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Mudslide Poke Cake


  • Author: Julianne Bayer
  • Prep Time: 2 hours
  • Cook Time: 20 mins
  • Total Time: 2 hours 20 minutes
  • Yield: 12-15 slices

Description

This Mudslide Poke Cake is a dark chocolate cake soaked in a spiked chocolate ganache, Kahlua Chocolate Pudding and a spiked chocolate mousse on top. There’s plenty of chocolate and booze to go around.


Ingredients

  • For the Cake:
  • 1 box chocolate cake mix
  • Ingredients on the box: oil, eggs and replace the water with a strong brewed coffee
  • 3/4 cup dark chocolate chips
  • 2 tablespoons heavy cream
  • 2 tablespoon Bailey’s Irish liquor.
  • 1 pkg instant chocolate pudding (3.4 0z)
  • 1 1/4 cups milk
  • 1/2 cup Kahlua
  • For the mousse:
  • 1 pkg instant chocolate pudding (3.4 0z)
  • 1½ cups milk
  • 1/4 cup Kahlua or Bailey’s
  • 1 Container Cool Whip
  • Mini chocolate chips (optional)
  • Hot fudge sauce (optional)

Instructions

  1. Preheat the oven to 350°F.
  2. In a medium-sized bowl, combine the cake mix, oil, eggs and coffee and mix until the cake batter is well combined. Pour the batter into a 9″x13” pan
  3. Bake the cake according to the instruction on the box. Allow to cool for 20 minutes.
  4. Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. While your cake is cooling, prepare your ganache. In a heat proof bowl, combine the chocolate chips and heavy cream. Microwave in 30 second increments, stirring occasionally until the chocolate is melted.
  6. Whisk in 2 tablespoon of Bailey’s Irish Cream. Drizzle the ganache over top of the cake.
  7. In a separate bowl, combine the instant chocolate pudding, milk and Kahlua together. Whisk until the powder is dissolved. Before the pudding sets, while it is still pourable, pour the pudding over top of the cake and spread with a spatula if necessary.
  8. Allow the pudding and cake to set in the fridge for at least an hour and the cake is completely cooled. In the meantime, you can prepare your mousse
  9. For the mousse: In a medium-sized bowl, combine the chocolate pudding mix with the milk and liquor of choice. Whisk together until combined. Place the pudding in the fridge until it is completely set, 10-15 minutes.
  10. Once the pudding is set, fold in the Cool Whip and stir until well combined. Spread the mousse over the cooled cake and return the refrigerator for at least one house, the longer the better.
  11. Garnish the cake with mini chocolate chips and drizzled it with hot fudge sauce

Notes

If you don’t have both Baileys and Kahlua, then just use one or the other

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