Description
This rich and indulgent Chocolate Poke Cake with Fudge Sauce is a delightful dessert perfect for any occasion. A moist chocolate cake is baked, then poked with holes and filled with a decadent homemade fudge sauce that seeps into every bite. Topped with freshly whipped cream and optional chocolate shavings or cocoa powder, this cake balances creamy textures and deep chocolate flavors for a truly irresistible treat.
Ingredients
Scale
Cake
- 1 box (15.25 oz) chocolate cake mix (plus ingredients called for on the box, usually eggs, oil, and water)
- 1 cup water (or as per package instructions)
- 1/2 cup vegetable oil (or as per package instructions)
- 3 large eggs (or as per package instructions)
Fudge Sauce
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Chocolate shavings or cocoa powder (optional)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or use non-stick spray to prevent sticking.
- Mix the Cake Batter: Following the package instructions, combine the chocolate cake mix with water, vegetable oil, and eggs. Pour the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake and let it cool for about 10 minutes.
- Make Poke Holes: Using the handle end of a wooden spoon or a straw, poke holes evenly all over the surface of the cake. Be sure to go deep but avoid poking all the way through the bottom.
- Prepare the Fudge Sauce: In a small saucepan over medium heat, warm the heavy cream and unsalted butter until it begins to simmer, stirring occasionally.
- Melt Chocolate: Remove from heat and stir in the semi-sweet chocolate chips until fully melted and smooth. Add the vanilla extract and mix well.
- Pour the Sauce: Immediately pour the warm fudge sauce evenly over the cake, allowing it to seep into all the poke holes for maximum moisture and flavor.
- Make the Whipped Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form, creating a light and airy topping.
- Assemble the Cake: Once the cake has completely cooled, spread the whipped cream generously over the top.
- Garnish and Serve: Optionally, sprinkle chocolate shavings or dust with cocoa powder for an elegant finish. Cut into squares and serve this decadent dessert to your guests.
Notes
- Be sure not to poke holes too deep that they pierce the bottom of the cake, to hold in the fudge sauce better.
- Use a gentle folding technique when mixing the cake batter to keep it light and fluffy.
- For a richer fudge sauce, substitute half-and-half with heavy cream as listed.
- Allow cake to cool properly before adding whipped cream to prevent it from melting.
- Chocolate shavings can be made by using a vegetable peeler on a chocolate bar.
- Store leftovers covered in the refrigerator for up to 3 days.
