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Chocolate Poke Cake

A comforting, moist chocolate cake with rich pockets of sweetened condensed milk and a fluffy chocolate whipped cream topping. Perfect for satisfying your sweet tooth with simple pantry ingredients.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the cake
  • 15.25 ounces Betty Crocker Devil's Food chocolate cake mix
  • 3 large eggs
  • 1/2 cup oil
  • 1/2 cup water
For the filling
  • 14 ounces sweetened condensed milk
  • 2 bars milk chocolate Hershey bars (1.55 ounces each)
For the whipped cream topping
  • 2 cups heavy whipped cream, chilled
  • 1/2 cup powdered sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
For serving and garnishing
  • to taste mini chocolate chips
  • to taste Hershey’s chocolate syrup

Method
 

Cake Preparation
  1. In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and water. Stir to combine.
  2. Follow the directions on the back of the cake mix box and bake in a greased 9x13 cake pan.
  3. When the cake is done baking, remove it from the oven and immediately poke holes all over the top of the cake with the end of a mixing spoon. Set aside.
Filling Preparation
  1. In a separate medium bowl, combine sweetened condensed milk and two Hershey chocolate bars.
  2. Microwave for 30 seconds, remove from the microwave, and stir. Microwave for an additional 15 seconds. Remove from the microwave and stir again until fully combined.
  3. Pour the sweetened mixture over the top of the holes on the cake. Use a rubber spatula to push the mixture down into the holes and the sides of the cake.
  4. Let cool on the counter for one hour, then cover with plastic wrap and refrigerate for 2 hours.
Whipped Cream Preparation
  1. While the cake cools, place a large mixing bowl in the freezer to chill.
  2. In the chilled mixing bowl, add 2 cups of heavy whipping cream and use a hand mixer on high speed to mix until it starts to thicken.
  3. Add powdered sugar, cocoa powder, and vanilla extract. Continue to mix until stiff peaks form.
  4. Immediately spread the chocolate whipped topping over the entire top of the cake.
  5. Drizzle chocolate syrup and sprinkle mini chocolate chips on top.
  6. Refrigerate until ready to serve.

Notes

For best results, poke the holes immediately after baking and ensure all ingredients for the whipped cream are cold. The flavors will improve with time, so consider preparing a day ahead.