A moist, decadent chocolate cake infused with peppermint and chocolate, topped with a minty whipped topping and chopped Andes candies. This poke cake is easy to make and perfect for any occasion.
Ingredients:
- 15.25 ounces Dark Chocolate Fudge Cake Mix (432-gram box)
- 1 cup water
- 3 large eggs, room temperature
- ½ cup vegetable oil
- 14 ounces sweetened condensed milk (396-gram can)
- 3.1 ounces Hershey’s milk chocolate bars, broken into rectangular pieces (two 1.55-ounce or 43-gram bars)
- 1¾ cups cold whole milk
- 3.9 ounces instant chocolate pudding mix (111-gram box)
- 8 ounces whipped topping, thawed (226-gram container)
- 1 to 2 drops green gel food coloring
- ½ teaspoon pure peppermint extract
- ¾ cup mint chocolate candy, finely chopped (I used Andes Creme De Menthe Thins but you can substitute finely chopped York Peppermint Patties)
- Chocolate syrup, optional drizzle garnish
Preparation:
- Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with baker’s spray (Baker’s Joy or a generic version). This ensures the cake releases easily.
- Step 2: In a medium-sized mixing bowl (2-3 quarts), combine the cake mix, water, eggs, and vegetable oil. Use a handheld mixer on medium speed to mix the ingredients just until no dry cake mix lumps are visible. Be careful not to overmix, as this can result in a tough cake.
- Step 3: Evenly spread the cake batter into the prepared baking dish. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean. Every oven cooks differently, so begin checking the cake at the 22 to 23-minute mark. Watch closely so the edges don’t burn.
- Step 4: Once the cake has come out of the oven, use the rounded end of a wooden spoon to poke holes almost to the bottom of the cake. Space the holes about 1 inch apart. These holes will allow the chocolate mixture to seep into the cake.
- Step 5: Add the sweetened condensed milk and the broken Hershey bars to a medium-sized microwave-safe bowl. Microwave for 30 seconds on high power, stir, and then microwave for an additional 15 seconds. Stir until the chocolate mixture is smooth and completely melted. If needed, microwave in additional 10-second intervals, stirring between each, until smooth. Be careful not to overheat the chocolate.
- Step 6: Use either a spoon, candy drizzling spoon, or small ladle to pour the melted chocolate mixture into the holes in the top of the cake. You may need to make 2-3 passes over the holes in the cake to completely fill them. The warm cake will soak up the chocolate mixture. Allow the cake to cool completely before proceeding. This step is crucial for flavor infusion.
- Step 7: Once the cake has cooled, add the cold milk to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix in the instant pudding mix. Continue to mix for 1-1½ minutes or until the pudding has thickened but is spreadable.
- Step 8: Use an offset spatula to spread the pudding evenly over the cake. Allow the cake to chill in the refrigerator for about an hour or until the pudding is set. This step helps the pudding layer firm up.
- Step 9: Add the thawed whipped topping to a small bowl or you can leave the whipped topping in its own container. Add the green food color gel and the peppermint extract. Stir until the whipped topping is a uniform color and no green streaks are visible. Be careful not to add too much food coloring, as it can make the whipped topping taste artificial.
- Step 10: Use an offset spatula or a silicone spatula to evenly spread the tinted whipped topping over the chocolate pudding layer.
- Step 11: Evenly sprinkle the chopped mint chocolate over the whipped topping layer. Cut 3 slices x 4 slices. Cover and keep refrigerated until ready to serve. The longer it chills, the better the flavors meld together.
Why You’ll Love This Recipe:
- Easy to Make: This poke cake uses a cake mix as a base, making it a simple dessert to throw together.
- Impressive Presentation: The vibrant green whipped topping and chocolate candy make this cake visually appealing.
- Customizable: You can easily swap out the mint chocolate candy for other toppings like chocolate shavings, sprinkles, or even fresh berries.
- Perfect for Parties: This cake is always a crowd-pleaser, and it’s easy to slice and serve.
- Make-Ahead Friendly: You can prepare this cake a day in advance, making it perfect for busy schedules.
Presentation Suggestions:
- Chocolate Drizzle: Before serving, drizzle chocolate syrup over the top for an extra touch of decadence.
- Garnish with Mint: Add a few fresh mint leaves for a pop of color and freshness.
- Serve Cold: This cake is best served chilled.
- Individual Slices: Cut the cake into neat squares for easy serving.
- Dusting of Cocoa: A light dusting of cocoa powder on the whipped cream adds sophistication.
Tips:
- Room Temperature Eggs: Using room temperature eggs helps the cake batter emulsify better, resulting in a more tender cake.
- Don’t Overmix: Overmixing the cake batter can develop the gluten, leading to a tough cake.
- Evenly Spaced Holes: Make sure the holes are evenly spaced to ensure the chocolate mixture is evenly distributed throughout the cake.
- Cool Completely: Allow the cake to cool completely before adding the pudding and whipped topping.
- Chill Thoroughly: Chill the cake for at least an hour to allow the pudding to set and the flavors to meld.
- Type of cake mix: Devil’s food cake mix works really well with this recipe.
Preparation Time: 20 minutes Cooking Time: 25-27 minutes Total Time: Approximately 2 hours (including cooling and chilling)
Nutritional Information (per serving, approximate):
- Calories: 450-550 (depending on serving size and toppings)
- Protein: 5-7g
- Saturated Fat: 15-20g
- Sodium: 250-350mg (depending on cake mix brand)
Conclusion:
This Chocolate Mint Poke Cake is a delightful and easy dessert that’s sure to impress. The combination of rich chocolate cake, creamy peppermint topping, and crunchy mint candies is a winning combination. Whether you’re making it for a special occasion or a simple weeknight treat, this cake is guaranteed to be a hit!
Q&A:
Q1: Can I use a different type of cake mix?
A: Absolutely! While this recipe calls for dark chocolate fudge cake mix, you can certainly experiment with other flavors like chocolate, devil’s food, or even a vanilla cake mix. Keep in mind that the flavor profile will change accordingly.
Q2: I don’t have Andes candies. What else can I use?
A: No problem! York Peppermint Patties are a great substitute. You can also use any other mint chocolate candy you enjoy, like mint chocolate chips or even chopped up chocolate mint cookies.
Q3: Can I make this cake ahead of time?
A: Yes, this cake is perfect for making ahead! In fact, it tastes even better after the flavors have had time to meld together. You can assemble the entire cake (including the whipped topping and mint chocolate garnish) a day in advance. Just be sure to store it covered in the refrigerator.
Q4: Can I freeze this cake?
A: While you can freeze this cake, the texture of the whipped topping might change slightly upon thawing. It’s best to freeze the cake without the whipped topping and garnish. Thaw completely in the refrigerator, then add the whipped topping and mint chocolate candy before serving.
Q5: Can I use homemade whipped cream instead of store-bought?
A: Yes, homemade whipped cream would be delicious! Just make sure to stabilize it with a little powdered sugar or cornstarch to prevent it from weeping. And make sure to add the peppermint extract and green food coloring.
