Description
This decadent Chocolate Mint Poke Cake is a delightful combination of rich dark chocolate fudge cake soaked in a creamy chocolate mixture, topped with mint-flavored whipped topping and sprinkled with chopped mint chocolates. Perfect for chocolate and mint lovers, this layered dessert is moist, flavorful, and visually stunning with a hint of green. It’s ideal for parties, celebrations, or any time you crave a refreshing chocolate mint treat.
Ingredients
Scale
Cake
- 15.25 ounces Dark Chocolate Fudge Cake Mix (Duncan Hines or Devil’s Food)
- 1 cup water
- 3 large eggs (room temperature)
- ½ cup vegetable oil
Chocolate Soak
- 14 ounces sweetened condensed milk
- 3.1 ounces Hershey’s milk chocolate bars (broken into pieces)
Pudding Layer
- 1¾ cups cold whole milk
- 3.9 ounces instant chocolate pudding mix
Whipped Topping
- 8 ounces whipped topping (thawed)
- 1-2 drops green gel food coloring
- ½ teaspoon pure peppermint extract
Garnish
- ¾ cup finely chopped mint chocolate candy (e.g., Andes Creme De Menthe Thins or York Peppermint Patties)
- Chocolate syrup (optional, for drizzle garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and spray a 9×13 (or 13×9) baking dish with baking spray to prepare for the cake batter.
- Prepare Cake Batter: In a medium mixing bowl, combine the cake mix, water, eggs, and vegetable oil. Using a handheld mixer on medium speed, blend until the batter is smooth with no lumps. Pour the batter evenly into the prepared baking dish and bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
- Poke Holes: Remove the baked cake from the oven. Using the rounded end of a wooden spoon, poke holes all over the cake, spacing them about 1 inch apart. This will allow the chocolate mixture to soak in.
- Make Chocolate Mixture: In a microwave-safe bowl, combine the sweetened condensed milk and broken Hershey’s chocolate bars. Microwave for 30 seconds, then stir. Microwave for an additional 15 seconds or until the mixture is smooth and melted completely.
- Soak Cake: Pour the melted chocolate mixture carefully into the holes on the cake, ensuring each hole fills completely with the chocolate. Allow the cake to cool completely to set the soaked flavor.
- Prepare Pudding Layer: In a separate bowl, whisk together the cold whole milk and instant chocolate pudding mix using a handheld mixer. Mix on medium speed for 1 to 1½ minutes until the pudding thickens. Spread this pudding layer evenly over the cooled cake. Refrigerate the cake for about one hour to let the pudding set.
- Make Whipped Topping: In a small bowl, combine the thawed whipped topping with 1-2 drops of green gel food coloring and the peppermint extract. Mix until the color and flavor are well incorporated and uniform throughout.
- Finish Cake: Spread the peppermint-tinted whipped topping evenly over the pudding layer. Sprinkle the finely chopped mint chocolate candies evenly on top. Optionally, drizzle chocolate syrup on top for extra decoration. Cut into slices and keep refrigerated until ready to serve.
Notes
- Use room temperature eggs to ensure better mixing and cake texture.
- Be sure to poke holes evenly spaced for the chocolate soak to distribute thoroughly.
- Allow the cake to cool completely before adding the pudding to prevent melting the pudding layer.
- Chill the cake well before serving to allow layers to set and flavors to meld.
- Store the cake covered in the refrigerator for up to 3 days for best freshness.
- For a less sweet version, consider using semi-sweet chocolate bars instead of milk chocolate.
- If you want a stronger mint flavor, increase peppermint extract cautiously to taste.
