Dark Chocolate Poke Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE POKE CAKE



Chocolate Poke Cake image

This cake gets rave reviews every time it's made. Definitely not for anyone on a diet! Oooey-gooey, and oh! so good! Best if served warm with vanilla ice cream.

Provided by SYNCHORSWIM

Categories     Desserts     Cakes     Poke Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¾ cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 (1 ounce) squares unsweetened chocolate, melted
1 cup strong brewed coffee
¾ cup sour cream
¼ cup vegetable oil
1 (14 ounce) package individually wrapped caramels, unwrapped
4 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  • In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
  • In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.

Nutrition Facts : Calories 445.7 calories, Carbohydrate 74.6 g, Cholesterol 9 mg, Fat 16.6 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 333.1 mg, Sugar 51 g

DEATH BY CHOCOLATE POKE CAKE



Death By Chocolate Poke Cake image

This Death By Chocolate Poke Cake is for the serious chocolate lover! A chocolate cake that has been poked, filled, and covered with so much chocolate ... Can you handle it?!

Provided by Jamie Sherman

Categories     Dessert

Time 53m

Number Of Ingredients 8

1 package (15.25 oz.) dark chocolate cake mix
Ingredients listed on the box to make the cake
1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix
4 cups milk, divided
1 jar (12.8 oz.) Hershey's Special Dark Chocolate topping
1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix
1 container (8 oz.) frozen whipped topping, thawed
1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped

Steps:

  • Bake the cake according to package directions using a 9x13-inch baking pan.
  • Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
  • Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
  • In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
  • Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Nutrition Facts : Calories 98 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 186 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHOCOLATE PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

This great all-family ooey-gooey recipe can also be used for casual entertaining.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
2 cups cold milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan).
  • Make, bake and cool cake as directed on box for 13x9-inch pan.
  • Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE PRETZEL POKE 'BOX' CAKE RECIPE BY TASTY



Chocolate Pretzel Poke 'Box' Cake Recipe by Tasty image

Here's what you need: dark chocolate cake mix, condensed milk, caramel, whipped cream, pretzel, caramel

Provided by Quinton Washington

Categories     Bakery Goods

Yield 6 servings

Number Of Ingredients 6

1 box dark chocolate cake mix, prepared according to package instructions
1 can condensed milk
1 can caramel
3 cups whipped cream
1 packet pretzel
3 tablespoons caramel, for topping

Steps:

  • Preheat oven to 400°F (200°C).
  • Prepare and bake chocolate cake according to package instructions.
  • Let cool 10 minutes before poking even holes throughout the cake with a chopstick or the end of a wooden spoon.
  • Distribute condensed milk over the entire cake, making sure it runs in the holes, followed by can of caramel.
  • Slather on cream, making sure to smooth it out on top. Refrigerate at least 4 hours, or overnight.
  • Slice cake into even rectangles and sprinkle chopped pretzels on top.
  • Serve with a drizzle of caramel topping.
  • Enjoy!

Nutrition Facts : Calories 585 calories, Carbohydrate 107 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 75 grams

CHOCOLATE TURTLE POKE CAKE RECIPE BY TASTY



Chocolate Turtle Poke Cake Recipe by Tasty image

Here's what you need: freshly made chocolate cake, can of dulce de leche, can of chocolate frosting, chopped pecans, mini chocolate chips, caramel syrup

Provided by Matthew Johnson

Categories     Bakery Goods

Yield 12 servings

Number Of Ingredients 6

1 freshly made chocolate cake, prepared from scratch or using a packaged mix
14 oz can of dulce de leche, warmed
16 oz can of chocolate frosting
½ cup chopped pecans
½ cup mini chocolate chips
caramel syrup, to taste

Steps:

  • Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total. Pour the dulce de leche over the cake and let settle into the holes for about 10 minutes. Some of the dulce de leche will still stay on top, which is okay. If necessary, it can be reheated or mixed with a little milk to be thinned.
  • Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips on top of the frosting, then drizzle with the caramel. Chill the cake for at least 3 hours or up to overnight.
  • Enjoy!

Nutrition Facts : Calories 421 calories, Carbohydrate 74 grams, Fat 13 grams, Fiber 2 grams, Protein 4 grams, Sugar 55 grams

CHOCOLATE PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

Provided by Made From Pinterest

Categories     Dessert

Number Of Ingredients 8

1 Devil's Food or Dark Chocolate Cake Mix
Whatever ingredients are listed on the box to make the cake.
1 box (3.4 oz. Instant chocolate pudding)
1 box (5.9 oz Instant chocolate pudding)
3 cups of milk
1 jar of Mrs. Richardsons' Hot Fudge
1 8 oz container of Cool Whip
1 12 oz bag of semi sweet mini chocolate chips

Steps:

  • Prepare your cake as per the instructions on the cake box in a 9x13 cake pan.
  • After taking it out of the oven, poke holes in the cake with the end of a wooden spoon or a straw.
  • Mix 2 cups of the milk with the smaller box of instant pudding. Quickly pour over your cake trying to fill in the holes.
  • Remove the lid from the jar of hot fudge and microwave until easily spreadable. I put mine in for about 15-20 seconds but your microwave temp may vary.
  • Spread the hot fudge on top of your cake and let cool.
  • When the cake is completely cooled, mix the last 1 cup of milk with the larger box of instant chocolate pudding then quickly and carefully fold in the Cool Whip.
  • Spread on top of the hot fudge layer.
  • Finally, layer the entire bag of mini chocolate chips over the whipped cream layer.
  • Cover and refrigerate for at least 4 hours before serving.

CHOCOLATE POKE CAKE RECIPE



Chocolate Poke Cake Recipe image

This Chocolate Poke Cake is a chocolate lovers dream! Start with an easy cake mix, then fill it with chocolate ganache and top with chocolate whipped cream!

Provided by Dorothy Kern

Categories     Dessert

Time 45m

Number Of Ingredients 8

1 box chocolate cake mix PLUS ingredients listed on box to make the cake ((approx 15.25 ounce box))
1 cup (237ml) heavy cream
2 cups (340g) chocolate chips
2 cups (474ml) heavy cream
¼ cup (28g) granulated sugar
½ cup (40g) unsweetened cocoa powder
⅛ teaspoon salt
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
  • Prepare the cake mix according to the direction on the box. Pour into prepared pan. Bake for 30-35 minutes.
  • With a straw or the back of a wooden spoon, poke holes into the cake. Let the cake cool off completely.
  • In a saucepan, over medium heat, combine cream and chocolate chips, stirring constantly until you have a smooth texture, about 5 minutes.
  • Pour over the cooled cake and spread evenly. Cool completely before frosting.
  • Beat the whipped the cream to soft peaks in a large bowl with an electric mixer.
  • Mix in sugar, cocoa powder, salt, and vanilla extract, then beat until it forms stiff peaks.
  • Add whipped cream to the cake and gently spread evenly on the cake.

Nutrition Facts : ServingSize 1 serving, Calories 576 kcal, Carbohydrate 51 g, Protein 6 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 122 mg, Sodium 517 mg, Fiber 3 g, Sugar 27 g

CHOCOLATE TURTLE CAKE



Chocolate Turtle Cake image

This decadent poke cake is topped with whipped topping, salted caramel sauce, mini chocolate chips, and chopped pecans. It's so easy to make, and a huge hit at parties!

Provided by Averie Sunshine

Categories     Cakes & Cupcakes

Time 2h35m

Number Of Ingredients 7

one 15.25-ounce box devil's food chocolate cake mix*
one 14-ounce can sweetened condensed milk
one 12-ounce jar caramel sundae topping
one 8-ounce container whipped topping, thawed (I used fat-free)
1/2 cup Chopped Fisher Pecans
1/2 cup mini semi-sweet chocolate chips (full-size okay)
1/3 cup salted caramel sauce, or as desired (homemade or store-bought, or regular caramel sauce okay)

Steps:

  • Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
  • Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (I find my cakes are done about 3 to 5 minutes faster than the box directions and if baked as long as indicated, I find the cake is too dry but bake as necessary).
  • While the cake bakes add the sweetened condensed milk and caramel topping to a medium bowl and stir to combine; set aside.
  • Remove cake from the oven when it's done and using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn't count but I estimate I poked about 60 holes, evenly spaced over the surface.
  • Slowly pour the sweetened condensed milk and caramel mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
  • Place cake in the fridge for about 10 minutes to cool slightly before adding the whipped topping so it doesn't melt.
  • Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle the pecans and chocolate chips, cover cake, and refrigerate for at least 2 hours (overnight is best).
  • Evenly drizzle the salted caramel sauce before slicing and serving.

Nutrition Facts : Calories 261 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 104 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHOCOLATE POKE CAKE



Chocolate Poke Cake image

This decadent Chocolate Poke Cake is out of this world. It's insanely chocolatey and so moist! I dare you to try and keep your fork out of it.

Provided by Lindsay

Categories     Dessert

Time 45m

Number Of Ingredients 9

15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
14 oz sweetened condensed milk
1 cup semi sweet chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup + 2 tbsp cocoa
1/2 tsp vanilla extract
mini chocolate chips
chocolate sauce (I used Smucker's Chocolate Sundae Syrup)

Steps:

  • 1. Bake cake according to box directions in a 9×13 cake pan.
  • 2. Once cake comes out of the oven, poke holes all over the top of the cake.
  • 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
  • 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
  • 5. Pour chocolate mixture over the cake and spread to fill in holes.
  • 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
  • 7. To make whipped topping, whip heavy cream until it begins to thicken.
  • 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
  • 9. Spread whipped topping evenly over cooled cake.
  • 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Slice, Calories 384 calories, Sugar 34.9 g, Sodium 96.2 mg, Fat 24.3 g, SaturatedFat 15.6 g, TransFat 0.3 g, Carbohydrate 38.6 g, Fiber 1.5 g, Protein 6.1 g, Cholesterol 73 mg

CHOCOLATE POKE CAKE



chocolate poke cake image

Easy chocolate poke cake with homemade chocolate syrup & whipped cream frosting. To make the chocolate poke cake, use any base chocolate cake of your choice. To make the recipe vegan just use any vegan cream or coconut cream.

Provided by Swasthi

Categories     Desserts

Time 35m

Number Of Ingredients 16

1½ cups wheat flour (or all-purpose flour or pastry flour)
4 tablespoons cocoa powder ((¼ cup))
1 teaspoon Baking soda ((recheck the expiry date))
½ teaspoon salt
1 cup sugar ((or 1½ cups powdered jaggery))
1 cup milk ((or water for vegan version))
1/3 cup melted butter or oil
1 tablespoon vinegar ((apple cider))
1 tablespoon vanilla extract
6 tablespoons sugar ((or ½ cup jaggery or palm jaggery or brown sugar))
3 tablespoons cocoa powder
¾ cup water
½ teaspoon vanilla extract
1 cup whipping cream ((or coconut cream for vegan))
1 tablespoon powdered sugar (or confectioners sugar)
½ teaspoon vanilla extract

Steps:

  • Grease a 6 inch square cake pan. Preheat the oven to 170 C for at least 15 mins.
  • Place a sieve over a mixing bowl and add flour, baking soda, salt and cocoa powder. Sieve it at least thrice. Add sugar and mix it well.
  • Make a well in the center and pour water or milk, oil or melted butter, vanilla and vinegar.Mix the wet ingredients gently and then slowly incorporate the flour with the liquid ingredients. Do not over mix but ensure there are no lumps in the batter.
  • Pour this to the grease tray and bake for 23 to 25 mins. When done a tester inserted comes out clean. Cool down the cake in the pan itself over a wire rack until it cools down a bit but still warm.
  • Mix together cocoa powder, sugar and water in a pot. Mix well to break the lumps and boil the syrup until it thickens. It took me about 7 to 9 minutes. The mixture must turn thick & coat the back of a spoon. If using palm jaggery or jaggery, just filter the chocolate syrup and use. Cool this a bit.
  • Chill the bowls and the beaters for few hours. Pour the whipping cream to the chilled bowl. Begin to whip on a low speed initially and then increase the speed to medium. When the mixture turns bubbly add the sugar and beat until you see stiff peaks. Take care not to over whip as it can turn to butter. Keep this chilled until needed.
  • When the temperature of the cake comes down, poke the cake several times with a chop stick about ¾ inch apart. Avoid poking the cake towards the edges. Make several holes all over the cake. Ensure the holes are deep reaching the base.
  • The temperature of the chocolate syrup should have come down slightly but still warm. Mix well and pour the syrup all over the cake. The syrup must go through the holes. Set this aside to cool the cake completely. You can also chill it in the fridge.
  • Spread the whipped cream generously all over the cake. Decorate with some sprinkles or chocolate shavings. Chill the chocolate poke cake until served. Slice the cake when needed and serve.

Nutrition Facts : Calories 366 kcal, Carbohydrate 48 g, Protein 9 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 57 mg, Sodium 340 mg, Fiber 10 g, Sugar 14 g, ServingSize 1 serving

DOUBLE FUDGE POKE CAKE



Double Fudge Poke Cake image

This lightened-up take on chocolate poke cake is packed with double fudge chocolate flavor, topped with whipped topping and sprinkled with dark chocolate shavings. It will cure any chocoholic's craving at 210 calories per serving.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/2 cup unsweetened applesauce
3 eggs
1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
2 cups fat-free (skim) milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
2 tablespoons dark chocolate shavings (0.4 oz from 9.7-oz 62% cacao semisweet dark chocolate bar)

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
  • In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
  • When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE POKE CAKE RECIPE



Chocolate Poke Cake Recipe image

Luscious Chocolate Poke Cake Recipe is super easy but so amazing. Try this rich chocolate cake combined with decadent topping.

Provided by Desserts on a Dime

Categories     Dessert

Time 40m

Number Of Ingredients 10

Ingredients for the cake:
1 box Devil's food chocolate cake mix
Ingredients needed to make cake from the cake mix: eggs (oil, water, etc.)
14 oz Sweetened Condensed Milk
1 cup Chocolate Sauce
Ingredients for the topping:
2 cups Heavy Whipping Cream
1/2 cup Cocoa Powder
1/2 cup Powdered Sugar
Chopped Chocolate for topping

Steps:

  • Preheat oven to 350 degrees F.
  • Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
  • When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
  • Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
  • Cover and refrigerate the cake overnight.
  • Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
  • Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
  • Serve immediately and refrigerate leftovers.
  • Enjoy!

Nutrition Facts : Calories 491 kcal, Carbohydrate 63 g, Protein 8 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 93 mg, Sodium 390 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving

DECADENT CHOCOLATE POKE CAKE



Decadent Chocolate Poke Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking pan
One 16-ounce box chocolate cake mix
1 cup dark chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup milk
1 cup milk
One 3.4-ounce packet instant chocolate pudding
1/3 cup unsweetened cocoa powder
One 8-ounce container frozen whipped topping, thawed
Maraschino cherries, drained, for decorating (optional)

Steps:

  • For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
  • Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
  • Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
  • For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
  • Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

CHOCOLATE POKE COKE



Chocolate Poke Coke image

Chocolate poke cake is a dream come true for chocolate lovers. Each bite is packed with decadent chocolate and topped with more chocolate.

Provided by Eating on a Dime

Categories     Dessert

Time 8h35m

Number Of Ingredients 9

1 box Devil's food chocolate cake mix
Ingredients needed to make cake from the cake mix: eggs (oil, water, etc.)
14 oz Sweetened Condensed Milk
1 cup Chocolate Sauce
Ingredients for the topping
2 cups Heavy Whipping Cream
1/2 cup Cocoa Powder
1/2 cup Powdered Sugar
Chopped Chocolate for topping

Steps:

  • Preheat oven to 350 degrees F.
  • Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
  • Allow the cake to cool for about 10 minutes, then poke holes with a wooden spoon all over cake, about 1-inch apart.
  • Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
  • Cover and refrigerate the cake overnight.
  • Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
  • Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
  • Serve immediately and refrigerate leftovers.
  • Enjoy!

Nutrition Facts : Calories 513 kcal, Carbohydrate 68 g, Protein 7 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 443 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 11 g, ServingSize 1 serving

More about "dark chocolate poke cake recipes"

DEATH BY CHOCOLATE POKE CAKE | 12 TOMATOES

From 12tomatoes.com
  • Using the end of a wooden spoon, poke holes all over cake. Pour pudding mixture slowly over cake, trying to get filling into the holes.


CHOCOLATE POKE CAKE FROM SCRATCH - SPEND WITH PENNIES

From spendwithpennies.com
  • In a saucepan, combine sugar, cocoa powder, cornstarch and salt, mix well. Add in cold milk, stir until combined.


CHOCOLATE MOCHA POKE CAKE - COOK THIS AGAIN MOM

From cookthisagainmom.com
  • Make cake according to directions on the box. Let cool slightly, then using the handle of a wooden spoon, poke holes in top of the cake. Let cool completely.
  • Put espresso powder in a 2 cup measuring cup. Add hot water and mix until powder has dissolved. Next, add enough milk to reach the 1 3/4 mark on your measuring cup. Add this mixture to the vanilla pudding mix and whisk together. Let set several minutes until the pudding starts to thicken. Then poor the pudding over the cake filling all the holes. Place the cake in the refrigerator and let the pudding set.
  • Mix the cream and powdered sugar together using the electric mixer until the whipped topping thickens and peaks start to form. Careful not to over mix.


CHOCOLATE POKE CAKE - LIKE MOTHER, LIKE DAUGHTER

From lmld.org


OREO POKE CAKE (MAKE AHEAD DESSERT ... - THE CHUNKY CHEF

From thechunkychef.com
  • In a mixing bowl, whisk together pudding mix and milk. Whisk for 1 minute, until pudding just starts to thicken up.


CHOCOLATE POKE CAKE - OMG CHOCOLATE DESSERTS

From omgchocolatedesserts.com
  • In a large bowl combine dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt).
  • Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes, add coffee (or boiling water) and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, (until toothpick inserted into center comes out clean).If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled,just to smooth the top.


BEST DEATH BY CHOCOLATE POKE CAKE RECIPE - HOW TO MAKE ...

From delish.com
  • Make cake: Preheat oven to 350º. Grease a 9"-x-13" pan with cooking spray and dust with cocoa powder.
  • Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.


DARK CHOCOLATE BANANA POKE CAKE - GREAT GRUB, DELICIOUS TREATS

From greatgrubdelicioustreats.com
  • In a large mixing bowl, beat cake mix, water, oil and eggs together on high-speed until blended.
  • In a medium mixing bowl, beat cream cheese together until smooth and creamy, approximately 2-3 minutes.


EXTREME CHOCOLATE POKE CAKE | ITS YUMMI

From itsyummi.com
  • In a medium sized bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt.


SINFUL TRIPLE CHOCOLATE POKE CAKE - BEYOND FROSTING

From beyondfrosting.com
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.


CHOCOLATE POKE CAKE FROM SCRATCH - DIVAS CAN COOK

From divascancook.com


BEST EVER CHOCOLATE POKE CAKE RECIPE - DINNER, THEN DESSERT
2022-01-03 Poke cakes are a regular sheet cake that you poke holes into (hence poke cake) and add a sweet sauce that gets soaked into every bit thanks to the holes. There are lots of ways to make poke cake filling, like prepared pudding or instant pudding mix, but this recipe uses a homemade hot fudge sauce. Using sweetened milk chocolate sauce instead of instant …
From dinnerthendessert.com


DEATH BY CHOCOLATE POKE CAKE - MASTERCOOK
2 days ago Ingredients. CAKE: 1 package (15.25 oz.) dark chocolate cake mix. Ingredients listed on the box to make the cake. 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix. 4 cups milk, divided. 1 jar (12.8 oz.) Hershey's Special Dark Chocolate topping: 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix.
From mastercook.com


EASY CHOCOLATE POKE CAKE - WWW.THESCRANLINE.COM
2021-08-24 Dark chocolate – I used dark (semi-sweet) cooking chocolate. Powdered sugar – also known as icing sugar. Sea salt flakes – This is optional but so recommended!1. Let’s go through each step. Cake. Add the boiling water and instant coffee powder to a large heat proof jug and whisk until dissolved. Add the buttermilk and whisk. Set aside. To a large mixing bowl …
From thescranline.com


DEATH BY CHOCOLATE POKE CAKE - PINTEREST.COM
1 Hershey (6.8 oz.) hershey dark chocolate candy bar, Giant. Chocolate Cake Mix Recipes. Death By Chocolate Cake. Poke Cake Recipes. Poke Cakes. Chocolate Desserts. Cupcake Cakes. Dessert Recipes. Icing Recipes.
From pinterest.com


HOT CHOCOLATE POKE CAKE - THE COUNTRY COOK
2021-12-17 Instructions. Make the chocolate cake according to package instructions. Pour into a greased 9x13-inch pan and smooth out. Bake cake according to package instructions. Poke the cake all over with the bottom of a wooden spoon or any round end handles. It should be large enough for the filling to get down into.
From thecountrycook.net


CHOCOLATE POKE CAKE: A DECADENT RECIPE - COOKIST.COM
How to make chocolate poke cake. Liquefy the dark chocolate in the microwave oven, but open the oven every 30 seconds to avoid burning it. Then bring the chocolate to room temperature (1). After, put sugar and butter at room temperature in a large bowl (2). Blend everything with an electric whisk, until you get a clear and foaming mixture (3). Then add also the egg yolks, and …
From cookist.com


HOT CHOCOLATE POKE CAKE - SOULFULLY MADE
2022-02-10 Why you’ll love this recipe! Chocoate Heaven- Yes, this recipe is all the yumminess of a cup of hot choclate and more! Semi-Homemade- Because it callls for a box mix, packets and jars, the cake is easy to make and less clean up than a scratch cake.But, you still made it! Moistness Overload-Poke cakes are moist to the uttmost degree.The cake is already good, …
From soulfullymade.com


DARK CHOCOLATE BANANA POKE CAKE - DELICIOUSLY COOKING
2018-10-31 Instructions: Preheαt oven to 325° αnd sprαy α 13x9 bαking dish with α non stick sprαy. For the Dαrk Chocolαte Cαke: In α lαrge mixing bowl, beαt cαke mix, wαter, oil αnd eggs together on high-speed until blended. Pour cαke bαtter into prepαred bαking dish αnd bαke for 60 minutes or until tooth pick inserted comes out cleαn.
From deliciouslycooking.com


CLASSIC CHOCOLATE POKE CAKE | THEBESTDESSERTRECIPES.COM
Classic Chocolate Poke Cake is the original poke cake recipe. All other poke cakes were made possible because of this one. Ok, maybe not this particular recipe, but this type of poke cake. The first poke cake, also named the "Better Than Sex" cake, was made like this one: sweetened condensed milk poured over a warm chocolate cake. The whole cake is then …
From thebestdessertrecipes.com


CHOCOLATE POKE CAKE - AVERIE COOKS
2021-10-12 How to Make Chocolate Poke Cake. The batter for this chocolate cake is so easy to whip up! Simply combine all the ingredients, mix, pour into a 9×13-inch pan, and bake until done, about 30 minutes. The batter will be thick so make sure to use a spatula to spread it out in the pan. After baking and cooling the cake, poke holes in the cake using ...
From averiecooks.com


CHOCOLATE POKE CAKE - FOOD CHANNEL
2017-12-21 1 Preheat oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment, and set aside. In a large bowl, combine the flour, cocoa, baking soda, salt and sugar. In a separate bowl, whisk together all remaining ingredients (except the syrup) until evenly combined. Pour wet into dry, stir until just combined, and pour into the prepared pan.
From foodchannel.com


CHOCOLATE POKE CAKE !! - WHYRECIPENOW
2022-02-14 CHOCOLATE POKE CAKE !! ... Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients: INGREDIENTS FOR THE CAKE: 1 pkg. (15.25 oz.) dark chocolate cake mix Ingredients listed on the box to make the cake 1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix 4 cups milk, divided 1 jar (12.8 oz.) Hershey’s …
From whyrecipenow.com


DEATH BY CHOCOLATE POKE CAKE RECIPE | TODAY'S CREATIVE IDEAS
Instructions. The first step is to bake the cake according to the package's directions using a 9×13-in. baking pan. Poke holes in the hot cake. Mix together your 2 cups of milk and 1 package of the Hershey's instant chocolate pudding mix and pour this mixture over the cake, filling the holes. The quicker you do this process the better as the ...
From todayscreativeideas.com


Related Search