Best Chocolate Mudslide Poke Cake Recipes

Adults-Only Mudslide Poke Cake image

Provided by LINDA BAILEY

Time 20m

Number Of Ingredients 13

1 box chocolate cake mix- replace the water with a strong brewed coffee
4 oz dark chocolate chips
2 Tbsp heavy cream
1 Tbsp bailey's irish liquor.
1 pkg instant chocolate pudding (3.4 0z)
2 c milk
MOUSSE
1 pkg nstant chocolate pudding (3.4 0z)
1 1/2 c milk
2 shots bailey irish liquor (2 oz bottle)
2 shots khalua liquor (2 oz bottle)
1 container cool whip
chocolate shavings (optional)

Steps:

1. Bake the cake according to the instruction on the box in a 9x13" pan. Allow to cool for 10 minutes. While your cake is cooling, prepare your ganache. In a heat proof bowl, combine the chocolate chips and heavy cream. Place on top of a pot of simmering water on medium high heat. Allow the chocolate to begin to melt and stir with a whisk to combine.
2. Whisk until chocolate and cream are completely melted and mixed together. Remove from heat and immediately whisk in 1 tablespoon of Baileys liquor. Drizzle the ganache over top of the cake. In a separate bowl, combine the instant chocolate pudding and milk together.
3. Whisk until well combined. Before the pudding sets, while it is still pourable, dump the pudding over top of the cake and spread with a spatula if necessary.Allow the pudding and cake to set in the fridge for at least an hour. In the meantime,Take the end of a wooden spoon or another round object and poke holes all over the top of your cake. you can prepare your mousse.
4. MOUSSE: In a medium sized bowl, combine the chocolate pudding mix with the milk and liquors. Whisk together until combined. Put in the fridge to set while your cake is setting as well.
5. Once your cake is ready, remove the mousse from the fridge. Use a spatula to fold in an entire container of cool whip. Spread the mousse over top of cake. I topped the cake with additional chocolate shavings.

Decadent Chocolate Poke Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for the baking pan
One 16-ounce box chocolate cake mix
1 cup dark chocolate chips
One 14-ounce can sweetened condensed milk
1/2 cup milk
1 cup milk
One 3.4-ounce packet instant chocolate pudding
1/3 cup unsweetened cocoa powder
One 8-ounce container frozen whipped topping, thawed
Maraschino cherries, drained, for decorating (optional)

Steps:

For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.