pudding poke cake

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

Boston Cream Poke Cake takes the same delicious flavors of a Boston Cream Pie and puts them in an easy pudding poke cake.

Boston Cream Poke Cake

box yellow cake mix

water

vegetable oil

box Instant French Vanilla Pudding

milk

heavy cream

mini semi-sweet chocolate chips

corn syrup

strawberries (, for serving)

Preheat oven to 350 degrees. Coat a 9x13 baking dish with cooking spray.

In a large mixing bowl, combine yellow cake mix, water, vegetable oil and eggs. Mix until just combined.Pour into prepared baking dish. Bake for 25 minutes, or until cake passes the toothpick test.

Remove cake from the oven and poke with the end of a wooden spoon or a straw while still hot. Make many holes. The more holes, the more space for the delicious pudding to hide.

Allow the cake to cool slightly.

Meanwhile whisk together French Vanilla pudding mix with milk. It will be liquidy, but will start to thicken as you whisk. It will take about 2 minutes. When you start to feel resistance allow to stand for 2 minutes.

Pour pudding mix over cake, patting down into the holes. Use a toothpick and prick more holes into the cake and pudding. Tap the whole dish several times to allow the pudding to settle into the cake.

Chill for a minimum of 30 minutes.

When ready to frost, prepare chocolate ganache by heating heavy cream in a double boiler over high heat.

When hot and about to boil, remove from heat and whisk in semi-sweet chocolate chips and light corn syrup. Whisk until smooth.

Allow to cool for 5 minutes. While still warm, pour over cake.

Cover and chill fro 30 minutes before serving.

If you've tried this recipe, come back and let us know how it was!

This cake is a decadent and rich dessert that combines moist chocolate cake with creamy, fudgy pudding for an irresistible combination of flavors.

Chocolate Pudding Poke Cake

chocolate

sour cream

vanilla extract

chocolate pudding mix

chocolate fudge sauce

container whipped topping (thawed)

Chocolate shavings

Preheat your oven to 350 °F (177 °C) and prepare a 9×13-inch cake pan by spraying generously with non-stick spray and set aside.

In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.

Add in the cake mix and whisk until there are no dry spots remaining.

Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.

Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.

Combine the pudding mix and 1 ½ cups of milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes.

Spread the remaining evenly over the cake.

Refrigerate for at least 1 hour.

Once the pudding has set, top with chocolate fudge sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.

Top with whipped cream and shaved chocolate.

Cut and serve.

Chocolate Poke Cake is soaked in a rich filling and topped with pudding frosting. Throw it together for an impressive last minute dessert!

Chocolate Poke Cake Recipe w/Chocolate Pudding Frosting

chocolate cake mix

chocolate fudge instant pudding (dry)

salt

condensed milk

chocolate syrup

sugar

chocolate fudge instant pudding mix

Preheat the oven to 350 degrees F and grease a 9x13 cake pan, set aside.

Mix together all ingredients until fully combined and transfer to the prepared cake pan. The batter will be thick and you will need to use a rubber spatula to spread it out.

Bake for 28-32 minutes or until a cake tester inserted into the center comes out clean.

Let cool for 30 minutes and stab with a fork all over the top of the cake.

Whisk together the sweetened condensed milk and chocolate syrup until fully incorporated.

Once fully mixed, pour over the top of the holes in the cake.

Filling

In a large bowl or stand mixer fitted with a whisk attachment, beat together the frosting ingredients until thick and fluffy.

Spread the whipped cream over the top of the cake and top with chocolate sauce, sprinkles, or fruit, if desired.

Frosting

This Chocolate Poke Cake recipe is an absolute delight! It was super easy to make, and the result was incredibly delicious.

The cake was so rich and moist I was blown away. A very tasty dessert for sure

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Top 4 pudding poke cake recipes from across the web

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Top Tags

Sinful Triple Chocolate Poke Cake

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The most viewed pudding poke cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine