Death By Chocolate Poke Cake Recipe
A dense, fudgy, and intensely chocolatey layer cake featuring a moist cake base, melted chocolate sauce, and a creamy pudding layer—all united by a signature ‘poke’ technique creating a rich, indulgent dessert.
- Prep Time: 15
- Cook Time: 30
- Total Time: 165
- Yield: 12-16 servings
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box fudge chocolate cake mix (includes oil, water, and eggs as required)
1 can (14 oz) sweetened condensed milk
1 jar (15 oz) chocolate fudge sauce
1 package (3.9 oz) instant chocolate pudding mix
2 cups cold milk (whole or 2%)
1 cup chocolate chips (60%+ cacao)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare cake mix according to package instructions and bake for 30 minutes.
While cake bakes, mix sweetened condensed milk with 1 cup chocolate fudge sauce.
Once cake is partially cooled (10-15 minutes), poke 60-70 holes evenly across the surface using a skewer or chopstick.
Pour the condensed milk-fudge sauce mixture over the cake, allowing it to absorb.
Refrigerate cake for 1 hour to set the sauce.
In a separate bowl, whisk instant pudding mix with 2 cups cold milk until thickened (2-3 minutes).
Pour pudding evenly over the cooled cake and spread to cover completely.
Chill for 1 hour, then sprinkle chocolate chips on top before serving.
Notes
For a non-GMO version, choose certified non-GMO pudding mix.
Ensure fudge sauce is free of artificial preservatives.
Chill for at least 2 hours total for optimal texture.
Store leftovers in an airtight container for up to 3 days.
Find it online: https://kindeat.com/death-by-chocolate-poke-cake-recipe/