Mint Chocolate Poke Cake

This Mint Chocolate Poke Cake has hot fudge poured into a chocolate cake, followed by mint chocolate fudge pudding and homemade mint whipped cream. Chopped Andes mints finish the top, and an overnight chill makes the cake even better.

Course Dessert

Cuisine American

Keyword Andes mint cake, chocolate mint poke cake, chocolate pudding poke cake, hot fudge poke cake, make ahead chocolate cake, mint chocolate dessert, mint chocolate poke cake

Prep Time 40

Cook Time 25

Cooling and Chilling 5

Total Time 6 5

Servings

Calories 610kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23×33 cm). For baking, filling, and serving the cake.
wooden spoon With a rounded handle or large skewer, for making holes in the cake.
microwave safe bowls (small) or saucepan. For warming the hot fudge sauce.
offset spatula For spreading the fudge, pudding, and whipped cream.
whisk For preparing the pudding.
mixing bowls (large and medium). For preparing the instant pudding and whipped cream.
hand mixer or stand mixer. For whipping the cream to stiff peaks.
measuring cups and spoons For measuring the filling and topping ingredients.

Ingredients

Cake:

1 prepared 9×13-inch (23×33 cm) chocolate cake baked according to package directions and cooled for at least 1 hour

Chocolate Mint Filling:

1 jar (12 oz / 340 g) hot fudge sauce warmed until pourable, reserving 2 tablespoons (30 ml) for garnish, optional
1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix
2 cups (480 ml) cold whole milk
¼ tsp (1.25 ml) mint extract

Mint Whipped Cream and Topping:

1⅔ cups (400 ml) cold heavy whipping cream
¾ cup (90 g) confectioners' sugar
¼ tsp (1.25 ml) mint extract
2-3 drops green food coloring optional
½ cup (~85 g) chopped Andes mint chocolates
reserved hot fudge sauce for drizzling, optional

Instructions

Bake the chocolate cake in a 9×13-inch (23×33 cm) baking dish according to the package directions, using the additional ingredients called for on the box. Allow the cake to cool for at least 1 hour before adding the filling.
1 prepared 9×13-inch (23×33 cm) chocolate cake
Use the handle of a wooden spoon or a large skewer to poke holes evenly across the surface of the cooled cake, making sure the holes are wide enough for the hot fudge sauce to enter. Warm the hot fudge sauce until it is pourable but not hot, reserving about 2 tablespoons (30 ml) for garnishing, if desired. Pour the remaining fudge over the cake, directing it into the holes. Use an offset spatula or the back of a spoon to spread any fudge remaining on the surface and encourage it into the openings.
1 jar (12 oz / 340 g) hot fudge sauce
Refrigerate the fudge-filled cake, uncovered, for at least 2 hours, preferably 3 hours, until thoroughly chilled and the fudge has firmed up. Leaving the cake uncovered during this initial refrigeration prevents condensation from collecting beneath a cover and adding excess moisture to the cake. If refrigerating longer than 3 hours, cover the cake once it is cold.
Whisk the instant chocolate fudge pudding mix, cold whole milk, and mint extract together until smooth and beginning to thicken. Immediately spread the pudding evenly over the chilled cake, allowing it to fill any remaining openings. Instant pudding thickens quickly, so spread it as soon as it's mixed. Cover and refrigerate for at least 2 additional hours, or preferably overnight, to allow the pudding to absorb into the cake and the filling to become thoroughly chilled.
1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix, 2 cups (480 ml) cold whole milk, ¼ tsp (1.25 ml) mint extract
Shortly before serving, beat the cold heavy whipping cream, confectioners' sugar, mint extract, and optional green food coloring in a chilled mixing bowl until stiff peaks form. The whipped cream should hold together when the beaters are lifted without becoming grainy.
1⅔ cups (400 ml) cold heavy whipping cream, ¾ cup (90 g) confectioners' sugar, ¼ tsp (1.25 ml) mint extract, 2-3 drops green food coloring
Spread the mint whipped cream evenly over the chilled cake. Sprinkle with chopped Andes mint chocolates and drizzle with the reserved hot fudge sauce, if desired. Slice into 12 large servings and serve cold. Refrigerate any leftovers.
½ cup (~85 g) chopped Andes mint chocolates, reserved hot fudge sauce

Notes

The ingredients needed to prepare the boxed cake mix are not included in the ingredient list. Follow the package directions for the required eggs, oil, water, or other ingredients. A homemade chocolate cake or devil's food cake also works.
Green food coloring is optional and does not affect the mint flavor.
Mini chocolate chips can replace the Andes mints, although they won't add the extra mint flavor.
Milk chocolate instant pudding can replace chocolate fudge pudding, but the filling will be lighter in color and may taste sweeter.
Mint extract varies in strength. Taste the pudding and whipped cream before adding more.
For the best whipped cream, chill the mixing bowl in the freezer for 15 minutes before whipping the cold heavy cream.
The cake is better after an overnight chill. Add the whipped cream and garnishes shortly before serving.
Store leftovers covered in the refrigerator for 3–4 days. The homemade whipped cream is best on the first day and may lose some stiffness during storage.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition