Are you ready to treat your taste buds to a decadent adventure? The “Death by Chocolate Poke Cake” is not just a dessert; it’s an experience. Often referred to as ‘the ultimate chocolate dream’ by kids and adults alike, this indulgent treat will have everyone asking for more. Ideal for weekend family gatherings, birthday celebrations, or simply to satisfy your chocolate cravings, this recipe is a guaranteed crowd-pleaser.
Why This Recipe Works
- Easy to Make: Using simple ingredients and a straightforward method, anyone can create this delicious masterpiece.
- Kid-Approved: It’s a hit with the younger crowd, making it perfect for family dessert time.
- Chocolate Overload: With layers of rich chocolate cake, gooey hot fudge, and creamy pudding, it’s a chocolate lover’s paradise.
Ingredients
1 box chocolate cake mix (plus ingredients called for on the box: usually water, eggs, and oil)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) hot fudge sauce
1 package (3.9 oz) instant chocolate pudding mix
2 cups cold milk
1 container (8 oz) frozen whipped topping, thawed
Chocolate shavings or mini chocolate chips for garnish
Step-by-Step Instructions
Preheat and Prepare: Start by preheating your oven according to the cake mix instructions. Grease a 9×13 inch baking dish.
Bake the Cake: Prepare the chocolate cake mix as per the box instructions and pour the batter into the baking dish. Bake until a toothpick inserted into the center comes out clean.
Poke and Pour: Once baked, while still warm, poke holes across the top of the cake using a wooden spoon’s back. Gently warm the hot fudge sauce until pourable (not too hot) and pour over the cake, ensuring it seeps into the holes.
Add the Pudding Layer: Whisk together the instant chocolate pudding mix with cold milk. Before it sets, pour it over the cake, spreading it evenly to fill the holes.
Chill: Refrigerate the cake to cool completely and allow the pudding to set, which takes about 1 hour.
Top and Garnish: Spread the thawed whipped topping over the cooled cake. Garnish with chocolate shavings or mini chocolate chips.
Serve: Keep the cake refrigerated until ready to serve. Enjoy the rich, chocolaty goodness!
Serving and Storage Tips
Serving Suggestions
- Ideal Temperature: For the best taste and texture, serve the Death by Chocolate Poke Cake chilled. Remove it from the refrigerator just a few minutes before serving.
- Portioning: Use a sharp knife to cut the cake into squares. Wiping the knife between cuts helps achieve clean slices.
- Pairing: This rich cake pairs wonderfully with a cup of coffee or a glass of cold milk. For an adult twist, try a dessert wine.
- Add-ons: For extra indulgence, offer additional toppings like whipped cream, chocolate sauce, or a scoop of vanilla ice cream.
Storage Tips
- Refrigeration: Always store the poke cake in the refrigerator due to its moist nature and creamy layers. Cover it with plastic wrap or aluminum foil, or store in an airtight container.
- Shelf Life: Properly stored, this cake can last in the refrigerator for up to 5 days. However, for the best flavor and texture, it’s recommended to consume it within the first 2-3 days.
- Freezing: If you need to store the cake for a longer period, it can be frozen. Wrap individual slices or the entire cake securely with plastic wrap and then aluminum foil. The cake can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
- Refreshing: If the cake feels a bit dry after storage, a quick fix is to drizzle a small amount of milk or chocolate syrup over the slice before serving. This will add moisture back into the cake.
Remember: Due to the dairy components in the whipped topping and pudding, it’s important not to leave the cake at room temperature for extended periods, especially in warm conditions, to prevent spoilage. Always handle and store the cake with food safety in mind. Enjoy your delicious, chocolatey creation!
Related :
- Coconut Cake Recipe: Tropical Dessert Delight
- Chocolate Heaven Cake
- What Is A Substitute For Cake Flour?
FAQs
Am I missing where the sweetened condensed milk gets added?
In the Death by Chocolate Poke Cake recipe, the sweetened condensed milk is used after the cake is baked. Here’s the step:
- Poke Holes: Once the chocolate cake is baked, remove it from the oven. While the cake is still warm, use the end of a wooden spoon or a similar utensil to poke holes all over the top of the cake.
- Pour the Condensed Milk: Evenly pour the sweetened condensed milk over the warm cake, making sure it seeps into the holes you’ve created. This step adds a rich, moist layer to the cake.
Let the cake absorb the condensed milk before you proceed with the next steps, like adding the chocolate fudge topping or frosting. This process is key for creating the moist and rich texture characteristic of a poke cake.
Can I make the Death by Chocolate Poke Cake ahead of time?
Yes, you can! In fact, making this cake a day in advance allows the flavors to meld beautifully. Just prepare the cake as instructed, cover it, and store it in the refrigerator. Add the garnish of chocolate shavings or mini chocolate chips before serving to maintain their texture.
Is it possible to use homemade ingredients instead of store-bought ones?
Absolutely. You can substitute the box cake mix with your favorite homemade chocolate cake recipe. Similarly, homemade whipped cream can replace the frozen whipped topping, and you can even make your own hot fudge sauce. Keep in mind that homemade components may alter the texture and taste slightly but usually result in an even more decadent dessert.
Can this recipe be made gluten-free or dairy-free?
Yes, it can be adapted to be gluten-free or dairy-free. Use a gluten-free chocolate cake mix and ensure that your other ingredients like pudding mix and hot fudge sauce are gluten-free. For a dairy-free version, choose dairy-free alternatives for the condensed milk, milk, and whipped topping. Be aware that these substitutions may change the cake’s final taste and texture.
How do I prevent the whipped topping from melting if serving outdoors?
If you’re serving the cake at an outdoor event, keep it chilled until the last possible moment. Use a cooler or a tray with ice underneath the serving dish to keep it cool. Also, avoid direct sunlight exposure. For longer events, consider serving the cake in batches or having a backup in the refrigerator.
Conclusion
The Death by Chocolate Poke Cake is more than just a dessert; it’s a chocolate extravaganza that promises to deliver joy and satisfaction in every bite. Whether you’re a baking novice or a seasoned pro, this recipe is fuss-free and foolproof, ensuring a delightful dessert that will be requested time and again. Indulge in this chocolate dream and watch it become a staple for all your special occasions.
📖 Recipe
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Death by Chocolate Poke Cake
- Total Time: 1 hour 50 minutes
- Yield: Serves 12-15
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate fantasy with our Death by Chocolate Poke Cake recipe. This heavenly dessert, brimming with layers of rich chocolate cake, silky pudding, and creamy whipped topping, promises a blissful experience in every bite. Perfect for chocolate enthusiasts, it’s an easy-to-make treat that’s sure to impress at any gathering. Dive into this chocolaty journey and make every occasion extra special.
Ingredients
1 box chocolate cake mix (plus ingredients called for on the box: usually water, eggs, and oil)
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) hot fudge sauce
1 package (3.9 oz) instant chocolate pudding mix
2 cups cold milk
1 container (8 oz) frozen whipped topping, thawed
Chocolate shavings or mini chocolate chips for garnish
Instructions
- Preheat oven according to the cake mix instructions. Grease a 9×13 inch baking dish.
- Prepare and bake the chocolate cake mix in the baking dish as directed on the package.
- Once baked, poke holes all over the top of the warm cake. Pour slightly warmed hot fudge sauce over the cake, ensuring it fills the holes.
- Whisk together the chocolate pudding mix with cold milk. Pour over the cake before it sets, filling the holes.
- Refrigerate the cake to cool and set the pudding, about 1 hour.
- Spread the thawed whipped topping over the cooled cake and garnish with chocolate shavings or chips.
- Serve chilled.
Notes
For a homemade touch, consider using a from-scratch chocolate cake recipe and homemade whipped cream.
Store leftovers in the refrigerator, covered, for up to 5 days.
For gluten-free or dairy-free adaptations, use suitable substitutes for the cake mix, pudding, and dairy ingredients.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
It never says when to use the condensed milk!
The sweetened condensed milk is used after the cake is baked. Here’s the step:
Poke Holes: Once the chocolate cake is baked, remove it from the oven. While the cake is still warm, use the end of a wooden spoon or a similar utensil to poke holes all over the top of the cake.
Pour the Condensed Milk: Evenly pour the sweetened condensed milk over the warm cake, making sure it seeps into the holes you’ve created. This step adds a rich, moist layer to the cake.
Let the cake absorb the condensed milk before you proceed with the next steps, like adding the chocolate fudge topping or frosting. This process is key for creating the moist and rich texture characteristic of a poke cake.
Where does the sweetened condensed milk go? On your list of ingredients but, not in the recipe.
Where do you use the sweetened condensed milk?
The sweetened condensed milk is used after the cake is baked.
Am I missing where the sweetened condensed milk gets added?
The sweetened condensed milk is used after the cake is baked.
this chocolate cake is made in a 9×13. if i make this recipe can i put the batter into mini loaf panhow long do i bake it and the temp
Yes, you can adapt the Chocolate Cake recipe for a mini loaf pan. The temperature can remain the same (typically 350°F for most cake recipes), but the baking time will need to be adjusted since mini loaves bake faster than a single large cake. Here’s how to do it:
Prepare the Batter: Mix the cake batter as per the recipe instructions.
Fill the Mini Loaf Pans: Grease your mini loaf pans, then fill each one about 2/3 full with batter to give them room to rise.
Bake: Start checking the mini loaves for doneness at about 15-20 minutes into baking. The exact time will depend on the size of your mini loaf pans.
Test for Doneness: Insert a toothpick into the center of a loaf. The cake is done when the toothpick comes out clean or with a few moist crumbs.
Cool: Let the mini loaves cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
Keep a close eye on the cakes during baking since smaller cakes can overcook quickly. Enjoy your mini chocolate loaves!
what and when does the canned milk come into play
The ingredients call for sweetened condensed milk but doesn’t explain where to use it in the recipe…..
What do you do with the sweetened condensed milk?
It is listed in the ingredients but not in the directions.
The recipe calls for sweetened condensed milk but it’s not mentioned in the instructions. Is there a step missing?
What is the sweetened condensed milk for?
The ingredients state 1 can of sweetened condensed milk, but the recipe doesn’t include the use of this milk. Where is it supposed to go???
When do you add the condensed milk?
What is the sweet condensed milk for?