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Mint Chocolate Poke Cake Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 22 minutes
  • Yield: 12 servings

Description

This Mint Chocolate Poke Cake is a luscious dessert featuring layers of rich devil’s food cake, sweetened condensed milk infused with melted semi-sweet chocolate, creamy chocolate pudding, and a refreshing minty whipped topping. Garnished with chopped Andes Chocolate Mint Candies and drizzled with chocolate syrup, this cake offers a delightful combination of chocolate and mint flavors in every bite. Perfect for gatherings or anytime you crave a cool, indulgent treat.

Ingredients

Cake

  • 15.25 ounces Devil’s Food Cake Mix (1 box, Duncan Hines recommended)
  • 1 cup Water
  • 3 large Eggs
  • ½ cup Vegetable Oil

Chocolate Condensed Milk Layer

  • 14 ounce can Sweetened Condensed Milk
  • ½ cup Semi-Sweet Chocolate

Chocolate Pudding Layer

  • 1¾ cups Whole Milk (cold)
  • 3.9 ounces Instant Chocolate Pudding Mix (1 box)

Mint Whipped Topping

  • 8 ounces Cool Whip (thawed)
  • 1-2 drops Green Gel Food Coloring
  • ½ teaspoon Pure Mint Extract (not peppermint)

Garnish

  • 1 cup Andes Chocolate Mint Candies (traditional or cookies & cream, chopped)
  • Chocolate syrup (for drizzle)

Instructions

  1. Preheat Oven and Prepare Cake Mix: Preheat your oven to 350°F (177°C) or as directed on the cake mix box. In a large bowl, combine the devil’s food cake mix, 1 cup water, 3 large eggs, and ½ cup vegetable oil. Mix thoroughly until the batter is smooth and well combined.
  2. Bake the Cake: Pour the batter into a greased 9×13 inch baking dish. Bake for 25-30 minutes or according to package instructions. Test doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and allow the cake to cool slightly.
  3. Poke and Soak the Cake: Using the end of a wooden spoon, poke holes evenly all over the surface of the cake. Melt the semi-sweet chocolate chips in a microwave-safe bowl. Once melted, stir in the sweetened condensed milk until fully combined. Pour this chocolate-condensed milk mixture evenly over the cake, making sure to fill the holes. Set aside.
  4. Prepare Chocolate Pudding Layer: In a medium bowl, whisk together the cold whole milk and instant chocolate pudding mix until the mixture thickens and is smooth. Pour this pudding layer evenly over the soaked cake, spreading it carefully to cover the entire surface.
  5. Add Mint Layer: In a separate bowl, combine the thawed Cool Whip with green gel food coloring and pure mint extract. Adjust the color and flavor according to your preference. Spread this minty whipped topping evenly over the chocolate pudding layer for a vibrant mint finish.
  6. Garnish and Chill: Sprinkle the chopped Andes Chocolate Mint Candies over the mint layer evenly. Drizzle chocolate syrup lightly over the entire cake for added chocolate richness. Refrigerate the cake for at least 1 hour or overnight to allow the layers to set and flavors to meld.
  7. Serve: Once chilled and firm, slice the cake into servings. Enjoy the refreshing and rich chocolate-mint dessert with every bite!

Notes

  • For best results, use pure mint extract instead of peppermint to avoid overpowering the dessert.
  • Chocolate syrup can be substituted with fudge sauce for a richer drizzle.
  • Make sure to poke holes evenly to allow the condensed milk mixture to soak thoroughly.
  • Chilling the cake for several hours or overnight enhances the flavor and texture.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mint-chocolate-poke-cake-recipe/