This Death by Chocolate Poke Cake is made for serious chocolate lovers! This is a chocolate cake that has been filled with chocolate and then covered in chocolate. !
This dark chocolate cake features a rich dark chocolate pudding, oozy dark choc topping ….. and a mousse-like chocolate layer. For extra good measure, you can give it a giant-sized dark cocoa bar. Be still my heart! You were warned that you would have to be there for this!
yield: 18-24
prep time: 20 minutes
cook time: 33 minutes
total time: 53 minutes
INGREDIENTS
FOR THE CAKE:
1 package (15.25 oz.) dark chocolate cake mix
Ingredients listed on the box to make the cake
1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
4 cups milk, divided
1 jar (12.8 oz.) Hershey’s Special Dark Chocolate topping
FOR THE TOPPING:
1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
1 container (8 oz.) frozen whipped topping, thawed
1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped
INSTRUCTIONS
Bake the cake according to package directions using a 9×13-inch baking pan.
Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.