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This Chocolate Chip Cookie Poke Cake is a fudgy chocolate cake lined with a chocolate chip cookie crust. It’s filled with chocolate pudding and topped with a chocolate chip cookie mousse.
Easy Chocolate Poke Cake Recipe
I’m no stranger to poke cakes. At this point, I’m probably making one at least once a month. But they are just too good not to share!
And this Chocolate Chip Cookie Poke Cake is no different. This cake is similar to my Ultimate Oreo Poke Cake in that the chocolate cake is topped with a cookie-filled mousse. Only this time, instead of Oreos we’re using chocolate chip cookies.
The dessert starts with a moist chocolate cake lined with a chocolate chip cookie crust. It’s filled with chocolate pudding and topped with chocolate chip cookie mousse, which I also used in my No-Bake Brookie Cake.
I literally have to stop myself from going back for seconds…or thirds.
What You’ll Need
For the Cake
- Chocolate Chip Cookies – I use a family-sized bag of Chips Ahoy for their crunchy texture.
- Cake Mix – you’ll need one box of chocolate cake mix plus the ingredients needed to make the cake (water, oil, and eggs.)
For the Filling
- Instant Chocolate Pudding Mix
For the Topping
- Water and Unflavored Gelatin – mixed together, then into the topping, to give it structure.
- Heavy Whipping Cream
- Powdered Sugar
- Chocolate Chip Cookies – crushed and sprinkled on top of the cake.
- Hot Fudge Sauce
How to Make this Chocolate Poke Cake Recipe
This chocolate chip cookie poke cake is made up of three separate components but is a breeze to throw together.
For the Cake
- Line the pan: Grease the bottom of a 9×13″ baking dish with cooking spray, then line the bottom with chocolate chip cookies.
- Make the cake: In a mixing bowl, combine the cake mix with water, oil, and eggs. Pour the cake batter over the cookies and bake at 350ºF for 18-22 minutes, then remove from the oven and cool for 20-30 minutes.
For the Filling
- Poke the cake: Use the handle end of a wooden spoon, or something similar, to poke holes all over the top of the cake.
- Add the filling: In a bowl, mix together instant chocolate pudding and milk until the powder is dissolved. Immediately pour the liquid over the cake to fill the holes.
- Chill: Place the cake in the fridge for 10 minutes so the pudding can firm up. Cool the cake completely.
For the Topping
- Prep the gelatin: Chill your mixing bowl and whisk attachment in the freezer for 5-10 minutes. In a small bowl, pour in 1 tablespoon of water. Sprinkle the gelatin evenly over the top and allow it to turn solid. Next, melt the gelatin in the microwave for 3-5 seconds or until it turns back into a liquid.
- Make the topping: In the chilled bowl, beat the heavy whipping cream until soft peaks form. Slowly add in the powdered sugar and liquid gelatin and beat until stiff peaks form.
- Garnish and serve: Smash chocolate chip cookies into pieces, then fold them into the whipped cream. Top off the cake with the whip, drizzle it with hot fudge, then finish it off with even more crushed cookies.
Tips and Notes for Poke Cake
- Check for doneness. You can check that your cake is done baking by sticking a toothpick into the center. If it comes out clean, it’s good to go!
- Cool before poking. I recommend letting the cake cool for 20-30 minutes before poking holes. This gives it a chance to set up, so you don’t end up with a mess.
- Pour the filling right away. Once the instant pudding mix and milk are whisked together, pour the mixture over the cake immediately. If you let it sit too long, it will turn into actual pudding and will no longer be pourable.
- Cool the cake completely before adding the topping so it doesn’t melt off.
Making Ahead of Time
Poke cakes are one of my favorite desserts to make ahead of time, cause the flavors and textures get even better as the cake sits.
To make ahead of time, you can fully assemble the cake and store it in the fridge up to 2 days before serving. You can also bake the cake 2 days in advance and store it at room temperature, then add the filling and topping on the day you plan to serve. Just allow 2 hours of time for it to set in the fridge before serving.
Does Chocolate Poke Cake Need to Be Refrigerated?
Yes! A poke cake must be stored in the fridge. It will stay fresh for 3-5 days!Print
This chocolate cake has a chocolate chip cookie crust, is filled with chocolate pudding, and is topped with a chocolate chip cookie mousse.
For the Cake:
- Family Size Bag (18oz) Chips Ahoy Chocolate Chip Cookies
- 1 box Chocolate Cake Mix, plus ingredients from the box: water, oil, eggs
For the Filling:
- 1 3.4 ounce box Instant chocolate pudding mix
- 2 cups milk
For the Topping:
- 1 tablespoon water
- 1 teaspoon unflavored Gelatin
- 1 3/4 cups heavy whipping cream
- 3/4 cup powdered sugar
- 15–18 chocolate chip cookies, crushed
- 2 tablespoons hot fudge sauce
For the Cake:
- Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray.
- Line the bottom of the pan with chocolate chip cookies.
- In a large mixing bowl, combine the cake mix with the ingredients listed on the box: water, oil and eggs.
- Beat the cake mix until it’s well combined. Pour the batter over top of the cookies.
- Bake at 350°F for 18-22 minutes until the cake is cooked all the way through. 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. Allow the cake to cool for 20-30 minutes.
- Take a wooden spoon or another round object and poke holes over the top of the cake.
- In a small mixing bowl, combine the instant chocolate pudding with the milk and whisk together until the powdered mix is dissolved. Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix.
- Refrigerate the cake until the pudding is firm, about 10 minutes or so. Make sure the cake is completely cooled before frosting.
For the Topping:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely! Let it cool.
- Prepare a batch of whipped cream. Chill the bowl in the freezer for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and liquid gelatin and continue beating at high speed until stiff peaks form. Set it aside
- In a large Ziploc bag, roughly chop and smash the cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream, reserving about 1/2 cup or so for the garnish.
- Heat the hot fudge according to instructions on the box and drizzle over top of the cake. Finish it off by sprinkling the remaining cookies on top.
Storing a finished cake: This cake must be refrigerated and will stay fresh 3-5 days in the refrigerator.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: chocolate chip cake
This recipe originally appeared on Food Fanatic.