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Sinful Triple Chocolate Poke Cake

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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!

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A close up shot of a slice of chocolate poke cake showing all the layers

I have a new one for you this week that I call Sinful Triple Chocolate Poke Cake. I am just going to get right into it because it’s that good.

This is a homemade fudgy chocolate cake with chocolate pudding and a hot chocolate whipped cream. Instead of using your typical sweetened condensed milk, I used a jar of hot fudge that I drizzle over the warm cake and then filled in the holes with a chocolate pudding.

Dreamy is the only way I could describe this cake.

If you love chocolate poke cakes, then you’ll definitely love my chocolate chip cookie poke cake, Ultimate Oreo Poke Cake, and my Mudslide Poke Cake.

An overhead shot of a slice of cake drizzled with chocolate sauce and chocolate chips

Then to top it off, I made a chocolate whipped cream. Whipped cream is SO easy to make. My favorite whipped to make around the holidays is Hot Chocolate Whipped Cream, which I used for this cake.

This is one of my favorite toppings.  The hot chocolate whipped cream produces a thicker whipped cream,  almost a mousse-like texture. It doesn’t have an overly strong chocolate flavor because hot chocolate is not usually rich in flavor.

A fork with a bite of chocolate poke cake on it

If there is one thing I mention over and over again, it’s that my husband really only eat chocolate cake, snickerdoodle, Oreos and Rice Krispie Treats. He really doesn’t eat many of my desserts. So when I made this cake recently so that I could reshoot the photos and make the video (see below!), he was more than happy to dig right into the leftovers. This recipe is “husband approved”.

Over the last few years, I’ve learned a thing or two about you guys. Guess what? You love poke cakes recipes too! Every time I share this recipe, you go absolutely crazy for it! I even rounded up 15 of my most popular poke cakes, so you have them all in once place.

A slice of chocolate poke cake with a fork laying next to it with a bite on it

The original recipe I made in 2013 was for a cake mix version of this recipe.You can still make the cake mix version of this recipe, I’ve included the notes in the recipe for the original cake mix version.

You might notice that I use quite a bit of cake mixes for my recipes and there’s a specific reason for that.

I believe that you can create something magical with a cake mix, and no one ever has to know you used a box. It is a great way for beginner bakers to get their feet wet. However, I have an amazing Moist Chocolate Cake recipe, and I have since update this recipe to a homemade version.

This cake is best served cold, and has to stay refrigerated, but there’s no need to worry about the cake drying out. Between the hot fudge and chocolate pudding in the cake, every bit is the perfect one.

Poke cakes make great desserts for parties and potlucks. Although they feed a crowd, I often find my friends go back for seconds.

A close up shot of a chocolate poke cake with chocolate whipped cream

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!


A Piece of Sinful Triple Chocolate Poke Cake on a Plate From the Side

Sinful Triple Chocolate Poke Cake

  • Author: Julianne Dell
  • 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) light 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) 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


  1. For the cake: Preheat the oven to 350°F.
  2. 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.
  3. Next mix in the sour cream and beat until well combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. optional: 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.
  10. 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.
  11. 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.
  12. Spread the whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some mini chocolate chips


  • 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.
  • 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 nonfat Greek yogurt
  • Substitute for coffee: If you do not want to use coffee, then I suggest using warm water
Nutrition Information:
1 Slice
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Keywords: Poke Cake, Chocolate Cake, Pudding Cake, Chocolate Poke Cake, Poke Cake Recipe, Pudding Poke Cake, Cake Recipe


Leave a Comment

Recipe rating

140 Responses
  1. Kathryn

    Delish!!!!!!!! I used espresso chips on top they are by Toll House and added 1/2 teaspoon of espresso power to my whipped cream. Great recipe.

  2. Alex

    Super rich and loved by the entire family. While there are many steps to they recipe it was a fun bake. note – I didn’t have lite sour cream only regular yummy high fat – did not seem to make a difference in taste. I did find the cake batter very runny and had to extend the bake time to 35 plus minutes before the toothpick came out “clean”. Will be making this again.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Alex- thanks so much for your feedback! The batter is in fact quite thin- but you did the right thing to extend your baking time, each oven and baking pan is different.

      1. Selene

        You are amazing, thankyou for mail tour recepies. Apreciaré very much.
        And…. Sorry for my bad english. Gracias. Un abrazo. Y cuando haga de tus galletas te mando mi comentario.

  3. Janet Kowalski

    Love this cake and shared the recipe. Quick question: can it be frozen? Friend is making and wants to use for two separate occasions a week apart.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Janet! I have not tried freezing this recipe because it has the pudding it in. I am sure it would be fine to freeze without the pudding layer.

  4. Douglas

    Looks delicious! I plan to make this weekend. If I go with your original recipe using a cake mix, is there a separate pudding layer? I see you combine the pudding mix with the cake mix to make the cake. Is there a separate link to the original with directions?
    THANKS! This is for a birthday cake for a colleague who LOVES chocolate.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Douglas, for the cake mix version, the recipe in the notes is for the cake only. Follow all the remaining instructions for the filling and topping. So you’ll need 2 boxes of pudding mix for the recipe.

  5. Jade

    Question if use your moist chocolate cake recipe instead of box do I still use the puddin mix in the cake?

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