Triple Chocolate Poke Cake – A Rich, Fudgy Dessert That’s an Absolute Chocolate Lover’s Dream

For those who can’t get enough chocolate, this Triple Chocolate Poke Cake is the ultimate indulgence! It’s made with a rich chocolate cake base, filled with hot fudge and pudding, and topped with a luxurious hot chocolate whipped cream. Every bite is packed with layers of decadent chocolate flavor, making it perfect for any celebration—or just when you want to treat yourself!

Scroll down for the recipe!

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The Inspiration Behind Triple Chocolate Poke Cake

Poke cakes are known for their ability to soak up incredible flavors, and this triple chocolate version takes it to the next level. With hot fudge poured into the cake’s poked holes, followed by a layer of chocolate pudding, and finished with a fluffy whipped cream made from hot chocolate mix, this cake is loaded with texture and flavor in every bite. It's a chocolate lover's dream come true!

Why You’ll Love This Cake

This cake is incredibly rich, moist, and decadent. The combination of three different types of chocolate—the cake itself, the hot fudge, and the pudding—makes it a true triple-threat dessert. Plus, it’s easy to make and perfect for any occasion, whether it’s a birthday, holiday, or just a regular Tuesday when you need some chocolatey comfort.

Nutritional Information (Per Slice, Based on 12 Slices):

• Calories: 470 kcal
• Fat: 28g
• Carbohydrates: 55g
• Protein: 5g
• Sugar: 38g

Perfect for Any Celebration

This Triple Chocolate Poke Cake is an easy and impressive dessert for birthdays, gatherings, or even holiday parties. It’s a crowd-pleaser that’s guaranteed to satisfy everyone’s sweet tooth. And because it’s a poke cake, the layers of chocolate sink deep into the cake, making each bite extra moist and flavorful.

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Serving Suggestions and Pairings

While this cake is rich enough to stand on its own, you can serve it with a scoop of vanilla ice cream for an even more indulgent experience. A drizzle of caramel sauce or a sprinkle of sea salt can also add a unique twist to the chocolate flavors. Pair it with a cup of coffee or a glass of milk for the ultimate dessert treat!

Storage and Freezing Tips

Store your Triple Chocolate Poke Cake in the refrigerator for up to 5 days in an airtight container. You can also freeze it—just make sure the cake is tightly wrapped in plastic wrap and placed in a freezer-safe container. To serve, let it thaw in the refrigerator overnight. This cake holds up well even after freezing, and you can add the whipped cream topping just before serving for the freshest taste.

Fun Fact: The Magic of Poke Cakes

Poke cakes were invented in the 1970s as a way to make cakes extra moist by pouring filling into holes poked throughout the cake. The fillings—whether pudding, gelatin, or fudge—seep into the cake, creating pockets of flavor and moisture. This technique transforms a regular cake into something truly extraordinary!

Baking Tips for the Best Triple Chocolate Poke Cake

• Cool the Cake Completely: Before adding the pudding layer, make sure the cake has cooled completely. This helps the pudding set properly without making the cake too soggy.
• Don’t Skip the Coffee: Adding coffee to chocolate cake enhances the chocolate flavor. If you prefer not to use coffee, you can substitute hot water, but the coffee really elevates the depth of the chocolate.
• Cold Whipping Cream: Chill the bowl and whisk attachments before whipping the cream to get the best, fluffiest results.

Optional Variations

• Caramel Drizzle: Add a drizzle of caramel sauce on top of the cake for a chocolate-caramel twist.
• Peanut Butter Lovers: Swirl in some peanut butter into the hot fudge layer for a delicious peanut butter and chocolate combination.
• Mint Chocolate: Add a teaspoon of peppermint extract to the whipped cream for a refreshing minty flavor.

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Triple Chocolate Poke Cake Recipe

Ingredients:

For the Cake:

• 1 ½ cups (285g) granulated sugar
• ½ cup (118ml) vegetable oil
• 3 large eggs
• 1 tablespoon (15ml) pure vanilla extract
• ½ cup (118ml) sour cream
• 2 cups (280g) all-purpose flour
• ½ cup (55g) cocoa powder
• 1 tablespoon (5g) espresso powder (optional)
• 2 ½ teaspoons (9g) baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5g) salt
• 1 ¼ cups (296ml) hot brewed coffee

For the Topping:

• 1 jar (8oz) hot fudge sauce (optional)
• 1 box (3.4oz) Hershey’s Dark Chocolate instant pudding mix
• 1 ¾ cups (414ml) cold milk

For the Whipped Cream:

• 2 cups (472ml) heavy whipping cream
• 1 ½ cups hot chocolate mix (about 10 sleeves of instant hot chocolate)
• Additional hot fudge sauce for drizzling
• Mini chocolate chips for garnish

Instructions:

1. For the Cake: Preheat the oven to 350°F (175°C). In a large bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the batter is smooth and the color lightens. Add sour cream and mix until well combined. In a separate bowl, sift together the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients, followed by half of the hot coffee. Mix on low speed just until combined. Add the remaining dry ingredients and coffee, and mix until well incorporated. Pour the batter into a greased 9x13-inch baking pan. Bake for 26-28 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
2. Assemble the Cake: Once the cake has cooled, use the end of a wooden spoon or another round object to poke holes all over the top of the cake. Heat the jar of hot fudge sauce in the microwave for about 30 seconds, then pour it over the top of the cake. Let the fudge absorb as the cake continues to cool. Prepare the pudding layer by whisking together the instant pudding mix with cold milk. Pour the pudding over the cake before it fully sets, then refrigerate the cake for 15 minutes to allow the pudding to set completely.
3. For the Whipped Cream: Place the mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill. Once chilled, beat the heavy whipping cream on medium speed until soft peaks form. Add the hot chocolate mix and continue beating on medium-high speed until stiff peaks form. Spread the whipped cream over the top of the cooled cake. Drizzle with additional hot fudge sauce and sprinkle with mini chocolate chips for garnish.

This Triple Chocolate Poke Cake is the ultimate dessert for chocolate lovers! With its rich layers of moist chocolate cake, gooey fudge, silky pudding, and light whipped cream topping, it's truly an indulgent treat. Whether you’re celebrating a special occasion or just want to spoil yourself, this cake is guaranteed to hit the spot! Enjoy every decadent bite!