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A perfectly plated slice of Death by Chocolate Poke Cake topped with whipped cream and chocolate shavings

Death by Chocolate Poke Cake

Indulge in the ultimate chocolate dessert with this Death by Chocolate Poke Cake! Perfect for any chocolate lover, this cake features layers of rich, moist chocolate cake soaked with creamy chocolate pudding and topped with fluffy whipped cream. It's an easy-to-make treat that will wow your guests and satisfy your chocolate cravings. Feel free to get creative with the toppings, adding chocolate shavings, berries, or even a drizzle of caramel sauce. This recipe is the perfect balance of chocolatey goodness, texture, and sweetness.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Ingredients
  

For the cake:

  • 1 box chocolate cake mix (or 1 1/2 cups / 180g of homemade chocolate cake mix)
  • 3 large eggs
  • 1 cup 240ml water
  • 1/2 cup 120ml vegetable oil

For the pudding layer

  • 2 boxes (3.9 oz / 111g) instant chocolate pudding mix
  • 3 1/2 cups 830ml cold milk

For the topping:

  • 1 cup 240ml heavy whipping cream
  • 2 tbsp 15g powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup 40g chocolate chips or chocolate shavings (optional)

Instructions
 

  • Prepare the cake base:
    Preheat your oven to 350°F / 175°C.In a large mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil.Mix until smooth, and pour the batter into a greased 9x13-inch baking dish.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.Allow the cake to cool for about 10 minutes.
  • Poke the cake:
    Once the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake. Be sure to poke deep but not all the way to the bottom.
  • Prepare the pudding:
    In a medium bowl, whisk together the instant chocolate pudding mix and cold milk.Beat for about 2 minutes, until the pudding thickens.
  • Fill the cake with pudding:Pour the prepared pudding evenly over the warm cake, making sure the pudding fills the holes and soaks into the cake.
  • Prepare the whipped cream topping:
    In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.Spread the whipped cream evenly over the top of the pudding layer.
  • Add final touches:
    If desired, sprinkle chocolate chips or chocolate shavings over the whipped cream for added decoration and texture.
  • Chill:
    Refrigerate the cake for at least 2 hours, allowing the flavors to meld and the cake to set.

Notes

  • Storage: Store leftovers covered in the fridge for up to 3 days.
  • Substitutions: Use a gluten-free cake mix for a gluten-free version. You can also swap the instant chocolate pudding with vanilla pudding for a different flavor combination.
  • Toppings: Feel free to add berries, a drizzle of caramel, or even crushed nuts for texture and extra flavor.
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