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A slice of Triple Chocolate Poke Cake on a square white plate

Triple Chocolate Poke Cake

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This Triple Chocolate Poke Cake is a moist chocolate cake filled with fudgy pockets throughout and topped with a thick layer of heavenly chocolate icing.

This Chocolate Poke Cake Recipe is a dreamy dessert for chocolate lovers! Fellow bloggers have been sharing “Poke Cakes” for eons.  I jumped on the bandwagon and wowed my chocoholic family.

A slice of Triple Chocolate Poke Cake on a square white plate

Triple Chocolate Poke Cake 

My first exposure to poke cakes was when my mom made a Jello version back in the 1970s. A white box cake mix was baked in a 9 x 13-inch pan then holes were “poked” with the back of a wooden spoon and filled with liquid jello.

Refrigerated, then frosted with Cool Whip, it was a delicious change of pace from our lackluster bowls of vanilla ice cream with chocolate sauce. It was a perfect dessert for 4 teenage girls. But as my palate matured, Cool Whip and boxed mixes didn’t cut it, so I searched out some less processed recipes.

By mixing and matching some recipes, I created this Triple Chocolate Poke Cake that drew raves from my family. In fact, on more than one occasion, the hubby commented that I should make this again as well as requesting it for his birthday cake next April!!!

A bite of Triple Chocolate Poke Cake on a fork

How to Make a Poke Cake Recipe

  • Poke cakes are typically made in a 9 x 13-inch cake pan. This provides plenty of surface area and a shallow enough depth in which to poke the cavities needed for the filling.
  • Once baked, the cake must be cooled for about 5 minutes before “poking” the holes across the surface.
  • Using the handle of a wooden spoon makes just the right sized holes to accept the filling.
  • Many times, poke cakes are filled with homemade or boxed puddings before it sets. This liquid pudding adds much moisture and richness to the cake.
  • For this Triple Chocolate Poke Cake, a simple mixture of melted chocolate and sweetened condensed milk makes the filling. It tastes less artificial than instant pudding if that matters to you! Plus it’s only two ingredients!
  • PRO-Tip: Use a large liquid measuring cup with a spout to pour the filling mixture into the holes. It helps ensure each cavity gets filled by increasing the accuracy of your pouring.
  • Frost with your favorite icing. 
  • Since this chocolate poke cake recipe isn’t filled with pudding, it doesn’t necessarily need to be chilled. But it will cut into cleaner slices if chilled.

You’ve been warned. My usual will power all but disappeared with this decadent creation in my kitchen. From my first nibble of this triple chocolate poke cake, I also knew the family would be thrilled. And I was right on the money. I highly recommend this cake for any of you true blue chocoholics!

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Triple Chocolate Poke Cake

Triple Chocolate Poke Cake

A triple chocolate delight with chocolate cake, chocolate filling, and chocolate frosting!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Yield 24 servings

Ingredients

Cake:

  • 1 3/4 cup flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup coffee, cooled
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla

Filling:

  • 14 ounces sweetened condensed milk (1 can)
  • 1 cup semisweet chocolate chips

Frosting:

  • 1/2 cup butter (1 stick), at room temperature
  • 2/3 cup cocoa powder
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 1/3 cup milk

Instructions

  1. Spray 9 x 13-inch pan with non-stick cooking spray. Set aside.
  2. Preheat oven to 350º.
  3. In a large mixing bowl or bowl of a stand mixer, combine flour, sugar, cocoa, baking soda, and baking powder.
  4. In a large pyrex measuring cup or medium mixing bowl, whisk together eggs, coffee, buttermilk, vegetable oil, and vanilla.
  5. Add the liquids to the dry ingredients and beat for a couple minutes, scraping down the sides as needed. Pour cake batter into prepared pan and bake 30-40 minutes (mine took 35 minutes) or until a toothpick inserted into the center comes out clean.
  6. When cake is almost done baking, in a microwave-safe bowl, microwave the sweetened condensed milk and chocolate chips for 1-2 minutes, stopping and stirring a couple times, until mixture is smooth and chocolate chips are melted.
  7. When cake is done, let cool on a wire rack for about 5 minutes. Then take a wooden spoon and using the handle end, poke rows of holes across the cake. Pour warm filling mixture over the holes, nudging the filling as needed to fill the spaces. Cool to room temperature before frosting.
  8. To make the frosting, beat together butter and cocoa. Add vanilla and mix well.Then alternate adding milk and powdered sugar till all is incorporated and the mixture is smooth. Frost cake.

Nutrition Information:

Yield:

24

Serving Size:

1 slice

Amount Per Serving: Calories: 356 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 34mg Sodium: 225mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 2g Sugar: 45g Sugar Alcohols: 0g Protein: 5g
 

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