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Chocolate Mint Poke Cake


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  • Author: khaoula belabess
  • Total Time: 37 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Indulge in this rich and decadent Chocolate Mint Poke Cake, featuring layers of moist dark chocolate cake soaked in sweetened condensed milk and topped with a creamy chocolate pudding layer and whipped topping. Perfect for any chocolate lover, this festive dessert is sure to impress!


Ingredients

Scale
  • 15.25 ounces Dark Chocolate Fudge Cake Mix (Duncan Hines or Devil’s Food)
  • 1 cup water
  • 3 large eggs (room temperature)
  • ½ cup vegetable oil
  • 14 ounces sweetened condensed milk
  • 3.1 ounces Hershey’s milk chocolate bars (broken into pieces)
  • 1¾ cups cold whole milk
  • 3.9 ounces instant chocolate pudding mix
  • 8 ounces whipped topping (thawed)
  • 12 drops green gel food coloring
  • ½ teaspoon pure peppermint extract
  • ¾ cup finely chopped mint chocolate candy (e.g., Andes Creme De Menthe Thins or York Peppermint Patties)
  • Chocolate syrup (optional, for drizzle garnish)

Instructions

  • Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 9×13 (or 13×9) baking dish with baking spray.
  • Prepare Cake Batter: In a medium-sized mixing bowl, combine cake mix, water, eggs, and vegetable oil. Mix with a handheld mixer on medium speed until no lumps remain. Pour the batter into the prepared baking dish and bake for 25-27 minutes, or until a toothpick comes out clean.
  • Poke Holes: Once the cake is done, remove it from the oven and use the rounded end of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
  • Make Chocolate Mixture: In a microwave-safe bowl, combine sweetened condensed milk and broken Hershey bars. Microwave for 30 seconds, stir, then microwave for another 15 seconds until smooth.
  • Soak Cake: Pour the melted chocolate mixture into the holes of the cake, making sure to fill them completely. Allow the cake to cool completely.
  • Prepare Pudding Layer: In another bowl, whisk together cold milk and instant pudding mix using a handheld mixer for 1-1½ minutes until thickened. Spread the pudding over the cooled cake and chill in the refrigerator for about an hour.
  • Make Whipped Topping: In a small bowl, combine thawed whipped topping with green food coloring and peppermint extract. Mix until uniform.
  • Finish Cake: Spread the tinted whipped topping over the pudding layer and sprinkle with chopped mint chocolate. Cut into slices and refrigerate until ready to serve.

Notes

  • For a stronger mint flavor, increase the peppermint extract to taste.
  • Allow the cake to chill fully for the best flavor and texture.
  • Prep Time: 10 mins
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 32g
  • Sodium: 190mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg