Description
Indulgent mint chocolate poke cake whispers sweet seduction with its creamy layers and rich flavors. Cool mint and velvety chocolate dance together, promising a delightful dessert that delights your senses and satisfies deepest cravings.
Ingredients
Scale
Cake Base:
- 1 box (15.25 oz / 432 g) chocolate cake mix
- 1 teaspoon mint extract (optional)
Cake Mix Additional Ingredients:
- Eggs (as specified on cake mix box)
- Oil (as specified on cake mix box)
- Water (as specified on cake mix box)
Filling and Topping:
- 1 package (3.4 oz / 96 g) instant chocolate pudding mix
- 2 cups (480 ml) milk
- ½ teaspoon mint extract
- 1 container (8 oz / 227 g) whipped topping
- ½ cup (90 g) mini chocolate chips or chocolate shavings
- Green food coloring (optional)
- Crushed mint candies or Andes mints (optional)
Instructions
- Prepare a standard cake pan and line it with parchment paper for easy removal.
- Whisk together dry cake ingredients until uniformly blended, ensuring no lumps remain.
- Incorporate wet ingredients into the dry mixture, stirring gently to create a smooth, consistent batter.
- Pour the batter into the prepared pan, spreading evenly with a spatula to create a level surface.
- Bake in a preheated oven until a toothpick inserted into the center comes out clean, indicating proper doneness.
- Remove cake from oven and allow to cool slightly, then use the handle of a wooden spoon to create evenly spaced holes across the entire cake surface.
- Slowly drizzle chocolate sauce into each hole, ensuring it penetrates deeply and saturates the cake’s interior.
- Refrigerate the cake for approximately 30 minutes to help the chocolate sauce set and permeate the cake’s layers.
- Prepare mint-flavored whipped topping by whipping cream with mint extract until soft peaks form.
- Spread the mint whipped cream generously over the entire cake surface, creating a smooth, even layer.
- Sprinkle crushed chocolate mint candies across the top for added texture and visual appeal.
- Chill the cake thoroughly before serving to allow flavors to meld and topping to set.
- Store in a sealed container in the refrigerator, consuming within 3-4 days for optimal freshness and flavor.
Notes
- Chill the cake completely before storing to prevent the topping from becoming soggy or losing its texture.
- Wrap the cake tightly in plastic wrap or aluminum foil to maintain moisture and prevent it from absorbing other refrigerator odors.
- Consider adding a light dusting of cocoa powder or crushed mint candies just before serving to enhance the cake’s presentation and add an extra burst of flavor.
- For a dairy-free version, substitute the whipped cream with coconut whipped cream and use dairy-free chocolate pudding mix.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 to 16
- Calories: 220
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg