Name: Chocolate Poke Cake with Fudge Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water); 1 can (14 oz) sweetened condensed milk; 1 jar (12 oz) hot fudge sauce (warmed slightly); 1 container (8 oz) whipped topping (like Cool Whip); ½ cup mini chocolate chips or chocolate shavings for garnish

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If you love all things chocolate and crave a dessert that turns everyday moments into something downright celebration-worthy, let me introduce you to my absolute favorite: the Chocolate Poke Cake with Fudge Sauce Recipe. Imagine a deeply moist chocolate cake perfumed with sweetened condensed milk and rich fudge, every bite luxuriously tender and topped with fluffy whipped cream. It’s effortless to make, stunning on the table, and guarantees you’ll have guests asking for seconds (and probably the recipe too). Whether you’re making this for a special gathering or simply to treat yourself, this cake never disappoints—with flavor as bold and inviting as its appearance.

Chocolate Poke Cake with Fudge Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how delightfully few ingredients go into this showstopper! Each staple not only simplifies your baking but also intensifies the taste, from the decadent chocolate cake base to the glossy fudge drizzle. Trust me, every element here truly earns its place in the Chocolate Poke Cake with Fudge Sauce Recipe.

Chocolate cake mix: This time-saver forms the wickedly moist and rich foundation of the dessert, and you can use your favorite style—hello, devil’s food!
Eggs, oil, and water (for cake mix): These everyday pantry heroes bring the cake mix to life, offering structure and unbeatable texture.
Sweetened condensed milk: Here’s the magic ingredient—infuses every nook and cranny with incredible sweetness and density.
Hot fudge sauce (warmed): Warm it up just a bit first, so it pours easily and can truly soak into the cake, amping up the chocolate factor.
Whipped topping: This creamy blanket cools everything down, balancing out the sweet richness with a soft and airy finish.
Mini chocolate chips or chocolate shavings: For the final sprinkle of drama and crunch—don’t skip this; it’s the cake’s finishing touch!

How to Make Chocolate Poke Cake with Fudge Sauce Recipe

Step 1: Bake the Chocolate Cake

Start by preparing your chocolate cake according to the package directions—usually just a quick mix of eggs, oil, and water added to the cake mix. Pour that luscious batter into a greased 9×13-inch pan. Bake until it’s springy and a toothpick comes out clean (about 30 minutes). Let it cool for ten minutes; this patience pays off, as a still-warm cake absorbs flavors better!

Step 2: Poke Those Holes

Now for the fun: grab the handle of a wooden spoon or a fat straw and poke holes all over the cake, each about an inch apart. This step is crucial in the Chocolate Poke Cake with Fudge Sauce Recipe—those holes are what allow all the creamy magic to happen. Don’t be shy; you want plenty of room for the goodness to sink in.

Step 3: Pour on the Sweetened Condensed Milk

While the cake is still a bit warm, slowly drizzle the sweetened condensed milk all across the surface, making sure it oozes into every hole. Use a spatula if you want to nudge it along. This step transforms the cake into the moistest, most luxurious version you’ve ever tasted.

Step 4: Fudge Sauce Time

Now drizzle your gently warmed hot fudge sauce over the cake, letting it follow the condensed milk into every crevice. Smooth it across the top with a spatula. This layer is what truly sets the Chocolate Poke Cake with Fudge Sauce Recipe apart—think of it as liquid chocolate happiness captured in every bite.

Step 5: Chill and Frost

Cover the cake and pop it in the fridge for at least an hour. Chilling gives all those homemade flavors a chance to meld and get dense and fantastic. Once it’s thoroughly cooled, spread a thick, even layer of whipped topping across the cake—it almost feels like frosting, but lighter and creamier.

Step 6: Finish with Chocolate Chips or Shavings

The grand finale! Sprinkle the top with mini chocolate chips or shavings. Not only does this up the chocolate factor and add contrasting texture, but it also makes your Chocolate Poke Cake with Fudge Sauce Recipe feel absolutely bakery-worthy.

How to Serve Chocolate Poke Cake with Fudge Sauce Recipe

Garnishes

Garnishing is your chance to play! I love a generous smattering of mini chocolate chips for crunch, or delicate chocolate curls if you’re feeling fancy. Fresh berries or a few sprigs of mint look beautiful too, and a drizzle of leftover hot fudge never hurts.

Side Dishes

This cake truly shines on its own, but if you want a real show-stopper dessert spread, serve it with a scoop of vanilla bean ice cream, a bowl of fresh strawberries, or even a frothy cup of espresso. Each choice cuts the richness with a touch of freshness or creaminess.

Creative Ways to Present

For parties, consider slicing the cake into neat squares and layering them in clear dessert cups with extra whipped topping and a drizzle of fudge. Or use a biscuit cutter to create round cake servings—so elegant! The Chocolate Poke Cake with Fudge Sauce Recipe also looks dazzling served straight from the pan for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Poke Cake with Fudge Sauce Recipe keeps beautifully in the fridge. Simply cover it tightly with plastic wrap or pop it into an airtight container; it’ll stay fresh and flavorful for up to four days. The flavors even deepen over time!

Freezing

If you want to prepare this cake further in advance, you can freeze it (without the whipped topping). Wrap the cooled cake tightly in plastic, then aluminum foil, and freeze for up to two months. Thaw overnight in the fridge before adding whipped topping and garnishes.

Reheating

This cake is best enjoyed chilled, but if you crave a warm treat, individual slices can be microwaved for 10-15 seconds. Just wait to add the whipped topping and chocolate chips after warming so everything stays perfectly textured.

FAQs

Can I use homemade chocolate cake instead of boxed mix?

Absolutely! If you have a go-to homemade chocolate cake recipe, feel free to use it. Just make sure it’s baked in a 9×13-inch pan for easy assembly and poking.

Is it possible to make this recipe gluten-free?

Yes! Just swap in your favorite gluten-free chocolate cake mix and prepare as directed. Double-check your other ingredients for gluten to ensure everything is safe.

What’s the best way to poke holes in the cake?

The handle of a wooden spoon is classic, but anything about 1/2-inch round will work (like a reusable bubble tea straw). The holes should go most of the way through, but not all the way to the bottom.

Can I use regular chocolate chips instead of mini for topping?

Definitely! The mini chips really scatter nicely and add more crunch per bite, but if you only have regular chocolate chips or even a bar of chocolate, just chop or shave them up and sprinkle away.

How far in advance can I make the Chocolate Poke Cake with Fudge Sauce Recipe?

You can make it up to two days ahead! Just store it well-covered in the refrigerator. Add whipped topping and chocolate chips shortly before serving for the freshest texture.

Final Thoughts

I can’t think of a more foolproof, crowd-pleasing treat than the Chocolate Poke Cake with Fudge Sauce Recipe—whether you’re baking for a party, a family dinner, or just your own sweet tooth. If you crave easy baking with spectacular results, give this one a try. It’s destined to become your signature dessert!

Chocolate Poke Cake with Fudge Sauce Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 1 hour 45 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of this Chocolate Poke Cake with Fudge Sauce. A moist chocolate cake filled with sweetened condensed milk and rich hot fudge, topped with creamy whipped topping and chocolate shavings.

Ingredients

Scale

For the Cake:

1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, and water)

For the Topping:

1 can (14 oz) sweetened condensed milk
1 jar (12 oz) hot fudge sauce (warmed slightly)
1 container (8 oz) whipped topping (like Cool Whip)
½ cup mini chocolate chips or chocolate shavings for garnish

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Instructions

Prepare the Cake: Prepare and bake the chocolate cake in a 9×13-inch pan according to package directions.
Poke Holes: Once baked, let the cake cool for about 10 minutes. Using the handle of a wooden spoon or a large straw, poke holes all over the top of the cake, spacing them about 1 inch apart.
Add Fillings: Pour the sweetened condensed milk evenly over the entire cake, allowing it to soak into the holes. Drizzle the warmed hot fudge sauce over the cake, using a spatula to spread it gently and ensure it fills the holes.
Chill and Serve: Let the cake cool completely, then refrigerate for at least 1 hour. Once chilled, spread the whipped topping over the cake and sprinkle with mini chocolate chips or shavings. Keep refrigerated until ready to serve.