Triple Chocolate Poke Cake

Hello all– I’m wondering how many cooks out there have a secret stash of chocolate hidden away in their kitchen.  I know I do.  Tucked away in the hutch drawer, just enough chocolate for a nibble now and then when I’m flagging and could use a little chocolate encouragement.

If you fall in this same category– I think you would be fond of this cake.  Chocolate cake, laden with drizzles of hot fudge, topped with chocolate whipped cream and chocolate curls. Is that enough chocolate??  Trust me.  It’s chocolatey good.


1 dark chocolate cake mix
3.9 oz. pkg. instant chocolate fudge pudding mix
3 eggs
2 tsp. vanilla
1 cup water
1/2 cup oil
1/2 cup sour cream

12 oz. jar of hot fudge sauce*

1 pint heavy whipping cream
2 tab. unsweetened cocoa (dark version best)
2 tsp. instant vanilla pudding mix**
1/4 cup powdered sugar
1 large chocolate bar

With an electric mixer, beat the cake ingredients– cake mix, pudding, mix, eggs, vanilla, water, oil and sour cream for 2 minutes until well blended and fluffy.

Spoon the batter into a 9″x 13″ baking dish (or I used a 10 1/2″ round springform pan so I could remove it from the pan for serving) that has been sprayed with cooking spray.  Bake it up at 350 degrees for 35-40 minutes, until the cake is firm to the touch.

When you take the cake from the oven, immediately poke holes in the top with the handle end of a wooden spoon.  Drizzle the hot fudge sauce into the poked holes (you may need to microwave the hot fudge  for 1 or 2 minutes to make it thin enough).

Let the cake cool completely!!

To make the topping, use an electric mixer (the whisk attachment works best) to beat the cream, unsweetened cocoa, vanilla pudding mix and powdered sugar.  Spoon the chocolate whipped cream over the cooled cake and set it in the fridge 30 minutes or more to set well.

Use a potato peeler to peel small shavings from the shorter end of a large chocolate bar.  And sprinkle them over the cake before you serve it.  Enjoy!!

*I like Hershey’s hot fudge sauce (but you will have to microwave it for a couple minutes to make it thin enough to drizzle onto the cake.
**I always use vanilla instant pudding mix when whipping cream.  It acts as a stabilizer to the cream will hold up fluffy and firm.


32 thoughts on “Triple Chocolate Poke Cake

    • Hi Vero– thanks! we have some chocolate lovers around here too. Every time my daughter Ani comes home to visit, we have a chocolate cake waiting on the counter. Hope your week is going well. hugs from here!

      • Hi Rhonda! Ah, that’s great! ☺️ We started with regular muffins baking at home as they are so quick and Arlette (our aupair) can pick whenever she wants ☺️ However, I want to try you cake during the weekend! Out week is going really well, thank you! Hopefully, yours as well ☺️ Hugs from us and little monkey!

  1. Hi Rhonda – Oh be still my heart – CHOCOLATE. This looks TO DIE FOR. Yes I have a stash of chocolate but it’s not so secret. I married a choco-holic, between the two of us, it’s just ridiculous. But also nice to have a partner in crime when it comes to desserts. I never heard of that tip with the vanilla pudding, thanks for that, I ‘ll have to try it. -Kat

    • Hey Kat– yep, the vanilla pudding works really well on a cake or if you’re sitting out a bowl of whipped cream to go onto short cake or ice cream. I keep a box in the cupboard and use it a couple spoonfuls at a time. What are you up to this weekend?? We’re staying up too late watching the Cal football game. Our kids are at the game so we’re rooting them on from home… hugs hugs!

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