Chocolate Oreo Poke Cake

This incredible chocolate Oreo poke cake satisfies even the most intense chocolate cravings with layers of moist chocolate cake infused with hot fudge, creamy chocolate pudding, and crunchy Oreo cookie crumbs. The combination creates a dessert that's both decadent and surprisingly simple to make.

I first made this cake for my nephew's birthday when I needed something that would please a crowd without hours in the kitchen. The look on everyone's faces when they took their first bite made this an instant family classic.

Ingredients

• Chocolate cake mix: plus required ingredients listed on box eggs oil water. The boxed mix creates a reliable base saving valuable time while still delivering fantastic flavor.
• Hot fudge: jar 12.8 ounces. Opt for a premium brand as this creates the moisture and richness that elevates this cake.
• Chocolate instant pudding mix: two 3.4 ounce boxes. The smaller boxes work perfectly for the distinct layers ensures the ideal texture.
• Milk: 3 ½ cups divided. Whole milk creates the richest pudding but 2 percent works beautifully too.
• Cool Whip: 8 ounce container thawed. This creates the perfect light and fluffy topping texture that balances the richer elements.
• Oreo cookies: 20 crushed and divided. Regular Oreos work best but feel free to experiment with different varieties for unique twists.

Step-by-Step Instructions

Bake The Base:

Prepare the chocolate cake mix exactly according to package directions using the eggs oil and water listed. Pour into a 9x13 baking pan and bake until a toothpick inserted in center comes out clean. The exact timing may vary by oven but generally takes about 30 minutes. The cake should spring back lightly when touched.

Create The Poke Holes:

Allow the cake to cool for exactly 10 minutes. Using the round handle end of a wooden spoon poke holes approximately 1 inch apart throughout the entire cake surface. Make sure to poke all the way to the bottom of the cake but not through the bottom of the pan. This creates channels for the hot fudge to penetrate deeply.

Infuse With Hot Fudge:

Warm the jar of hot fudge in the microwave in 20 second intervals stirring between each until it reaches a pourable consistency. Pour the warm fudge evenly across the entire cake surface using a spatula to guide it into the holes if needed. The fudge will slowly seep into the warm cake creating pockets of intense chocolate flavor. Allow the cake to cool completely.

Create First Pudding Layer:

In a medium bowl whisk one box of chocolate pudding mix with 1 ¾ cups milk for about 2 minutes until it begins to thicken but before it fully sets. Pour this slightly loose pudding over the cooled cake spreading it evenly to the edges. This layer will partially absorb into the top of the cake creating a fudgy texture. Refrigerate for 20 minutes to allow this layer to set.

Prepare Topping Mixture:

Whisk the second box of pudding mix with the remaining 1 ¾ cups milk in a clean bowl until it begins to thicken. Refrigerate this mixture for 10 minutes to allow it to set to a firm pudding consistency. Then remove and gently fold in the entire container of thawed Cool Whip using a rubber spatula with a light hand to maintain the airiness. Crush about 15 Oreo cookies into small pieces and fold three quarters of them into this pudding mixture.

Finish And Garnish:

Spread the Oreo pudding mixture evenly over the chilled cake creating swoops and swirls for visual appeal. Crush the remaining Oreo cookies and sprinkle them across the entire surface. The contrast of the dark cookies against the lighter topping creates an irresistible presentation. Refrigerate for at least 1 hour before serving to allow all flavors to meld together perfectly.

My favorite part about this cake is how the hot fudge creates these incredible pockets of intense chocolate throughout the cake. I discovered this recipe during a particularly challenging week when I needed some serious comfort food. One bite and my whole family agreed this cake could make any bad day better.

Make Ahead Instructions

This cake actually improves with time in the refrigerator making it perfect for preparing in advance. You can make the entire cake up to 48 hours before serving with outstanding results. The flavors meld together while the texture remains perfect. Simply cover with plastic wrap after the cake has completely cooled and store in the refrigerator. Remove from refrigeration about 20 minutes before serving for the best texture and flavor experience.

Delicious Variations

The basic structure of this poke cake opens up endless possibilities for customization. Try using different flavor combinations like vanilla cake with white chocolate pudding and Golden Oreos for a stunning reverse version. During the holidays mint chocolate pudding with crushed peppermint creates a festive twist. For coffee lovers try adding a tablespoon of espresso powder to the pudding mixture and garnishing with chocolate covered espresso beans instead of some of the Oreos.

Serving Suggestions

For an extra special presentation serve slices on chilled plates with a dollop of fresh whipped cream and a whole Oreo cookie standing upright as garnish. This cake pairs beautifully with a scoop of vanilla ice cream or a glass of cold milk. For adult gatherings a sweet dessert wine like port or a coffee liqueur makes an excellent accompaniment. The dense richness means small slices satisfy even the most devoted chocolate lovers.

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Frequently Asked Questions

→ Can I use homemade chocolate cake instead of a box mix?

Yes, you can prepare your favorite homemade chocolate cake instead of using a boxed mix. Just ensure it has a moist texture for optimal results.

→ What can I substitute for cool whip?

Whipped cream can be used as a substitute for cool whip. Whisk heavy cream with a little sugar until stiff peaks form for the best results.

→ How far in advance can I make this cake?

You can prepare this cake up to two days in advance. Store it in the refrigerator, covered tightly, to maintain freshness.

→ Can I use different pudding flavors?

Absolutely! While chocolate pudding complements the cake perfectly, you can experiment with vanilla, Oreo-flavored, or even caramel pudding.

→ How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The flavors develop even more as it rests!