Chocolate Poke Cake
A delightful dessert that combines rich chocolate flavors with a moist cake, perfect for any occasion.
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.
Notes
Serve chilled, sliced into squares, and topped with whipped cream or fresh berries. Store leftovers covered in the refrigerator and enjoy within 3-5 days. Use dark chocolate chips for a richer flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 300mgFiber: 1gSugar: 30g
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