Okay, friends, let me tell you about the Chocolate Mint Poke Cake. It’s a total showstopper and unbelievably easy to make, even though it looks like you spent hours slaving away in the kitchen. Think of it like a chocolate cake that had a love affair with a mint chocolate chip ice cream cone – seriously, it’s *that* good. I’d even say it’s easier than making a batch of chocolate chip cookies (and way more impressive!). My grandmother used to make something similar with pudding, but I think the addition of the mint extract and the creamy glaze just takes it to a whole other level of deliciousness. You absolutely HAVE to try it!
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What is a chocolate mint poke cake?
What is a chocolate mint cake? What is a baked chocolate cake? ), and then fill with a creamy, minty mixture. What is the best way to make a delicious cake? Imagine it as a chocolate cake that’s been given an extra spa day, soaking up all that minty goodness. Is it really that easy to bake a cake? What is the perfect dessert for any occasion? Is it refreshing? Is a dessert more than the sum of its parts?
Why you’ll love this recipe?
Oh, where do I even begin? First and foremost, the flavor is incredible! You get the rich, deep chocolate flavor balanced perfectly with the cool, refreshing mint. It’s not overpowering, just the right amount of minty goodness that leaves you wanting more. What I love most about this recipe is how easy it is. Seriously, anyone can make this! You don’t need any fancy equipment or culinary skills. It’s the perfect recipe for beginner bakers or anyone who’s short on time. Plus, it’s super budget-friendly. The ingredients are all pretty common pantry staples, so you don’t have to break the bank to make a delicious dessert. And the versatility! You can serve it for birthday parties, potlucks, holidays, or just a random Tuesday night when you’re craving something sweet. It’s become a regular in our house – it’s requested for almost every occasion! I find that it’s even more satisfying than my go-to brownie recipe, especially during the warmer months.
How do you make a chocolate mint poke cake?
Quick Overview
How do you make a Chocolate Mint Poke Cake? How do you make a chocolate cake? ), then you poke holes all over it. What’s the best way to make a mint cake? How do you top it off with a chocolate glaze? What is the best dessert you have ever had? Is it easier to learn the steps?
Ingredients
For the Main Batter: What’s the difference
25 oz) chocolate cake mix (plus ingredients called for on the box, usually eggs, oil, and water) (includes all of the above ingredients)
* I always opt for a dark chocolate mix for a richer flavor, but any chocolate cake mix will work! Feel free to use your favorite homemade chocolate cake recipe if you’re feeling ambitious.
For the Filling:
* 1 can (14 oz) sweetened condensed milk
* 1 ½ cups heavy cream
* 2 teaspoons mint extract (start with 1 teaspoon and add more to taste)
* A few drops of green food coloring (optional, for that classic minty look)
* Make sure your heavy cream is very cold for the best whipping results!
For the Glaze:
* 1 cup semi-sweet chocolate chips
* ½ cup heavy cream
* 1 tablespoon butter (for a shiny glaze)
* A pinch of salt (to enhance the chocolate flavor)
If you want a thicker glaze, use less heavy cream. For a thicker glaze, use less.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour in it – it makes things so much easier! Make sure to get all the corners and sides of the pan so the cake doesn’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, combine the chocolate cake mix with the ingredients called for on the box (usually eggs, oil, and water). Mix until just combined. Don’t overmix! Overmixing can lead to a tough cake. You want the batter to be smooth but still light and airy.
Step 3: Mix Wet Ingredients
This step is already included in the previous one, as you will add the wet and dry ingredients. What is the key to folding them together?
Step 4: Combine
Pour the cake batter into the prepared baking pan and spread it evenly. Make sure the batter reaches all corners. Tap the pan gently on the counter to release any air bubbles.
Step 5: Prepare Filling
While the cake is baking, prepare the filling. In a large bowl, whisk together the sweetened condensed milk, heavy cream, and mint extract until smooth. Add a few drops of green food coloring, if desired. I find that the mint extract can sometimes be overpowering, so start with a little and add more to your liking. You can also test the color by putting a little on a spoon and chilling it for a few minutes.
Step 6: Bake
Bake for 25-30 minutes, or until toothpick inserted into the center comes out clean. Every oven is different, so start checking for doneness around 25 minutes. You want the cake to be springy to the touch and slightly pulling away from the sides of the pan.
Step 7: Cool & Poke
Let the cake cool for about 15 minutes. Then, using the handle of a wooden spoon or a fork, poke holes all over the cake, about 1 inch apart. Don’t be shy! You want plenty of holes for the filling to seep into. The more holes, the more flavor!
Step 8: Add Filling & Chill
Pour the minty filling over the poked cake, making sure to cover the entire surface. Gently spread it with a spatula to help it seep into the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the filling to fully soak into the cake and the flavors to meld together.
Step 9: Make & Add Glaze
While the cake is chilling, make the glaze. In a microwave-safe bowl, combine chocolate chips, heavy cream, butter, and salt. Set aside. Microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Let the glaze cool slightly, then pour it over the chilled cake. Spread it evenly with a spatula.
Step 10: Slice & Serve
Slice the cake into squares and serve. I like to add a few fresh mint leaves or some chocolate shavings on top for garnish. What is the best way to make a delicious cake?
What should I serve it with?
What is the best way to serve Chocolate Mint Poke Cake? What are the right accompaniments? What is a good dessert to serve with vanilla ice cream? The creamy vanilla perfectly complements the rich chocolate and refreshing mint. Can you serve this with a cup of hot coffee or tea? For a more elegant presentation, try serving it with chocolate sauce or sprinkle of chocolate. What are some extra layers of flavor and texture that elevate dessert to the next level? During the holidays, I like to serve it with a side of peppermint bark or some candy canes for sprinkling. What is a good side dish for summer? My family loves to have it with a glass of milk. Sometimes the simple things are the best. What are some of the best ways to serve a cake?
How do I make a chocolate mint poke cake?
Okay, so I’ve made this cake *a lot*, and I’ve picked up a few tricks along the way. First things first: don’t overbake the cake! It’s better to err on the side of slightly underbaked, as the filling will help keep it moist. I always check the cake a few minutes before the recommended baking time, just to be safe.
Next, make sure to poke enough holes! The more holes, the more filling, and the more flavorful the cake will be. I like to use the handle of a wooden spoon, but a fork works too. Don’t be afraid to really poke those holes – you want them to be deep and plentiful.
When it comes to the filling, don’t skimp on the mint extract! But also, don’t go overboard. Start with a little and add more to taste. I find that 2 teaspoons is the perfect amount for me, but you might prefer more or less. And if you’re not a fan of green food coloring, feel free to leave it out. The cake will still taste just as delicious.
For the glaze, make sure to use good quality chocolate chips. The better the chocolate, the better the glaze will taste. I like to use semi-sweet chocolate chips, but you can also use dark chocolate or milk chocolate, depending on your preference. And don’t forget the butter! It adds a beautiful shine to the glaze and makes it extra smooth and creamy.
Finally, be patient! Let the cake chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the filling to fully soak into the cake and the flavors to meld together. I know it’s hard to wait, but trust me, it’s worth it!
What are some Storing and Reheating tips?
If you happen to have any leftovers (which is a big if!), this Chocolate Mint Poke Cake stores well. You can keep it at room temperature for up to 2 days, as long as it’s covered tightly. I like to use a cake dome or a plastic container with a lid to keep it fresh.
For longer storage, you can keep it in the refrigerator for up to a week. Just make sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out. If you’re planning on storing it in the refrigerator, I recommend waiting to add the glaze until just before serving. This will help prevent the glaze from hardening or becoming sticky.
And if you want to freeze it, you can! Wrap the cake tightly in plastic wrap and then wrap it again in aluminum foil. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight. Again, I recommend waiting to add the glaze until after it’s thawed. This will give it the best flavor and texture.
What are some frequently asked questions?
Final Thoughts
This Chocolate Mint Poke Cake is a guaranteed crowd-pleaser. The combination of rich chocolate and refreshing mint is simply irresistible. Plus, it’s so easy to make that anyone can do it! I love making this cake for parties and potlucks, because it always disappears in minutes. It’s the kind of dessert that people rave about and ask for the recipe! If you love this recipe, you might also enjoy my chocolate lava cakes or my mint chocolate chip cookies. Happy baking, and I can’t wait to hear how yours turns out! Be sure to leave a comment and let me know what you think. And if you make any fun variations, I’d love to hear about them!
Chocolate Mint Poke Cake: Your #1 Guide to Irresistible Dessert Heaven
Ingredients
Main Ingredients
- 2 boxes Chocolate Cake Mix Preferably for layered cakes
- 2 cups Water Room temperature
- 6 large Eggs Preferably organic
- 1 cup Vegetable Oil Canola or sunflower oil works best
- 2 cans Sweetened Condensed Milk For luscious chocolate fill
- 6.2 ounces Milk Chocolate Bars Melt for smoothness
- 3.5 cups Cold Whole Milk Adds creaminess
- 2 boxes Instant Chocolate Pudding Mix For rich pudding layer
- 16 ounces Whipped Topping Thawed
- 3 drops Green Food Coloring Adjust for desired color
- 1 teaspoon Peppermint Extract For minty touch
- 1.5 cups Chopped Mint Chocolate Candy Garnish for extra flavor
- Chocolate Syrup Optional garnish
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease and flour a 9x13 inch dish.
- Mix cake ingredients and bake for 25 minutes.
- Poke holes in the cake immediately after baking.
- Melt chocolate with condensed milk for filling.
- Fill the holes with the chocolate mixture.
- Let the cake cool to room temperature.
- Prepare pudding and spread over cooled cake.
- Chill for at least 1 hour until set.
- Mix whipped topping with color and extract.
- Spread topping over pudding layer.
- Sprinkle candy and drizzle syrup before serving.
