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To make the Death By Chocolate Poke Cake, you need the following ingredients: - 1 box chocolate cake mix - 1 cup brewed coffee (cooled) - 3 large eggs - 1/2 cup vegetable oil - 1 can (14 oz) sweetened condensed milk - 1 cup chocolate fudge sauce (jarred or homemade) - 1 cup heavy whipping cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - Chocolate shavings or chocolate chips for garnish - Chocolate Cake Mix: This is the base of your cake. It gives the cake its rich chocolate flavor. - Brewed Coffee: Adding coffee enhances the chocolate taste. It deepens the flavor without making the cake taste like coffee. - Sweetened Condensed Milk: This adds sweetness and moisture. It helps create that signature poke cake texture. - Chocolate Fudge Sauce: Use jarred or homemade. This adds rich, gooey chocolate to the cake. - Heavy Whipping Cream: Whipping cream becomes fluffy and light. It creates a perfect topping that balances the cake's richness. - Chocolate Shavings: These add a nice visual touch and extra chocolate flavor. - Chocolate Chips: Sprinkle these on top for added texture. They also melt slightly into the whipped cream. - Drizzled Fudge Sauce: A drizzle of fudge around the plate makes for an elegant presentation. - Fresh Berries: Add strawberries or raspberries for a fruity contrast that brightens the dish. For the complete recipe, check out the full recipe section. Enjoy making this delightful dessert! Start by gathering all your ingredients. You need a box of chocolate cake mix, brewed coffee, eggs, vegetable oil, sweetened condensed milk, chocolate fudge sauce, heavy whipping cream, powdered sugar, and vanilla extract. Don’t forget chocolate shavings or chips for garnish. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, mix the chocolate cake mix, cooled coffee, eggs, and vegetable oil. Use an electric mixer on medium speed for 2 minutes. This helps blend everything well. Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it's ready. Once baked, let it cool for 10 minutes in the pan. After cooling, poke holes all over the cake with the end of a wooden spoon or fork. Be generous with the holes to let the sauce soak in. In another bowl, mix sweetened condensed milk with chocolate fudge sauce. Pour this mixture evenly over the warm cake, filling all the holes. Let the cake cool completely on a wire rack. While it cools, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread this whipped cream over the cooled cake. Finally, sprinkle chocolate shavings or chips on top for a touch of elegance. Refrigerate for at least 1-2 hours to let the flavors mix before serving. For more details, check the Full Recipe. To make your cake super moist, use brewed coffee instead of water. The coffee adds depth and richness. Also, be sure to poke plenty of holes in the cake. This helps the sweetened condensed milk soak in well. Let the cake cool completely before adding the toppings. This keeps everything from melting together too fast. When serving, cut the cake into squares and plate them nicely. You can drizzle extra chocolate fudge sauce over each piece. This adds a nice touch. Top with whipped cream and a sprinkle of chocolate shavings. This makes each bite even more delightful. Serve with a scoop of vanilla ice cream for an extra treat! One common mistake is not letting the cake cool enough before adding the sauce. If the cake is too warm, the sauce will run off. Another mistake is not poking enough holes in the cake. If you don’t poke enough, the sauce won’t soak in well. Lastly, make sure to whip the cream until soft peaks form. This makes it light and fluffy. For the full recipe, check out the complete instructions. {{image_2}} You can mix things up with many flavors for this cake. Try adding peppermint extract for a festive touch. Just a teaspoon will do. For a rich twist, use Nutella instead of chocolate fudge. Spread it over the cooled cake after pouring the milk mixture. You can also experiment with caramel sauce instead of fudge. Each option gives a new taste to the classic dessert. If you want to make this cake gluten-free, use a gluten-free chocolate cake mix. Most brands work well in this recipe. For a vegan version, swap eggs with flax eggs and use almond milk. Replace the heavy cream with coconut cream for the topping. These changes keep the cake delicious while meeting dietary needs. Toppings can change everything about this cake. Instead of whipped cream, try a layer of chocolate mousse. You can also add fresh berries for a fruity touch. Mix in crushed cookies or nuts in the whipped cream for extra texture. Drizzle with caramel or white chocolate sauce for added flair. Each topping adds its own unique flavor and style to your Death By Chocolate Poke Cake. To keep your Death By Chocolate Poke Cake fresh, store it in the fridge. Wrap it tightly with plastic wrap or use an airtight container. This helps prevent the cake from drying out or absorbing other smells from the fridge. Enjoying it within three days gives you the best taste and texture. If you want to save some cake for later, freezing is a great option. First, let the cake cool completely after making it. Cut it into slices for easy thawing. Wrap each slice in plastic wrap, then place them in a freezer bag. Label the bag with the date. You can freeze it for up to three months. When you're ready to eat your frozen cake, take it out of the freezer. Unwrap the slices and place them on a plate. Let them thaw in the fridge overnight. If you want to warm them up, use the microwave. Heat them for about 15 to 20 seconds. This makes the chocolate fudge sauce gooey again. Enjoy the rich flavor of your cake! Yes, you can use other flavors of cake mix. Vanilla, red velvet, or even lemon can work. Each flavor gives a unique twist to the cake. However, chocolate works best for the classic Death By Chocolate Poke Cake. It pairs well with the rich chocolate fudge sauce and sweetened condensed milk. You can store the cake in the fridge for up to five days. Make sure to cover it well with plastic wrap or foil. This keeps the cake moist and fresh. The chocolate flavors will meld and deepen over time, making each bite even better. If you need a substitute for sweetened condensed milk, try using evaporated milk with added sugar. Mix one cup of evaporated milk with 1 1/4 cups of sugar. You can also use coconut milk for a dairy-free option. Just make sure to adjust the sweetness to your taste. We covered all parts of making a delicious cake. You learned key ingredients, step-by-step instructions, and helpful tips. I shared tasty variations and smart storage methods, too. Remember, making this cake can be fun and rewarding. Avoid common mistakes, and your cake will shine. Enjoy your baking, and share the joy with friends and family!

Death By Chocolate Poke Cake

Indulge in the ultimate dessert experience with our Death By Chocolate Poke Cake! This rich and moist chocolate cake is infused with a creamy, chocolatey goodness that will satisfy your sweetest cravings. With simple ingredients like chocolate cake mix, sweetened condensed milk, and whipped cream, you'll be able to impress your friends and family. Click to explore this easy recipe and make your next gathering unforgettable!
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Ingredients
  

1 box chocolate cake mix

1 cup brewed coffee (cooled)

3 large eggs

1/2 cup vegetable oil

1 can (14 oz) sweetened condensed milk

1 cup chocolate fudge sauce (jarred or homemade)

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

Chocolate shavings or chocolate chips for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, combine the chocolate cake mix, brewed coffee, eggs, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until well blended.

      Pour the cake batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

        Remove the cake from the oven and let it cool in the pan for about 10 minutes. Using the end of a wooden spoon or a fork, poke holes all over the top of the cake - be generous!

          In a separate bowl, mix the sweetened condensed milk and chocolate fudge sauce until fully combined. Pour this mixture evenly over the warm cake, making sure to fill the holes you've poked. Allow the cake to cool completely on a wire rack.

            In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream evenly over the cooled cake.

              Finish the cake by sprinkling chocolate shavings or chocolate chips on top for an extra indulgent touch.

                Refrigerate the cake for at least 1-2 hours to allow the flavors to meld together before serving.

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12

                    - Presentation Tips: Slice the cake into squares and serve on dessert plates. You can drizzle a little extra chocolate fudge sauce around or over each slice for some added elegance!