve a soft but stable finish.
This cake is best served chilled and should be refrigerated shortly after decorating to maintain the texture and prevent frosting from darkening or thickening excessively. It stores well for several days airtight in the refrigerator, though moisture levels increase over time.
Ingredients
Cake
- chocolate cake mix one 15.25 ounce box
- chocolate fudge instant pudding mix dry, one 3-ounce package
- 5 ounces Greek yogurt or sour cream
- ¾ cup vegetable oil or canola oil
- ½ cup milk
- 3 egg large
- 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:
- Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
- 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*.
- 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.
- 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:
- To a medium bowl, add both ingredients, and whisk to combine.
- 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:
- 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.
- Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.
Notes
- Use instant chocolate pudding mix, not cook-and-serve, for both batter and frosting.
- Boxed chocolate cake mixes between 15.25 to 16 ounces work well with 3 to 3.9 ounce pudding mix packages.
- Refrigerate the cake within two hours after frosting to maintain frosting texture and color.
- Store the finished cake airtight in the refrigerator for up to 5 days, noting it becomes moister but will remain tasty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 489 kcal
% 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.
User Reviews
Overall Rating
5
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