This chocolate poke cake is filled with ooey gooey caramel sauce and topped with even more chocolate. This recipe is super easy, quick and a chocolate lovers dream!
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Chill Time: 1 hourhour
Total Time: 1 hourhour40 minutesminutes
Servings: 24
Ingredients
1(15-ounce) boxDevil’s food chocolate cake mix, plus ingredients on box
Chocolate shavings, or mini chocolate chips (for topping)
Instructions
In a large bowl, make the cake batter according to package directions. Stir in the sour cream and chocolate chips. Bake the cake according to the package directions. Remove the cake from the oven and let cool slightly. Poke holes all over the top with the end of a spoon or a butter knife.
Drizzle the sweetened condensed milk over the cake. If it is too thick, melt in a microwave-safe bowl in the microwave 1 minute. Let the topping soak into the holes.
Frosting
In a medium bowl, stir together the pudding mix and milk. Let sit 1 minute. Fold in the Cool Whip and cocoa powder.
Once the cake is at room temperature, carefully top with the chocolate frosting. Sprinkle chocolate shavings over the top.
Chill at least 1 hour in the refrigerator before serving. Slice and enjoy!
Notes
Variations: This cake is so flexible and can be tailored to your taste. Try mixing it up by using different types of chocolate chips or nuts.
Make-ahead: The cake needs to chill in the fridge prior to serving anyways (so that the flavors will meld), so feel free to make it 1 day in advance. Simply cover with a lid or plastic wrap and store in the fridge until serving.Storage: Store in an airtight container in the refrigerator up to 3 days.