Your tastebuds will flip out over the deep chocolate and mint flavors in every bit of this Double Mint Chocolate Poke Cake.
Is anyone else counting down the days until the weekend? I live for my 3-day weekends! Sleeping, eating and hanging out. I love me some weekends. Usually I am rushing around to complete as much baking and photographing on the weekends as possible. However, having a 3-day weekend means I can take a day and not worrying about doing anything!
The problem is, when I make things like this Double Mint Chocolate Poke Cake. I am a crazy mint chip FREAK. It mind boggling that I don’t have more mint chip recipes for you guys, but that is about to change! This cake has to be one of my favorite recipes I have made to date and that’s a big statement!
You guys know what a poke cake is right? I have SO many versions on my blog: triple chocolate, pumpkin, funfetti, coconut, mudslide and more! You basically bake a cake, poke some holes in the top, fill it with some pudding and add your toppings. I am certainly not the first person to do a mint poke cake, but I can say this is out of this world amazing.
This chocolate cake that has been drenched in chocolate pudding. The topping is a mint whipped cream that will make you want to lick the spatula clean. Since I like a little crunch, I topped this cake with Andes mints and mini chocolate chips. You can drizzle it with a little added hot fudge too!
You can use with a chocolate cake mix or you can make a homemade moist chocolate cake.
Seriously, every bite of this cake was a dream. The chocolate cake is rich in flavor. I prefer dark chocolate, so I used dark chocolate pudding. The pudding layer is added after the hot fudge. It’s important to pour the pudding over the cake BEFORE it sets. That way when you put it in the fridge, the pudding gets cold.
My favorite thing about this cake? Make it ahead of time and leave it in the fridge. It will be the hit of the party! You don’t even need to make it all pretty on a plate, spoon it into a cup and go to town. For reals. There’s no shame in that game.
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Double Mint Chocolate Poke Cake
- Prep Time: 20 mins
- Cook Time: 22 mins
- Total Time: 42 minutes
- Yield: 12-16 slices
Description
A rich chocolate cake filled with hot fudge and chocolate pudding. Topped with a fresh mint whipped cream.
Ingredients
For the Cake
- 1 Box Chocolate Cake Mix
- Ingredients listed on the box (eggs, oil, water)
For the filling
- 1 jar (12oz) hot fudge sauce (optional)
- 1 pkg (3.4oz) Chocolate pudding mix
- 2 cups Milk
For the whipped cream
- 1 3/4 C Heavy whipping cream
- 3/4 C Powdered sugar
- 1/8 tsp Mint extract
- Green food coloring (optional)
- 15 Andes candy bars, crushed
- Mini Chocolate Chips (optional)
- Hot fudge sauce (optional for garnish)
Instructions
- Preheat oven to 350°F.
- Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.
- Bake cake in 9×13” for 20-22 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 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.
- Warm the jar of hot fudge so it’s pourable. Pour over the cake and gently spread with a knife.
- When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 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 cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and mint extract and increase speed to medium high. Beat until stiff peak form. If desired, add a drop or two of green food coloring.
- Spread whipped cream over the top of cake. You can top you cake with a hot fudge drizzle and some crushed Andes Mints and mini chocolate chips.
Filed Under:
Recipe from my friends:
Mini Chocolate Mint Cream Pies from Mom on Timeout
Mint Chocolate Cookie Cups from Life Love and Sugar
Grasshopper Cupcakes from Shugary Sweets
Other recipes you might like:
Brownie Brittle Grasshopper Pie
Dark Chocolate Andes Cookie Cups
I made this at Christmas. It was outstanding and everyone loved it! I will definitely repeat it next year!
Yeah! Love to hear that Ann, thank you so much for your review.
This cake is delicious! Be sure to follow the baking directions in the cake mix. Mine called for a bake time of 30-35 minutes—you definitely don’t want the cake undercooked. Also be sure to spread the pudding all the way to the edges. I found that the slices from the center of the cake were better because of more pudding there. The edges weren’t bad, but would have been that much better with a little more pudding. Otherwise, it’s a keeper! Making it again today for my daughters birthday! 🌸
Awesome! Thank you so so much Sarah!
I made this over the weekend for St. Patrick’s Day and it was a hit! I make a lot of desserts and my friend said this is one of his favorites I’ve ever brought over. Easy and delicious!
Yeeeesss! That’s awesome! I love mint chocolate so I am so glad you enjoyed this!
Hi! So, I’m just wondering if you think you could do the poke cake with the pudding and then add a layer of mint chocolate chip ice cream and then freeze? Do you think the pudding cake would be weird frozen?
Hi Christine! You know, I’ve never tried anything like that but now I want to know!
Can’t wait to make this! Question on the hot fudge – how much did you use in the cake? And did you pour it in as soon as you poked holes in the cake or after it cooled?
Thanks!
Hi Marcy. I used a 12oz jar and yes, I pour it on right when I poked the holes
How do you get to topping the mint green color?
Hi Earnie, Looks like I forgot to include that. Just a touch of green food coloring will work great!
This look amazingly delicious! How far in advance can you make this if refrigerated? 🙂
Hi Brooke, I usually suggest 2 days.
I am going to try to make the double mint chocolate poke cake. Will get a comment later
I made this cake for my husband’s birthday! Delicious and impossible to mess up! I even added girl scout thin mint cookie crumbles… Now it’s triple mint… Never too much mint!
Now we’re talking! That sounds amazing Suzanne!
I wonder if your baking time on the cake is correct. The box mix that I got says 26-31 min for a 9×13. I think the time you listed is for cupcakes? Sure looks good though. I hope it works out for us. Thanks for the recipe.
Hi Jill! I find that I never bake my cake for as long as it says on the box, but every oven is different! The best practice is to watch it for the last few minute sot determine how much longer you need.
Wow this looks like a delish poke cake!! I am all about it!! That hot fudge…mmmm!
Thanks Elizabeth!
So I just jumped to the recipe, which doesn’t mention the hot fudge layer…fudge is only mentioned as an optional topping. 🙁 I didn’t realize this was a missed step until after it was assembled and I looked through comments to see if people covered the finished product or not. A jar of fudge was mentioned which led to me to read through the blog. The cake was still pretty good, but I can certainly see how that would make it so much more moist and delicious! It’s definitely worth another try!
I’ve made it both ways, but it looks like at some point I took it out of the recipe card, but I will clarify it. thank you! I am glad you enjoyed this recipe
Your poke cakes make me swoon. Actually anything you put up makes me swoon. Incredible!
Oh you are too kind lady.
Ok any chocolate cake that has been drenched in fudge is my kinda cake! hehe this look fantastic!
Amen to that!
I dig my weekends too, however I’m looking forward to a particular Tuesday-Thursday in October when I get to hang out with YOU! Ahh! 🙂 I hope you have a fabulous long weekend though. This cake looks totally awesome! I love me some poke cake and mint. Pinned!
me to me to me to!
I hear you on the bustling about doing blog stuff on the weekends! Here is to a lovely long weekend for us 🙂 Love this poke cake!
Thanks Julie! I hope you enjoyed the weekend!
“Drenched in hot fudge” ~ say no more. This looks amazing!!!!!
HAHA!
I’ve been counting down to this weekend since last week! 🙂 I love weekends in general, but three day weekends are definitely better. And this mint poke cake looks crazy good! Such a fun flavor!
If only every weekend was a 3-day weekend!
I’m all about the weekend! And totally envious of your weekend plans:) Loving all the chocolate oozing out of this poke cake and the double mint!
Thanks Heather!
Wow, talk about a perfect 3-day weekend plan. Sit on the couch and eat this. I could get used to that kind of life!
This cake looks so delicious!
Thanks Mir! That’s the trouble with 3-day weekends. I eat all my desserts!