Death By Chocolate Poke Cake

This Death By Chocolate Poke Cake is for the serious chocolate lover! A chocolate cake that has been poked, filled, and covered with so much chocolate … Can you handle it?! 

Death By Chocolate Poke Cake

Take my advice …. y’all might wanna sit down for this one. And say a prayer. Ask for forgiveness, because what you are about to see is a sin, I’m sure! You HAVE to make this Death By Chocolate Poke Cake – soon!!

What’s a girl to do when she wants chocolate? Go all out, of course! I seriously don’t think I could have stuffed much more chocolate into this cake without needing some sort of resuscitation! And we’re not talking about any kind of chocolate here folks …. when you have a serious chocolate deprivation, you go all out!

Feast your eyes upon this dark chocolate cake with luscious dark chocolate pudding and oozy dark chocolate topping ….. marry that with a divine mousse-like chocolate layer and for good measure, give it a full giant-sized dark chocolate bar. Be still my heart! I told y’all you would need to sit for this!

Some will call this cake a dream come true … and others will wonder what they got themselves into!! ? Apparently, I don’t need help finding temptation – I can find it all by myself! And I found it for you too! ? This would be a huge hit for any chocolate lover. Be forewarned, people WILL ask for the recipe so be sure to have it handy!

Recipe for Chocolate Poke Cake

• dark chocolate cake mix
• Ingredients listed on the box to make the cake
• instant Hershey’s Special Dark Chocolate Pudding mix
• milk
• Hershey’s Special Dark Chocolate topping
• frozen whipped topping, thawed
• Hershey Dark Chocolate candy bar

How to make Chocolate Poke Cake

1. Bake the cake according to package directions using a 9×13-in. baking pan.
2. Mix one of the pudding mixes with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
3. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
4. In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the Cool Whip. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
5. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Poke Cake Tips and Tricks

If you have questions about making Death By Chocolate Poke Cake recipe, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

• If you cannot find the Hershey’s Special Dark Chocolate Pudding at your local store – you may substitute any instant chocolate pudding in its place.
• I found the chocolate topping near the ice cream toppings at my local big box store.

Other poke cake recipes you may enjoy:

• Raspberry Zinger Poke Cake
• Boozy Strawberry Margarita Poke Cake
• Waffle Cherry Brownie Poke Cake
• The Ode to Elvis Poke Cake
• Chocolate Wasted Poke Cake

4.46 from 909 votes

Servings: 24 servings

Death By Chocolate Poke Cake

By Jamie Sherman

This Death By Chocolate Poke Cake is for the serious chocolate lover! A chocolate cake that has been poked, filled, and covered with so much chocolate … Can you handle it?! 

Prep: 20 minutes mins

Cook: 33 minutes mins

Total: 53 minutes mins

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Equipment

• mixing bowl
• hand mixer
• baking dish

Ingredients 

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For the Cake:

• ▢ 1 package dark chocolate cake mix, 15.25 oz.
• ▢ Ingredients listed on the box to make the cake
• ▢ 1 box instant Hershey's Special Dark Chocolate Pudding mix, 3.56 oz.
• ▢ 4 cups milk, divided
• ▢ 1 box Hershey's Special Dark Chocolate topping, 12.8 oz.

For the topping:

• ▢ 1 box instant Hershey's Special Dark Chocolate Pudding mix, 3.56 oz.
• ▢ 1 container frozen whipped topping, thawed, 8 oz.
• ▢ 1 Giant Hershey Dark Chocolate candy bar, chopped, 6.8 oz.

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Instructions 

• Bake the cake according to package directions using a 9×13-inch baking pan.
• Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
• Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
• In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
• Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Notes

• If you cannot find the Hershey’s Special Dark Chocolate Pudding at your local store – you may substitute any instant chocolate pudding in its place.
• I found the chocolate topping near the ice cream toppings at my local big box store.

Nutrition

Serving: 1g, Calories: 252kcal, Carbohydrates: 37g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 5mg, Sodium: 336mg, Potassium: 248mg, Fiber: 2g, Sugar: 23g, Vitamin A: 77IU, Vitamin C: 0.03mg, Calcium: 98mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on July 25, 2016. Updated on June 21, 2020.