A dangerously rich and indulgent dessert, this Death By Chocolate Poke Cake is the ultimate treat for anyone who can’t get enough chocolate. I start with a moist chocolate cake base, soak it with creamy chocolate pudding, and top it all with fluffy whipped topping, mini chocolate chips, and a generous drizzle of hot fudge. It’s a celebration of chocolate in every bite and a guaranteed crowd-pleaser for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 (3.9 oz) box instant chocolate pudding mix
2 cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1/2 cup mini chocolate chips
1/2 cup hot fudge sauce (warmed slightly for drizzling)
Optional: chocolate shavings or extra chocolate chunks for garnish
Directions
I preheat my oven to 350°F (175°C) and prepare the chocolate cake mix according to the instructions on the box. Then I pour the batter into a greased 9×13-inch baking dish.
I bake the cake as directed, usually for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Once out of the oven, I let the cake cool for about 5 minutes. Then, using the handle of a wooden spoon, I poke holes all over the surface.
In a bowl, I whisk together the instant chocolate pudding mix and cold milk until it begins to thicken, about 2 minutes.
I pour the pudding over the entire cake, making sure it fills the holes for that gooey chocolate goodness.
After letting the pudding layer set for about 10 minutes, I spread the whipped topping evenly across the cake.
I sprinkle mini chocolate chips over the top and drizzle warmed hot fudge sauce generously.
Finally, I add any extra chocolate garnishes and refrigerate the cake for at least 2 hours before serving to let everything set beautifully.
Servings and timing
Servings: 12
Prep Time: 10 minutes
Cooking Time: 35 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Calories per serving: 395 kcal
Variations
I sometimes use a dark chocolate or devil’s food cake mix for an even richer flavor.
For a mocha twist, I add a teaspoon of instant espresso powder to the pudding mix.
If I want extra texture, I mix chopped nuts like walnuts or pecans into the whipped topping layer.
To cut the sweetness, I use unsweetened whipped cream instead of store-bought whipped topping.
I’ve even tried layering crushed chocolate cookies on top for a crunchy finish.
Storage/Reheating
I store this cake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. Since it’s best served chilled, I don’t reheat it. Instead, I just slice and enjoy it straight from the fridge. If I need to prepare it further ahead, I can make it the night before and it will be perfectly set by the next day.
FAQs
How far in advance can I make this cake?
I usually make it a day in advance, and it turns out perfect. The flavors have time to meld, and the pudding fully sets in the holes, making the cake even more moist.
Can I freeze this poke cake?
I don’t recommend freezing it after adding the whipped topping, as it can separate. However, I’ve had success freezing the cake and pudding layer (wrapped well) before adding the topping and chips.
Do I have to use boxed cake mix?
No, I can use a homemade chocolate cake if I prefer. I just make sure it’s baked in a 9×13-inch pan and is slightly dense to hold the pudding.
What can I use instead of whipped topping?
If I want a more natural option, I whip 1 cup of heavy cream with a tablespoon of powdered sugar and a splash of vanilla until stiff peaks form. It’s a great substitute.
Can I use other pudding flavors?
Yes! I’ve tried using chocolate fudge pudding or even a layer of cookies and cream pudding for a twist. Just make sure it complements the chocolate theme.
Conclusion
This Death By Chocolate Poke Cake is everything I want in a chocolate dessert—easy to make, irresistibly rich, and guaranteed to satisfy even the most intense chocolate cravings. Whether I’m baking for a party or just treating myself, this cake always steals the show. It’s moist, creamy, and outrageously chocolaty in the best way.
📖 Recipe:
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Death By Chocolate Poke Cake
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and indulgent dessert featuring a moist chocolate cake base soaked with chocolate pudding, topped with whipped topping, mini chocolate chips, and hot fudge. This Death By Chocolate Poke Cake is perfect for chocoholics and party crowds alike.
Ingredients
1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 (3.9 oz) box instant chocolate pudding mix
2 cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1/2 cup mini chocolate chips
1/2 cup hot fudge sauce (warmed slightly for drizzling)
Optional: chocolate shavings or extra chocolate chunks for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare the chocolate cake mix according to the instructions on the box. Pour the batter into a greased 9×13-inch baking dish.
- Bake the cake as directed, usually for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 5 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- In a bowl, whisk together the instant chocolate pudding mix and cold milk until it begins to thicken, about 2 minutes.
- Pour the pudding over the entire cake, making sure it fills the holes.
- Let the pudding layer set for about 10 minutes.
- Spread the whipped topping evenly over the top of the cake.
- Sprinkle mini chocolate chips on top and drizzle with warmed hot fudge sauce.
- Add optional chocolate garnishes if desired, then refrigerate the cake for at least 2 hours before serving.
Notes
Use dark chocolate or devil’s food cake mix for a richer flavor.
Add a teaspoon of instant espresso powder to the pudding for a mocha twist.
Mix chopped nuts into the whipped topping for added texture.
Replace whipped topping with homemade whipped cream for a less sweet option.
Top with crushed chocolate cookies for crunch.
Store covered in the fridge for up to 5 days; do not reheat.
Can be made the night before serving.
Freeze only the cake and pudding layer (without topping) for later use.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 33g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
