Indulge in the ultimate chocolate overload with this irresistible triple chocolate poke cake. Moist chocolate cake is filled with creamy chocolate pudding and topped with rich chocolate ganache. This decadent dessert is perfect for chocolate lovers and is sure to satisfy any sweet tooth. The poke cake gets its name from the process of poking holes in the cake to allow the pudding to seep into every bite. Serve chilled with a dollop of whipped cream for an extra touch of indulgence.
Ingredients
- 1 box chocolate cake mix
- 1 3.9-ounce box instant chocolate pudding
- 2 cups milk
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Whipped cream, for serving
Directions
- Preheat the oven to 350°F (175°C) and prepare a 9x13-inch baking dish with non-stick spray.
- In a large mixing bowl, prepare the chocolate cake mix according to package instructions. Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 10 minutes.
- Using the end of a wooden spoon or a straw, poke holes all over the cake.
- In a medium mixing bowl, whisk together the chocolate pudding mix and milk until smooth. Pour the pudding over the cake, making sure it fills the holes. Use the back of a spoon to gently spread the pudding over the top of the cake.
- Place the chocolate chips in a heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until the chocolate is completely melted and the mixture is smooth. Add powdered sugar and vanilla extract, and stir until well combined.
- Pour the chocolate ganache over the cake, spreading it evenly with a spatula. Refrigerate the cake for at least 1 hour to allow it to set.
- Serve chilled with a dollop of whipped cream on top.
