Are you a chocolate lover? If so, prepare to indulge in the ultimate chocolate dessert – Death by Chocolate Poke Cake. This sinfully delicious cake is perfect for satisfying your sweet tooth and impressing your friends and family. In this blog post, we’ll be sharing all the details you need to know to make this decadent dessert.
First, let’s talk about the ingredients. This cake is made with a rich chocolate cake mix, sweetened condensed milk, chocolate pudding, and chocolate chips. The combination of these ingredients creates a moist and fudgy cake that’s sure to please any chocolate lover.
Next, let’s talk about the baking process. The cake is baked in a 9×13-inch pan and then poked with holes to allow the sweetened condensed milk and chocolate pudding to seep into the cake. After the cake has cooled, it’s topped with whipped cream and chocolate chips, making it a visually stunning and delicious dessert.
Finally, let’s talk about serving suggestions. This cake is perfect for any occasion, whether it’s a family gathering or a potluck with friends. It’s also a great dessert to prepare ahead of time, as it can be stored in the fridge until ready to serve. So go ahead and indulge in this chocolatey delight – your taste buds will thank you!
Ingredients of Death by Chocolate Poke Cake
This Death By Chocolate Poke Cake is for the serious chocolate lover! A chocolate cake that has been poked, filled, and covered with so much chocolate … Can you handle it?!
FOR THE CAKE:
- 1 package (15.25 oz.) of dark chocolate cake mix
- Ingredients listed on the box to make the cake
- 1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
- 4 cups milk, divided
- 1 jar (12.8 oz.) Hershey’s Special Dark Chocolate topping
FOR THE TOPPING:
- 1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
- 1 container (8 oz.) of frozen whipped topping, thawed
- 1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar chopped
Instructions for Making Death by Chocolate Poke Cake
- Bake the cake according to package directions using a 9×13-inch baking pan.
- Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
- Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
- In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
Death by Chocolate Poke Cake Recipe’s Notes
- If you cannot find Hershey’s Special Dark Chocolate Pudding at your local store – you may substitute any instant chocolate pudding in its place.
- I found the chocolate topping near the ice cream toppings at my local big box store.
