Easiest chocolate poke cake

If you're looking for an incredibly easy dessert that tastes like it came from a bakery, this Easy Chocolate Poke Cake is the recipe you've been searching for. Made with a simple chocolate cake and filled with a luscious chocolate mixture that soaks into every bite, this cake is unbelievably moist, rich, and decadent. Finished with fluffy whipped topping and your favorite chocolate garnishes, it's a crowd-pleasing dessert that's perfect for birthdays, potlucks, holidays, family dinners, or anytime a chocolate craving strikes.

Tips for the Best Chocolate Poke Cake

• Let the cake cool for about 15 minutes before poking holes.
• Use the handle of a wooden spoon to create evenly spaced holes.
• Pour the filling slowly so it has time to soak into every hole.
• Chill the cake for at least 4 hours before serving for the best texture.
• Add the whipped topping after the cake has completely cooled.
• Refrigerate leftovers because of the whipped topping.
• For extra chocolate flavor, use dark chocolate cake mix.
• Freeze individual slices for quick desserts later.

Serving Ideas

This cake is delicious served with:

• Vanilla ice cream
• Chocolate ice cream
• Fresh strawberries
• Fresh raspberries
• Hot coffee
• Cold milk
• Chocolate milk
• Espresso
• Whipped cream
• Chocolate sauce
• Caramel sauce
• Chocolate Poke Cake
• 1 box 15.25-ounce box of chocolate cake mix
• 1 (3.9 oz) box instant chocolate pudding mix
• 1 1/4 cups milk
• 1 cup mini chocolate chips
• 2 cups hot fudge sauce, warmed
• 2 cups whipped cream (or whipped topping)
• 1 cup crushed chocolate sandwich cookie crumbs

Directions:

1. Preheat the oven to 350 degrees). Grease a 9x13-inch cake pan.
2. Whisk together the cake mix in a medium-sized bowl with the chocolate pudding mix, and milk until smooth.
3. Fold in the chocolate chips.
4. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cake completely.
6. When the cake is completely cooled off, then poke holes throughout the cake (we use the end of a thick round dowel rod or the back of a cooking spoon).
7. Spoon the warm hot fudge sauce over the cake, making sure it enters the holes you poked.
8. Top with whipped cream evenly over the top.
9. Sprinkle crushed cookie crumbs.
10. Place the cake (to get solid and cold) in the refrigerator for around 1 to 2 hours before serving.

More Cakes To Try: Hot Milk Cake, Sour Milk Cake, Pistachio Cake