Death by Chocolate Poke Cake

Death by Chocolate Poke Cake

If you’re a true chocolate lover, this dessert is your ultimate dream come true. The Death by Chocolate Poke Cake is rich, moist, and unapologetically indulgent. Imagine layers of moist chocolate cake soaked in sweetened condensed milk, topped with a creamy homemade chocolate whipped topping, and finished with melted Hershey bars and chocolate chips. Every bite is a blissful chocolate overload — just the way we like it at deesviral.

Whether you’re making it for a celebration or simply to satisfy a late-night craving, this cake guarantees satisfaction. The best part? It’s surprisingly easy to make using a boxed cake mix and a few pantry staples. This is the kind of dessert that leaves your guests begging for the recipe — and maybe a second slice!

Ingredients

For the Chocolate Cake Base:

• 15.25 oz chocolate cake mix

• 3 eggs

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• ½ cup oil

• 1 cup water

• 1 (14 oz) can sweetened condensed milk

• 2 milk chocolate Hershey bars

For the Chocolate Cream Topping:

• 2 cups heavy whipped cream

• ½ cup powdered sugar

• ⅓ cup cocoa powder

• 1 teaspoon vanilla extract

Instructions

1. Bake the Cake
   Preheat your oven according to the directions on the cake mix box. In a large mixing bowl, combine the chocolate cake mix, eggs, oil, and water. Mix until well blended and smooth. Pour the batter into a greased 9×13-inch baking pan and bake as directed on the box. Allow the cake to cool for 5–10 minutes.

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2. Poke and Soak
   While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. Pour the entire can of sweetened condensed milk over the cake, letting it seep into the holes. Allow the cake to cool completely at room temperature.

3. Prepare the Chocolate Cream
   In a mixing bowl, whip the heavy cream with a hand or stand mixer until soft peaks form. Add the powdered sugar, cocoa powder, and vanilla extract. Continue whipping until stiff peaks form and the mixture is fluffy and spreadable.

4. Frost the Cake
   Spread the chocolate cream evenly over the cooled and soaked cake. Smooth the top with a spatula.

5. Top It Off
   Melt the Hershey bars in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Drizzle the melted chocolate over the frosted cake and sprinkle chocolate chips for extra texture and decadence.

6. Chill and Serve
   Refrigerate the cake for at least 2 hours before serving. This allows the flavors to meld and the topping to firm up.

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