Death By Chocolate Poke Cake

If you’re looking for a dessert that’s unapologetically rich, decadently moist, and absolutely overflowing with chocolate, this Death By Chocolate Poke Cake is your dream come true. With layers of dark chocolate cake, creamy pudding, and silky chocolate topping all finished with a fluffy whipped topping and chunks of candy bar, it’s a chocoholic’s fantasy in every bite.

Here’s a fun fact: poke cakes became wildly popular in the 1970s for their ability to soak up flavor and stay extra moist. This version? It turns the classic on its head with an all-chocolate twist that’s next level. If you loved our Triple Chocolate Bundt Cake, then you’re definitely going to want a fork ready for this beauty. Let’s indulge!

What is Death By Chocolate Poke Cake?

This cake gets its dramatic name from the over-the-top chocolate flavor in every layer. It starts with a dark chocolate cake base that’s poked full of holes and drenched in creamy chocolate pudding. Then it’s topped with warm chocolate sauce, a light chocolate pudding whipped topping, and chopped chocolate for crunch.

Is it rich? Yes. Is it irresistible? Absolutely. You might say, “the way to a person’s heart is through their sweet tooth,” and this cake delivers a direct hit. So go ahead, dive in – just don’t say I didn’t warn you!

Why You’ll Love This Chocolate Lover’s Cake

Unbelievably Moist and Rich: The pudding-infused cake and chocolate topping make every forkful ultra-moist and packed with deep chocolate flavor.

Perfect for Celebrations: Whether it’s a birthday, potluck, or just a Tuesday night, this cake is guaranteed to wow your guests (and your taste buds).

Easy Yet Impressive: Made with simple pantry staples and a cake mix, it’s easy enough for beginner bakers but looks and tastes like a bakery masterpiece.

If you’ve tried our Chocolate Lasagna Dessert, this poke cake takes that same indulgent flavor to another level. Let’s get baking!

How to Make Death By Chocolate Poke Cake

Quick Overview

This cake is easy to make in stages: bake the cake, poke and pour pudding, add toppings, and chill. The chilling step is key to achieving the full decadent experience. Total prep time is about 20 minutes (plus chilling).

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 Special Dark Chocolate topping

For the 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

Step-by-Step

1. Bake the cake: Prepare and bake the dark chocolate cake according to package instructions in a 9×13-inch pan.
2. Poke and soak: While the cake is still hot, poke holes all over using the round end of a wooden spoon.
3. Add pudding: In a medium bowl, mix one pudding box with 2 cups of milk. Pour the pudding slowly over the cake, aiming to fill the holes.
4. Add chocolate topping: Microwave the chocolate topping (lid off) for about 45 seconds until pourable. Evenly spread over the cake. Allow to cool completely.
5. Make whipped topping: In another bowl, mix the second pudding box with 2 cups of milk. Fold in the thawed whipped topping until smooth.
6. Top the cake: Spread the whipped pudding layer over the cooled cake and sprinkle with chopped chocolate bar.
7. Chill and serve: Refrigerate for at least 4 hours before serving. Store covered in the fridge.

What to Serve With This Poke Cake

This cake pairs beautifully with a glass of cold milk, a scoop of vanilla ice cream, or even a drizzle of raspberry sauce for a fruity contrast. For drinks, try hot coffee or a shot of espresso to cut through the sweetness.

Top Tips for Perfecting the Cake

• Poke while hot: Make sure to poke the holes as soon as the cake comes out of the oven so the pudding absorbs evenly.
• Use a thick spoon handle: Bigger holes help the pudding soak in better.
• Chill well: Refrigeration helps everything set and makes slicing easier.
• Chop the chocolate bar finely for even distribution and a nice crunch.

Storing and Reheating Tips

This cake should be stored in the refrigerator, covered, for up to 5 days. It tastes even better the next day!

Freezing isn’t ideal due to the whipped topping, but you can freeze slices before adding the final topping. Wrap well and freeze for up to 2 months.

FAQs

Can I use regular chocolate pudding instead of Hershey’s Special Dark? Yes! Any instant chocolate pudding works well.

Do I need to let the cake cool before adding pudding? No, pour the pudding while the cake is still hot to help it absorb properly.

Can I use homemade whipped cream? Absolutely! Just be sure it’s stabilized so it holds up in the fridge.

Conclusion

This Death By Chocolate Poke Cake is the ultimate dessert for anyone who lives for chocolate. It’s rich, creamy, moist, and completely irresistible. Whether you’re treating guests or just treating yourself, this cake guarantees smiles and empty plates. Try it once and it might just become your new go-to chocolate indulgence.