chocolate poke cake

A deliciously boozy cake, this Baileys Chocolate Poke Cake is filled with a Baileys vanilla pudding and all topped off with a Baileys infused frosting!

BAILEYS CHOCOLATE POKE CAKE

(15 oz) box chocolate cake

(ingredients needed to make cake: eggs, oil and water)

3.4 oz box vanilla pudding

milk

Baileys Irish Cream

heavy cream

Baileys Irish cream

sugar

sprinkles and chocolate shavings, if desired.

Prepare and bake cake according to package directions.

When the cake is done baking poke holes in the cake with the end of a wooden spoon, set aside.

In a bowl whisk together the pudding mix, milk and Baileys Irish Cream.

Pour pudding mixture over cake and using spatula spread over cake pressing into holes. Let chill in refrigerator for 2-3 hours to set up.

To make the topping, in a bowl beat together the heavy cream, Baileys and powdered sugar until stiff peaks form.

Spread over cooled cake and top with sprinkles and chocolate shavings if desired.

Cut and serve.

Chocolate Turtle Poke Cake is a moist chocolate cake with holes poked in, then covered with caramel sauce, chocolate frosting, pecans, chocolate chips and more caramel sauce. If you're a chocolate turtle candy fan, this is the cake for you! It's so delicious! And quick, easy to make too!

Chocolate Turtle Poke Cake

chocolate

Eagle Brand Caramel Flavored Sweetened Condensed Milk*

pecans

mini chocolate chips

Store bought caramel syrup

Bake cake according to package instructions. Let cool for 10 minutes. Punch holes in top of cake using the handle of a wooden spoon.

Pour can of Eagle Brand Caramel Flavored Sweetened Condensed Milk over the top of cake. Spread to make sure it gets into all of the holes. Put cake in refrigerator for 1 hour. Frost cake with chocolate frosting. Add nuts and chocolate chips on top. Drizzle with caramel syrup. Slice and serve. Store covered in refrigerator for up to 5 days.

Hot Chocolate Poke Cake is the most decadent chocolate cake infused with marshmallow fluff, topped with chocolate fudge and hot chocolate whipped cream, and a pile of mini marshmallows.

Hot Chocolate Poke Cake

box Devil’s food chocolate cake mix

ingredients listed on the box (oil, eggs, water)

marshmallow fluff

water

chocolate chips

(14 oz.) can sweetened condensed milk

Tablespoons heavy whipping cream

chocolate mix

heavy whipping cream

vanilla

mini marshmallows

hot fudge sauce-for decoration

Bake the cake in a 9 x 13 inches dish according to directions listed on the box.

When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.

Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water.  Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.

Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.

Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.

Drizzle with chocolate fudge sauce before serving, if desired.

This Black Forest Poke Cake is a gooey chocolate cake filled with hot fudge and cherry pie filling. It is topped with fresh whipped cream and chocolate shavings. 

Black Forest Poke Cake

Chocolate cake mix

listed

Hot fudge sauce (16 oz)

Lucky Leaf Cherry Pie Filling

C Heavy whipping cream

¼ C Powdered sugar

Chocolate bar for shavings

OR Cool Whip instead of whipped cream

Combine cake mix according to the ingredients on the box. Beat on medium speed until well combined.

Bake cake in 9&#215;13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.

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.

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 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.

Open the jar of Cherry Pie Filling and pour over the top of the cake, spread evenly. Allow cake to cool completely.

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 cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and increase speed to medium high. Beat until stiff peak form.

Spread whipped cream over the top of cake. Chop a chocolate bar into small pieces and sprinkle over the top of the cake. Keep refrigerated.

I made a sugar free version of this today. Pillsbury sf devils food cake mix, smuckers sf hot fudge, no sugar added cherry pie filling, and sf cool whip. Instead of chocolate shavings on top, I used slivered almonds. Delicious!!!

Delicious! Great for a crowd. It was the fan favorite at work.

Yummy! I used marrachino cherries but only added one tablespoon of juice. I put half cake mix in bottom of pan and then cherries and then the rest of cake mix. I poked holes all-around and added hot fudge topping. Mixed cherry juice from marrachino cherries with Cool whip. Delicious

https://mediavine-res.cloudinary.com/video/upload/t_original/v1510555005/lhvjc7z8i7a67rfpxzxn.mp4

This Black Forest Poke Cake is a gooey chocolate cake filled with hot fudge and cherry pie filling. It is topped with fresh whipped cream and chocolate shavings.

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!

Sinful Triple Chocolate Poke Cake

½ cups (285 grams) granulated sugar

(118 ml) vegetable oil

eggs

(15 ml) pure vanilla extract

(118 ml) light sour cream

(280 grams) all-purpose flour

cocoa powder

(5 grams) espresso powder (optional)

(9 g) baking powder

baking soda

(5 g) salt

¼ cup (296 ml) coffee

(8 ounces) hot fudge sauce (optional)

box (3.4 ounces) Hersey’s Dark Chocolate instant pudding mix

(414 milliliters) milk

(472 milliliters) heavy whipping cream

chocolate mix (about 10 sleeves of instant hot chocolate)

hot fudge sauce

Mini chocolate chips

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.

For the Cake:

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.

Assembly

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

Topping

Hello, the cake looks super moist and delicious, would love to try. You have mentioned 1 1/4 cup coffee, can you pls tell me how much coffee in 1 1/4 cup water?
Also will instant coffee powder work?

Hi, cake looks yummy, however I dislike pudding in any form so what would you suggest I poke it with? Thanks

https://mediavine-res.cloudinary.com/video/upload/t_original/v1544505552/s7alhk65fvudewycgn8p.mp4

This Mudslide Poke Cake is a dark chocolate cake soaked in a spiked chocolate ganache, Kahlua Chocolate Pudding and a spiked chocolate mousse on top. There’s plenty of chocolate and booze to go around.

Mudslide Poke Cake

chocolate cake mix

Bailey’s Irish liquor.

instant chocolate pudding (3.4 0z)

Kahlua

pkg (3.4 0z) instant chocolate pudding

Container Cool Whip

Mini chocolate chips (optional)

sauce

In a medium-sized bowl, combine the cake mix, oil, egg,s and coffee and mix until the cake batter is well combined. Pour the batter into a 9&#8243;x13” pan

Bake the cake according to the instruction on the box. Allow to cool for 20 minutes.

While your cake is cooling, prepare your ganache. In a heat-proof bowl, combine the chocolate chips and heavy cream. Microwave in 30-second increments, occasionally stirring until the chocolate is melted.

Whisk in 2 tablespoons of Bailey&#8217;s Irish Cream. Drizzle the ganache over the top of the cake.

In a separate bowl, combine the instant chocolate pudding, milk, and Kahlua together. Whisk until the powder is dissolved. Before the pudding sets, while it is still pourable, pour the pudding over top of the cake and spread with a spatula if necessary.

Allow the pudding and cake to set in the fridge for at least an hour and the cake is completely cooled. In the meantime, you can prepare your mousse

For the mousse: In a medium-sized bowl, combine the chocolate pudding mix with the milk and liquor of your  choice. Whisk together until combined. Place the pudding in the fridge until it is completely set, 10-15 minutes.

Once the pudding is set, fold in the Cool Whip and stir until well combined. Spread the mousse over the cooled cake and return to the refrigerator for at least one hour, the longer the better.

Garnish the cake with mini chocolate chips and drizzle it with hot fudge sauce

https://mediavine-res.cloudinary.com/video/upload/t_original/v1496535016/gs3dabwoty3tf0zruemd.mp4

This Mudslide Poke Cake is a dark chocolate cake soaked in a spiked chocolate ganache, Kahlua chocolate pudding and a spiked chocolate mousse on top. There’s plenty of chocolate and booze to go around.

This decadent Chocolate Poke Cake is out of this world. It's insanely chocolatey and so moist! I dare you to try and keep your fork out of it.

Chocolate Poke Cake

oz sweetened condensed milk

+ 2 tbsp cocoa

tsp vanilla extract

chocolate sauce (I used Smucker’s Chocolate Sundae Syrup)

1. Bake cake according to box directions in a 9&#215;13 cake pan.

2. Once cake comes out of the oven, poke holes all over the top of the cake.

3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.

4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.

5. Pour chocolate mixture over the cake and spread to fill in holes.

6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.

7. To make whipped topping, whip heavy cream until it begins to thicken.

8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.

9. Spread whipped topping evenly over cooled cake.

10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Has anyone ever tried to freeze this cake before adding the topping? I'd like to try this!! Thoughts??

I just wanted to tell you I have made this cake for years. It is delicious and gets requested often in my house. Thank you!

You read that right, this cake is indeed better than sex! Rich chocolate cake is topped with condensed milk and whipping cream and finished off with caramel sauce and toffee bits for a dessert you won&#039;t forget!

Better Than Sex Cake Recipe

water (284 grams)

vegetable oil (100 grams)

eggs (150 grams)

condensed milk

vanilla extract (4 grams, divided)

cinnamon

nutmeg

salt

heavy whipping cream (341 grams, cold)

sugar (14 grams)

Caramel sauce

Toffee bits

Bake

Bake the chocolate cake mix as directed on the box. Once it is out of the oven and baked, cool completely.

Poke

Once cooled, create small holes throughout the entire cake with the back of a narrow mixing spoon. Be sure to not poke all the way through the cake. Set aside.

Combine

In a small bowl combine the sweetened and condensed milk, ½ teaspoon vanilla extract, cinnamon, nutmeg, and salt. Stir until combined.

Pour

Pour the sweetened and condensed milk mixture over the cake. The mixture should fill all the holes created previously.

Chill

Chill in the refrigerator for 30-60 minutes for best results.

Whip

While the cake is chilling, make the whipped cream: In a large bowl combine the heavy whipping cream, powdered, sugar, and ½ teaspoon vanilla extract. Using a hand mixer, beat the mixture on high until it thickens and has the consistency of whipped cream, about 3-5 minutes.

Spread

Using a spatula or other tool, spread the whipped cream over the entire cake in an even layer, then drizzle the caramel sauce and toffee bits evenly over the cake, optional.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1618329901/kq01cwrekigoc8f7sxdr.mp4

You read that right, this cake is indeed better than sex! Rich chocolate cake is topped with condensed milk and whipping cream and finished off with caramel sauce and toffee bits for a dessert you won't forget!

This decadent poke cake is topped with whipped topping, salted caramel sauce, mini chocolate chips, and chopped pecans. It's so easy to make, and a huge hit at parties!

Chocolate Turtle Cake

15.25-ounce box devil’s food chocolate cake mix*

sweetened condensed milk

jar caramel sundae topping

topping,

Chopped Fisher Pecans

mini semi-sweet chocolate chips (full-size okay)

salted caramel sauce, or

Preheat oven to 350F. Line a 9×13-inch pan...

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.

Make cake according to package directions (likely adding...

Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).

While the cake bakes add the sweetened condensed...

While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.

Remove cake from the oven when it’s done...

Remove cake from the oven when it’s done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.

Slowly pour the sweetened condensed milk and caramel mixture...

Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some. 

Place cake in the fridge for about 10...

Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn’t melt.

Remove cake from the fridge, evenly spread the...

Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).

Top 12 chocolate poke cake recipes from across the web

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Top Tags

BAILEYS CHOCOLATE POKE CAKE

Chocolate Turtle Poke Cake

Hot Chocolate Poke Cake

Black Forest Poke Cake

Sinful Triple Chocolate Poke Cake

Mudslide Poke Cake

Chocolate Poke Cake

Chocolate Poke Cake

Better Than Sex Cake Recipe

Chocolate Turtle Cake

Chocolate Poke Cake

Kahlua Chocolate Poke Cake

Top 12 chocolate poke cake recipes from across the web

The most viewed chocolate poke cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BAILEYS CHOCOLATE POKE CAKE

Chocolate Turtle Poke Cake

Hot Chocolate Poke Cake

Black Forest Poke Cake

Sinful Triple Chocolate Poke Cake

Mudslide Poke Cake

Chocolate Poke Cake

Chocolate Poke Cake

Better Than Sex Cake Recipe

Chocolate Turtle Cake

Chocolate Poke Cake

Kahlua Chocolate Poke Cake

The most viewed chocolate poke cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine