Calling all chocolate lovers! This Chocolate Lover’s Poke Cake is for you! This Chocolate Lover’s Poke Cake has three delicious layers of chocolatey goodness in every bite!
This Chocolate Lover’s Poke Cake is delish! If you love chocolate and chocolate cakes you’re going to love this! What I love about this Chocolate Lover’s Poke Cake is while it has three layers of chocolatey goodness it’s not rich or heavy. You know sometimes chocolate cakes that have chocolate filling can be rather heavy. Not this! It’s super moist and light. A dessert perfect for any time of year.
I gave it the name Chocolate Lover’s Poke Cake for my son. He is a chocolate lover and loves this cake. He actually helped me with creating it too. It was his idea for the addition of the chocolate syrup on top and honestly it’s a great idea! At first I wasn’t too sure, but after we added it, he was right! It’s the perfect addition and the final touch to this yummy poke cake.
This cake starts with a yummy doctored up devil’s food cake mix which creates a very moist base to this cake. It’s filled with creamy chocolate pudding and topped with a light and fluffy chocolate whipped cream that tastes like chocolate custard. The whipped topping is so good, you’ll want to eat it with a spoon!
So for all my chocolate lovers out there, this Chocolate Lover’s Poke Cake is for you! With just a few ingredients and a few simple steps you can whip this yummy cake up in no time! Perfect for any night of the week. Don’t just save this and make it for a special occasion! Make it tonight for a yummy dessert everyone will love!
chocolate syrup, chocolate sprinkles, chocolate chips (optional for topping)
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray like Wilton Bake Easy.
In a large bowl mix together cake mix, eggs, sour cream, water, vegetable oil, and vanilla until blended.
Pour in prepared baking dish. Bake for 25-30 minutes until cake tester inserted in the center comes out clean.
Allow cake to cool for about 15 minutes. While the cake is still warm poke holes in the cake, leaving about 2 inches between holes using the back of a wooden spoon. Allow cake to cool completely before filling.
In a large bowl mix together pudding mixes and milk until blended and smooth. Immediately pour over all over cake before the pudding sets, making sure getting the pudding mix into the holes. Refrigerate until pudding is set.
Whip heavy whipping cream in a large bowl using an electric or hand held mixer on high speed until soft peaks form, about 5 minutes. Reduce speed and add in powdered sugar and cocoa powder. Continue to mix until blended. Refrigerate topping for about 15 minutes.
Add chocolate topping to the top of cake. Top with chocolate sauce, sprinkles or chocolate chips. Refrigerate until ready to serve.