Why You’ll Love This Recipe

If you love chocolate, this cake is for you! It’s packed with layers of chocolatey goodness in every bite. The chocolate cake provides a moist, flavorful base, while the chocolate sauce soaking into the cake makes each piece incredibly rich and gooey. Topped with whipped cream and loaded with even more chocolate, this dessert is a dream come true for anyone who can’t get enough of the sweet, velvety treat. Plus, it’s simple to make and a showstopper for any party or gathering!

Ingredients

For the cake:

1 box chocolate cake mix (or homemade chocolate cake)
3 large eggs
1 cup water
1/2 cup vegetable oil

For the chocolate sauce:

1 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1/4 cup unsweetened cocoa powder
1/4 cup milk

For the topping:

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup mini chocolate chips (or regular chocolate chips)
Chocolate syrup (optional, for drizzling)
Cocoa powder (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

Prepare the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Mix the cake: In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix according to the instructions on the cake mix box (typically 2-3 minutes of mixing with a hand mixer or whisk).
Bake the cake: Pour the batter into the prepared baking dish and bake according to the package instructions (usually 30-35 minutes) or until a toothpick inserted in the center comes out clean. Let the cake cool for 10-15 minutes.

For the chocolate sauce:

Make the sauce: In a small saucepan over medium heat, combine the sweetened condensed milk, semi-sweet chocolate chips, cocoa powder, and milk. Stir constantly until the chocolate chips are melted and the sauce is smooth and well combined.
Soak the cake: While the cake is still warm, use a fork or skewer to poke holes all over the top of the cake. Pour the warm chocolate sauce over the cake, making sure it seeps into all the holes. Let the cake absorb the sauce and cool completely.

For the topping:

Make the whipped cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. You can use a hand mixer or stand mixer for this step.
Assemble the cake: Once the cake has cooled completely, spread the whipped cream evenly over the top of the cake.
Garnish: Sprinkle the mini chocolate chips over the whipped cream layer and drizzle with chocolate syrup. Optionally, dust with cocoa powder for a touch of elegance.

Serve:

Chill and serve: For best results, chill the cake in the refrigerator for at least 2 hours before serving. This allows the flavors to meld together and makes the cake easier to slice.

Servings and Timing

Servings: 12-16 servings
Prep Time: 15 minutes (plus chilling time)
Cook Time: 30-35 minutes
Total Time: 2.5-3 hours (including cooling and chilling time)

Variations

Peanut Butter Version: Swirl in some peanut butter into the whipped cream for a peanut butter and chocolate version of the poke cake. You can also sprinkle crushed peanut butter cups on top.
Double Chocolate: For an even richer chocolate experience, add a layer of chocolate pudding between the cake and whipped cream or sprinkle additional chocolate chips inside the cake before baking.
Mint Chocolate: Add a teaspoon of peppermint extract to the whipped cream for a refreshing mint-chocolate twist, or use Andes mint pieces on top.
Tropical Twist: Add a layer of crushed pineapple to the whipped cream layer for a fruity contrast to the chocolate.

Storage/Reheating

Storage: Store any leftover Death by Chocolate Poke Cake in an airtight container in the refrigerator for up to 3-4 days.
Freezing: It’s not ideal to freeze the whipped cream topping, but you can freeze the cake (without the whipped cream) for up to 1 month. Thaw in the fridge overnight and top with fresh whipped cream before serving.
Reheating: The cake is best enjoyed cold or at room temperature, so there’s no need for reheating. Just remove it from the fridge and let it sit for a few minutes before serving if it’s too cold.

Conclusion

Death by Chocolate Poke Cake is the epitome of chocolate indulgence, with layers of rich, chocolate cake soaked in a decadent chocolate sauce and topped with fluffy whipped cream and more chocolatey goodness. It’s a showstopper dessert that will have everyone at the table swooning with every bite. Whether you’re celebrating a special occasion or just treating yourself to a chocolate overload, this poke cake is sure to impress and satisfy your deepest chocolate cravings!

Death by Chocolate Poke Cake

Why You’ll Love This Recipe

Ingredients

For the cake:

For the chocolate sauce:

For the topping:

Directions

For the cake:

For the chocolate sauce:

For the topping:

Serve:

Servings and Timing

Variations

Storage/Reheating

Conclusion