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Chocolate Mint Poke Cake
Alyssa

Chocolate Mint Poke Cake

Indulge in a moist chocolate cake infused with refreshing mint flavor, topped with creamy mint frosting. Perfect for mint lovers and celebrations.
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Ingredients Method

Ingredients
  

  • 15.25 oz Dark Chocolate Fudge Cake Mix: This will serve as the base of the cake providing rich chocolate flavor and the perfect texture.
  • 1 cup water: Water is crucial for hydrating the cake mix ensuring it bakes light and fluffy.
  • 3 large eggs room temperature: Eggs act as a binding agent, helping the cake rise properly and add richness.
  • ½ cup vegetable oil: Oil adds moisture to the cake resulting in a tender crumb.
  • 14 oz sweetened condensed milk: This sweet ingredient will infuse the cake with creamy sweetness when poured into the poke holes.
  • 3.1 oz Hershey’s milk chocolate bars: Melted chocolate is combined with the condensed milk for a rich filling that elevates the flavor.
  • 1¾ cups cold whole milk: Utilized in the pudding cold milk ensures that the mixture sets properly.
  • 3.9 oz instant chocolate pudding mix: This will give texture and more chocolate flavor to the topping layer.
  • 8 oz whipped topping thawed: Adds a light and airy texture that balances the dense chocolate layers.
  • Green gel food coloring: This is optional but will add a festive touch perfect for mint-themed desserts.
  • ½ tsp pure peppermint extract: Mint flavor that will enhance the overall taste profile of the cake.
  • ¾ cup chopped mint chocolate candy: For garnish this provides both texture and additional mint flavor.
  • Optional: chocolate syrup for drizzling: This is purely for decoration and an extra layer of decadence.

Method
 

  1. Preheat your oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent the cake from sticking.
  2. Prepare the cake mix: In a large mixing bowl, combine 15.25 oz of dark chocolate fudge cake mix, 1 cup of water, 3 large room temperature eggs, and ½ cup of vegetable oil. Whisk together until well-combined and smooth.
  3. Bake the cake: Pour the cake batter into the prepared baking dish and bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and cool.
  4. Poke the cake: While the cake cools, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart. Don’t be afraid to make these holes deep!
  5. Make the filling: In a separate bowl, mix 14 oz of sweetened condensed milk with 3.1 oz of melted Hershey’s milk chocolate bars until smooth. Pour this mixture evenly over the holes, allowing it to soak in.
  6. Chill the cake: Let the cake cool completely before moving on to the next step. Ideally, this should be an hour at room temperature.
  7. Prepare the pudding layer: In a bowl, combine 1¾ cups of cold whole milk with 3.9 oz of instant chocolate pudding mix. Whisk until it thickens, which should take about 2 minutes. Spread this pudding mixture over the cooled cake.
  8. Top with whipped topping: In another bowl, mix 8 oz of thawed whipped topping with a few drops of green gel food coloring and ½ tsp of pure peppermint extract until well blended. Spread this mixture over the pudding layer.
  9. Add the final touches: Sprinkle ¾ cup of chopped mint chocolate candy over the top of the cake. For added decadence, you can drizzle chocolate syrup on top if desired.
  10. Serve: Slice the cake, refrigerate it until ready to serve, and enjoy your delightful Chocolate Mint Poke Cake!