Chocolate Poke Cake
This chocolate poke cake is a rich and decadent chocolate cake that is filled with hot fudge sauce, and topped with chocolate whipped cream!
Servings: 16
Ingredients
- 1 chocolate cake mix (I like Devil's Food)
- oil, eggs, and water (as called for on cake mix)
- 12 oz jar Hot Fudge Sauce
- 14 oz can sweetened condensed milk
For the Chocolate Whipped Cream:
- 2 cups heavy whipping cream
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
For the Topping:
- chocolate sauce
- mini chocolate chips
Instructions
- Preheat your oven to 350 degrees.
- Prepare your cake mix and bake according to box instructions in a 9x13 pan.
- Allow cake to cool for about 5 minutes.
- Poke the cake all over with the bottom of a wooden spoon. (Or a fork, or knife or whatever you have)
- Mix together hot fudge and sweetened condensed milk in a medium sized bowl.
- Pour hot fudge sauce over the cake and spread evenly to go in holes and cover the cake.
- Cover the cake and place it in the fridge to chill for about 2 hours.
For the Chocolate Whipping Cream:
- Add heavy cream, cocoa powder, powdered sugar and vanilla extract to a large bowl.
- Beat heavy cream over high speed until stiff peaks form.
- Spread chocolate whipped cream over the top of the cake evenly.
- Drizzle chocolate sauce over the whipped cream, and sprinkle mini chocolate chips evenly over the top to decorate.
- Cover cake and place back in the fridge to chill for another 2 hours up to overnight.
- Slice and serve.
Notes
**Total time does not include chill time in the fridge.