Death by Chocolate Poke Cake
This death by chocolate poke cake is a triple-layered chocolate dream — devil’s food cake soaked in a fudgy Hershey bar and sweetened condensed milk filling, topped with homemade chocolate whipped cream, mini chocolate chips, and a chocolate syrup drizzle. Easy to make, impossible to resist.
- Total Time3 hours 50 minutes
- Yield15 servings 1x
Ingredients
Scale
Cake
- 1 (15.25 oz) box Betty Crocker Devil’s Food Chocolate Cake Mix
- 3 eggs
- ½ cup oil
- ½ cup water
- 1 (14 oz) can sweetened condensed milk
- 2 (1.55 oz) milk chocolate Hershey bars, broken into rectangles
Chocolate Whipped Cream
- 2 cups heavy whipping cream, chilled
- ½ cup powdered sugar
- ⅓ cup cocoa powder
- 1 tsp vanilla extract
Cake Toppings
- Mini chocolate chips
- Hershey’s chocolate syrup
Instructions
- Bake the Cake: Combine chocolate cake mix, eggs, oil, and water in a large mixing bowl. Stir to combine. Follow box directions and bake in a greased 9×13 pan until a toothpick comes out clean.
- Poke the Cake: Immediately after removing from the oven, use the handle end of a wooden spoon to poke holes all over the top of the hot cake, spacing about 1 inch apart.
- Make the Fudgy Filling: In a medium bowl, combine sweetened condensed milk and both Hershey bars broken into pieces. Microwave 30 seconds, stir, then microwave 15 more seconds and stir until smooth and glossy.
- Soak the Cake: Pour the chocolate mixture over the poked cake. Use a rubber spatula to push filling into the holes and along the sides. Cool on counter 1 hour, then cover with plastic wrap and refrigerate for 2 hours.
- Chill the Bowl: While cake refrigerates, place a large mixing bowl in the freezer until ready to make the whipped cream topping.
- Make Chocolate Whipped Cream: In the chilled bowl, beat heavy whipping cream with a hand mixer on high until it begins to thicken. Add powdered sugar, cocoa powder, and vanilla. Continue mixing until stiff peaks form.
- Top the Cake: Spread chocolate whipped cream over the entire cake. Drizzle with chocolate syrup and sprinkle mini chocolate chips on top.
- Chill and Serve: Refrigerate until ready to serve. Cake improves in flavor and texture the longer it chills.
Notes
Poke holes while the cake is still hot for best absorption. Chill the mixing bowl AND the heavy cream for the fluffiest whipped topping. This cake tastes even better the next day. Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 380
- Sodium: 310
- Saturated Fat: 10
- Protein: 5
- Cholesterol: 75
