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
Scale
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
