This easy black forest poke cake is a gooey homemade chocolate cake filled with hot fudge, topped with cherry pie filling, tangy whipped cream cheese frosting, and heaps of chocolate shavings.
This post is sponsored by Lucky Leaf Pie Filling. All opinions are my own.
I will be the first to admit that I never loved cherries… At least, I didn’t think I could love them. But, when used the right way, like in this black forest poke cake, I believe anyone can fall in love.
This easy black forest poke cake recipe is inspired by classic black forest cake and my original triple chocolate poke cake. It’s a moist homemade chocolate cake drenched in hot fudge sauce until the cake is soft and gooey, then topped with the sweetest cherry pie filling, tangy cream cheese whipped cream, and chocolate shavings. I mean, who couldn’t love that?!
It’s perfectly sweet, rich, delectable, and surprisingly simple to make. If you love these types of cakes, I have plenty more poke cake recipes for you to try. They’re just as easy, make-ahead friendly, and great for a crowd.
The Best Parts of This Cherry Chocolate Poke Cake, Explained
- Rich chocolate flavor. I’ve updated this recipe with my favorite homemade chocolate cake as the base. It’s extra flavorful and tender, made with sour cream, hot brewed coffee, and a touch of espresso powder to enhance the cocoa. You can also use a box of cake mix for a semi-homemade version.
- Moist and gooey. The secret to this black forest poke cake’s unbeatable texture? Pouring hot fudge over the holes while the cake is still warm. The chocolate-soaked cake topped with cherry pie filling makes every bite irresistibly gooey.
- Easy to make. This recipe uses simple ingredients, including jarred hot fudge sauce and canned cherry pie filling, combined with a no-fuss method.
- Great for gatherings and holidays. I love making this poke cake for potlucks, parties, and holidays. It’s a fun, crowd-pleasing twist on a traditional black forest cake that always gets rave reviews!
What Is a Black Forest Cake?
Black forest cake is a German dessert that’s made with layers of chocolate cake, whipped cream, and chocolate shavings. This poke cake may not be truly authentic to the original version, but it’s a quicker, easier cake to make.
Ingredient Notes
This poke cake recipe is made with just a few simple ingredients. Scroll to the recipe card below for the full list of ingredients and amounts.
- Sour Cream – Bring this to room temperature before you start. Substitute sour cream with Greek yogurt or plain yogurt if needed.
- Cocoa Powder – I recommend natural, unsweetened cocoa powder for the homemade chocolate cake. You can learn more about the different types of cocoa powder and when to use them.
- Espresso Powder and Hot Brewed Coffee – Espresso powder is optional, and while you won’t actually taste the coffee, it does intensify the chocolate flavors of the cake. If you’d prefer to bake without, skip the espresso powder and replace brewed coffee with warm milk instead.
- Hot Fudge Sauce – Choose your favorite brand of hot fudge sauce and warm it up so that it’s smooth and pourable.
- Cherry Pie Filling – My favorite is Lucky Leaf cherry pie filling. Feel free to use whichever cherry filling you can find at your local grocery store or a homemade recipe.
- Whipped Cream – I make my whipped cream cheese frosting from cold cream cheese, heavy cream, and powdered sugar. You can substitute mascarpone whipped cream, traditional homemade whipped cream, or Cool Whip if you prefer.
- Chopped Chocolate – For garnishing the cake. You can use anything from Ghirardelli to Hershey’s. My personal preference is a dark chocolate with at least 60% cocoa. You can roughly chop the chocolate or use a sharp knife or vegetable peeler to make chocolate shavings.
Short on Time? Use a Boxed Cake Mix!
I love my homemade chocolate cake, but if you’re short on time, you can absolutely make this poke cake from a box of chocolate cake mix, like Duncan Hines or similar. Remember that you’ll also need the ingredients listed on the box to make the cake.
How to Make a Black Forest Poke Cake
This poke cake can be made up to 2 days in advance and kept in an airtight container. If you’re preparing it in advance, though, I’d recommend making the cake and cooling it without poking the holes. When you’re ready to serve, simply poke the holes and then add the filling and toppings.
First, Prepare the Cake
- Mix the wet ingredients. While the oven preheats to 350ºF, cream sugar, oil, eggs, and vanilla in a bowl. Once that’s light in color, add the sour cream.
- Sift the dry ingredients. Next, sift the dry ingredients like flour and cocoa powder into a new bowl.
- Combine. Slowly add the dry mixture to the wet batter, alternating with the coffee, until it’s just incorporated. Scape down the sides of the bowl as you go, and be careful not to overmix.
- Fill the pan and bake. Pour the chocolate cake batter into a greased 9×13-inch baking pan. Bake at 350ºF for 26-28 minutes, until a toothpick stuck into the center of the cake comes out clean.
Filling and Topping a Poke Cake
- Poke the cake. The cake will need to cool completely before you add the filling and topping, but while it’s still a bit warm, use the handle of a wooden spoon to poke holes all over the top of the cake. Don’t poke to the bottom, but about halfway through.
- Add fudge sauce. Afterward, heat a jar of hot fudge sauce in the microwave for about 30 seconds to thin it out so it’s pourable. You may need an additional 30 seconds. Then, pour the jar of hot fudge sauce over the cake and leave it to absorb into the cake until it’s cooled to room temperature.
- Add cherry pie filling. Next, spread the cherry pie filling all over the cooled chocolate poke cake.
- Make the whipped cream. Meanwhile, beat cold, cubed cream cheese for 2-3 minutes until it’s smooth and lump-free. Gradually add the heavy cream while continuing to mix, increasing the speed to High as soft peaks form. Lastly, add powdered sugar and vanilla, and beat until stiff peaks form.
- Add the toppings. Spread the whipped cream cheese topping over the cake, then sprinkle over the chopped chocolate or chocolate shavings.
Try These Variations
- Different cake. You can use just about any chocolate cake recipe as the base for this black forest poke cake. Try my buttermilk chocolate cake or this chocolate Guinness cake for something a little different.
- Use chocolate pudding. Make a variation of my easy chocolate poke cake and swap hot fudge sauce with instant chocolate pudding.
- Make a boozy version. For an adults-only dessert, stir cherry liqueur into the pie filling before you spread it over the cake.
Important Tips
- Cool slightly before poking holes. For the best results, let the cake cool for 30 minutes or so before poking the holes. If you poke it fresh out of the oven, it will be much softer and messier.
- Let the cake cool completely before adding the toppings. After you’ve added the hot fudge, let the cake cool completely before you add the cherry filling and whipped cream. Otherwise, you will end up with a big, melty mess.
- Make a fresh batch of whipped cream. I do not recommend making the whipped cream in advance and storing it. Spread the finished whipped cream over the cooled cake and then store. It’s best when eaten within 2 days, as the whipped cream may start to wilt after that.
Storage and Make-Ahead Instructions
A fully assembled poke cake will last in an airtight container in the fridge for 3-5 days. If you want to make this cake ahead of time, I recommend baking the cake and storing it at room temperature for up to 2 days. When you’re ready to serve, poke the holes and add the filling and toppings.
More Poke Cake Recipes
Black Forest Poke Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12-15 slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This black forest poke cake recipe is a gooey chocolate cake filled with hot fudge, topped with cherry pie filling, whipped cream cheese frosting, and a sprinkle of chopped chocolate.
Ingredients
For the Cake
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream, at room temperature
- 2 cups (280g) all-purpose flour, sifted
- ½ cup (40 g) cocoa powder, sifted
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the Filling
- 1 jar (16oz) Hot fudge sauce, warmed
- 1 can (21oz) Lucky Leaf Cherry Pie Filling
For the Topping
- 4 ounces (113g) full-fat cream cheese, cold
- 1 1/2 cups (413ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon vanilla
- 4 ounces dark chocolate bar for shaving
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray the pan with cooking spray.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next, mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
- Once the cake has cooled a bit but is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of the cake.
- Heat the jar of hot fudge sauce in the microwave for about 30 seconds, until it’s smooth and pourable. You may need an additional 30 seconds. Pour the jar of hot fudge sauce over the cake, and then cool completely.
For the Filling and Topping
- Spread the cherry pie filling over the cooled cake.
- Cut the cream cheese into 1-inch cubes and, using a stand mixer, beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
- Slowly add in 1/4 cup of heavy whipping cream and continue beating until the cream cheese is incorporated and resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream, increasing the mixing speed to high, beat until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Spread over the cooled cake
- Roughly chop the chocolate bar to garnish the cake.
Notes
- Cool Whip can be substituted for fresh whipped cream; one 8-ounce container will work.
- Use your favorite chocolate cake mix instead of a homemade cake if needed.
- Store in an airtight container in the refrigerator for 3 days.
I’ve made this over and over. I don’t use the entire jar of fudge maybe half. I use tub cool whip and shave a candy bar on top . I work crazy hours and always in a hurry to get in the fridge to set for awhile. Everyone loves it.
I’m so glad to hear that Bonny!
Has anyone every frozen this dessert?
Hi Jamie, I would recommend freeing the cake, and then adding the filling and topped when it’s thawed.
My husband loved the cake. Black Forest is his favorite but who has that much time?! This worked perfectly. Thank you for the recipe.
That’s wonderful Carolyn, thank you for sharing!
Made this for a church function and there was none left. It is so light and not overly sweet.
Amazing! Thank you so much Courtney!
Amazing!! Took this to a dinner party and it was a hit! I did ‘stabilize’ the whipping cream first . Otherwise I followed the exact recipe. I would definitely make this again! Delicious!!
Thank you so much Elaine!
I made this for my daughter’s 22nd birthday. I promise you that this is the best darn black forest cake I have ever had. Ever! The recipe is simple but tastes like gourmet cake! Try it out, you will not be disappointed.
Love that Amanda! Thank you so much!
Awesome Black Forest cake. Don’t do what I did and bought the cool whip instead of whipping cream. There will be a next time for sure. This cake was a big hit at our family gathering.
Amazing Valerie, thank you!
Made this for my mom’s birthday it was delicious. I cut the fudge sauce in half and it wasn’t to sweet it was perfect. This is a keeper!
Awesome!! Thank you for sharing!