Chocolate Cherry Black Forest Poke Cake
Chocolate Cherry Black Forest Poke Cake is a decadent layered dessert made with moist chocolate cake soaked in sweetened condensed milk, topped with luscious cherry pie filling and fluffy vanilla whipped topping. Finished with semisweet chocolate shavings and maraschino cherries, this chilled poke cake delivers the classic chocolate-and-cherry combination in every bite.
Ingredients
- 1 15.25-ounce box Chocolate cake mix
- 3 Large eggs
- 1 cup Water
- 1/2 cup Vegetable oil Canola oil or melted coconut oil may be substituted
- 14 ounces Sweetened condensed milk
- 2 cups Cherry pie filling
- 8 ounces Whipped topping, thawed
- 1 teaspoon Vanilla extract
- 1 cup Semisweet chocolate shavings
- 1/2 cup Maraschino cherries
- Nonstick cooking spray or oil For greasing the baking dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking dish with nonstick cooking spray or a light coating of oil.
- Place the chocolate cake mix in a large mixing bowl. Add the eggs, water, and vegetable oil.
- Beat the ingredients together according to the cake mix package instructions until the batter is smooth and evenly combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the cake from the oven and let it cool for about 10 minutes.
- While the cake is still warm, poke holes evenly across the surface using a fork or skewer, spacing them about 1 inch apart.
- Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes for a moist, rich texture.
- Spread the cherry pie filling evenly over the cake, covering the surface.
- Allow the cake to cool completely to room temperature before adding the whipped topping.
- Place the thawed whipped topping in a bowl. Add the vanilla extract and gently stir until combined.
- Spread the vanilla-flavored whipped topping evenly over the cooled cherry layer.
- Sprinkle the semisweet chocolate shavings generously over the whipped topping.
- Arrange the maraschino cherries evenly across the top of the cake.
- Cover the baking dish with plastic wrap or a lid and refrigerate for at least 3 hours to allow the cake to chill and the layers to set.
- Cut the chilled cake into squares and serve cold.
Notes
Preheat the oven to 350°F (175°C) and use a greased 9 × 13-inch baking dish. Follow the chocolate cake mix package instructions for mixing the batter. Let the baked cake cool for about 10 minutes before poking holes approximately 1 inch apart and pouring over the sweetened condensed milk. Cool completely before adding the whipped topping. Refrigerate for at least 3 hours before serving cold. Canola oil or melted coconut oil may be substituted for the vegetable oil. Nutrition values are estimates and may vary by brand. Twelve servings are estimated.