Description
This Chocolate Poke Cake with Fudge Sauce is a decadent dessert that combines a moist chocolate cake base with luscious fudge sauce poured into poke holes, topped with light and creamy whipped cream. Perfect for chocolate lovers, this easy-to-make cake brings gooey chocolate goodness and a smooth texture that will delight any crowd.
Ingredients
Scale
Cake
- 1 box (15.25 oz) chocolate cake mix (plus ingredients called for on the box, usually eggs, oil, and water)
- 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
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish (optional)
- Chocolate shavings or cocoa powder
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or spray it with a non-stick cooking spray to ensure the cake doesn’t stick.
- Mix the Batter: Prepare the chocolate cake mix as per the package instructions, which usually involves combining the cake mix with water, vegetable oil, and eggs. Mix until smooth and pour the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool for about 10 minutes.
- Create Poke Holes: Using the end of a wooden spoon or a straw, poke holes all over the warm cake. Make sure the holes penetrate deep into the cake but do not go all the way through to the bottom.
- Make the Fudge Sauce: In a small saucepan, gently heat the heavy cream and unsalted butter over medium heat until the mixture begins to simmer. Stir occasionally to prevent burning.
- Incorporate Chocolate: Remove the saucepan from heat and add the semi-sweet chocolate chips, stirring constantly until the chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract.
- Pour Sauce Over Cake: Pour the warm fudge sauce evenly over the cake, ensuring it seeps into the poke holes to make the cake moist and fudgy.
- Prepare the Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. This creates a light, fluffy topping.
- Assemble and Serve: Once the cake has cooled completely, spread the whipped cream over the top. Garnish with chocolate shavings or a dusting of cocoa powder if desired. Cut into squares and enjoy your indulgent chocolate poke cake!
Notes
- Make sure not to poke all the way through the cake to maintain its structure.
- The fudge sauce should be warm when poured to seep properly into the holes but not so hot that it melts the cake unevenly.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- For a lighter option, consider using reduced-fat ingredients, but this will change the richness of the cake.
- Chilling the cake slightly after adding fudge sauce can help it set before adding whipped cream.
