Triple Chocolate Poke Cake

Why You’ll Love This Recipe

• Three layers of chocolate: Cake, filling, and frosting all deliver serious cocoa goodness.

• Super moist texture: The sweetened condensed milk and melted chocolate soak right into the cake.

• Perfect for gatherings: This makes 24 servings, so it’s great for parties and potlucks.

• No mixer needed for the batter: Just a bowl and whisk (though I often use a stand mixer for ease).

• Make ahead friendly: I can chill it overnight and the flavor gets even better.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 ¾ cups flour

• 1 ¾ cups sugar

• ¾ cup unsweetened cocoa

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 eggs

• 1 cup brewed coffee, cooled

• 1 cup buttermilk

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

For the Chocolate Filling:

• 1 can (14 oz) sweetened condensed milk

• 1 cup semisweet chocolate chips

For the Chocolate Frosting:

• ½ cup butter, softened

• ⅔ cup cocoa powder

• 1 teaspoon vanilla extract

• 3 cups powdered sugar

• ⅓ cup milk

Directions

1. Prep the Pan
   I spray a 9×13-inch baking dish with non-stick spray and set it aside.

2. Make the Cake Batter
   In a large bowl, I whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl (or large measuring cup), I mix eggs, coffee, buttermilk, oil, and vanilla. I pour the wet mixture into the dry and beat for about 2 minutes until smooth.

3. Bake the Cake
   I pour the batter into the prepared pan and bake at 350°F (175°C) for 30–40 minutes. Mine usually takes around 35 minutes—just until a toothpick comes out clean.

4. Make the Chocolate Filling
   When the cake is almost done baking, I melt the sweetened condensed milk and chocolate chips together in the microwave in 30-second intervals, stirring until smooth and glossy.

5. Poke and Pour
   After letting the baked cake rest for about 5 minutes, I use the handle of a wooden spoon to poke holes all over the surface. I pour the warm chocolate filling over the cake, using a spatula to guide it into the holes.

6. Cool Completely
   I let the cake cool completely at room temperature so it’s ready for frosting.

7. Make the Frosting
   I beat together butter and cocoa powder until creamy. Then I add vanilla, and alternately mix in powdered sugar and milk until the frosting is smooth and spreadable.

8. Frost the Cake
   Once the cake is cooled and the filling is set, I spread the frosting evenly over the top.

Servings and Timing

• Yield: 24 servings

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

Variations

• Mocha Lovers: I sometimes add 1 teaspoon of instant espresso powder to the cake batter for an even deeper chocolate flavor.

• Nutty Crunch: I top the frosted cake with chopped toasted pecans or almonds for texture.

• Mint Chocolate: I add ½ teaspoon peppermint extract to the frosting and sprinkle with crushed peppermint candy.

• Salted Caramel: I drizzle caramel sauce over the frosted cake and sprinkle with flaky sea salt.

• Double Pudding Fill: For extra gooeyness, I double the filling layer using an extra can of condensed milk and more chocolate chips.

Storage/Reheating

• Refrigerator: I cover the cake and keep it chilled for up to 5 days. It actually tastes even fudgier the next day.

• Freezer: To freeze, I wrap individual slices in plastic wrap and freeze them for up to 2 months. Thaw in the fridge overnight before serving.

• Reheating (optional): I microwave a slice for 10–15 seconds if I want a warm, melty bite.

FAQs

Can I use a boxed cake mix instead?

Yes, if I’m short on time, I sometimes use a chocolate fudge cake mix and just follow the box instructions. Then I add the homemade filling and frosting as described.

What does the coffee do in the cake?

The coffee enhances the chocolate flavor—it doesn’t make the cake taste like coffee. I use decaf if I want to avoid caffeine.

Do I have to poke holes?

Yes, that’s the key to a poke cake! The filling seeps into the cake, making it ultra moist and rich. I poke deep but not all the way through.

Can I make this cake ahead of time?

Absolutely. I often make it the night before serving. The cake tastes even better after sitting a few hours in the fridge.

What’s the best way to frost poke cake?

Once the cake is cooled, I spread the frosting gently with an offset spatula. If it’s too thick, I thin it with a splash of milk.

Conclusion

This Triple Chocolate Poke Cake is everything I want in a chocolate dessert—rich, fudgy, moist, and layered with deep cocoa flavor. It’s surprisingly easy to pull together and always gets rave reviews. Whether I’m baking for a party or a weeknight chocolate craving, this cake never disappoints.

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