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My Chocolate Poke Cake recipe is a gooey and rich chocolate cake that starts with a cake mix. The moist cake is filled with homemade chocolate ganache and topped with from-scratch chocolate whipped cream frosting. It is so decadent and delicious – the perfect chocolate cake and a chocolate lovers dream.
A poke cake is a cake that has holes poked in it so it can be filled with different kinds of fillings and this version is all about the chocolate! Most poke cakes are made with sweetened condensed milk or chocolate syrup but this one uses chocolate ganache and has a chocolate whipped cream frosting all over the top of the cake.
It starts with a cake mix, so it’s super easy to make. It’s the most decadent chocolate cake you’ll ever eat and with the whipped chocolate frosting it has a rich chocolate flavor that is unparalleled. Poke cake recipes are so easy to make and this is my favorite.
How to Make Chocolate Poke Cake
- Chocolate Cake Mix: Any brand that you’d prefer! Remember, you will need the cake mix, plus the ingredients needed to make the cake, usually eggs, vegetable oil and water.
- Heavy Whipping Cream: Along with chocolate chips this will help you make the ganache and the fresh whipped cream to top the cake.
- Cocoa Powder: I use natural unsweetened cocoa powder but you can also use dutch process for a richer flavor.
- Using ganache to fill the cake with, instead of chocolate sauce or hot fudge, makes a huge difference in the chocolate flavor. It’s the secret ingredient!
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Expert Tips
- Use the end of a wooden spoon, or something similar sized to poke the holes into the cake.
- I chose to go triple chocolate with this recipe, but if you want to fill the cake with a fruit filling or caramel sauce instead of chocolate ganache, go for it!
- You could also frost this poke cake with a vanilla or chocolate buttercream, or a whipped cream frosting.
- Add some chopped pecans on top for a Turtle cake, or sprinkle the top with mini chocolate chips for some crunch.
Chocolate Poke Cake Recipe
Recipe Video
Ingredients
Cake
- 1 box chocolate cake mix PLUS ingredients listed on box to make the cake (approx 15.25 ounce box)
Chocolate Ganache
- 1 ½ cups heavy cream
- 2 cups (340g) chocolate chips
Chocolate Whipped Cream Topping
- 2 cups (474ml) heavy cream
- ¼ cup (28g) granulated sugar
- ½ cup (40g) unsweetened cocoa powder
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
Cake
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix according to the direction on the box. Pour into prepared pan. Bake for 30-35 minutes.
- With a straw or the back of a wooden spoon, poke holes into the cake. Let the cake cool off completely.
Ganache
- In a saucepan, over medium heat, combine cream and chocolate chips, stirring constantly until you have a smooth texture, about 5 minutes.
- Pour over the cooled cake and spread evenly. Cool completely before frosting.
Chocolate Whipped Cream
- Beat the whipped the cream to soft peaks in a large bowl with an electric mixer.
- Mix in sugar, cocoa powder, salt, and vanilla extract, then beat until it forms stiff peaks.
- Add whipped cream to the cake and gently spread evenly on the cake.
Recipe Notes
- I used a Betty Crocker super moist cake as I wanted a moist cake, but you can use whatever cake mix you like. Just make sure you follow the directions on the box for making the cake.
- After applying the ganache over the cake, wait until completely cool off as it is easier to spread the whipped cream.
Recipe Nutrition
Better Than Sex Cake Instructions
- Prepare the cake mix and bake according to the direction on the box. Pour the cake batter into cake pan. Bake in a 9 x 13-inch pan.
- With a straw or the handle of a wooden spoon, poke holes over the entire cake.
- Make the chocolate ganache then pour over the cooled cake.
- Beat whipped cream to soft peaks in a large bowl with an electric mixer and mix in cocoa, sugar, salt, and vanilla extract and beat until stiff peaks form. Frost cooled cake.
Chocolate and chocolate…yum!
good
Oh, yes, I’ll take a slice!
I will look forward to making this one for the “chocolate junkies” in my household. This is the time when I really miss the chocolate cool whip that is no longer being made. Does anyone remember that ?? They also had a french vanilla flavor and I think there was a strawberry for awhile. The other thing that I miss (big time) is the flavored powdered sugars that Domino used to make. Chocolate, lemon, orange, strawberry. What great frostings those made ! I have been on a one-woman campaign for those items to return to supermarket shelves, but requests fall on deaf ears. I would bet “bit coin” that most bakers would use these on a regular basis. What say you, fellow bakers ?
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