Chocolate Poke Cake Recipe

Chocolate Poke Cake Recipe

Ingredients:

- 15.25 ounces of Betty Crocker Devil's Food chocolate cake mix

- 3 eggs

- ½ cup of oil

- ½ cup of water

- 14 ounces of sweetened condensed milk

- 2 milk chocolate Hershey bars (1.55 ounces each), broken into rectangles

- 2 cups of heavy whipping cream, chilled

- ½ cup of powdered sugar

- ⅓ cup of cocoa powder

- 1 teaspoon of vanilla extract

- Mini chocolate chips

- Hershey’s chocolate syrup

Instructions:

1. Preheat your oven as instructed on the cake mix box. In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and water, stirring until well blended. Pour the batter into a greased 9x13 inch cake pan and bake according to the package directions.

2. Once the cake is finished baking, remove it from the oven. While it is still warm, use the end of a mixing spoon to poke holes all over the top of the cake. 

3. In a separate medium bowl, mix together the sweetened condensed milk and the broken Hershey bars. Microwave the mixture for 30 seconds, then remove and stir. Return to the microwave for an additional 15 seconds, then stir again until fully combined.

4. Carefully pour the chocolate mixture over the top of the cake, ensuring it fills the holes. Use a rubber spatula to gently press the mixture into the holes and along the sides of the cake.

5. Allow the cake to cool at room temperature for about one hour. After cooling, cover the cake with plastic wrap and refrigerate for 2 hours to let the chocolate mixture absorb into the cake.

6. While the cake chills, place a large mixing bowl in the freezer to chill. When ready to prepare the topping, add 2 cups of the chilled heavy whipping cream to the cold bowl. Using a hand mixer, beat the cream on high speed until it begins to thicken.

7. Once thickened, add the powdered sugar, cocoa powder, and vanilla extract to the bowl. Continue mixing until fully blended and stiff peaks form.

8. Spread the chocolate whipped cream topping evenly over the top of the chilled cake. To finish, drizzle chocolate syrup over the top and sprinkle with mini chocolate chips.

9. Refrigerate the cake until you are ready to serve. Enjoy!