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Death by Chocolate Poke Cake

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Serious chocoholic? Then grab a fork and say your prayers because you will have to make this dark, rich, super chocolatey Death by Chocolate Poke Cake, a chocolate lover’s dream dessert!

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Move over devils food cake, there’s a new king of chocolate desserts in town! You’ll fall in love at first bite!

The Ultimate Death by Chocolate Poke Cake

So, what makes this cake a nearly lethal combination of all things chocolate?

  • Rich chocolate cake.
  • With chocolate chips.
  • And chocolate pudding.
  • And chocolate syrup.
  • And fluffy chocolate topping.
  • Topped with chocolate chips.

Don’t let that sweet exterior fool you. This cake may start with a basic chocolate cake mix but it sure doesn’t finish as one.  I have amped up the richness and texture with sour cream and chocolate chips and a box of chocolate pudding.

Should I apologize that my love language includes chocolate pudding?

Nah, I didn’t think so.

half a pan of chocolate poke cake


  • chocolate fudge cake mix
  • Jell-O instant chocolate pudding & pie filling
  • eggs
  • sour cream
  • vegetable oil
  • water
  • mini chocolate chips
  • chocolate syrup
  • milk
  • Jell-O chocolate fudge instant pudding & pie filling
  • Cool Whip

Step by step

  1. Preheat oven and spray a cake pan with nonstick spray.
  2. Mix together in a large bowl the cake mix, chocolate pudding mix, eggs, sour cream, vegetable oil, water, and mini chocolate chips.
  3. Spread the mixture in the pan and bake for 35 minutes or until cooked through.
  4. Poke holes in the cake with a wooden spoon handle or skewer and pour the chocolate syrup over the cake, being sure to aim the drizzle for all of those holes you just poked. Let the cake cool completely.
  5. Mix together milk and chocolate fudge pudding mix. Fold in whipped cream. Spread topping over the cake and sprinkle the top with chocolate chips or chocolate shavings.
  6. Let the cake chill until ready to serve, you can even make it the day before to give it plenty of time for all the flavors to come together.

We think this cake is pretty much the perfect ending to any day (or beginning of any day, we don’t judge)!  So, start by pouring yourself a big glass of milk or a cup of coffee and cut a piece of this Death by Chocolate Poke Cake.  Then, hold on to your hats and glasses, because you are about to indulge in a divinely decadent dessert …


  • Store cake in an airtight container in the refrigerator up to one week.
  • Cake freezes well. Store in a freezer safe container. Thaw on countertop for one hour or overnight in the refrigerator.


  • use devil’s food chocolate cake mix instead of chocolate fudge
  • top with chocolate ganache
  • use chocolate frosting instead of whipped chocolate topping
  • make homemade whipped topping with heavy whipping cream and vanilla extract
  • drizzle with caramel sauce
  • use peanut butter chips instead of mini chocolate chips on top

More delicious poke cakes to end the day:

If you try this recipe please comment and rate it below, I love hearing from you!

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close up of slice of triple chocolate poke cake

Death by Chocolate Poke Cake

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Grab a fork and say your prayers because this rich, super chocolately Death by Chocolate poke cake is worth every bite!



For the Cake

  • One 16.5 oz Dark Chocolate Fudge Cake Mix
  • One 5.9 oz. box Jell-O chocolate instant pudding & pie filling
  • 4 eggs
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup mini chocolate chips
  • 8 oz. chocolate syrup (in a can)

For the Chocolate Topping

  • 1 cup cold milk
  • One 3.9 oz. Jell-O chocolate fudge instant pudding & pie filling
  • One 8 oz. tub of Cool Whip topping (thawed)


For the Cake

  1. Preheat your oven to 350* and spray a 9×13 baking dish with non-stick cooking spray.
  2. Using a hand or stand mixer, mix together all ingredients except the chocolate syrup.
  3. Pour chocolate cake batter in pan and spread into an even layer. It will be thicker than a traditional cake batter.
  4. Bake for 35-40 minutes or until the center is baked through and a toothpick comes out clean.
  5. Allow cake to cool for 2-3 minutes.
  6. Then, using the handle of a wooden spoon (or a skewer or drinking straw), poke holes over the surface of the cake.
  7. Pour the chocolate syrup over the top of the warm cake, getting as much in the holes as possible.
  8. Allow cake to cool completely.

For the Chocolate Topping

  1. Using a hand mixer, mix together the milk and pudding mix.
  2. On the lowest speed, add the Cool Whip, mixing just until combined.
  3. Spread over the top of the cake.
  4. Refrigerate cake until serving.
  5. Add chocolate shavings or sprinkles if desired.


Store in airtight container in refrigerator up to 7 days.

Freezer in freezer-safe container up to 3 months. Thaw overnight in refrigerator or for one hour at room temperature.

  • Prep Time: 15
  • Cook Time: 40
  • Category: dessert
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 689
  • Sugar: 56.7 g
  • Sodium: 727.1 mg
  • Fat: 37.3 g
  • Carbohydrates: 82.6 g
  • Protein: 9 g
  • Cholesterol: 83.4 mg




Its easy! I will show you how.

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  1. Being that I am getting ready to try whole 30 – this cake looks better than ever! I think I picked the wrong time of year to change the menu. I need to make this.

  2. This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!

  3. I’m a more natural guy so don’t use cake mixes or frosting mixes. Prefer from scratch so I can be sure whats in what I am baking. Too much artificial junk in most of them. I guess I’m a health nut. Nothing personal. I enjoy looking at what you send. Thanks, Bob

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