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This Chocolate Raspberry Poke Cake is rich, decadent, and surprisingly easy to make. A moist chocolate cake is poked all over, then drenched in layers of sweetened condensed milk, warm hot fudge, and a vibrant homemade raspberry filling that seeps into every bite. Once chilled, it’s finished with a fluffy layer of Cool Whip, fresh raspberries, and a sprinkle of mini chocolate chips for the perfect balance of creamy, fruity, and chocolatey.
Let me show you how to make it happen.
Bake your chocolate cake according to package instructions. Be aware that when the cake comes out of the oven and while it’s still warm we are going to poke the top of it with a straw or wooden spoon, so be prepared to do that.
While the cake is cooking, make the yummy Raspberry Filling. Place the cornstarch, sugar, water and lemon juice in a medium sized sauce pan and whisk it together to combine. Add the raspberries and stir well to combine. Heat the pan up over medium high heat, stirring occasionally, until the mixture begins to soften and then thicken. It should only take about 5 minutes. Remove from the heat and add the butter, vanilla and dash of salt. Stir it in to combine and set it aside.
Once your cake has cooked and while it’s still warm, grab a large straw or small wooden spoon and poke it all over randomly.
Spoon the sweetened condensed milk onto the top of the cake and carefully spread it around and into the holes.
Place 1 C of hot fudge into a large glass measuring cup and heat it in your microwave in 30 second increments, stirring between each one, until its warm and smooth. Pour this over the top of the cake, and spread it around and into the holes.
Spoon the raspberry mixture onto the top of the cake and spread it all over the top. Your holes will be mostly covered by this point, and that’s ok.
Allow the cake to cool completely.
Spread your thawed cool whip all over the top and dot it with fresh raspberries and mini chocolate chips. Refrigerate for at least 1 hour and up to 24 before you serve. It actually keeps super well for several days in the fridge.
Enjoy!
Ingredients
- 1 chocolate cake mix + the ingredients listed on the box to make it
- RASPBERRY TOPPING:
- 12 oz raspberries (fresh or frozen)
- 4 tsp cornstarch
- 1/2 C sugar
- 1 1/2 tsp water
- 1 1/2 tsp lemon juice (bottled is fine)
- 1 Tb butter
- 1 tsp vanilla
- dash salt
- TO DRIZZLE IN THE HOLES:
- 1 (14 oz) can of sweetened condensed milk
- 1 C hot fudge (I used Smuckers)
- TO TOP THE CAKE:
- 1 (8 oz) container cool whip, thawed
- 6 oz fresh raspberries
- 1/2 C mini chocolate chips
Instructions
- Bake your chocolate cake according to package instructions. Be aware that when the cake comes out of the oven and while it's still warm we are going to poke the top of it with a straw or wooden spoon, so be prepared to do that.
- While the cake is cooking, make the yummy Raspberry Filling. Place the cornstarch, sugar, water and lemon juice in a medium sized sauce pan and whisk it together to combine. Add the raspberries and stir well to combine. Heat the pan up over medium high heat, stirring occasionally, until the mixture begins to soften and then thicken. It should only take about 5 minutes. Remove from the heat and add the butter, vanilla and dash of salt.
- Once your cake has cooked and while it's still warm, grab a large straw or small wooden spoon and poke it all over randomly.
- Spoon the sweetened condensed milk onto the top of the cake and carefully spread it around and into the holes.
- Place 1 C of hot fudge into a large glass measuring cup and heat it in your microwave in 30 second increments, stirring between each one, until its warm and smooth. Pour this over the top of the cake, and spread it around and into the holes.
- Spoon the raspberry mixture onto the top of the cake and spread it all over the top. Your holes will be mostly covered by this point, and that's ok.
- Allow the cake to cool completely.
- Spread your thawed cool whip all over the top and dot it with fresh raspberries and mini chocolate chips.
- Refrigerate for at least 1 hour and up to 24 before you serve. It actually keeps super well in the fridge for several days.Â
Enjoy!
