Attention all chocolate lovers! This Quadruple Chocolate Poke Cake has 4 layers of goodness and man oh man it is ever so good. So what gives this poke cake flavor? It’s the layers of cake, chocolate pudding, whipped topping drizzled in chocolate syrup. This is definitely every chocolate lovers dream dessert!
With this much chocolate it’s not as rich as you think it would be. It’s actually moist and delicious. When making this cake just remember that it needs to be chilled 4 hours before serving so if you need it for a party you might want to make it the night before. Enjoy!
Quadruple Chocolate Poke Cake
Serves 12-15
Ingredients
1 (18.25 ounce) package white cake mix, prepared to package instructions
1 (3.4 ounce) package chocolate pudding
1 ½ cups milk, plus 2 tablespoons, divided
2 (8-ounce) packages cream cheese, softened
½ cup powdered sugar
2 tablespoons unsweetened cocoa powder
8 ounces whipped topping, thawed
3 tablespoons chocolate syrup
¾ cup chocolate chips, divided
White chocolate sauce, to drizzle over the top
Directions
Bake cake in 13×9 pan according to package instructions. Allow to cool.
Using the end of a wooden spoon, poke holes in the top of the cake.
Pour chocolate pudding over the cake, making sure to pour over the holes. Alternatively, put the pudding mixture into a plastic candy decorating bottle or icing bag and squeeze directly into the holes in the cake for more even distribution.
Next, cream together cream cheese and powdered sugar. Mix in the unsweetened chocolate and 2 tablespoons of milk. Spread evenly over the cake.
Mix together whipped topping with 3 tablespoons chocolate syrup and ½ cup of chocolate chips. Spread this over the top of the cake and then top with additional chocolate chips, if desired, and drizzle with white chocolate sauce.
Chill for 4 hours before serving.
How to Make Quadruple Chocolate Poke Cake
Quadruple Chocolate Poke Cake
Ingredients
- 1 (18.25 ounce) package white cake mix, prepared to package instructions
- 1 (3.4 ounce) package chocolate pudding
- 1 ½ cups milk, plus 2 tablespoons, divided
- 2 (8-ounce) packages cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 8 ounces whipped topping, thawed
- 3 tablespoons chocolate syrup
- ¾ cup chocolate chips, divided
- White chocolate sauce, to drizzle over the top
Instructions
- Bake cake in 13x9 pan according to package instructions. Allow to cool.
- Using the end of a wooden spoon, poke holes in the top of the cake.
- Pour chocolate pudding over the cake, making sure to pour over the holes. Alternatively, put the pudding mixture into a plastic candy decorating bottle or icing bag and squeeze directly into the holes in the cake for more even distribution.
- Next, cream together cream cheese and powdered sugar. Mix in the unsweetened chocolate and 2 tablespoons of milk. Spread evenly over the cake.
- Mix together whipped topping with 3 tablespoons chocolate syrup and ½ cup of chocolate chips. Spread this over the top of the cake and then top with additional chocolate chips, if desired, and drizzle with white chocolate sauce.
- Chill for 4 hours before serving.
If you’re looking for more delicious cakes to make, check these out!
Cherry Sheet Cake– cherry chip cake topped with frosting and a cherry on top.
S’mores Dump Cake – this delicious desserts is literally dumped on a plate and reminds you of summer campfires.
Twizzler Sparkler Cake – this is the mother load of all cakes with the colors of red, white and blue surrounded by Twizzlers and topped with sparklers.
