Description
This Chocolate Poke Cake with Fudge Sauce is a melt-in-your-mouth treat that combines a moist, fluffy chocolate cake with gooey fudge sauce soaked right in. It’s topped with whipped cream for the perfect finish. Easy to make and absolutely irresistible!
Ingredients
Scale
For the 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)
For the Fudge Sauce:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish (optional):
- Chocolate shavings or cocoa powder (optional)
Instructions
-
For the Cake:
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or use non-stick spray).
- Prepare the chocolate cake mix according to the package instructions (usually adding water, oil, and eggs) and pour the batter into the prepared baking pan.
- Bake the cake according to the package instructions, typically for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Make the Poke Holes:
- Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Then, using the end of a wooden spoon or a straw, poke holes all over the cake, making sure to go deep but not all the way to the bottom.
For the Fudge Sauce:
- Prepare the Fudge Sauce:
- In a small saucepan, heat the heavy cream and butter over medium heat until it starts to simmer. Stir occasionally.
- Remove from heat and stir in the chocolate chips until completely melted and smooth. Add the vanilla extract and stir to combine.
- Pour the warm fudge sauce evenly over the cake, making sure it soaks into all the holes.
For the Whipped Cream:
- Make the Whipped Cream:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form.
To Assemble:
- Serve the Cake:
- Once the cake has cooled completely, spread the whipped cream on top of the cake. Garnish with chocolate shavings or cocoa powder if desired.
- Cut the cake into squares and serve. Enjoy the indulgent, gooey chocolate goodness!
- Prepare the Cake:
Notes
- You can use store-bought whipped topping if you prefer to skip making whipped cream from scratch.
- For an extra touch, add some mini chocolate chips or crushed Oreos on top of the whipped cream.
- The cake will keep in the fridge for up to 4 days, making it a great make-ahead dessert!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg