Why Make This Recipe
Chocolate Poke Cake is a delightful dessert that combines the rich flavors of chocolate with a moist and tender cake. This recipe is perfect for parties, family gatherings, or a simple weeknight treat. It’s incredibly easy to make and is sure to impress both family and friends.
How to Make Chocolate Poke Cake
Ingredients:
- 1 box yellow butter recipe cake mix, Ingredients to make the cake from the box
- 2 small boxes French Vanilla instant pudding (or 1 box for less pudding)
- 1 tub pre-made chocolate frosting or
- 1 cup semi-sweet chocolate chips (for chocolate ganache)
- 1 cup heavy whipping cream
Directions:
- Bake the cake as directed on the box in a 9×13 baking pan.
- Prepare the pudding as directed on the box after the cake has baked.
- While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.
- Decide if you want 1 or 2 packages of pudding depending on how much pudding you want. Make the pudding according to instructions on the box.
- Spread half the pudding over the cake, pushing it into the holes. Add the rest of the pudding and spread it out, leaving enough room at the top for your frosting.
- Refrigerate for 1.5 to 2 hours.
- If using pre-made chocolate frosting, microwave the frosting for 10-15 second intervals until it can be poured, being careful not to overheat.
- Spread the frosting over the cake and refrigerate for 4 hours or overnight.
- If making homemade chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes, stir, and then heat for an additional 1-2 minutes or until melted. Whisk until well incorporated.
- Wait about 5-10 minutes before adding the ganache on top of the pudding; the pudding should be set before adding it.
How to Serve Chocolate Poke Cake
Serve Chocolate Poke Cake chilled, sliced into squares, and topped with whipped cream or fresh berries for an extra touch. It is a delightful dessert that everyone will love.
How to Store Chocolate Poke Cake
Store any leftovers in the refrigerator. Keep it covered with plastic wrap or in an airtight container to maintain freshness. Enjoy within 3-5 days for the best taste.
Tips to Make Chocolate Poke Cake
- For a richer flavor, use dark chocolate chips for the ganache.
- Experiment with flavored pudding, like chocolate or caramel, for a unique twist.
- Make sure to let the cake cool adequately before adding the pudding to prevent it from melting.
Variation
You can switch up the flavors by using chocolate cake mix instead of yellow butter cake and vanilla pudding to enhance the chocolate flavor.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can make Chocolate Poke Cake a day in advance and store it in the refrigerator. The flavors meld together beautifully overnight.
Q: Can I freeze Chocolate Poke Cake?
A: It is not recommended to freeze this cake as the texture of the pudding may change upon thawing. It’s best enjoyed fresh.
Q: What can I use instead of chocolate frosting?
A: You can make your own chocolate ganache with chocolate chips and heavy cream for a homemade touch or use whipped cream for a lighter topping.
Chocolate Poke Cake
Ingredients
Cake Ingredients
- 1 box yellow butter recipe cake mix Ingredients to make the cake from the box
Pudding Ingredients
- 2 small boxes French Vanilla instant pudding Use 1 box for less pudding.
Topping Ingredients
- 1 tub pre-made chocolate frosting Or use the ganache.
- 1 cup semi-sweet chocolate chips For chocolate ganache.
- 1 cup heavy whipping cream
Instructions
Baking the Cake
- Bake the cake as directed on the box in a 9x13 baking pan.
Preparing the Pudding
- Prepare the pudding as directed on the box after the cake has baked.
- While the cake is still warm, poke holes randomly through the cake about an inch apart using the end of a wooden spoon.
- Spread half the pudding over the cake, pushing it into the holes. Add the remaining pudding and spread it out, leaving space for frosting.
- Refrigerate for 1.5 to 2 hours.
Adding the Topping
- If using pre-made chocolate frosting, microwave it for 10-15 seconds at a time until it can be poured.
- Spread the frosting over the cake and refrigerate for 4 hours or overnight.
- For homemade chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes, stir, and heat for an additional 1-2 minutes or until melted. Whisk until smooth.
- Wait 5-10 minutes before adding ganache on top of the pudding to let it set.