Description
This Mint Chocolate Poke Cake is a delightful and easy-to-make dessert that combines rich chocolate cake with a refreshing peppermint flavor. The cake is baked, then poked with holes to soak up a mint-infused sweetened condensed milk and hot fudge sauce, topped with mint-flavored whipped topping, and garnished with chocolate chips or crushed mint candies for an irresistible treat perfect for holidays or any special occasion.
Ingredients
Scale
Cake
- 1 box chocolate cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
Soaking Mixture
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon peppermint extract
- 1 cup hot fudge sauce (warmed)
Topping
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Green food coloring (optional)
- ½ teaspoon peppermint extract (for topping)
- ½ cup mini chocolate chips or chopped Andes mints
- Crushed Oreos or mint candies for garnish
Instructions
- Prepare the Cake: Follow the instructions on the chocolate cake mix box, including eggs, oil, and water. Pour batter into a 9×13-inch baking pan and bake as directed. Let the cake cool for about 10 minutes after baking.
- Poke Holes: Using the handle of a wooden spoon, evenly poke holes all across the top surface of the warm cake to allow the soaking mixture to penetrate deeply.
- Make Soaking Mixture: In a small bowl, combine sweetened condensed milk and 1 teaspoon peppermint extract, stirring well.
- Soak the Cake: Pour the peppermint sweetened condensed milk mixture evenly over the warm cake, allowing it to seep into the holes for maximum flavor absorption.
- Add Hot Fudge: Warm the hot fudge sauce slightly to make it pourable, then spread it evenly over the cake, coating the surface and soaking into the holes together with the milk mixture.
- Cool Completely: Let the cake cool completely to room temperature before applying the next layer to ensure the topping holds well.
- Prepare Whipped Topping: In a bowl, fold the ½ teaspoon peppermint extract and a few drops of green food coloring (if using) into the whipped topping for a festive mint flavor and color.
- Top the Cake: Spread the mint whipped topping evenly over the cooled cake surface until fully covered.
- Garnish: Sprinkle mini chocolate chips, chopped Andes mints, or crushed Oreos and mint candies over the whipped topping for texture and extra flavor.
- Chill: Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and the cake to set properly.
Notes
- Adjust the amount of peppermint extract to suit your taste preference for a stronger or milder mint flavor.
- You may substitute homemade whipped cream for the whipped topping, but for best results and stability, use stabilized whipped cream if the cake will be stored for more than a day.
- Green food coloring is optional and mainly for festive presentation.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
