Introduction

This Easy Chocolate Poke Cake is a moist, flavorful dessert perfect for chocolate lovers. It combines a rich chocolate cake with a creamy, fudgy filling and luscious chocolate frosting, making it a crowd-pleaser for any occasion.

A close-up image of a square chocolate dessert on a white plate with a shiny silver fork beside it. The dessert has two layers: the bottom layer is dark brown and looks moist and crumbly, resembling a chocolate cake; the top layer is thick, creamy chocolate frosting with smooth swirling textures and small dark chocolate chips scattered on top. There is a bite taken from one corner, showing a gooey melted chocolate center inside the dessert. The plate sits on a white marbled surface with a blue cloth in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
Cocoa powder (for dusting)
1 box chocolate cake mix (plus ingredients called for on box)
1 (14-ounce) can sweetened condensed milk
1 cup semisweet chocolate chips (melted)
1 cup butter (softened)
2 1/2 cups powdered sugar
3/4 cup cocoa powder
2 tsp pure vanilla extract
Pinch of kosher salt
1/4 cup heavy cream (plus more if necessary)
1/2 cup mini chocolate chips

Instructions

Step 1: Preheat the oven to 350ºF. Grease a 9″x13″ baking pan with cooking spray and dust it lightly with cocoa powder to prevent sticking.
Step 2: Prepare the chocolate cake mix according to the package instructions and pour the batter into the prepared pan.
Step 3: Bake the cake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Step 4: Using the handle of a wooden spoon, poke holes all over the surface of the cooled cake.
Step 5: In a small bowl, combine the sweetened condensed milk with the melted chocolate chips. Pour this mixture evenly over the cake, letting it seep into the holes.
Step 6: In a large bowl, beat the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt using a hand mixer until smooth.
Step 7: Gradually beat in the heavy cream, adding more by tablespoonfuls until the frosting reaches a creamy consistency that can hold peaks.
Step 8: Spread the frosting evenly over the cake with an offset spatula, then sprinkle the mini chocolate chips on top for extra texture and chocolate flavor.

Tips & Variations

For a richer chocolate flavor, use dark cocoa powder in both the cake and frosting.
If you prefer a less sweet version, reduce the powdered sugar slightly in the frosting.
Try adding a teaspoon of espresso powder to the cake batter to enhance the chocolate taste.
Use different types of chocolate chips (milk, dark, or white) to vary the flavor and appearance.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it fresh and moist. Before serving, you can let it sit at room temperature for 15-20 minutes to soften the frosting. This cake can also be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

A square piece of chocolate cake sits in the center of a white plate on a white marbled surface; the cake has two layers, a dark moist chocolate base and a thick, smooth layer of chocolate frosting on top, decorated with scattered small chocolate chips; a silver fork holds a bite-sized piece of the cake with visible creamy frosting and crumbly cake texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Yes, you can substitute with your favorite homemade chocolate cake recipe. Just ensure the cake is fully cooled before poking holes and adding the filling.

What is the purpose of poking holes in the cake?

Poking holes allows the sweetened condensed milk and melted chocolate mixture to soak into the cake, making it moist and enhancing the overall texture and flavor.