Growing up in Chicago, my kitchen was always the heart of our home, bustling with the aromas of my babcia’s Polish dishes and my mom’s American favorites. But it was the sweet treats that truly captured my heart, especially when chocolate was involved. I remember one particular evening when my mom, in an attempt to surprise us, accidentally used salt instead of sugar in her chocolate cake. The laughter that ensued became a cherished memory, one that I often recount to my own kids, Ella and Peter, as we bake together. Today, I’m excited to share a recipe that combines my love for chocolate with a fun twist—the Death By Chocolate Poke Cake. This decadent dessert is a chocolate lover’s dream, and it’s become a staple at our family gatherings, bringing smiles and a delightful sugar rush to everyone.
Why You’ll Love This Recipe
The Death By Chocolate Poke Cake is the epitome of indulgence. It’s incredibly moist, thanks to the rich chocolate pudding that seeps into every nook and cranny of the cake. The layers of chocolate flavors—from the cake itself to the topping of chocolate chips—create a symphony of sweetness that is hard to resist. Plus, it’s a breeze to make, requiring just a few simple steps. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is foolproof and sure to impress. And for those with dietary considerations, it’s easy to adapt with gluten-free or dairy-free options.
Ingredients
- 1 box of chocolate cake mix
- Ingredients required for the cake mix (usually eggs, oil, and water)
- 1 package of instant chocolate pudding mix
- 2 cups cold milk
- 1 cup semisweet chocolate chips
- 1 container of whipped topping
- Optional: chocolate shavings or sprinkles for garnish
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the chocolate cake mix according to the package instructions and pour the batter into the prepared pan.
- Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, whisk together the instant chocolate pudding mix and cold milk in a medium bowl until smooth. Let it sit for a few minutes to thicken.
- Once the cake is done, remove it from the oven and let it cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake.
- Pour the prepared pudding over the cake, making sure it fills the holes. Spread it evenly across the top.
- Sprinkle the chocolate chips over the pudding layer.
- Spread the whipped topping over the chocolate chips, smoothing it out with a spatula.
- Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld and the cake to set.
- Garnish with chocolate shavings or sprinkles before serving, if desired.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your Death By Chocolate Poke Cake is a hit, here are a few expert tips. First, make sure the cake is slightly warm when you pour the pudding over it; this helps the pudding seep into the cake better. If you’re looking to add a bit more texture, consider adding crushed nuts or toffee bits on top of the whipped topping. And remember, patience is key—let the cake chill adequately for the best flavor and texture.
Cooking Tools
When I make this recipe, my go-to tool is a Silicone Utensils Set. The spatula is perfect for spreading the whipped topping smoothly. Also, a MOSFiATA 8″ Professional Chef’s Knife comes in handy for chopping chocolate shavings if you’re adding them as a garnish. These tools make the prep work a breeze, allowing more time to enjoy the baking process with my kids.
Variations and Substitutions
Feel free to get creative with this recipe! For a gluten-free version, simply use a gluten-free chocolate cake mix. If you’re dairy-free, substitute the milk in the pudding with almond or coconut milk and use a dairy-free whipped topping. For an extra burst of flavor, try adding a layer of raspberry or cherry preserves between the pudding and whipped topping. The fruity addition pairs wonderfully with the rich chocolate.
Serving Suggestions
This cake is a showstopper on its own, but if you want to elevate your dessert spread, consider serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of sea salt on top can also enhance the chocolate flavors beautifully. For drinks, a cup of strong coffee or a glass of cold milk complements the cake perfectly.
FAQs
Can I make this cake ahead of time?
Absolutely! In fact, this cake tastes even better the next day as the flavors have more time to meld. Just be sure to cover it tightly and store it in the refrigerator.
What if I don’t have a wooden spoon to poke holes?
No worries! You can use a chopstick or the end of a butter knife to create the holes in the cake.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to a month—just thaw it in the fridge before serving.
Final Thoughts
I hope you and your family enjoy this Death By Chocolate Poke Cake as much as mine does. It’s a delightful treat that brings a touch of decadence to any gathering, and it’s sure to become a beloved recipe in your home. Don’t forget to share your creations with me—I love seeing how you make these recipes your own!
👉 I hope you loved making this Death By Chocolate Poke Cake—it’s a chocolate lover’s dream come true! If you’re in the mood for more sweet indulgences, check out these recipes: Chocolate Chip Cookies, Fudgy Brownies, and Chocolate Mousse. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Ingredients
Directions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the chocolate cake mix as per package instructions and pour into the pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Whisk instant pudding mix with cold milk until smooth and let thicken.
- Cool cake for 10 minutes, then poke holes with a wooden spoon handle.
- Pour pudding over cake, filling the holes and spread evenly.
- Sprinkle chocolate chips over the pudding layer.
- Spread whipped topping over chocolate chips.