Chocolate Poke Cake

Thanksgiving is all about food….its a no brainer that after all the deliciousness of the main meal…dessert is a must!!! Traditionally Pies are the way everyone goes….but I wanted to do something different. At the gathering at my friend’s place…we are all chocolate lovers, so after trying to find some chocolate based pies… which had raw eggs (for the mousse) or some form of soft cheese (cream cheese, mascarpone) that I can’t eat 😦

As I was about to give up….my husband remembered this chocolate poke cake that had showed up on him Facebook timeline (somebody in his friend’s list had liked the post). So he went and searched for it…..and yayyy for us…. we were going to have a dessert!!


So here is the recipe… click on the cake name to go to the original post by Lindsay at Live, Love and Sugar.


from: Life, Love and Sugar


For the Chocolate Cake
15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box
14 oz sweetened condensed milk
1 cup semi sweet chocolate chipsCPC1
Chocolate Whipped Cream Topping
2 cups heavy whipping cream
1/2 cup powdered sugar (I used 1/4cup + 2tbsp)
1/4 cup + 2 tbsp cocoa (I used only 1/4cup)
1/2 tsp vanilla extract
mini chocolate chips
chocolate sauce (I made my own- melted some chocolate and heavy cream)


1. Bake cake according to box directions in a 9×13 cake pan. (I used a 9″ springfoam pan since I don’t have a rectangular pan)
2. Once cake comes out of the oven, poke holes all over the top of the cake.
3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
5. Pour chocolate mixture over the cake and spread to fill in holes.
6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
7. To make whipped topping, whip heavy cream until it begins to thicken.
8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
9. Spread whipped topping evenly over cooled cake.
10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.

Since we all like just the right amount of sweetness in our dessert, I added 1/4 cup of sugar in the whipped topping. With the condensed milk…it turned out just perfect. I am not a fan of the ready chocolate syrup, so I made my own. The conclusion…..  OMG DELICIOUS!!!! YUM! YUM! YUM! It was a hit…. so much so that I did not get chance to get a picture of the slice.

Definitely worth a try and easy to make too! Nothing like making those holes and watching the chocolate disappear in them 😉

This is all for today,

Until next time,

Cheers =)