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My Chocolate Poke Cake recipe is rich chocolate cake that starts with a cake mix. The moist cake is filled with homemade chocolate ganache and topped with chocolate whipped cream frosting. It is so decadent and delicious: 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 Chocolate Poke Cake recipe 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.
Chocolate Poke Cake Ingredients
- 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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Dorothy’s Testing Notes
- Use the end of a wooden spoon, or something similar sized to poke the holes into the cake.
- Let the cake cool at least 10 minutes before poking so that less of the cake sticks to the handle.
- For a thinner chocolate ganache we add extra cream, which helps it stay looser and less thick when cold.
- The cake is best served room temperature.
Chocolate Poke Cake 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
- 2 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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Chocolate Poke Cake
- The cake should be baked according to the package directions and the holes should be evenly spaced.
- Be sure to pour the ganache over the cake while it’s still liquid.
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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