Double Mint Chocolate Poke Cake
Recipe GLPRe96b180f000c74
A decadent three-layer chocolate dessert featuring a poke cake infused with hot fudge, topped with chocolate pudding and finished with a light mint whipped cream. Garnished with crushed Andes mints and mini chocolate chips for an elegant finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 box chocolate cake mix
1 package (3.4 oz) instant chocolate pudding mix
2 cups milk
1 jar (13 oz) hot fudge sauce
2 cups heavy whipping cream
½ cup powdered sugar
⅛ teaspoon mint extract
15 Andes candy bars, crushed
Mini chocolate chips
Directions
Preheat your oven to 350°F.
Prepare the chocolate cake mix according to the package directions. Beat the mixture on medium speed until smooth and well combined.
Pour the batter into a greased 9x13 inch baking pan. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Cool the cake for 10 minutes.
While the cake is still warm, use the handle of a wooden spoon or a similar round object to poke holes all over the surface of the cake, spacing them evenly across the entire top.
Warm the jar of hot fudge sauce in the microwave for about 30 seconds, stirring to loosen it. Add another 30 seconds if needed to achieve a pourable consistency. Reserve ¼ cup for garnish.
Pour the warmed hot fudge sauce over the top of the cake, allowing it to flow into the poked holes. Let the cake cool completely so the fudge can absorb.
In a bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk until smooth and starting to thicken. Pour the pudding mixture over the cooled cake and refrigerate for about 15 minutes until the pudding sets.
Place your mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill them thoroughly.
Pour the heavy whipping cream into the chilled bowl and beat on medium speed for about 3 minutes until soft peaks form.
Add the powdered sugar and mint extract to the whipped cream and increase the mixer speed to medium-high. Continue beating until stiff peaks form.
Spread the mint whipped cream evenly over the top of the cake. Drizzle the reserved hot fudge sauce over the whipped cream and garnish with crushed Andes mints and mini chocolate chips. Serve chilled.
