This mouthwatering Sinful Triple Chocolate Poke cake is a chocolate cake, drenched in hot fudge sauce and chocolate pudding and it is topped with a chocolate whipped cream. There could not be more chocolate here!
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This was originally posted in December 2013. It was updated October 2016.
I have a new one for you this week that I call Sinful Triple Chocolate Poke Cake. I am just going to get right into it because it’s that good.
This is a fudgy chocolate cake with chocolate pudding and a hot chocolate whipped cream. Instead of using your typical sweetened condensed milk, I used a jar of hot fudge that I drizzle over the warm cake and then filled in the holes with a chocolate pudding.
Then to top it off, I made a chocolate whipped cream. Whipped cream is SO easy to make. My favorite whipped to make around the holidays is Hot Chocolate Whipped Cream, which I used for this cake. All you need to do is substitute the hot chocolate powder for cocoa powder. The hot chocolate whipped cream produces a thicker whipped cream, which is almost mousse-like texture. Do you think it has enough chocolate?
If there is one thing I mention over and over again, it’s that my boyfriend really only eat chocolate cake, snickerdoodle, Oreos and Rice Krispie Treats. He really doesn’t eat many of my desserts. So when I made this cake recently so that I could reshoot the photos and make the video (see below!), he was more than happy to dig right into the leftovers. This recipe is “boyfriend approved”.
Over the last few years, I’ve learned a thing or two about you guys. Guess what? You love poke cakes. Every time I share this recipe, you go absolutely crazy for it! I even rounded up 15 of my most popular poke cakes, so you have them all in once place.
You might notice that I use quite a bit of cake mixes for my recipes and there’s a specific reason for that. I believe that you can create something magical with a cake mix, and no one ever has to know you used a box. It is a great way for beginner bakers to get their feet wet.
This cake is best served cold, but there’s no need to worry about the cake drying out. Between the hot fudge and chocolate pudding in the cake, every bit is the perfect one.
Poke cakes make great desserts for parties and potlucks. Although they feed a crowd, I often find my friends go back for seconds.
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
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- 1 Box Chocolate fudge cake mix
- 1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
- 3 large eggs
- 2 teaspooons pure vanilla extract
- 1 cup Milk
- ½ cup Vegetable oil
- ½ cup Light sour cream
- 1 Jar Hot fudge sauce (12.8oz)
- 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
- 1¾ C Milk
- 2 C Heavy Whipping Cream
- 1½ C Hot chocolate mix (about 10 sleeves of instant hot chocolate)
- Additional hot fudge sauce for drizzling
- ¼ C White chocolate chips, crushed
- ¼ C Milk chocolate chips, crushed
- Preheat the oven to 350°F.
- Combine the cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and sour cream. Beat on medium speed until well combined.
- Bake the cake in 9x13” for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow the cake to cool for 10 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
- When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1¾ cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
- Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In the cold mixing bowl, beat the heavy whipping cream on medium speed for about 3 minutes. Add the hot chocolate mix and increase speed to medium high. Beat until stiff peak form.
- Spread the whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some crushed white and milk chocolate chips, or any of your favorite chocolate goodies.
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Check out my other poke cake flavors: