Chocolate Poke Cake

Ingredients

• 15.25 oz Devil's food cake mix (*PLUS ingredients called for on back of box*)
• 3.9 oz instant chocolate pudding (1 box)
• 2 cups cold milk
• 2 cups heavy whipping cream
• 1/4 cup unsweetened cocoa powder
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract
• 1 cup chopped chocolate (or chocolate chips)
• chocolate syrup (optional, for drizzling)

Instructions

1. 1

   Place a large mixing bowl or the bowl of your standing mixer in the freezer for approximately 2 hours (this will allow your topping to form nice stiff peaks without over mixing).

2. 2

   Preheat the oven according to your cake mix package directions.

3. 3

   Prepare the devil’s food cake mix using the ingredients called for on the back of the box. Bake in a 13x9 baking dish according to package directions.

4. 4

   After the cake has finished baking, remove it from the oven. Using the end of a wooden spoon, poke holes in the hot cake. Poke the holes about 1-2 inches apart from each other. You don't want to overdo the holes as adding too many can cause the cake to fall apart once removed from the pan.

5. 5

   Whisk together instant pudding and 2 cups of cold milk. Pour over the top of the cake, filling the holes.

6. 6

   Tap the bottom of the dish gently on the counter to ensure the pudding sinks into the holes.

7. 7

   Allow cake to cool completely.

8. 8

   Once the cake is cooled, remove the bowl from the freezer. Add the heavy cream, cocoa powder, powdered sugar, and vanilla to the cold mixing bowl.

9. 9

   Using an electric mixer, beat until stiff peak forms.

10. 10

    Scoop chocolate whipped cream onto the cooled cake, spreading into an even layer.

11. 11

    Top with chopped chocolate bars and chocolate drizzle.

12. 12

    Refrigerate for at minimum 4 hours or until ready to serve.