Ultimate chocolate poke cake starts with a cake mix & is a chocolate lover's dream! Moist chocolate cake poked & drizzled with syrup & chocolate chips with a lovely chocolate whipped cream topping.
15.25ozDevil’s Food Chocolate Cake Mixplus ingredients listed on the box (eggs, oil, water)
14ozsweetened condensed milk
1cupsemi-sweet chocolate chips
Chocolate Whipped Cream Topping
8ozCool Whip
¼cupcocoa powdersifted
½cupchocolate chipsdivided
3TBSPchocolate sauce
3TBSPchocolate shavingsfor topping
Instructions
Preheat the oven to 350°F and prepare a 9x13 inch baking pan with a light coating of cooking spray. Set aside.
In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
Pour batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 20 minutes.
Poke holes all over the cake. I like to poke down to the bottom of the pan!
Place the condensed milk and 1 cup chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, whisking until smooth and combined.
Pour chocolate mixture over the cake, using a rubber scraper to fill the holes. Sprinkle with ¼ cup chocolate chips.
Chill cake in the fridge for an hour.
To make the frosting, whisk together Cool Whip with cocoa powder. Spread whipped topping on top of the cake.
Top cake with remaining ¼ cup chocolate chips, chocolate shavings & drizzle with chocolate sauce. Let chill again for about 1 hour. Enjoy!
Notes
Store cake in an airtight container in the fridge for up to a week. Cake freezes well for up to 2 months. Serve slightly chilled.