Description
This decadent Chocolate Poke Cake with Fudge Sauce is an irresistibly moist and rich dessert perfect for chocolate lovers. The cake is baked from a simple chocolate cake mix, then ‘poked’ with holes to allow a luscious homemade fudge sauce to soak in, creating gooey pockets of chocolate throughout. Topped with fluffy whipped cream and optional chocolate shavings or cocoa powder, this dessert combines ease and indulgence in every bite.
Ingredients
Scale
Cake Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water (or as per package instructions)
- 1/2 cup vegetable oil (or as per package instructions)
- 3 large eggs (or as per package instructions)
Fudge Sauce Ingredients
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Garnish
- Chocolate shavings or cocoa powder
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan or use a non-stick spray to prepare the pan for baking.
- Mix the Cake Batter: Follow the instructions on the chocolate cake mix box by combining the cake mix with water, vegetable oil, and eggs. Stir until smooth and pour the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
- Make Poke Holes: Remove the cake from the oven and allow it to cool for about 10 minutes. Then gently poke holes all over the cake using the end of a wooden spoon or a straw, ensuring you don’t go all the way through to the bottom.
- Prepare the Fudge Sauce: In a small saucepan, warm 1 cup heavy cream and 1/4 cup unsalted butter over medium heat, stirring occasionally, until the mixture just begins to simmer.
- Melt Chocolate: Remove the saucepan from heat and stir in 1 cup of semi-sweet chocolate chips until the chocolate fully melts and the sauce is smooth. Stir in 1 teaspoon vanilla extract for flavor.
- Soak Cake Columns: Pour the warm fudge sauce evenly over the poked cake, making sure it seeps into all the holes to create rich, gooey pockets of chocolate.
- Make Whipped Cream: In a mixing bowl, beat 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until soft peaks form, creating a light and fluffy topping.
- Assemble and Garnish: Once the cake has completely cooled, spread the whipped cream evenly over the top. Garnish with chocolate shavings or a dusting of cocoa powder, if desired.
- Serve: Cut the cake into squares and serve to enjoy the deliciously moist, fudgy chocolate poke cake.
Notes
- Use a wooden spoon handle or a wide straw for poking holes to ensure they are deep enough for the fudge sauce to soak in.
- Allow the cake to cool slightly before poking holes to prevent crumbling but not completely cooled so the fudge can seep deeply.
- You can substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor or milk chocolate for a sweeter taste.
- Refrigerate leftover cake covered to maintain freshness. Serve chilled or at room temperature.
- For a richer whipped cream topping, chill your mixing bowl and beaters before whipping.
