Can I Make Chocolate Mint Poke Cake the Day Before?

Yes! This cake is a great make-ahead dessert. You can prepare it a day before your event and keep it covered in the refrigerator. The chilling time helps the pudding set and allows the chocolate flavors to come together. For the best presentation, add the chopped mint chocolate candies shortly before serving.

Why Is My Pudding Layer Too Runny?

The pudding may become too soft if you use milk with a lower fat content or incorrect measurements. Whole milk generally provides the best results. Also, make sure you use instant chocolate pudding rather than cook-and-serve pudding mix. Allow enough refrigeration time for the pudding layer to set before adding the whipped topping.

Can I Use Homemade Chocolate Cake?

Absolutely! You can substitute your favorite homemade chocolate cake recipe for the boxed cake mix. Make sure the cake fits a 9 × 13-inch baking dish and has enough structure to hold the chocolate filling and pudding layers.

Easy Chocolate Mint Poke Cake

Name: Chocolate Mint Poke Cake
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 (15.25-ounce) box dark chocolate fudge cake mix; 1 cup water; 3 large eggs, room temperature; 1/2 cup vegetable oil; 1 (14-ounce) can sweetened condensed milk; 3.1 ounces milk chocolate bars (about 2 bars), broken into pieces; 1 3/4 cups cold whole milk; 1 (3.9-ounce) box instant chocolate pudding mix; 1 (8-ounce) container whipped topping, thawed; 1-2 drops green gel food coloring; 1/2 teaspoon pure peppermint extract; 3/4 cup finely chopped mint chocolate candies, such as Andes Creme De Menthe Thins; Chocolate syrup, optional, for drizzling

Description

This Chocolate Mint Poke Cake features a moist chocolate cake filled with a rich melted milk chocolate and sweetened condensed milk mixture, layered with creamy chocolate pudding, and finished with fluffy peppermint whipped topping and chopped mint chocolate candies. It is an easy make-ahead dessert for holidays, parties, and family gatherings.

Ingredients

Scale

1 (15.25-ounce) box dark chocolate fudge cake mix
1 cup water
3 large eggs, room temperature
1/2 cup vegetable oil
1 (14-ounce) can sweetened condensed milk
3.1 ounces milk chocolate bars (about 2 bars), broken into pieces
1 3/4 cups cold whole milk
1 (3.9-ounce) box instant chocolate pudding mix
1 (8-ounce) container whipped topping, thawed
1-2 drops green gel food coloring
1/2 teaspoon pure peppermint extract
3/4 cup finely chopped mint chocolate candies, such as Andes Creme De Menthe Thins
Chocolate syrup, optional, for drizzling

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Instructions

Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with nonstick baking spray.
In a medium mixing bowl, combine the chocolate cake mix, water, eggs, and vegetable oil. Mix with a hand mixer on medium speed just until no dry cake mix lumps remain. Spread the batter evenly in the prepared dish.
Bake for 25-27 minutes, beginning to check at 22-23 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
While the cake is still warm, use the rounded handle of a wooden spoon to poke holes about 1 inch apart across the cake, making them deep but not necessarily all the way through.
Place the sweetened condensed milk and broken milk chocolate bars in a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave for another 15 seconds. Stir until smooth.
Spoon or drizzle the melted chocolate mixture into the holes, making 2-3 passes if needed to fill them. Let the cake cool completely.
In a mixing bowl, combine the cold whole milk and instant chocolate pudding mix. Beat on medium speed for 1-1 1/2 minutes, until thickened but still spreadable.
Spread the pudding evenly over the cooled cake. Refrigerate for about 1 hour, or until the pudding layer is set.
Stir the thawed whipped topping with the green gel food coloring and peppermint extract until evenly tinted and no green streaks remain.
Spread the peppermint whipped topping evenly over the chocolate pudding layer.
Sprinkle the chopped mint chocolate candies over the top. Cut into 12 slices and drizzle with chocolate syrup if desired. Cover and refrigerate until ready to serve.

Notes

Follow the mixing directions on your specific cake mix package, as ingredient proportions may vary by brand.
Begin checking the cake at 22-23 minutes because oven temperatures and baking times vary.
Use the rounded handle of a wooden spoon to make fairly large holes so the melted chocolate filling can seep into the cake.
The warm cake may absorb the chocolate mixture quickly; make 2-3 passes over the holes to fill them well.
Allow the cake to cool completely before adding the pudding layer.
Whole milk gives the pudding the best set. Two-percent milk can work but produces a softer pudding; lower-fat or fat-free milk may not set properly.
Green food coloring is optional and only affects the appearance. Pure mint extract can be substituted for peppermint extract.
Andes mints can be replaced with finely chopped York Peppermint Patties or other mint chocolate candies.
Store covered in an airtight container in the refrigerator for 3-4 days. The cake may become softer as it sits.
Freezing is not recommended because the pudding may not retain its texture after thawing.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the cake)
Calories: 525 kcal
Sugar: 53 g
Sodium: 488 mg
Fat: 26 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0.1 g
Carbohydrates: 70 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 57 mg