Chocolate Poke Cake

This easy dessert starts with a boxed cake mix, which makes it a breeze to whip up.

Chocolate Poke Cake

Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley

Active Time:
15 mins
Total Time:
2 hrs 15 mins

This is for all the chocolate lovers! This super chocolatey and rich poke cake delivers up a bit of crunch from the chocolate chips on top, while the frosting is light and airy with a marshmallowy light feel from the fluff.

The cake turns into a pudding-like consistency that it is almost scoopable. Get out your spoons! This is one dessert you're going to want to make sure you try before others get to it in the potluck line.


  • Cooking spray

  • 1 (15.25-oz.) box triple chocolate cake mix (such as Betty Crocker Triple Chocolate)

  • 1 1/4 cups water

  • 1/2 cup vegetable oil

  • 3 large eggs

  • 1 (3.9-oz.) pkg. instant chocolate pudding and pie filling (such as Jell-O)

  • 1 3/4 cups cold whole milk

  • 2 cups heavy whipping cream

  • 1/3 cup powdered sugar

  • 1/3 cup unsweetened cocoa

  • 1 tsp. vanilla extract

  • 1 (7 1/2-oz.) jar marshmallow fluff

  • 1/4 cup chocolate syrup (such as Hershey's)

  • 1/2 cup miniature semisweet chocolate chips (about 2 3/4 oz.)


  1. Preheat oven to 350°F. Coat the bottom only of a 13- x 9-inch baking pan with cooking spray.

  2. Prepare cake mix according to package directions using water, oil, and eggs. Pour batter into prepared pan, and bake in preheated oven according to package directions. Cool completely in pan on a wire rack, about 1 hour. Poke holes about 1 inch deep using a wooden pick all over top of cake about 1 inch apart.

  3. Whisk together pudding mix and milk in a medium bowl until well blended, about 2 minutes. Let stand 1 minute; pour chocolate pudding evenly over cake. Cover and chill 30 minutes.

  4. Meanwhile, beat cream with an electric mixer on medium speed until it begins to thicken, 1 to 2 minutes. Add powdered sugar, cocoa, vanilla, and marshmallow fluff; continue beating on medium speed until stiff peaks form, about 1 minute. Use a silicone spatula to smooth out any remaining streaks of marshmallow fluff or cocoa.

  5. Remove cake from refrigerator, and spread cream mixture evenly over cooled cake. Drizzle evenly with chocolate syrup, and sprinkle evenly with chocolate chips. Cover and refrigerate until ready to serve. Store cake, covered, in refrigerator up to 1 week.

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