Deep Dish Chocolate Poke Cake

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Okay you may have heard of a poke cake, but have you had a Deep Dish Chocolate Poke Cake? This cake is a little outragious, easy to make, and absolutely worth every calorie that is in it! Scratch made moist chocolate cake, pudding, and a fluffy cheesecake layer to top it off.

I don’t own two round cake pans so my daughter and I decided to make this easy poke cake in a pie dish. Hence becoming this Deep Dish Chocolate Poke Cake. You can use a 9×13 pan, a large round cake pan if you have one, or even a medium sized Dutch oven.

You can add food coloring to make it for any holiday/theme. We used green because we made it for Saint Patrick’s Day and you could also add mint extract or crème de menthe if you prefer, too!

What I love about this Chocolate Poke Cake Recipe

• Moist homemade chocolate cake
• Fun layers
• The Deep Dish part gives it some wow for serving
• Customizable for any holiday or party just swap out the food coloring
• The cream layer is different than frosting, light, fluffy and amazing!

Chocolate Poke Cake with Pudding

So maybe you haven’t heard of a poke cake. What is it? Well it is a cake that you poke holes into and add some type of filling. I love my poke cakes with pudding but others use sweetened condensed milk or some other type of liquid or sauce. It kind of seeps into the cake and makes it extra moist and every bit gets a little chocolate pudding, too.

Try my Cinnamon Toast Crunch Poke Cake, Too!

How to make this Deep Dish Chocolate Poke Cake

• In a mixing bowl combine the flour, sugar, cocoa powder, baking powder and soda and whisk until well combined.
• Next add in the egg, milk, vanilla and coffee and beat until all is incorporated. I just did this in one bowl with a whisk since there is a lot of liquid it is easy.
• Pour the batter into a greased pie dish and bake at 375 degrees F for about 30-35 minutes. You can also use a 9×13 baking dish.

For the pudding layer

• Whisk the cold milk and pudding mix together until thickened.
• Remove the cake from the oven when done cooking and let cool for about 10 minutes before poke holes in the cake with a wooden spoon or silicone spatula.
• Then pour the pudding onto the warm cake and spread trying to get some of the pudding into the holes. Let cool.

For the cheesecake layer

• In a large mixing bowl combine the softened cream cheese and powdered sugar. Beat until light and fluffy. Add in the heavy whipping cream and food coloring if using.
• Continue to beat with your mixer until the cream thickens and everything becomes light and fluffy.
• Spread the cheesecake layer on top of the pudding layer and add chocolate chips for garnish and enjoy!
• You can reserve a little of the pudding to swirl on top or add chocolate syrup for the same effect. 

Like this chocolate dessert recipe? Check out my:

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Deep Dish Chocolate Poke Cake

This decadent Deep Dish Chocolate Poke Cake has layers of scratch made cake, chocolate pudding, and a cheesecake layer! Perfect for Spring or customize the color for any theme or gathering.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert

Servings 9 servings

Ingredients

  

For chocolate cake:

• 1½ cups flour
• 1 ½ cups sugar
• ½ cup cocoa powder
• 1 tsp baking powder
• 2 tsp baking soda
• 2 eggs
• 1 cup of milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot brewed coffee

For chocolate pudding:

• 1 3.4 oz box instant chocolate pudding
• 2 cups of milk

For mint cheesecake:

• 1 8 oz. Package cream cheese softened
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• Green food coloring or color of choice
• chocolate chips for garnish optional

Instructions

 

For the Chocolate Cake

• In a mixing bowl combine the flour, sugar, cocoa powder, baking powder and soda and whisk until well combined.
• Next add in the egg, milk, vanilla and coffee and beat until all is incorporated. I just did this in one bowl with a whisk since there is a lot of liquid it is easy.
• Pour the batter into a greased pie dish and bake at 375 degrees F for about 30-35 minutes. You can also use a 9×13 baking dish.

For the pudding layer

• Whisk the cold milk and pudding mix together until thickened.
• Remove the cake from the oven when done cooking and let cool for about 10 minutes before poke holes in the cake with a wooden spoon or silicone spatula.
• Then pour the pudding onto the warm cake and spread trying to get some of the pudding into the holes. Let cool.

For the cheesecake layer

• In a large mixing bowl combine the softened cream cheese and powdered sugar. Beat until light and fluffy. Add in the heavy whipping cream and food coloring if using.
• Continue to beat with your mixer until the cream thickens and everything becomes light and fluffy.
• Spread the cheesecake layer on top of the pudding layer and add chocolate chips for garnish and enjoy!

Notes

*Note you can reserve a little of the pudding to swirl on top or add chocolate syrup for the same effect. 

Keyword cake, cheesecake, chocolate, poke cakes