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This decadent chocolate poke cake is a chocolate-lover’s dream. This easy chocolate cake is drenched in hot fudge sauce and chocolate pudding, then topped with chocolate whipped cream. It’s so good!
Easy Chocolate Poke Cake Recipe
Over the last few years, I’ve learned a thing or two about you guys. The first thing? You love poke cakes. Every time I share a poke cake recipe, you go absolutely crazy for it. I even rounded up my most popular poke cakes, so you have them all in one place!
Now, get ready to go crazy for another one, Triple Chocolate Poke Cake. When I describe this poke cake to people I usually tell them to imagine the most chocolatey thing they can think of…then to add more chocolate to it. This is truly a death by chocolate cake.
Why You’ll Love This Chocolate Pudding Cake
- Simple. One of the reasons I love poke cakes so much is that you get a big reward for very little effort. This cake is super simple to make yet is ultra-satisfying.
- Chocolatey to the max. There is chocolate in every aspect of this recipe. I used my easy chocolate cake that’s infused with chocolate pudding and hot fudge and topped off with hot chocolate whipped cream, more hot fudge, and chocolate chips.
- Flavor and creamy. The most accurate way I can describe this cake is “dreamy”.
Here’s a quick look at some of the main ingredients you’ll need to make a chocolate poke cake. Be sure to scroll down to the recipe card for the full ingredient list and specific amounts.
- Sour Cream – swap our for Plain or Greek yogurt if needed
- Espresso Powder – espresso powder is optional but enhances the chocolate flavor in the cake. A fine ground coffee also works.
- Coffee – hot brewed coffee creates a richer, more chocolate-y flavor. If you don’t want to use coffee, you can swap it out for milk.
- Baking Powder and Baking Soda – both leavening agents are needed to keep the cake lighter and fluffier.
- Hot Fudge Sauce – adding hot fudge sauce before the pudding layer is optional, but more chocolate never hurt, right?!
How to Make Chocolate Poke Cake
This poke cake recipe requires just a few simple steps, starting with my simple chocolate cake as the base, then you finish it off with the filling and whipped topping!
- Combine the wet ingredients: In a bowl, mix together sugar, oil, eggs, and vanilla. Beat until lighter in color, then mix in the sour cream.
- Add the dry ingredients: Sift the dry ingredients into a separate bowl, then add half of the dry ingredients to the wet batter followed by half of the coffee. Mix until just combined, then add the rest of the dry ingredients and coffee. Mix on low until well-combined.
- Bake: Transfer the batter to a baking dish and bake at 350ºF until a toothpick comes out clean. Cool completely.
- Poke the holes: Use the handle end of a wooden spoon to poke holes all over the top of the cake.
- Add the filling: Warm the hot fudge in the microwave, then pour it all over the top of the cake. Allow to set and cool completely. Meanwhile, mix together the pudding mix and milk. Immediately pour over the cake, then let it set in the refrigerator for 15 minutes.
- Top it off: Chill a bowl and whisk attachment in the freezer for a few minutes, then add in the heavy whipping cream. Beat until soft peaks form, then beat in the hot chocolate mix until stiff peaks form. Spread over the cake, then garnish with chocolate and chocolate chips.
If you’re looking to give this chocolate pudding cake your own spin, here are a few ideas to spark your creativity:
- Change the topping. If you don’t have powdered hot chocolate, you can make this chocolate whipped cream instead.
- Don’t have time to bake from scratch? You can also use a chocolate cake mix.
- Add some caramel. Have you tried a Better Than Sex Cake? Swap out the hot fudge for caramel sauce and toss some toffee on top instead of chocolate chips.
- Add cookies. If you love cookies, try adding some crushed Oreos or chocolate chip cookies on top.
Tips for the Best Chocolate Poke Cake
You’d be amazed by how a few simple things can make all the difference. Here are my top tips for baking up the perfect poke cake:
- Sift the dry ingredients. This helps prevent dry clumps in the cake. We want every bite to be moist and gooey!
- Don’t skip the coffee. No, it doesn’t make the cake taste like coffee. All it does is make the chocolate flavor even better! Trust me!
- Cool before poking. After the cake is baked, let it cool completely before you poke the holes and add the filling. If it’s too warm, it will be way too messy.
- Add the pudding right away. Once you mix the pudding mix and milk, pour it over the cake immediately. We want it to be liquid when you add it so it sets in the holes of the cake.
- Chill the whip bowl and whisk. I like to set the bowl and whisk attachment in the freezer for 5-10 minutes. The colder tools create a lighter, fluffier whipped cream.
How to Make Ahead & Store Extras
- Prepare ahead: This chocolate poke cake is a fantastic make-ahead dessert. It just gets better as it sits! To make it in advance, simply make it as directed, but don’t add the whipped cream topping. Instead, cover and store in the fridge for 1-2 days. When you’re ready to serve, just make a fresh batch of whipped cream, top it off, and dig in.
- Storing: Once the pudding has been added, it has to be refrigerated. A fully assembled poke cake will last in the refrigerator for up to 3 days.
- Freezing: I do not recommend freezing a finished cake. Instead, you can bake the cake as instructed, cool it completely, and then freeze the cake. Thaw to room temperature, then add the filling and toppings.
More Poke Cake Recipes to TryPrint
Triple Chocolate Poke Cake
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Total Time: 56 minutes
- Yield: 16-20 pieces
This mouthwatering Sinful Triple Chocolate Poke cake is a chocolate cake, drenched in hot fudge sauce and chocolate pudding and it is topped with a chocolate whipped cream. There could not be more chocolate here!
For the cake
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream
- 2 cups (280g) all-purpose flour
- ½ cup (55 g) cocoa powder
- 1 tablespoon (5g) espresso powder (optional)
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the topping
- 1 jar (8oz) hot fudge sauce (optional)
- 1 box (3.4oz) Hersey’s Dark Chocolate instant pudding mix
- 1 3/4 cups (414ml) milk
For the Whipped Cream:
- 2 cups (472ml) heavy whipping cream
- 1 1/2 cups hot chocolate mix (about 10 sleeves of instant hot chocolate)
- Additional hot fudge sauce for drizzling
- Mini chocolate chips for garnish
For the Cake:
- Preheat the oven to 350°F.
- 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. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating 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, you cake is done. Remove from the oven and allow to cool completely.
- Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
- When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 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 the cold mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form. Add the hot chocolate mix and increase speed to medium-high. Beat until stiff peak form.
- Spread the whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some mini chocolate chips
- Make ahead of time: This cake can be prepared 1-2 days in advance and kept refrigerated. The whipped topping is best served fresh if possible
- Substitute for sour cream: I would recommend substituting with plain or Greek yogurt
- Substitute for coffee: If you do not want to use coffee, then I suggest using milk
- The original recipe was made with cake mix: 1 box chocolate cake mix, 1 box instant chocolate pudding (3.4oz), 3 large eggs, 2 tsp vanilla, 1 cup milk (or water), 1/2 cup vegetable oil, 1/2 cup light sour cream. Mix all ingredients together and make for 24-28 minutes. This is for the cake recipe only. Follow the remaining ingredients and instructions for the filling and topping. Note you’ll need 2 boxes (3.4oz) of pudding if you’re making the cake mix version.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: chocolate poke cake, chocolate poke cake recipe, chocolate pudding cake