Triple Chocolate Poke Cake

Name: Triple Chocolate Poke Cake with Chocolate Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 (15.25 oz) box triple chocolate fudge cake mix; 1 cup milk; 1/2 cup vegetable oil; 3 large eggs; 1/2 cup sour cream; 1 packet instant coffee granules (about 2 tsp); 1 (14 oz) can sweetened condensed milk; 1/3 cup unsweetened cocoa powder, for soak; 1 cup milk, for soak; 1/2 cup half-and-half; 2 cups heavy whipping cream; 1 cup powdered sugar; 1 tsp vanilla extract; 1/4 cup unsweetened cocoa powder, for topping; Chopped mango, for garnish; Chopped strawberries, for garnish; Fresh mint sprigs, for garnish

A triple chocolate poke cake that combines convenient cake mix with a rich homemade chocolate soak and fluffy whipped cream topping. The poke method ensures deep, even flavor absorption throughout the crumb.

🌍American 🏷️Chocolate cake 🏷️Poke cake 🏷️Dessert 🏷️Easy recipe Cake mix hack

🏷️

🏷️Whipped cream frosting

-0:00

dinnerin321onTikTok

Total

2h 45m

Servings

12

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

1 (15.25 oz) box triple chocolate fudge cake mix
1 cup milk
1/2 cup vegetable oil
3 large eggs
1/2 cup sour cream
1 packet instant coffee granules (about 2 tsp)
1 (14 oz) can sweetened condensed milk
1/3 cup unsweetened cocoa powder, for soak
1 cup milk, for soak
1/2 cup half-and-half
2 cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla extract
1/4 cup unsweetened cocoa powder, for topping
Chopped mango, for garnishoptional
Chopped strawberries, for garnishoptional
Fresh mint sprigs, for garnishoptional

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Instructions

1
Preheat oven to 350°F (175°C). In a large bowl, combine the chocolate fudge cake mix, milk, oil, eggs, sour cream, and instant coffee granules.
2
Using a hand mixer, beat the ingredients until well combined.
3
Grease a 9x13 inch baking dish. Pour the batter into the prepared dish and spread evenly.
4
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
5
While the cake is baking, prepare the soak. In a separate bowl, whisk together the sweetened condensed milk and cocoa powder until smooth. Then, whisk in the milk and half-and-half.
6
While the cake is still warm from the oven, use the handle of a wooden spoon or a knife to poke holes all over the top.
7
Pour the chocolate milk mixture evenly over the warm cake, allowing it to seep into the holes.
8
For the topping, combine heavy whipping cream, powdered sugar, vanilla extract, and cocoa powder in a large bowl.
9
Beat with a hand mixer on high speed until stiff peaks form.
10
Once the cake has completely cooled, spread the chocolate whipped topping evenly over the cake.
11
Refrigerate for at least 2 hours before slicing and serving.
12
Garnish with optional chopped mango, strawberries, and a mint sprig if desired.

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Tips & Notes

Pro tips

Poke holes while the cake is still warm (not hot) so the soak absorbs evenly. Use the handle of a wooden spoon or a fork to create holes about 1 inch apart.
Whisk the instant coffee into the soak liquid (cocoa powder, condensed milk, and milk) before pouring to avoid cocoa clumps and ensure even chocolate flavor.
Let the soaked cake chill for at least 2 hours before topping with whipped cream so it's easier to frost and the flavors meld.
When whipping the cream for topping, stop as soon as stiff peaks form—overbeating turns it grainy.

Substitutions

Sweetened condensed milk → evaporated milk (result will be slightly less sweet)
Sour cream → Greek yogurt (use same amount; cake will be slightly denser)
Vegetable oil → melted butter (use same amount; adds richer flavor)
Instant coffee granules → omit entirely (chocolate flavor will be less intense but still present)

Storage & make-ahead

Cover and refrigerate up to 3 days. Serve chilled or at room temperature. Do not freeze whipped cream topping.

Common Questions

What is a poke cake?

A poke cake is baked, then holes are poked throughout while warm, and a liquid mixture (here, chocolate milk and cocoa) is poured over to soak in and flavor the crumb.

Can I make this ahead?

Yes. Bake and soak the cake 1-2 days in advance, cover loosely, and refrigerate. Make the whipped cream topping within 2 hours of serving.

Why add instant coffee to poke cake?

Instant coffee granules intensify chocolate flavor without making the cake taste like coffee. Use 2 teaspoons dissolved into the soak liquid.

Can I use store-bought whipped cream instead?

Yes, but homemade whipped cream (heavy cream whipped with cocoa powder and sugar) tastes richer and is more stable than canned.

How do I know when the soak is fully absorbed?

After pouring the chocolate milk mixture over the poked cake, let it sit at room temperature for 20–30 minutes before refrigerating. The cake should feel moist and heavy.