Chocolate Mint Poke Cake

This Chocolate Mint Poke Cake is the ultimate indulgence for chocolate and mint lovers! A moist dark chocolate cake, soaked with sweetened condensed milk, layered with a rich chocolate filling, and topped with a minty whipped topping, this dessert is a true showstopper. With its irresistible blend of chocolate and mint flavors, it’s perfect for any occasion, from birthdays to holiday celebrations or just a sweet treat for yourself!

Why You’ll Love This Recipe

Chocolate Mint Poke Cake is the perfect balance of textures and flavors. The rich chocolate cake soaks up the sweetened condensed milk, becoming incredibly moist. The addition of a creamy chocolate pudding filling and a fluffy minty topping gives it a satisfying depth of flavor, while the chopped mint chocolate candies sprinkled on top add a delightful crunch. Whether you’re a fan of chocolate, mint, or both, this cake is guaranteed to please with every bite.

Ingredients

• 15.25 ounces (or 432 grams) box of Dark Chocolate Fudge Cake Mix (or Duncan Hines or Devil’s Food cake mix as a substitute)

• 1 cup water

• 3 large eggs (room temperature)

• ½ cup vegetable oil

• 14 ounces (or 396 grams) can sweetened condensed milk

• 3.1 ounces (2 x 1.55-ounce or 43-gram) Hershey’s milk chocolate bars, broken into rectangular pieces

• 1¾ cups cold whole milk

• 3.9 ounces (or 111 grams) box of instant chocolate pudding mix

• 8 ounces (or 226 grams) container of whipped topping (thawed)

• 1-2 drops green gel food coloring (I used Sunny Side Up brand leaf green)

• ½ teaspoon pure peppermint extract

• ¾ cup finely chopped mint chocolate candy (Andes Creme De Menthe Thins or York Peppermint Patties)

• Chocolate syrup (optional for drizzle and garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bake the Cake: Preheat your oven according to the instructions on the cake mix box. Prepare the cake batter by following the package directions, using 1 cup of water, 3 eggs, and ½ cup vegetable oil. Pour the batter into a greased 9×13-inch baking dish and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10-15 minutes.

2. Poke the Cake: Once the cake is slightly cooled, use the handle of a wooden spoon or a similar utensil to poke holes all over the cake, spacing them about 1 inch apart.

3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes. Let the cake absorb the milk for a few minutes.

4. Prepare the Chocolate Filling: In a small saucepan over low heat, melt the Hershey’s milk chocolate bars. Once melted, set aside to cool slightly. In a medium bowl, whisk together the cold milk and instant chocolate pudding mix until thickened (about 2 minutes). Add the melted chocolate and mix until smooth.

5. Prepare the Mint Whipped Topping: In a separate bowl, combine the thawed whipped topping with peppermint extract and a few drops of green gel food coloring. Mix until the color is evenly distributed and the topping is minty green.

6. Assemble the Cake: Pour the chocolate pudding mixture over the cake, spreading it evenly. Then, spread the minty whipped topping over the pudding layer. Sprinkle the finely chopped mint chocolate candy on top, pressing it lightly into the topping.

7. Chill and Serve: Cover the cake and refrigerate for at least 1½ hours to allow it to set. If desired, drizzle with chocolate syrup just before serving for an extra indulgent touch.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 2 hours 15 minutes

• Servings: 12 servings

Variations

• Use Dark Chocolate: If you prefer a richer flavor, you can use dark chocolate cake mix or dark chocolate pudding mix for a more intense chocolate taste.

• Add Mint Extract: For an extra minty kick, increase the peppermint extract in the whipped topping to 1 teaspoon.

• Top with Chocolate Shavings: Instead of chopped mint chocolates, you can garnish the cake with grated chocolate or chocolate shavings for a more elegant touch.

• Make it Dairy-Free: For a dairy-free version, use a non-dairy whipped topping, and substitute the pudding mix with a non-dairy alternative and plant-based milk.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the refrigerator for up to 3 days.

• Reheating: This cake is best served cold, but if you prefer it warm, heat individual slices in the microwave for 20-30 seconds.

FAQs

1. Can I use a different cake mix?

Yes, you can use any chocolate cake mix, such as Devil’s Food or a gluten-free chocolate cake mix, depending on your preference.

2. Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. It needs time to chill in the refrigerator for at least 1½ hours to set, so it’s great for preparing the day before your event or dinner.

3. Can I use fresh mint instead of mint candy?

Fresh mint won’t give the same flavor as mint chocolate, but you can infuse the whipped topping with fresh mint by adding finely chopped mint leaves or mint extract.

4. Can I make this cake without the chocolate syrup drizzle?

Yes, the chocolate syrup is optional, and the cake will still be delicious without it. The cake has plenty of sweetness from the chocolate filling and mint topping.

5. Can I freeze this cake?

While it’s best served fresh, you can freeze individual slices of this cake for up to a month. Just make sure to wrap it tightly in plastic wrap and foil before freezing. Thaw it in the fridge before serving.

6. Can I use sugar-free pudding mix?

Yes, you can use sugar-free chocolate pudding mix if you prefer a lower-sugar version. The texture and flavor will still be wonderful!

7. Can I add whipped cream to this recipe?

Whipped cream can be a great substitute for the whipped topping if you prefer a lighter, homemade topping. Just make sure to whip it to stiff peaks before spreading it on the cake.

8. How can I make the cake more minty?

To enhance the mint flavor, you can increase the amount of peppermint extract or add a few extra chopped mint candies to the cake topping.

9. What can I serve with this cake?

This cake pairs wonderfully with a cup of coffee or hot chocolate. You can also serve it with fresh fruit like strawberries for a balance of flavors.

10. How do I know when the pudding mixture is ready?

The pudding mixture is ready when it thickens to a creamy consistency after whisking for 2 minutes. If it seems too thin, allow it to chill slightly before spreading it over the cake.

Conclusion

This Chocolate Mint Poke Cake is a decadent dessert that combines rich chocolate, creamy pudding, and a refreshing mint topping. Whether you’re serving it at a party, a family gathering, or just as a treat for yourself, it’s sure to impress everyone who takes a bite. The layers of chocolate and mint make it an irresistible dessert that’s perfect for any occasion!