Decadent Triple Chocolate Poke Cake: The Ultimate Moist & Easy Dessert for Chocolate Lovers
Calling all chocolate lovers! Prepare to surrender to the ultimate chocolate fantasy with this incredibly decadent Triple Chocolate Poke Cake. This dessert isn’t just a cake; it’s an experience, featuring a luscious Devil’s Food cake base, infused with rich chocolate pudding, and crowned with a light, fluffy homemade chocolate whipped topping. To elevate the indulgence, we finish it with a generous drizzle of chocolate syrup and a sprinkle of chopped candy. Perfect for potlucks, parties, or simply satisfying that intense chocolate craving, this poke cake promises unparalleled moisture and an explosion of flavor in every single bite. Get ready to impress with minimal effort!
Why This Triple Chocolate Poke Cake Will Be Your New Favorite
This triple chocolate poke cake is truly a chocolate lover’s dream come true, and for good reason. The genius of a poke cake lies in its ability to transform a simple boxed cake mix into an extraordinarily moist and incredibly supple dessert. By poking holes into the warm cake and pouring instant chocolate pudding over it, the pudding seeps into every crevice, creating an infusion of flavor and moisture that’s simply unmatched by traditional cakes.
The magic doesn’t stop there. While many poke cakes rely on store-bought toppings, our recipe elevates the experience with a rich, homemade chocolate whipped cream. This light and airy topping provides a perfect balance to the dense, moist cake and pudding layers, adding a delicate chocolate flavor and luxurious texture. Together, these elements create a harmonious blend of chocolate on chocolate, making it an ideal showstopper dessert for any gathering, from casual potlucks to elegant parties. Plus, the ease of using a boxed mix means you get spectacular results without spending hours in the kitchen, making it perfect for busy bakers.
Poke cakes have become a beloved staple in many households due to their simplicity and incredible ability to stay moist for days. While we’ve explored many variations, often using lighter cake bases like in our Boston cream poke cake, this particular rendition marks our first deep dive into the rich world of triple chocolate. The possibilities for customization are truly endless with this recipe. Imagine adding different types of chocolate, flavored drizzles, or even a sprinkle of sea salt to enhance the cocoa notes. This cake is not just a recipe; it’s a canvas for your chocolate-inspired creativity!
Key Ingredients for Your Triple Chocolate Masterpiece
Crafting this delicious chocolate poke cake requires a few simple ingredients, most of which you likely already have in your pantry or can easily find at any grocery store. The beauty of this recipe lies in its straightforward components, which combine to create an extraordinary flavor profile. For precise measurements, a full list of ingredients, and detailed instructions, please refer to the printable recipe card located at the end of this post.
Ingredient Spotlight & Smart Substitutions
Understanding each ingredient and knowing when to make substitutions can elevate your baking experience. Here’s a closer look at what goes into our Triple Chocolate Poke Cake and how you can customize it to your liking:
The Cake Base
CAKE – For ultimate convenience without sacrificing flavor, we recommend starting with a devil’s food cake box mix. This rich, dark chocolate cake forms the perfect foundation for our triple chocolate creation. Remember that you’ll also need the additional ingredients listed on the back of your specific cake mix box to prepare it, such as eggs, oil, and water (our photo above shows the items we used). You’re not limited to Devil’s Food; a chocolate fudge mix, classic milk chocolate mix, or a rich dark chocolate mix would work beautifully. If you’re feeling ambitious and prefer to bake from scratch, feel free to use your favorite homemade chocolate cake recipe. Just ensure it’s a sturdy, moist cake that can stand up to being poked and soaked with pudding.
The Pudding Infusion
PUDDING – The key to a super moist poke cake is instant pudding. It’s vital to use instant pudding, not the “cook and serve” variety, as instant pudding sets quickly and perfectly absorbs into the cake, creating that signature moist texture. We opted for a regular chocolate instant pudding, but a dark chocolate instant pudding would provide an even deeper cocoa flavor. For those who enjoy a hint of contrast, a white chocolate or even a vanilla instant pudding could offer an interesting twist, though it would reduce the “triple chocolate” intensity. Feel free to experiment with any instant pudding flavor you love!
The Fluffy Topping
TOPPING – Our homemade chocolate whipped topping is surprisingly quick and simple to make, yet it adds an incredible freshness and lightness to the cake. You’ll combine heavy cream, unsweetened cocoa powder, powdered sugar, and vanilla extract in a chilled mixing bowl and beat until stiff peaks form. The cold bowl (and cold heavy cream) are essential for achieving the perfect consistency without overmixing. For a convenient alternative, you can certainly swap out the homemade whipped cream for a tub of Cool Whip or another store-bought whipped topping. While convenient, the homemade version offers a richer flavor and more luxurious texture that truly elevates this dessert.
The Garnishes
GARNISH – The final touches make all the difference! We suggest a mix of chopped chocolate bars or chocolate chips for texture and an extra burst of chocolate flavor. A generous drizzle of chocolate syrup ties everything together visually and adds another layer of sweetness. Don’t be afraid to get creative here – mini chocolate candies, chocolate shavings, or even a sprinkle of sea salt can add an exciting dimension to your finished cake.
How to Make This Irresistible Chocolate Poke Cake
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Prepare for Whipped Topping: To ensure your chocolate whipped topping reaches perfect stiff peaks, place a large mixing bowl (preferably stainless steel or glass) or the bowl of your standing mixer, along with your whisk attachment, in the freezer for approximately 2 hours. This chilling step is crucial, as cold temperatures help the heavy cream emulsify and stiffen more effectively, preventing a soupy topping.
- Preheat Oven: Begin by preheating your oven according to the specific directions provided on your boxed cake mix package. Different brands may have slightly different temperature recommendations.
- Bake the Cake: Prepare the devil’s food cake mix exactly as instructed on the back of the box. Be sure to use the exact ingredients and measurements specified. Pour the batter into a 13×9 baking dish that has been greased and floured (or sprayed with baking spray), then bake it according to the package directions until a toothpick inserted into the center comes out clean.
- Poke the Holes: Immediately after the cake finishes baking, remove it from the oven. While it’s still hot, use the rounded end of a wooden spoon (or a similar tool like a chopstick or the handle of a spatula) to poke holes across the entire surface of the cake.
EXPERT TIP – Aim to poke the holes about 1-2 inches apart from each other. The depth should be significant, reaching almost to the bottom of the pan, but avoid poking all the way through. It’s important not to overdo the holes; adding too many can weaken the cake structure and cause it to fall apart once removed from the pan or when you start to slice it. Evenly spaced holes ensure the pudding is distributed uniformly.
- Pour the Pudding: In a separate bowl, whisk together the instant pudding mix with 2 cups of cold milk until just combined and slightly thickened. Do not over-whisk, as it will continue to set. Immediately pour this mixture evenly over the entire hot cake, making sure it fills all the freshly poked holes. The warmth of the cake will help the pudding seep deep down.
- Distribute Pudding: Gently tap the bottom of the baking dish on the counter a few times. This helps to settle the pudding further into the holes and release any trapped air bubbles, ensuring maximum pudding absorption and a super moist cake.
- Cool Completely: Allow the cake to cool down to room temperature completely before proceeding. This is a crucial step; if the cake is still warm, your whipped topping will melt. For best results, you can place it in the refrigerator for an hour or so after it reaches room temp.
- Prepare Whipped Topping Ingredients: Once the cake is fully cooled, remove your chilled mixing bowl and whisk attachment from the freezer. Add the cold heavy cream, unsweetened cocoa powder, powdered sugar, and pure vanilla extract into the bowl.
- Whip the Cream: Using an electric mixer (either handheld or stand mixer), beat the ingredients on medium-high speed. Continue beating until stiff peaks form. This means that when you lift the beaters, the whipped cream will hold its shape and not collapse. Be careful not to overmix, or it can turn grainy.
- Top the Cake: Scoop the freshly made chocolate whipped cream onto the completely cooled cake. Use an offset spatula or the back of a spoon to spread it into an even, beautiful layer across the entire surface.
- Garnish: Finish your masterpiece by generously topping it with chopped chocolate bars, chocolate chips, and a final drizzle of chocolate syrup. This not only adds visual appeal but also extra texture and intense chocolate flavor.
- Chill Before Serving: Refrigerate the chocolate poke cake for a minimum of 4 hours. This chilling time is essential for the pudding to fully set, for the flavors to meld beautifully, and for the cake to achieve its optimal moist and tender texture. It’s best served well-chilled.
Frequently Asked Questions & Expert Tips
Yes, absolutely! In fact, we highly recommend making it a day in advance. This allows ample time for the chocolate pudding to fully soak into the cake, resulting in an even moister and more flavorful dessert. You can prepare the entire cake, including the topping, up to 24 hours in advance. Store it covered in the refrigerator until you are ready to serve. This makes it a fantastic make-ahead option for parties and gatherings.
To maintain its freshness and moisture, store the chocolate poke cake in the refrigerator. Ensure it’s covered with an air-tight lid or tightly wrapped with plastic wrap. Properly stored, it will remain delicious for 4-5 days. This makes it great for enjoying leftovers!
While a 13×9 inch pan is ideal for this recipe, you can adapt it. If using an 8×8 or 9×9 inch square pan, you might get a taller cake, but you’ll need to adjust the baking time (it may take slightly longer). For a larger sheet cake, you might need to double the recipe ingredients. Always keep an eye on the cake and use the toothpick test for doneness.
For perfectly neat slices, ensure the cake is thoroughly chilled. Before cutting, dip a sharp knife in hot water and wipe it clean between each slice. This warms the blade just enough to glide through the cake and topping without dragging.
Yes, you can! For best results, freeze the cake *before* adding the whipped topping and garnishes. Once the cake and pudding layers have set and cooled, wrap the cake tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight, then prepare and add the fresh chocolate whipped topping and garnishes before serving.
Absolutely! For an extra chocolate boost, consider adding a teaspoon of espresso powder to your cake batter (it deepens chocolate flavor without adding a coffee taste). You can also use dark chocolate instant pudding and incorporate a higher percentage dark chocolate for your chopped garnish. A sprinkle of flaky sea salt on top can also wonderfully enhance the chocolate notes.
Delightful Serving Suggestions for Your Chocolate Poke Cake
While this triple chocolate poke cake is undoubtedly delicious on its own, there are countless ways to elevate its presentation and flavor profile to suit any occasion or personal preference. Don’t limit yourself to just chocolate chips and syrup; think about complementary textures and flavors!
Optionally top your chocolate poke cake with an array of delectable additions. Consider adding brownie bits for an extra chewy texture, chopped Reese’s peanut butter cups or Snickers bars for a delightful candy crunch, or even fresh fruit like vibrant raspberries or sliced strawberries for a burst of freshness that cuts through the richness. Shaved chocolate, mini chocolate chips, or a different flavored sauce like caramel drizzle or a hint of coffee liqueur can also create a stunning visual and taste experience. There is truly no wrong way to personalize this recipe!
For the best experience, serve the cake chilled, allowing the pudding to maintain its creamy texture and the cake to remain incredibly moist. However, some prefer it slightly above room temperature, where the chocolate flavors become even more pronounced. Feel free to experiment and find your perfect serving style!
Explore More Delicious Poke Cake Recipes
If you’ve fallen in love with the ease and moisture of poke cakes, you’re in luck! There’s a whole world of delightful variations to explore. Each offers a unique flavor profile while retaining the signature poke cake moistness. Be sure to check out some of our other popular poke cake recipes for more inspiration:
- Elvis Presley Cake
- Pistachio Poke Cake
- Pineapple Poke Cake
- Raspberry Poke Cake
- Lemon Curd Poke Cake
- Banana Pudding Poke Cake
- Red White and Blue Poke Cake
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Chocolate Poke Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 15.25 oz Devil’s food cake mix *PLUS ingredients called for on back of box*
- 3.9 oz instant chocolate pudding 1 box
- 2 cups cold milk
Chocolate Whipped Topping
- 2 cups heavy whipping cream
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
Garnish
- 1 cup chopped chocolate or chocolate chips
- chocolate syrup optional, for drizzling
Things You’ll Need
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13×9 baking dish
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Electric mixer
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Mixing bowls
Before You Begin
- Nutrition facts are an estimate – if you have dietary concerns please refer to the back of your particular boxed cake mix for accurate measurements/ingredients as each different cake mix varies.
- Optionally top your chocolate poke cake with brownie bits, chopped Reese’s cups, snickers, fresh fruit, shaved chocolate, mini chocolate chips, chocolate sauce, or caramel drizzle.
- Store covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for 4-5 days.
- You can make this cake a day in advance. Store in the refrigerator, covered, until ready to serve.
- For the best whipped topping, ensure your heavy cream, mixing bowl, and whisk attachment are thoroughly chilled.
- Do not use “cook and serve” pudding; only instant pudding will work for this recipe.
Instructions
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Place a large mixing bowl or the bowl of your standing mixer and its whisk attachment in the freezer for approximately 2 hours. This ensures your topping will form nice stiff peaks without overmixing, yielding a perfectly light and fluffy texture.
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Preheat the oven according to your cake mix package directions. Follow the specific temperature and preheating time recommended for your brand of cake mix.
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Prepare the devil’s food cake mix precisely using the ingredients called for on the back of the box. Pour the batter into a 13×9 baking dish (greased and floured) and bake according to package directions until a toothpick inserted comes out clean.
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After the cake has finished baking, remove it from the oven. While still hot, use the end of a wooden spoon or a similar handle to poke holes about 1-2 inches apart from each other across the entire cake surface. Poke deeply, but avoid going all the way to the bottom. Don’t overdo the holes, as adding too many can cause the cake to fall apart once removed from the pan.
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In a separate bowl, whisk together the instant pudding mix and 2 cups of cold milk until just combined and slightly thickened. Immediately pour this pudding mixture over the top of the hot cake, ensuring it thoroughly fills all the poked holes.
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Gently tap the bottom of the dish a few times on the counter. This action helps the pudding to fully sink into the holes, ensuring maximum moisture and flavor infusion throughout the cake.
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Allow the cake to cool completely to room temperature. This step is critical; if the cake is warm, the whipped topping will melt when applied. You can even chill it further in the refrigerator for an hour once it’s cooled.
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Once the cake is completely cooled, remove your chilled mixing bowl and whisk attachment from the freezer. Add the cold heavy cream, unsweetened cocoa powder, powdered sugar, and vanilla extract to the bowl.
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Using an electric mixer, beat the ingredients on medium-high speed until stiff peaks form. The whipped cream should hold its shape firmly when the beaters are lifted.
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Scoop the homemade chocolate whipped cream onto the cooled cake, then spread it into an even, luscious layer across the entire surface using an offset spatula or the back of a spoon.
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Finish by topping with your chosen garnishes, such as chopped chocolate bars or chips and a final flourish of chocolate drizzle. This adds both visual appeal and an extra layer of chocolatey goodness.
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Refrigerate the cake for a minimum of 4 hours, or ideally overnight, until it is thoroughly chilled and the pudding has completely set. This waiting period is crucial for the cake to achieve its ultimate moist texture and rich flavor. Serve cold.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.