Death by Chocolate Poke Cake

Creamy, fudgy, and impossibly easy, this poke cake is a chocolate lover’s dream that comes together in under an hour.

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Course: Dessert

Cuisine: American

Keyword: Chocolate, Easy

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 350kcal

1 box Chocolate Cake Mix Plus ingredients called for on the box (usually eggs, oil, and water).
1 can (14 oz) Sweetened Condensed Milk Room temperature for easier pouring.
1 cup Chocolate Syrup or Hot Fudge Sauce Warmed slightly for easier spreading.
Whipped Cream For serving, optional.
Chocolate Shavings or Sprinkles Optional, for garnish.
Nonstick Cooking Spray or Butter For greasing the pan.
1/2 cup Chopped Nuts (Walnuts or Pecans) Optional, toasted for texture.

Preheat the oven according to the chocolate cake mix instructions (usually 350°F / 175°C). Grease a 9x13 inch baking pan with nonstick spray or butter.
Prepare the cake batter exactly as directed on the box using the specified eggs, oil, and water. Pour the batter into the prepared pan and spread evenly. Bake according to the package time, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Remove the cake from the oven and allow it to cool for about 10 minutes. Use the end of a wooden spoon handle to poke holes all over the top of the cake about 1 inch apart.
Pour the sweetened condensed milk evenly over the top, ensuring it seeps into the holes. Use a spatula to guide milk into areas that need help.
Pour the chocolate syrup or warmed hot fudge sauce over the cake, spreading it gently with a spatula.
Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours (overnight is better) so the condensed milk and chocolate set into the cake.
Serve chilled or slightly chilled. Top with whipped cream, chocolate shavings, or chopped toasted nuts just before serving.

For the richest result, use hot fudge instead of chocolate syrup and fold in chocolate chips before pouring the sauce.