Death By Chocolate Poke Cake is the ultimate indulgence for any chocolate lover, offering a decadent and remarkably simple dessert that’s perfect for any occasion. This recipe is a lifesaver when you need a show-stopping treat without the stress, delivering intense chocolate flavor in every single bite.
Key Ingredients for Death By Chocolate Poke Cake
- 1 box (15.25 oz) devil’s food chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup cold water
- 14 oz sweetened condensed milk
- 1/2 cup semi-sweet chocolate chips
- 6 oz semi-sweet chocolate chips (for topping)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: Chocolate shavings, whipped cream, fresh berries for garnish
How to Make Death By Chocolate Poke Cake
This Death By Chocolate Poke Cake transforms a box mix into pure chocolate bliss with minimal effort. It’s incredibly moist, infused with a luscious chocolate pudding sauce, and topped with a cloud of whipped cream for an irresistible dessert that comes together in under 30 minutes of active prep time.
Step-by-Step Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the devil’s food chocolate cake mix, eggs, vegetable oil, and cold water. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth. Don’t overmix.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10-15 minutes.
- Poke the Cake: While the cake is still warm, but not hot, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make sure to poke down to the bottom of the pan to allow the filling to seep through.
- Prepare the Chocolate Filling: In a small saucepan over low heat, gently warm the sweetened condensed milk and the first 1/2 cup of semi-sweet chocolate chips. Stir constantly until the chocolate chips are completely melted and the mixture is smooth and well combined. It should be a silky, pourable consistency.
- Pour the Filling: Carefully and evenly pour the warm chocolate filling over the poked cake. Use a spatula to gently spread it if needed, ensuring the filling seeps into all the holes. Let the cake sit at room temperature to absorb the filling for at least 30 minutes.
- Prepare the Whipped Cream Topping: In a separate, chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.
- Top and Chill: Once the cake has absorbed the chocolate filling, generously frost the top with the prepared whipped cream. You can use a spatula for smooth coverage or pipe it for a fancier look.
- Garnish and Serve: If desired, sprinkle the remaining 6 oz of chocolate chips over the whipped cream. For an extra decadent touch, you can add chocolate shavings, a dollop of extra whipped cream, or some fresh berries. Cover the cake loosely with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and the cake to set properly before serving.
Why You’ll Love This Death By Chocolate Poke Cake
This Death By Chocolate Poke Cake is an absolute dream for anyone craving an intensely rich chocolate experience, without the effort of a multi-layered homemade cake. The magic lies in its incredibly moist crumb, which soaks up a decadent, warm chocolate-condensed milk sauce, creating pockets of pure gooey deliciousness in every forkful. It’s a delightful twist on a classic chocolate cake, offering a more accessible and less time-consuming indulgence that rivals even the most elaborate bakery desserts.
Moreover, this recipe delivers gourmet flavor and presentation at a fraction of the cost of store-bought treats, making it your secret weapon for impressive celebrations or weeknight cravings. The combination of the moist, coffee-infused cake (thanks to the devil’s food mix!), the sweet, melted chocolate filling, and the light, airy whipped cream topping creates a symphony of textures and tastes that will have everyone asking for seconds. Don’t wait to treat yourself to this sensational Death By Chocolate Poke Cake – your taste buds will thank you!
Storing and Reheating Tips
To store your Death By Chocolate Poke Cake and keep it tasting as delicious as the day it was made, refrigeration is key. After the cake has cooled and been frosted, cover it loosely with plastic wrap or transfer it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. The longer it sits, the more the flavors will meld and the cake will become even more moist.
If you find yourself with a surplus and want to enjoy it at a later date, freezing is also an excellent option. You can freeze the whole cake (before frosting or after, though frosting might change texture slightly upon thawing) or individual slices. Wrap the cake or slices tightly in plastic wrap, then in a layer of aluminum foil, and place in a freezer-safe container or bag. It can be frozen for up to 2-3 months. To reheat, simply bring the cake to room temperature from the refrigerator, or thaw frozen slices in the refrigerator overnight before serving. For a slightly warmer treat, you can gently reheat individual slices in a microwave for 10-15 seconds at a time, but be cautious not to overheat and melt the whipped cream.
Final Thoughts
This Death By Chocolate Poke Cake is a surefire way to satisfy your deepest chocolate cravings with surprising ease. We encourage you to give this uncomplicated yet incredibly decadent recipe a try for your next gathering or simply as a treat for yourself – you won’t be disappointed!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Death By Chocolate Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the devil’s food chocolate cake mix, eggs, vegetable oil, and cold water. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth. Don’t overmix.1 box (15.25 oz) devil’s food chocolate cake mix, 1/2 cup vegetable oil, 1 cup cold water
- Pour the batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10-15 minutes.
- While the cake is still warm, but not hot, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make sure to poke down to the bottom of the pan to allow the filling to seep through.
- In a small saucepan over low heat, gently warm the sweetened condensed milk and the first 1/2 cup of semi-sweet chocolate chips. Stir constantly until the chocolate chips are completely melted and the mixture is smooth and well combined. It should be a silky, pourable consistency.14 oz sweetened condensed milk, 1/2 cup semi-sweet chocolate chips
- Carefully and evenly pour the warm chocolate filling over the poked cake. Use a spatula to gently spread it if needed, ensuring the filling seeps into all the holes. Let the cake sit at room temperature to absorb the filling for at least 30 minutes.
- In a separate, chilled bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Once the cake has absorbed the chocolate filling, generously frost the top with the prepared whipped cream. You can use a spatula for smooth coverage or pipe it for a fancier look.
- If desired, sprinkle the remaining 6 oz of chocolate chips over the whipped cream. For an extra decadent touch, you can add chocolate shavings, a dollop of extra whipped cream, or some fresh berries. Cover the cake loosely with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld and the cake to set properly before serving.6 oz semi-sweet chocolate chips, Chocolate shavings, whipped cream, fresh berries