Print
A slice of chocolate chip cookie poke cake, a chocolate cake with a chocolate chip cookie crust, chocolate pudding filling, and topped with a chocolate chip cookie mousse.

Chocolate Chip Cookie Poke Cake

  • Author: Julianne Dell
  • Prep Time: 45 minutes
  • Cook Time: 22 minutes
  • Total Time: 1 hour and 7 minutes
  • Yield: 15 servings

Description

This chocolate cake has a chocolate chip cookie crust, is filled with chocolate pudding, and is topped with a chocolate chip cookie mousse.

Ingredients

For the Cake:

  • Family Size Bag Chocolate Chip Cookies, such as Chips Ahoy
  • 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
  • 1518 Chocolate Chip Cookies, crushed
  • 2 tablespoons Hot Fudge Sauce

Instructions

For the Cake:

  1. Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray.
  2. Line the bottom of the pan with chocolate chip cookies.
  3. In a large mixing bowl, combine the cake mix with the ingredients listed on the box: water, oil and eggs.
  4. Beat the cake mix until it’s well combined. Pour the batter over top of the cookies.
  5. 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.
  6. Take a wooden spoon or another round object and poke holes over the top of the cake.
  7. 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.
  8. 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:

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
  2. 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).
  3. 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. 
  4. 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
  5. 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.
  6. 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. 

Notes

Storing a finished cake: This cake must be refrigerated and will stay fresh 3-5 days in the refrigerator. 

Nutrition Information:
1/15 of recipe
297
14g
66mg
11g
0g
43g
0g
3g
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: chocolate chip cake