Name: Hot Fudge Chocolate Poke Cake
Prep time: 15 min
Cook time: 35 min
Total time: 320 min
Ingredients: 1 box Super Moist Chocolate Milk Chocolate Cake Mix by Betty Crocker; ½ cup unsalted butter, melted slightly; 4 eggs; 1 cup water; 3.9 ounces instant chocolate pudding mix, 1 box; ½ jar Hershey’s Hot Fudge Topping, warm; 2 cups milk, cold; ½ box instant chocolate pudding mix, (½ of a 3.9 ounce box); 8 ounces cool whip, 1 container, thawed in refrigerator; ½ box instant chocolate pudding mix, (½ of a 3.9 ounce box); ¼ cup milk; 2 ounces semi sweet chocolate, shaved

Jump to Recipe Print Recipe

This Hot Fudge Chocolate Poke Cake is a decadent dessert that combines rich chocolate flavors with a lusciously moist texture. A tender chocolate cake is baked to perfection, then poked and soaked with velvety hot fudge, creating pockets of gooey indulgence. Topped with fluffy whipped cream and a drizzle of fudge, every bite is a symphony of sweet, creamy, and chocolatey goodness.

With just 15 minutes of prep and a little patience while it chills, this cake becomes a showstopper that’s worth the wait. Perfect for celebrations or a cozy treat, its irresistible layers of flavor and texture will have everyone reaching for seconds. Plus, it’s a crowd-pleaser that’s as easy to make as it is delicious to enjoy!

Ingredients for Hot Fudge Chocolate Poke Cake

Hot Fudge Chocolate Poke Cake Ingredients

Chocolate Cake:
▢ 1 box Super Moist Chocolate Milk Chocolate Cake Mix by Betty Crocker
▢ ½ cup unsalted butter, melted slightly (can substitute with margarine)
▢ 4 large eggs
▢ 1 cup water
▢ 3.9 ounces instant chocolate pudding mix (1 box)
▢ ½ jar Hershey’s Hot Fudge Topping, warmed (about 7 ounces)
▢ 2 cups cold milk (whole or 2% recommended)
▢ ½ box instant chocolate pudding mix (½ of a 3.9-ounce box)
Chocolate Cool Whip Topping:
▢ 8 ounces Cool Whip (1 container, thawed in the refrigerator)
▢ ½ box instant chocolate pudding mix (½ of a 3.9-ounce box)
▢ ¼ cup milk
▢ 2 ounces semi-sweet chocolate, shaved (use a grater or knife)

Step-by-Step Instructions

Preheat and Prepare: Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
Make the Cake Batter: In a stand mixer bowl, combine the chocolate cake mix, melted butter, and eggs. Mix on low speed until combined. Add the water and mix until smooth. Finally, add the 3.9 ounces of chocolate pudding mix and mix until fully incorporated.
Bake the Cake: Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Poke the Cake: Once baked, remove the cake from the oven. Use a fork to poke holes all over the cake, ensuring they go all the way to the bottom.
Prepare the Pudding Mixture: In a medium bowl, whisk together the 2 cups of cold milk and ½ box of chocolate pudding mix until smooth. Pour this mixture evenly over the cake, allowing it to seep into the holes.
Add the Hot Fudge: Warm the Hershey’s Hot Fudge Topping slightly (if not already warm) and pour it over the cake. Use a rubber spatula to spread it evenly. Let the cake cool completely.
Make the Chocolate Cool Whip Topping: In a large bowl, gently fold the remaining ½ box of chocolate pudding mix into the Cool Whip until the color is consistent. Add the ¼ cup of milk and stir gently until smooth.
Top the Cake: Spread the chocolate Cool Whip mixture evenly over the cooled cake. Sprinkle the shaved semi-sweet chocolate on top.
Chill and Serve: Cover the cake and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld. Slice and serve chilled.

Perfect Pairings: Sauce and Topping Ideas

While the Hershey’s Hot Fudge Topping is a classic choice, you can elevate this cake with other delicious options. Try drizzling caramel sauce or raspberry syrup for a sweet-tart twist. For a crunchy contrast, sprinkle chopped nuts or toffee bits over the chocolate Cool Whip topping. If you’re feeling adventurous, a dollop of whipped cream or a scoop of vanilla ice cream on the side makes this dessert even more indulgent.

Serve It Right: Presentation Tips

This cake is a showstopper, so make it look as good as it tastes! Use a sharp knife to cut clean slices, wiping it between cuts for neat edges. Garnish each slice with a sprinkle of shaved chocolate or a few fresh berries for a pop of color. Serve chilled for the best texture, and pair it with a glass of cold milk or a cup of coffee to balance the richness.

Keep It Fresh: Storage and Reheating Tips

Store the cake covered in the refrigerator for up to 5 days. If you need to keep it longer, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. To serve, thaw in the fridge overnight. While this cake is best enjoyed cold, you can let it sit at room temperature for 10-15 minutes before serving if you prefer a slightly softer texture.

Mix It Up: Recipe Variations

This recipe is versatile! Swap the chocolate cake mix for a vanilla or red velvet base for a different flavor profile. Use butterscotch or white chocolate pudding instead of chocolate for a unique twist. For a boozy version, add a splash of Baileys or Kahlúa to the milk mixture. The possibilities are endless!

Quick Tips: Time-Saving Hacks

Short on time? Use a pre-made chocolate cake from the store and skip the baking step. Simply poke holes, add the pudding mixture, and top with fudge and Cool Whip. To speed up chilling, place the cake in the freezer for 1-2 hours instead of the fridge. For easier spreading, warm the Cool Whip slightly before folding in the pudding mix.