Chocolate Poke Cake

For the Cake

● 15.25 oz Devil’s Food chocolate cake mix

● 3 eggs

● ½ cup oil

● ½ cup water

● 14 oz sweetened condensed milk

● 2 milk chocolate bars (1.55 oz each), broken into pieces

For the Chocolate Whipped Cream

● 2 cups heavy whipping cream, chilled

● ½ cup powdered sugar

● ⅓ cup cocoa powder

● 1 tsp vanilla extract

For Topping

● Mini chocolate chips

● Chocolate syrup

Instructions

1: Bake the Cake: In a large bowl, mix cake mix, eggs, oil, and water until smooth; pour into a greased 9×13-inch pan and bake according to package directions.

2: Poke While Warm: As soon as the cake comes out of the oven, use the end of a wooden spoon to poke holes all over the surface while it’s still warm.

3: Make the Chocolate Soak: In a microwave-safe bowl, combine sweetened condensed milk and chocolate bar pieces; microwave 30 seconds, stir, then heat 15 seconds more and stir until completely smooth.

4: Soak the Cake: Pour the warm chocolate mixture over the cake, using a spatula to gently press it into the holes so it seeps deep inside; tap the pan lightly to remove air pockets.

5: Chill: Let the cake cool at room temperature for 1 hour, then cover and refrigerate for 2 hours so the chocolate filling fully soaks in.

6: Prepare the Whipped Topping: In a chilled bowl, beat cold heavy cream until slightly thickened; add powdered sugar, cocoa powder, and vanilla, then whip until stiff peaks form (do not overmix).

7: Frost the Cake: Spread the chocolate whipped cream evenly over the chilled cake, smoothing the top beautifully.

8: Finish with Flair: Drizzle chocolate syrup generously over the top and sprinkle mini chocolate chips for texture and extra indulgence.

9: Chill Before Serving: Refrigerate until ready to serve for best texture and clean slices.

Chill Time: 2–3 hours