This sinful triple chocolate poke cake is a chocolate lover’s paradise. Its a chocolate cake drenched in hot fudge sauce and chocolate pudding, then topped with chocolate whipped cream.

Chocolate Poke Cake with Pudding

Over the last few years, Ive learned a thing or two about you guys. What’s the first thing? You like poke cakes. Every time I share a poke cake recipe, you go absolutely crazy for it. I even rounded up my most popular poke cakes, so you have them all in one place!

Now, get ready to go crazy for another one, Sinful Triple Chocolate Poke Cake. When I describe this poke cake to people I usually tell them to imagine the most chocolate-y thing they can think ofthen to add more chocolate to it. This is truly a death by chocolate cake.

I used my easy chocolate cake thats infused with chocolate pudding and hot fudge and topped off with hot chocolate whipped cream, more hot fudge, and chocolate chips.

The best word to describe this dessert is “dreamy.”

Key Ingredients

  • Sour Cream swap our for Plain or Greek yogurt if needed
  • Espresso Powder espresso powder is optional but enhances the chocolate flavor in the cake. A finely ground coffee would also suffice.
  • Coffee hot brewed coffee creates a richer, more chocolate-y flavor. If you dont want to use coffee, you can swap it out for milk.
  • Baking Powder and Baking Soda both leavening agents are needed to keep the cake lighter and fluffier.
  • Fudge Sauce with Hot Fudge adding hot fudge sauce before the pudding layer is optional, but more chocolate never hurt, right?!

How to Make Chocolate Poke Cake

This poke cake recipe requires just a few simple steps, starting with my simple chocolate cake as the base, then you finish it off with the filling and whipped topping!

  1. Combine the wet ingredients: In a bowl, mix together sugar, oil, eggs, and vanilla. Beat until lighter in color, then mix in the sour cream.
  2. Add the dry ingredients: Sift the dry ingredients into a separate bowl, then add half of the dry ingredients to the wet batter followed by half of the coffee. Mix until just combined, then add the rest of the dry ingredients and coffee. Mix on low until well-combined.
  3. Bake: Transfer the batter to a baking dish and bake at 350F until a toothpick comes out clean. Allow to cool fully.
  4. Poke the holes: Use the handle end of a wooden spoon to poke holes all over the top of the cake.
  5. Filling should be added last: Warm the hot fudge in the microwave, then pour it all over the top of the cake. Allow to set and thoroughly cool. Meanwhile, combine the pudding mix and milk. Immediately pour over the cake, then let it set in the refrigerator for 15 minutes.
  6. Top it off: Chill a bowl and whisk attachment in the freezer for a few minutes, then add in the heavy whipping cream. Beat until soft peaks form, then beat in the hot chocolate mix until stiff peaks form. Spread on top of the cake, then top with chocolate and chocolate chips.

Cake Variations

If youre looking to give this your own spin, heres a few ideas to spark your creativity.

  • Alter the topping. If you dont have powdered hot chocolate, you can make this chocolate whipped cream instead.
  • Do you lack the time to bake from scratch? A chocolate cake mix might also be used.
  • Mix with some caramel. Have you ever attempted a Better Than Sex Cake? Swap out the hot fudge for caramel sauce and toss some toffee on top instead of chocolate chips.
  • More topping suggestions. If you love cookies, try adding some crushed Oreos or chocolate chip cookies on top.

Recipe Tips

  • Sift the dry ingredients. This helps to keep the cake from becoming dry. We want every bite to be moist and gooey!
  • Don’t forget the coffee. No, it doesnt make the cake taste like coffee. All it does is make the chocolate flavor even better! Believe me!
  • Allow to cool before poking. After the cake is baked, let it cool completely before you poke the holes and add the filling. If its too warm, it will be way too messy.
  • Immediately add the pudding. Once you mix the pudding mix and milk, pour it over the cake immediately. We want it to be liquid when you add it so it sets in the holes of the cake.
  • Refrigerate the whipping bowl and whisk. I like to set the bowl and whisk attachment in the freezer for 5-10 minutes. The colder tools create a lighter, fluffier whipped cream.

Preparation and Storage

Prepare ahead: This chocolate poke cake is an excellent make-ahead treat. It just gets better with time! To make it in advance, simply make it as directed, but dont add the whipped cream topping. Instead, cover and store in the fridge for 1-2 days. When youre ready to serve, just make a fresh batch of whipped cream, top it off, and dig in.

Refrigeration is required after the pudding has been added. A fully assembled poke cake will last in the refrigerator for up to 3 days.

Freezing: I do not recommend freezing a finished cake. Instead, you can bake the cake as instructed, cool it completely, and then freeze the cake. Thaw to room temperature, then add the filling and toppings.


Triple Chocolate Poke Cake

  • Author:LEE
  • Preparation Time: 30 minutes
  • Time to cook: 26 minutes
  • Cooking Time: 26 minutes
  • 16-20 pieces yield


This mouthwatering Sinful Triple Chocolate Poke cake is a chocolate cake, drenched in hot fudge sauce and chocolate pudding and it is topped with a chocolate whipped cream. There could not be more chocolate here!


Regarding the cake

  • 1 cup granulated sugar (285g)
  • 118 mL (cup) vegetable oil
  • three huge eggs
  • 1 teaspoon pure vanilla extract (15 mL)
  • 1 cup sour cream (118 mL)
  • 2 cups all-purpose flour (280g)
  • cocoa powder (55 g)
  • Optional: 1 tablespoon (5g) espresso powder
  • 2 tbsp (9 g) baking powder
  • 1 tsp baking soda
  • 1 tsp (5 g) sea salt
  • 1 cup (296 mL) made hot coffee

For the topping

  • 1 (8oz) jar hot fudge sauce (optional)
  • 1 box Herseys Dark Chocolate instant pudding mix (3.4oz)
  • 4 cups (414ml) milk1 3

For the Whipped Cream:

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


For the Cake:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color.
  3. Next mix in the sour cream and beat until well combined.
  4. In a separate bowl, sift together the dry ingredients. Then add half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate.
  5. Finally add the remaining dry ingredients, mixing on low speed while pouring in the remaining coffee and beating until all of the ingredients are well combined.
  6. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure its well mixed.
  7. Pour the batter into a 913-inch pan and bake at 350F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.


  1. Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  2. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
  3. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.


  1. Whip up the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In the cold mixing bowl, beat the heavy whipping cream on medium speed until soft peaks form. Add the hot chocolate mix and increase speed to medium-high. Beat until stiff peak form.
  2. Spread the whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some mini chocolate chips


  • Make ahead of time:This cake can be prepared 1-2 days in advance and kept refrigerated. If possible, serve the whipped topping fresh.
  • Substitute for sour cream: I would recommend substituting with plain or Greek yogurt
  • Substitute for coffee:If you do not want to use coffee, then I suggest using milk
  • 2 cup light sour cream. Mix all ingredients together and make for 24-28 minutes. This is for the cake recipe only. Follow the remaining ingredients and instructions for the filling and topping. Note youll need 2 boxes (3.4oz) of pudding if youre making the cake mix version.2 quarts vegetable oil 1The original recipe was made with cake mix: 1 box chocolate cake mix, 1 box instant chocolate pudding (3.4oz), 3 large eggs, 2 tsp vanilla, 1 cup milk (or water), 1
Nutrition Information:
1 Slice


Why is my poke cake soggy?

Too much filling.

If you’re one of those people that believes that more is always better, try to avoid that mindset when making this cake. Sure, the skinny cherry syrup tastes amazing, but adding too much to your cake can cause it to become oversaturated and soggy.

Why is it called poke cake?

What Is a Poke-and-Pour Cake? Poke-and-pour cake (also called poke cake) is a cake recipe that calls for holes to be poked in it after baking, usually with the handle of a wooden spoon or a wooden skewer. Then a liquid is poured over the baked cake to soak into the cake holes.

What is sinful cake?

Add $5.99 to Cart. Our Sinful Seven Chocolate cake is made with a chocolate mousse base with milk and white chocolate and topped with milk and white chocolate chips, dark chocolate frosting, and chocolate cookie crumbs, for a total of seven different kinds of chocolate! © 2023.

How to make a Mary Berry chocolate cake?

The cake’s ingredients.
2oz (50g) cocoa.
6 tbsp boiling water.
3 eggs.
2 tbsp milk.
6oz (175g) self raising flour.
1 rounded tsp baking powder.
4oz (100g) baking spread especially for cakes or soft butter.

What to do if that fish cakes are too wet?

The cake’s ingredients.
50g cocoa, 2 oz.
6 tbsp boiling water.
3 eggs.
2 tbsp milk.
Self-rising flour, 6 oz (175 g).
1 rounded tsp baking powder.
4oz (100g) baking spread for cakes or soft butter.

Is poke Korean or Hawaiian?

Poke is a traditional Hawaiian dish and sushi originates in Japan. Hawaiian food takes a lot of influence from Japanese food, but poke is Hawaiian. Traditionally, poke is made from ahi tuna or octopus (tako) that has been roughly cut into bite sized pieces and marinated with whatever was on hand.

Why do Hawaiians eat poke?

The history and development of Hawaii’s most popular dish. Poke’s come a long way from its origins in pre-contact times, when ancient Hawaiians feasted on freshly caught fish massaged with sea salt, seaweed and crushed inamona or kukui nuts. Today poke shops are popping up from Los Angeles to Kansas City to New York.

What happens when you add Jell-O to cake mix?

Can I Mix Dry Jello with Cake Mix? Yes! This recipe calls for you to mix the cake mix, dry jello mix, and a couple other ingredients together. This combination gives you a light and tender cake but packed with so much orange flavor goodness!

What is jail cake called?

Nutraloaf (also known as meal loaf, prison loaf, disciplinary loaf, food loaf, lockup loaf, confinement loaf, seg loaf, grue or special management meal) is food served in prisons in the United States and formerly in Canada to inmates who have misbehaved, for example by assaulting prison guards or fellow prisoners.

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