This recipe takes chocolate & mint to a whole new level.
Are you ready for a decadent dessert with three layers of sweet, sugary goodness? This Chocolate Mint Poke Cake will satisfy your sweet tooth in a uniquely delicious way!
With chocolate cake, a chocolate pudding filling, and a layer of mint cheesecake, this is one rich dessert that’s sure to be a hit with friends and family – that is, if you even want to share it with them. Hey, no judgment here.
10m prep time
35m cook time
5h inactive
INGREDIENTS :
FOR CHOCOLATE CAKE:
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup brewed coffee (or 1 cup boiling water if you don’t like coffee)
FOR CHOCOLATE PUDDING:
- 2 boxes 3.9 ounces instant chocolate pudding
- 4 cups milk
FOR MINT CHEESECAKE LAYER:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon mint extract
- Green food coloring
- 2 cups Cool Whip-thawed
FOR GARNISH:
- Chocolate sprinkles, optional
- Chocolate syrup, optional
DIRECTIONS :
TO MAKE CHOCOLATE CAKE:
- Preheat oven to 350 degrees F. Grease and flour 9×13 inch baking dish, set aside.
- Combine flour, sugar, cocoa powder, baking powder, and baking soda in a large bowl.
- Add eggs, milk, oil, coffee, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes until combined (the batter will look runny).
- Pour into prepared baking dish and bake 30-40 minutes, or until toothpick inserted into center of cake comes out clean.
- Remove the cake from the oven and use the handle of a wooden spoon to gently poke holes all over the top of the cake. Set aside.
TO MAKE CHOCOLATE PUDDING:
- Whisk together the pudding mix and milk until well blended.
- Pour pudding over warm cake. Refrigerate cake for 2 hours to allow pudding to settle and set up.
TO MAKE MINT CHEESECAKE LAYER:
- In a large bowl, beat softened cream cheese and powdered sugar until smooth. Mix in mint extract.
Add Cool Whip and mix to combine then add green food coloring a few drops at a time until you reach the desired color. - Spread the mint cheesecake layer over the top of the cake and sprinkle with chocolate sprinkles and drizzle chocolate syrup if desired.
- Refrigerate for a few more hours until set.
Chocolate Mint Poke Cake
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup brewed coffee (or 1 cup boiling water if you don’t like coffee)
- FOR CHOCOLATE PUDDING:
- 2 boxes 3.9 ounces instant chocolate pudding
- 4 cups milk
- FOR MINT CHEESECAKE LAYER:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon mint extract
- Green food coloring
- 2 cups Cool Whip-thawed
- FOR GARNISH:
- Chocolate sprinkles, optional
- Chocolate syrup, optional
Instructions
TO MAKE CHOCOLATE CAKE:
- Preheat oven to 350 degrees F. Grease and flour 9×13 inch baking dish, set aside.
- Combine flour, sugar, cocoa powder, baking powder, and baking soda in a large bowl.
- Add eggs, milk, oil, coffee, and vanilla extract to the dry ingredients and beat on medium speed for 2 minutes until combined (the batter will look runny).
- Pour into prepared baking dish and bake 30-40 minutes, or until toothpick inserted into center of cake comes out clean.
- Remove the cake from the oven and use the handle of a wooden spoon to gently poke holes all over the top of the cake. Set aside.
TO MAKE CHOCOLATE PUDDING:
- Whisk together the pudding mix and milk until well blended.
- Pour pudding over warm cake. Refrigerate cake for 2 hours to allow pudding to settle and set up.
TO MAKE MINT CHEESECAKE LAYER:
- In a large bowl, beat softened cream cheese and powdered sugar until smooth. Mix in mint extract.Add Cool Whip and mix to combine then add green food coloring a few drops at a time until you reach the desired color.
- Spread the mint cheesecake layer over the top of the cake and sprinkle with chocolate sprinkles and drizzle chocolate syrup if desired.
- Refrigerate for a few more hours until set.