Chocolate Fudge Poke Cake (Easy Cake Mix Recipe)
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Chocolate Fudge Poke Cake is an easy cake mix dessert filled with chocolate pudding and hot fudge, then covered with a fluffy chocolate topping. Every slice is incredibly moist, rich and packed with layers of chocolate.
I love making this cake when I need a dessert that can be prepared ahead of time. The pudding fills the holes in the warm cake, while the hot fudge adds another decadent chocolate layer. I finish it with a chocolate pudding and Cool Whip topping plus plenty of dark chocolate curls.
If you enjoy easy poke cakes, you may also like my Raspberry Zinger Poke Cake and Butterfinger Poke Cake. For another rich chocolate dessert, try my Dark Chocolate Mousse.
Table of contents
Why I Love This Chocolate Poke Cake
- It starts with cake mix. A boxed dark chocolate cake mix makes this an easy dessert without sacrificing chocolate flavor.
- It stays incredibly moist. Chocolate pudding fills the holes throughout the cake, so every slice is soft and fudgy.
- It has several layers of chocolate. The cake, pudding, hot fudge, creamy topping and chocolate curls all contribute something different.
- It is made in a 9-by-13-inch pan. This makes it convenient for birthdays, holidays, potlucks and family gatherings.
- It can be made ahead. The cake needs time to chill, so it is a great dessert to prepare the day before serving.
Ingredients You’ll Need
This chocolate fudge poke cake uses convenient ingredients to create several layers of chocolate flavor.
- Hershey’s Special Dark chocolate bar: Shaved into curls and sprinkled over the cake for the finishing touch.
- Dark chocolate cake mix: I use Duncan Hines Dark Chocolate Fudge cake mix, but another dark chocolate or regular chocolate cake mix will work.
- Vegetable oil: Adds moisture and helps give the cake a soft texture.
- Water: Provides the liquid needed to prepare the cake batter.
- Eggs: Give the cake structure and help the batter rise properly.
- Vanilla extract: Enhances the chocolate flavor of the cake.
- Instant chocolate fudge pudding mix: One box is poured into the holes, and the second is used to make the fluffy topping. Make sure you use instant pudding, not cook-and-serve pudding.
- Milk: Used to prepare both pudding layers. Cold milk will help the instant pudding thicken.
- Hot fudge sauce: Creates a rich layer over the pudding-filled cake. Use thick hot fudge topping from the ice cream topping aisle, not Magic Shell.
- Cool Whip: Folded into the second batch of pudding to make the light and creamy topping.
How to Make Chocolate Fudge Poke Cake
The cake needs several hours to chill, but each individual step is easy. Plan to start it earlier in the day or prepare it the night before you intend to serve it.
Bake the Chocolate Cake
Preheat the oven to 350°F. Spray a 9-by-13-inch baking pan with nonstick cooking spray and set it aside.
In a large bowl, combine the dark chocolate cake mix, water, vegetable oil, eggs and vanilla. Beat with an electric mixer on medium speed for two minutes.
Pour the batter into the prepared baking dish. Bake for 26 to 32 minutes, or until a toothpick inserted into the center comes out clean.
Poke the Cake
Remove the cake from the oven and immediately use the round end of a wooden spoon to poke holes all over it.
Make the holes deep enough to extend most of the way through the cake. Leave a little space between them so the cake retains its structure.
Fill the Cake With Chocolate Pudding
Wait until all the holes have been made before mixing the pudding. Instant pudding begins to thicken quickly, and it needs to remain pourable enough to flow into the holes.
Place two cups of milk and one package of instant chocolate fudge pudding mix in a medium bowl with a tight-fitting lid. Shake the bowl until the pudding is combined and just slightly thickened.
Immediately pour the pudding over the warm cake. Use a spatula to spread it across the surface and guide as much pudding as possible into the holes.
Add the Hot Fudge
Remove the lid from the jar of hot fudge sauce. Microwave the sauce for about 45 seconds, or until it is melted and easy to pour.
Pour the hot fudge over the pudding-covered cake. Use a spatula to spread it all the way to the edges.
Allow the cake to cool, then place it in the refrigerator for at least two hours.
Make the Fluffy Chocolate Topping
Combine the remaining package of chocolate fudge pudding mix with 1½ cups of milk in a medium bowl with a tight-fitting lid. Shake for about three minutes, or until the pudding thickens.
Stir the Cool Whip into the pudding until the mixture is completely combined, light and fluffy.
Spread the topping evenly over the cold cake.
Add the Chocolate Curls
Run a vegetable peeler down the long side of the Hershey’s Special Dark chocolate bar to create chocolate curls. Work gently, but do not worry if some of the chocolate breaks.
Finely chop any chocolate that cannot be formed into curls. Sprinkle the chopped chocolate and curls evenly over the cake.
Refrigerate the finished cake for at least two additional hours or overnight before serving.
Pro Tips for the Best Poke Cake
- Poke the cake while it is hot. The cake is soft and easier to penetrate as soon as it comes out of the oven.
- Make the holes before mixing the pudding. Instant pudding sets quickly. Having the cake ready allows you to pour the pudding while it is still thin.
- Use the correct amount of milk. The pudding poured into the holes uses more milk so it remains fluid. The pudding used for the topping uses less milk so it becomes thick enough to mix with Cool Whip.
- Spread the pudding into the holes. Use a spatula to gently work the pudding across the cake and into each opening.
- Do not skip the chilling time. Chilling gives the pudding and hot fudge time to settle into the cake and helps the topping hold its shape.
- Chill the chocolate bar if necessary. If the chocolate becomes too soft to curl, refrigerate it briefly before using the vegetable peeler.
- Use a clean knife for serving. Wipe the knife between cuts to create neater slices.
Serving Suggestions
Serve Chocolate Fudge Poke Cake cold, directly from the refrigerator. The cake is rich enough to serve on its own, but it is also delicious with fresh strawberries or raspberries.
Because it is made in a 9-by-13-inch pan and serves 12, this cake is perfect for:
- Birthday celebrations
- Holiday dinners
- Church gatherings
- Potlucks
- Family parties
- Chocolate-themed dessert tables
Keep the cake refrigerated until shortly before serving, especially if the room is warm.
Variations
- Regular chocolate poke cake: Use chocolate fudge, devil’s food or another chocolate cake mix instead of dark chocolate.
- Oreo chocolate poke cake: Replace the chocolate curls with crushed Oreo cookies.
- Chocolate chip poke cake: Sprinkle mini chocolate chips over the fluffy topping.
- Chocolate peanut butter poke cake: Add chopped peanut butter cups over the finished cake.
- Christmas chocolate poke cake: Finish the cake with red and green sprinkles. Add the sprinkles shortly before serving so the colors do not bleed into the topping.
- Birthday poke cake: Add colorful sprinkles along with the chocolate curls.
Make Ahead and Storage
Chocolate Fudge Poke Cake is an excellent make-ahead dessert because it needs several hours to chill.
You can prepare the entire cake one day before serving. Cover the baking dish and keep it refrigerated until you are ready to cut it.
Store leftover cake tightly covered in the refrigerator. For the best texture and appearance, enjoy it within three to four days.
Frequently Asked Questions
A poke cake is a baked cake with holes poked across the surface. A liquid filling, such as pudding, gelatin, caramel or sweetened condensed milk, is poured over the cake and settles into the holes.
The round handle of a wooden spoon creates holes that are large enough for the pudding to flow into. You can use another kitchen utensil with a similar rounded handle if you do not have a wooden spoon.
No. For this recipe, poke the holes and pour the pudding over the cake while it is still warm. This helps the pudding settle into the holes and throughout the cake.
The pudding may have become too thick before it was poured. Poke all the holes before mixing the pudding, then pour it over the cake as soon as it is combined and only slightly thickened.
Yes. This cake contains milk, pudding and Cool Whip, so it must be kept covered in the refrigerator.
Chocolate Fudge Poke Cake
Ingredients
- 15 oz box dark chocolate cake mix
- ½ cup vegetable oil
- 1 cup water
- 3 eggs
- 1 tsp vanilla extract
- 2 small boxes (3 oz each) instant chocolate fudge pudding mix, divided
- 12 oz jar Hershey's hot fudge sauce
- 3 ½ cups milk, divided
- 8 oz Cool Whip
- 4 oz Hershey's Special Dark candy bar
Directions
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray. Set aside.
- In a large bowl, mix together the dark chocolate cake mix, water, oil, eggs, and vanilla. Beat on medium speed for 2 minutes. Pour cake batter into greased 9×13-inch baking dish.
- Bake for 26-32 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and immediately poke holes in the cake using the end of a wooden spoon.
- In a medium bowl with a tight-fitting lid, shake together 2 cups of milk and 1 package of chocolate fudge pudding mix. Shake until just slightly thicked then immediately pour over the cake, making sure to get as much pudding as possible in the holes. Use a spatula to spread pudding over the cake.
- Remove the lid from the hot fudge sauce then microwave for about 45 seconds until the sauce is melted. Pour over cake. Use a spatula to spread to the edges.
- Allow cake to cool then refrigerate for at least 2 hours.
- In a medium bowl with a tight-fitting lid, shake together 1 1/2 cups of milk and 1 package of chocolate fudge pudding mix. Shake until pudding thickens, about 3 minutes.
- Stir Cool Whip into chocolate pudding, making sure it is completely combined. Spread topping on the cold cake.
- Run a vegetable peeler along the long side of Hershey's Special Dark chocolate bar to make chocolate curls. Finely chop any remaining chocolate with a sharp knife.
- Sprinkle chocolate curls all over the top of the cake.
- Refrigerate at least 2 hours or overnight before serving.
Equipment
Nutrition Facts
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More Easy Desserts to Try
If you love this Chocolate Fudge Poke Cake, here are a few more simple and delicious desserts that are perfect for holidays, parties and family gatherings.
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