Death By Chocolate Poke Cake
If you’re a true chocolate lover,this Death By Chocolate Poke Cake is the ultimate dessert. Every bite is packed with rich chocolate flavor thanks to moist dark chocolate cake, creamy chocolate pudding, luscious chocolate syrup, fluffy chocolate topping, and chunks of Hershey’s dark chocolate. It’s an easy make-ahead dessert that’s perfect for birthdays, holidays, potlucks, or anytime you need an unforgettable chocolate treat.
Why Everyone Loves This Recipe
- Loaded with layer after layer of rich chocolate flavor.
- Super moist thanks to the chocolate pudding filling.
- Easy to prepare using a boxed cake mix.
- Perfect make-ahead dessert for parties and gatherings.
- Creamy, fudgy, and incredibly decadent.
- Guaranteed to satisfy every chocolate craving.
Ingredients Overview
For the Cake
- Dark Chocolate Cake Mix – Creates a rich, moist chocolate base with minimal effort.
- Ingredients Called for on the Box – Usually eggs, oil, and water needed to prepare the cake.
- Instant Hershey’s Special Dark Chocolate Pudding Mix – Soaks into the cake for extra moisture and deep chocolate flavor.
- Milk – Combines with the pudding mix to create the creamy filling.
- Hershey’s Special Dark Chocolate Syrup (Topping) – Adds an indulgent fudgy layer over the cake.
For the Topping
- Instant Hershey’s Special Dark Chocolate Pudding Mix – Creates a light chocolate mousse-like topping.
- Frozen Whipped Topping – Makes the topping fluffy, creamy, and easy to spread.
- Giant Hershey’s Dark Chocolate Bar – Chopped for the perfect crunchy chocolate finish.
Variations
- Triple Chocolate Version – Add chocolate chips between the pudding and whipped topping layers for even more chocolate.
- Oreo Chocolate Cake – Sprinkle crushed Oreo cookies over the top before chilling.
- Salted Chocolate Delight – Finish with flaky sea salt to enhance the rich chocolate flavor.
- Peanut Butter Chocolate Cake – Drizzle melted peanut butter over the whipped topping before adding the chopped chocolate.
How to Make Death By Chocolate Poke Cake
Step 1: Bake the Cake
Prepare and bake the dark chocolate cake according to the package directions in a 9×13-inch baking pan.
Step 2: Fill the Cake
In a medium bowl, whisk together one package of instant chocolate pudding with 2 cups of milk until smooth.
While the cake is still hot, use the handle of a wooden spoon to poke holes all over the cake. Slowly pour the pudding mixture over the cake, allowing it to seep into the holes.
Step 3: Add the Chocolate Layer
Remove the lid from the chocolate syrup and microwave it for about 45 seconds, or until pourable.
Pour the chocolate syrup evenly over the cake and spread gently if needed. Allow the cake to cool completely.
Step 4: Make the Chocolate Topping
In a clean bowl, whisk together the second pudding mix with the remaining 2 cups of milk until smooth.
Gently fold in the thawed whipped topping until fully combined and fluffy.
Step 5: Finish the Cake
Spread the chocolate topping evenly over the cooled cake.
Sprinkle the chopped Hershey’s dark chocolate bar over the entire surface.
Step 6: Chill
Cover and refrigerate the cake for at least 4 hours, or overnight for the best texture and flavor.
Pro Tips & Cooking Secrets
- Pour the pudding over the cake while it’s still warm so it fills the holes more easily.
- Chill the cake overnight for an even richer, creamier texture.
- Fold the whipped topping gently to keep it light and airy.
- Use a sharp knife dipped in hot water for clean slices.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for an extra indulgent dessert.
- Garnish with chocolate curls or shaved chocolate for an elegant finish.
- Add fresh raspberries or strawberries to balance the rich chocolate.
- Pair with hot coffee, espresso, or a cold glass of milk.
How to Store Death By Chocolate Poke Cake
Store the cake tightly covered in the refrigerator for up to 5 days. Because of the pudding and whipped topping, it should remain chilled until serving.
This cake can also be frozen for up to 2 months. Wrap individual slices well and thaw overnight in the refrigerator before serving.
Death By Chocolate Poke Cake FAQs
Can I use regular chocolate pudding instead of Hershey’s Special Dark?
Yes! Any instant chocolate pudding mix works well if the Special Dark version isn’t available.
Can I make this cake a day ahead?
Absolutely. In fact, it tastes even better after chilling overnight.
Why do I poke holes in the cake?
The holes allow the chocolate pudding to soak into the cake, creating an incredibly moist texture.
Can I use homemade whipped cream?
Yes. Homemade stabilized whipped cream can be substituted for frozen whipped topping if preferred.
Death By Chocolate Poke Cake
Equipment
- 9×13-inch baking pan
- medium mixing bowls
- whisk
- wooden spoon Use the handle to poke holes.
- microwave
- rubber spatula
Ingredients
- 1 package dark chocolate cake mix (15.25 oz)
- 1 ingredients listed on the cake mix box
- 1 box instant Hershey’s Special Dark Chocolate pudding mix (3.56 oz)
- 4 cups milk, divided
- 1 box Hershey’s Special Dark Chocolate topping (12.8 oz)
- 1 box instant Hershey’s Special Dark Chocolate pudding mix (3.56 oz)
- 1 container frozen whipped topping, thawed (8 oz)
- 1 giant bar Hershey Dark Chocolate candy bar, chopped (6.8 oz)
Instructions
- Bake the cake according to package directions using a 9×13-inch baking pan.
- Whisk one box of pudding mix with 2 cups of milk. While the cake is still hot, poke holes all over using the handle of a wooden spoon and slowly pour the pudding over the cake, filling the holes as much as possible.
- Microwave the chocolate topping (lid removed) for about 45 seconds until pourable. Pour evenly over the cake and allow the cake to cool completely.
- Whisk the remaining pudding mix with the remaining 2 cups of milk. Fold in the thawed whipped topping and spread evenly over the cooled cake. Sprinkle the chopped Hershey’s Dark Chocolate candy bar over the top.
- Refrigerate the cake for at least 4 hours before serving. Store covered in the refrigerator.
