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.
TRIPLE CHOCOLATE POKE CAKE
1 dark chocolate cake mix
3.9 oz. pkg. instant chocolate fudge pudding mix
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.