If you’re craving a dessert that perfectly combines rich chocolate with a refreshing hint of mint, you are going to fall head over heels for this Chocolate Mint Poke Cake Recipe. This delightful treat features a moist chocolate fudge cake that gets an extra infusion of creamy chocolate and peppermint goodness, making every bite a luscious experience. It’s wonderfully easy to make yet impressively elegant, ideal for sharing with friends, family, or simply indulging yourself on a cozy night in.
Ingredients You’ll Need
Getting ready to make your Chocolate Mint Poke Cake Recipe? The ingredients here might be simple staples, but each one plays a starring role in creating the perfect balance of flavor, texture, and that irresistible chocolate-mint charm.
- Dark Chocolate Fudge Cake Mix: The rich chocolate base that keeps the cake moist and deeply flavorful.
- Water: Helps create the right batter consistency for a tender crumb.
- Eggs (room temperature): Give structure and stability to the cake, ensuring it bakes evenly.
- Vegetable Oil: Adds moisture, keeping the cake deliciously soft.
- Sweetened Condensed Milk: Creates a creamy, decadent layer that seeps into the cake’s pockets.
- Hershey’s Milk Chocolate Bars: Melted to enrich the soak with smooth, luscious chocolate flavor.
- Cold Whole Milk: Essential for thickening the pudding and providing a silky texture.
- Instant Chocolate Pudding Mix: Adds a creamy, chocolatey layer that sets beautifully.
- Whipped Topping (thawed): Light and fluffy, it finishes the cake with a luscious minty twist.
- Green Gel Food Coloring: A small drop for that refreshing minty green hue in the topping.
- Pure Peppermint Extract: Delivers a cool mint punch that lifts every bite.
- Finely Chopped Mint Chocolate Candy: Adds delightful crunch and extra layers of minty chocolate goodness.
- Chocolate Syrup (optional): For an elegant drizzle, perfect for presentation and extra indulgence.
How to Make Chocolate Mint Poke Cake Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C). Spraying your 9×13 baking dish with nonstick spray is key — it keeps your cake from sticking and makes cleanup a breeze.
Step 2: Mix the Cake Batter
Combine your chocolate cake mix, water, eggs, and vegetable oil in a bowl. Using a handheld mixer on medium speed, blend until the batter is smooth and free of lumps. Pour it into your prepared pan and bake for 25 to 27 minutes. You’ll know it’s done when a toothpick comes out clean — that’s the magic moment.
Step 3: Poke Those Holes
Once the cake is cool enough to handle, grab the rounded end of a wooden spoon and poke holes all over the surface, spacing them about an inch apart. These aren’t just for fun — they let the decadent chocolate mixture soak deep into the cake, making every bite silky and moist.
Step 4: Prepare the Chocolate Soak
Place sweetened condensed milk and broken Hershey’s chocolate bars into a microwave-safe bowl. Heat for 30 seconds, stir, and then heat for another 15 seconds until the chocolate melts smoothly. This luscious mixture will seep into the holes and infuse the cake with extra chocolate richness.
Step 5: Pour and Cool
Slowly pour the melted chocolate mixture over the cake holes, making sure each one is filled generously. Let the cake cool completely so the chocolate soak sets and the layers of flavor meld perfectly.
Step 6: Whip Up the Pudding Layer
Whisk cold milk and instant chocolate pudding mix together until thickened and creamy, about 1 to 1½ minutes with a handheld mixer. Spread this vibrant chocolate layer evenly over the cooled cake, then place it in the refrigerator for about an hour to firm up.
Step 7: Create the Minty Whipped Topping
Mix your thawed whipped topping with a drop or two of green gel food coloring and half a teaspoon of pure peppermint extract. Stir until the color is consistent and the mintiness is evenly distributed — this bright green layer is what gives the poke cake that iconic minty look and flavor.
Step 8: Finish and Garnish
Spread the mint-flavored whipped topping gently across the pudding layer. Then sprinkle a generous handful of finely chopped mint chocolate candies on top. For an elegant touch, drizzle with chocolate syrup if you like. Pop the cake back in the fridge until you’re ready to slice and serve your masterpiece.
How to Serve Chocolate Mint Poke Cake Recipe
Garnishes
Elevate the presentation with a few fresh mint leaves or a sprinkle of crushed mint chocolate on top. These simple touches add color, texture, and a fresh aroma that’ll make the dessert irresistible.
Side Dishes
Pair your Chocolate Mint Poke Cake Recipe with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Alternatively, fresh berries or a glass of cold milk balance the richness and add a refreshing contrast to each bite.
Creative Ways to Present
Try serving this cake in individual mason jars for a charming presentation, or layer it with extra mint chocolate and whipped topping in parfait glasses. It’s a fun way to impress guests and personalize each serving.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chocolate Mint Poke Cake tightly covered in the refrigerator. It stays moist and flavorful for up to four days, making it a great make-ahead dessert that tastes just as fresh the next day.
Freezing
You can freeze this cake by wrapping it securely in plastic wrap and then aluminum foil. Freeze for up to two months. Thaw overnight in the fridge before serving to preserve the texture and flavor.
Reheating
This cake is best enjoyed chilled, so reheating is generally unnecessary. However, if you prefer a slightly warmer dessert, let slices sit at room temperature for 15 to 20 minutes before eating for a softer bite without losing that creamy mint charm.
FAQs
Can I use a different cake mix for this recipe?
Absolutely! While dark chocolate fudge cake mix adds the richest flavor, you can substitute with your favorite chocolate cake mix. Just keep in mind that the taste might vary slightly depending on the brand.
What if I don’t have peppermint extract?
If peppermint extract isn’t handy, a few drops of mint-flavored syrup or even finely chopped fresh mint leaves can add a subtle minty note, though the flavor won’t be as intense.
Is there a dairy-free version of this poke cake?
To make it dairy-free, you could try substituting the whole milk with a plant-based milk like almond or oat milk, and use dairy-free whipped topping. Remember to select compatible pudding and cake mixes that are also dairy-free.
Why is the cake called “poke cake”?
The name comes from the technique of poking holes in the baked cake to pour in the luscious filling. This process allows extra moisture and flavor to seep deep inside, creating a unique texture and taste.
Can I make this cake ahead for a party?
Definitely! This cake actually benefits from some chill time. Preparing it a few hours or even the day before lets all the layers meld beautifully, making your hosting effortless and stress-free.
Final Thoughts
Making this Chocolate Mint Poke Cake Recipe is like inviting a little celebration into your kitchen — every spoonful bursts with dreamy chocolate and refreshing mint. It’s a perfect crowd-pleaser that’s surprisingly easy but feels indulgently special. Trust me, once you try it, it will become a cherished favorite that you’ll want to bake again and again.
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Chocolate Mint Poke Cake Recipe
- Total Time: 37 minutes
- Yield: 12 servings 1x
Description
This decadent Chocolate Mint Poke Cake combines rich dark chocolate cake with a luscious sweetened condensed milk and melted chocolate filling, layered with creamy chocolate pudding and topped with a festive peppermint-flavored whipped topping and chopped mint chocolates. Perfect for holidays or any celebration, this dessert is both visually appealing and irresistibly delicious.
Ingredients
Cake
- 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
Chocolate Filling
- 14 ounces sweetened condensed milk
- 3.1 ounces Hershey’s milk chocolate bars (broken into pieces)
Pudding Layer
- 1¾ cups cold whole milk
- 3.9 ounces instant chocolate pudding mix
Topping
- 8 ounces whipped topping (thawed)
- 1–2 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)
Optional Garnish
- Chocolate syrup (for drizzle garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13 (or 13×9) baking dish with baking spray for easy cake removal.
- Prepare Cake Batter: In a medium mixing bowl, combine the dark chocolate fudge cake mix, water, eggs, and vegetable oil. Use a handheld mixer at medium speed to blend until smooth and free of lumps. Pour the batter evenly into the prepared baking dish.
- Bake Cake: Bake the cake in the preheated oven for 25 to 27 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool slightly.
- Poke Holes: Using the rounded end of a wooden spoon, poke holes all over the cake surface about 1 inch apart. This allows the filling to seep in for moistness and flavor.
- Make Chocolate Mixture: In a microwave-safe bowl, combine the sweetened condensed milk with broken Hershey’s milk chocolate pieces. Microwave for 30 seconds, stir, then microwave for another 15 seconds or until the mixture is smooth and melted.
- Soak Cake: Pour the warm chocolate mixture into the holes of the cake, filling each hole thoroughly. Let the cake cool completely at room temperature to absorb all the flavors.
- Prepare Pudding Layer: In a separate bowl, whisk together the cold whole milk and instant chocolate pudding mix with a handheld mixer for 1 to 1½ minutes until thickened. Spread the prepared pudding evenly over the cooled cake surface. Refrigerate for about one hour to set.
- Make Whipped Topping: In a small bowl, combine the thawed whipped topping with green gel food coloring and pure peppermint extract. Mix until the color is uniform and the flavors are blended.
- Finish Cake: Spread the tinted whipped topping gently over the pudding layer. Sprinkle the finely chopped mint chocolate candies evenly on top for added texture and minty flavor. Optionally, drizzle with chocolate syrup for garnish.
- Chill and Serve: Refrigerate the completed cake until ready to serve. Cut into slices and enjoy a festive and indulgent chocolate mint dessert.
Notes
- Use room temperature eggs for better cake batter incorporation and uniform baking.
- Make sure the cake is completely cooled before adding the pudding layer to avoid melting it.
- The green gel food coloring can be adjusted for desired intensity but use sparingly to avoid altering flavor.
- The mint extract is potent; start with ½ teaspoon and adjust to taste for a balanced mint flavor.
- Using chopped mint chocolates like Andes or York Peppermint Patties enhances texture and complementary flavor.
- This cake is best served chilled and is perfect for making ahead as flavors meld overnight.
- Leftovers can be stored covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
