Description
This Chocolate Mint Poke Cake is a decadent dessert featuring moist dark chocolate cake, a rich milk chocolate filling, creamy pudding, and a fluffy whipped topping, all infused with a refreshing hint of mint. It’s a perfect treat for any occasion, offering a delightful combination of flavors and textures.
Ingredients
- 15.25 ounces (432 grams) box of Dark Chocolate Fudge Cake Mix (or substitute with Duncan Hines or Devil’s Food cake mix)
- 1 cup water
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 14 ounces (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 (111 grams) box of instant chocolate pudding mix
- 8 ounces (226 grams) container of whipped topping (thawed)
- 1–2 drops green gel food coloring (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)
Instructions
- Bake the Cake: Preheat the oven according to the instructions on the cake mix box. Prepare the cake batter 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 as directed, about 25 minutes. Allow the cake to cool for 10-15 minutes.
- Poke the Cake: Once the cake is slightly cooled, use the handle of a wooden spoon (or similar utensil) to poke holes all over the cake (about 1-inch apart).
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the cake, ensuring it seeps into the holes. Let the cake absorb the milk for a few minutes.
- Prepare the Chocolate Filling: In a small saucepan over low heat, melt the Hershey’s milk chocolate bars. Set aside to cool slightly. In a medium bowl, whisk together the cold milk and instant chocolate pudding mix until thickened (about 2 minutes). Stir in the melted chocolate and mix until smooth.
- Prepare the Mint Whipped Topping: In a separate bowl, combine the thawed whipped topping with peppermint extract and green gel food coloring. Mix until the color is evenly distributed and you have a minty whipped topping.
- 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.
- 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.
Notes
- For an extra minty flavor, increase the peppermint extract by a drop or two.
- If you prefer a darker chocolate flavor, use dark chocolate bars instead of milk chocolate.
- You can substitute the mint chocolate candy with any mint-flavored chocolate you enjoy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 43g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
