🛒 Ingredients
For the cake
1 box chocolate cake mix (plus ingredients listed on the box: usually eggs, oil, water)
For the poke filling
1 can (14 oz / 400 g) sweetened condensed milk
1 cup chocolate syrup or hot fudge sauce
Toppings
1½–2 cups whipped topping (or freshly whipped cream)
½ cup chocolate shavings or chocolate chips
Extra chocolate sauce for drizzling
Maraschino cherries (optional, for garnish)
Mint leaves (optional)
👩🍳 Instructions
Bake the cake
Prepare and bake the chocolate cake according to the package instructions in a 9×13-inch pan.
Let it cool for about 10 minutes (warm, not hot).
Poke the cake
Using the handle of a wooden spoon or a straw, poke holes all over the cake, spacing them about 2–3 cm apart.
Add the chocolate filling
In a bowl, mix the sweetened condensed milk with chocolate syrup or hot fudge sauce.
Slowly pour this mixture over the cake, making sure it sinks into the holes.
Chill
Refrigerate the cake for at least 1–2 hours so it absorbs all the chocolate goodness.
Top the cake
Spread whipped topping evenly over the chilled cake.
Sprinkle generously with chocolate shavings or chips.
Finish & serve
Drizzle with extra chocolate sauce.
Garnish with
cherries and mint if desired.