Chocolate Mint Poke Cake Recipe

ByClara Bennett
Jump to Recipe

Introduction

This Chocolate Mint Poke Cake combines rich dark chocolate with refreshing peppermint for a delightful dessert experience. Moist and decadent, it’s perfect for gatherings or a special treat at home. The easy poke cake technique creates pockets of creamy chocolate goodness throughout.

A close-up of a square layered chocolate cake piece on a white plate, set on a white marbled texture. The bottom layer is thick, dark, and moist chocolate cake with a sponge-like texture. The middle layer is a smooth, glossy chocolate frosting, slightly thinner than the cake. The top layer is thick, light green mint frosting with a creamy and fluffy texture. On top of the green frosting are scattered pieces of chocolate with green mint filling, broken into small chunks. Around the plate and surface, more chocolate chunks are spread. In the blurred background, there is a white bottle and other cake pieces on white plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 15.25 ounces (432 grams) Dark Chocolate Fudge Cake Mix (such as Duncan Hines or Devil’s Food)
  • 1 cup water
  • 3 large eggs (room temperature)
  • ½ cup vegetable oil
  • 14 ounces (396 grams) sweetened condensed milk
  • 3.1 ounces (two 1.55-ounce pieces, 43 grams) Hershey’s milk chocolate bars, broken into pieces
  • 1¾ cups cold whole milk
  • 3.9 ounces (111 grams) instant chocolate pudding mix
  • 8 ounces (226 grams) whipped topping (thawed)
  • 1-2 drops green gel food coloring
  • ½ teaspoon pure peppermint extract
  • ¾ cup finely chopped mint chocolate candy
  • Chocolate syrup (optional, for garnish)

Instructions

  1. Step 1: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with baking spray.
  2. Step 2: In a medium mixing bowl, combine cake mix, water, eggs, and vegetable oil. Mix on medium speed with a handheld mixer until smooth and no dry lumps remain. Spread batter evenly into the prepared dish.
  3. Step 3: Bake for 25-27 minutes, starting to check for doneness at 22 minutes by inserting a toothpick. The cake is ready when the toothpick comes out clean. Remove from oven.
  4. Step 4: Using the rounded end of a wooden spoon, poke holes about 1 inch apart all over the warm cake, going almost to the bottom.
  5. Step 5: In a microwave-safe bowl, combine sweetened condensed milk and broken Hershey’s chocolate pieces. Microwave for 30 seconds, stir, then microwave again for 15 seconds. Stir until smooth.
  6. Step 6: Pour the melted chocolate mixture slowly into the holes, making multiple passes if needed to fill them. Let the cake cool completely.
  7. Step 7: In another bowl, whisk cold milk and instant pudding mix with a handheld mixer on medium speed for 1 to 1½ minutes until thick but spreadable.
  8. Step 8: Spread the pudding evenly over the cooled cake. Refrigerate for about an hour until the pudding sets.
  9. Step 9: In a small bowl, mix whipped topping with green gel food coloring and peppermint extract until uniformly colored with no streaks.
  10. Step 10: Spread the tinted whipped topping evenly over the pudding layer, then sprinkle the chopped mint chocolate candy on top. Cut into 3 by 4 slices. Cover and store in the refrigerator until serving.

Tips & Variations

  • Use room temperature eggs for a lighter, fluffier cake texture.
  • For extra minty flavor, add a bit more peppermint extract to the whipped topping.
  • Substitute the mint chocolate candy with Andes mints or peppermint bark for different textures.
  • Drizzle chocolate syrup over each slice just before serving for a decorative touch.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, bring individual slices to room temperature or microwave briefly for a few seconds, but the cake is best enjoyed chilled.

How to Serve

A close-up view of a square piece of chocolate cake with three visible layers on a white plate. The bottom layer is dark, moist chocolate cake with a soft texture. Above it, there is a thin, creamy chocolate layer with a smooth finish. The top layer is a thick, light green mint-flavored frosting that looks fluffy and has small peaks. Scattered on top are pieces of chocolate with striped and solid patterns. A silver fork rests on the plate holding a small bite with green frosting and cake. The background shows more slices of the same cake and a blurred white bottle, with the scene set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix?

Yes, you can substitute any dark chocolate or devil’s food cake mix you prefer. Just follow the package instructions for mixing and baking.

Is it necessary to poke holes in the cake?

Yes, poking holes allows the melted chocolate mixture to seep into the cake, making it moist and giving it the signature poke cake texture.

Print

Chocolate Mint Poke Cake Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

This Chocolate Mint Poke Cake is a decadent dessert combining rich dark chocolate fudge cake, creamy chocolate pudding, and a vibrant mint-flavored whipped topping. The cake is baked, then poked and filled with a luscious melted chocolate and sweetened condensed milk mixture, layered with chocolate pudding and topped with mint-infused whipped cream and chopped mint chocolate candy pieces. Perfect for chocolate and mint lovers, it offers a moist, flavorful experience with a refreshing twist.

  • Author: Clara
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cake

  • 15.25 ounces (432 grams) dark chocolate fudge cake mix (Duncan Hines or Devil’s Food cake mix)
  • 1 cup water
  • 3 large eggs (room temperature)
  • ½ cup vegetable oil

Chocolate Filling

  • 14 ounces (396 grams) sweetened condensed milk
  • 3.1 ounces (2 bars, 1.55 ounces or 43 grams each) Hershey’s milk chocolate bars, broken into pieces

Chocolate Pudding Layer

  • 1¾ cups cold whole milk
  • 3.9 ounces (111 grams) instant chocolate pudding mix (e.g., Great Value)

Whipped Topping Layer

  • 8 ounces (226 grams) whipped topping (thawed)
  • 1–2 drops green gel food coloring (Sunny Side Up brand leaf green)
  • ½ teaspoon pure peppermint extract

Garnish

  • ¾ cup finely chopped mint chocolate candy
  • Chocolate syrup (optional for drizzle garnish)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 9×13 inch baking dish with baker’s spray such as Baker’s Joy to prevent sticking.
  2. Mix and Bake Cake Batter: In a medium mixing bowl, combine the cake mix, water, eggs, and vegetable oil. Using a handheld mixer on medium speed, blend until no dry lumps remain. Pour and spread the batter evenly into the prepared baking dish. Bake for 25-27 minutes, beginning to check at 22-23 minutes by inserting a toothpick until it comes out clean.
  3. Poke Cake Holes: After removing the cake from the oven, immediately use the rounded end of a wooden spoon to poke holes about an inch apart, going nearly to the bottom of the cake to create spaces for the filling.
  4. Melt Chocolate Filling: In a microwave-safe bowl, combine sweetened condensed milk and broken Hershey’s milk chocolate bars. Microwave on high for 30 seconds, stir, then microwave an additional 15 seconds. Stir until smooth and fully melted, watching carefully to avoid burning.
  5. Fill Cake Holes: Using a spoon or small ladle, pour the melted chocolate mixture into the holes on the cake, making multiple passes as needed to fill all holes. Let the cake cool completely to absorb the filling.
  6. Prepare Chocolate Pudding: In a separate medium bowl, add cold whole milk. Whisk in the instant chocolate pudding mix with a handheld mixer on medium speed for 1 to 1½ minutes until thickened but still spreadable.
  7. Spread Pudding Layer: Use an offset spatula to evenly spread the pudding over the cooled cake. Refrigerate for about one hour, or until the pudding layer is set.
  8. Make Mint Whipped Topping: In a small bowl, combine the thawed whipped topping with green gel food coloring and peppermint extract. Stir until the color is uniform and streak-free.
  9. Apply Mint Topping: Spread the tinted whipped topping evenly over the set pudding layer using an offset or silicone spatula.
  10. Garnish and Serve: Sprinkle the finely chopped mint chocolate candy evenly over the whipped topping. Optionally drizzle with chocolate syrup. Cut into 3 slices by 4 slices. Cover and refrigerate until ready to serve.

Notes

  • Room temperature eggs help the cake batter mix more evenly and rise better.
  • Carefully monitor the melting of the chocolate mixture in the microwave to prevent burning.
  • Poking holes immediately after baking while the cake is warm allows the filling to soak in thoroughly.
  • Green gel food coloring adds vibrant minty color without altering texture.
  • Use an offset spatula for smooth spreading of pudding and whipped topping layers.
  • Keep the cake refrigerated until serving to maintain freshness and structure.
  • Feel free to substitute different mint chocolates or add a chocolate syrup drizzle for enhanced flavor.

Keywords: Chocolate mint cake, poke cake, chocolate pudding dessert, mint whipped topping, easy chocolate dessert

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆