I love easy dessert recipes that work for any occasion. This one is great because you can do it ahead of time. The only thing I didn’t care for is the whipped cream topping was a little too much. I would probably make half of the recipe next time. I also used a different flavor which you’ll see in red below because it’s what I had on hand and it was really good. This is also a great recipe for kids to help out with. My son loves to mix and had a blast stabbing the cake as well as sprinkling the chocolate chips on top.
Sinful Triple Chocolate Poke Cake
(Adapted from Beyond Frosting)
1 Box Chocolate fudge cake mix
1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
3 Large eggs
2 tsp Pure vanilla extract
1 C Milk
½ C Vegetable oil
½ C Light sour cream
For the topping:
1 Jar Hot fudge sauce (12.8oz)
1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz) I used coconut cream
2 C Milk
For the Whipped Cream:
3 C Heavy Whipping Cream
1½ C Hot chocolate mix (9 individual packages of hot chocolate mix)
Additional hot fudge sauce for drizzling
¼ C White chocolate chips, crushed
¼ C Milk chocolate chips, crushed
Preheat oven to 350°F.
Combine cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and sour cream. Beat on medium speed until well combined.
Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 cups of cold milk.
Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add hot chocolate mix and increase speed to medium high. Beat until stiff peak form.
Spread whipped cream over the top of cake. You can top your cake with a chocolate drizzle and some crushed white and milk chocolate chips, or any of your favorite chocolate goodies.