Dark Chocolate Poke Cake Recipes

CHOCOLATE POKE CAKE

Steps:

• 1. Bake cake according to box directions in a 9×13 cake pan.
• 2. Once cake comes out of the oven, poke holes all over the top of the cake.
• 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
• 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
• 5. Pour chocolate mixture over the cake and spread to fill in holes.
• 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
• 7. To make whipped topping, whip heavy cream until it begins to thicken.
• 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
• 9. Spread whipped topping evenly over cooled cake.
• 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

DEATH BY CHOCOLATE POKE CAKE

Steps:

• Bake the cake according to package directions using a 9x13-inch baking pan.
• Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
• Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
• In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
• Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

DECADENT CHOCOLATE POKE CAKE

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

CHOCOLATE POKE COKE

Steps:

• Preheat oven to 350 degrees F.
• Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
• Allow the cake to cool for about 10 minutes, then poke holes with a wooden spoon all over cake, about 1-inch apart.
• Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
• Cover and refrigerate the cake overnight.
• Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
• Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
• Serve immediately and refrigerate leftovers.
• Enjoy!

CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
• In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
• In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY

Steps:

• Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total. Pour the dulce de leche over the cake and let settle into the holes for about 10 minutes. Some of the dulce de leche will still stay on top, which is okay. If necessary, it can be reheated or mixed with a little milk to be thinned.
• Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips on top of the frosting, then drizzle with the caramel. Chill the cake for at least 3 hours or up to overnight.
• Enjoy!

DOUBLE FUDGE POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
• In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
• When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.