Chocolate Cherry Black Forest Poke Cake
Overview
Prep time: 20 minutes
Cook time: 25 minutes
Chill time: 1–2 hours
Yield: 12–16 servings
Ingredients
For the Cake:
1 box (15.25 oz) chocolate cake mix (Devil’s Food or Dark Chocolate)
Ingredients required by the cake box (typically 3 eggs, 1/2 cup vegetable oil, and 1 cup water or milk)
For the Poke Layer & Filling:
1 jar (11–12 oz) hot fudge sauce
1 can (21 oz) cherry pie filling
For the Whipped Topping & Garnish:
1 container (8 oz) whipped topping (Cool Whip), thawed, or 2 cups heavy cream whipped with 1/2 cup powdered sugar
1 dark or milk chocolate bar (for shavings)
Maraschino or fresh cherries
Chocolate syrup (optional, for drizzling)
Instructions
1. Bake the Cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the chocolate cake batter according to the package directions, pour into the dish, and bake for 22–25 minutes until a toothpick inserted in the center comes out clean.
2. Poke the Cake: Allow the cake to cool for 10–15 minutes. Using the handle end of a wooden spoon, poke holes across the entire cake spaced about 1 inch apart.
3. Fill with Fudge: Microwave the hot fudge sauce for 20–30 seconds until warm and pourable. Pour evenly over the warm cake, making sure it sinks into the poked holes.
4. Add Cherry Layer: Spoon the cherry pie filling evenly over the top, gently pressing a few whole cherries into the holes.
5. Chill: Refrigerate the cake for at least 1 hour until completely cooled and set.
6. Top and Serve: Spread the whipped topping smoothly over the chilled cherry layer. Garnish with chocolate shavings using a vegetable peeler or grater, top with cherries, and drizzle with chocolate syrup if desired. Slice and serve cold.