Description
A decadent dessert featuring a deep dark chocolate sponge base, infused with chocolate pudding, layered with hot fudge, and topped with a fluffy chocolate mousse and dark chocolate shards.
Ingredients
Scale
- 1 package (15.25 oz) dark chocolate cake mix
- Box ingredients: eggs, vegetable oil, and water as specified
- 1 box (3.56 oz) Hershey’s Special Dark Chocolate Instant Pudding mix
- 2 cups cold whole milk
- 1 bottle (12.8 oz) Hershey’s Special Dark Chocolate topping
- 1 box (3.56 oz) Hershey’s Special Dark Chocolate Instant Pudding mix
- 1 container (8 oz) thawed frozen whipped topping
- 1 bar (6.8 oz) Giant Hershey Dark Chocolate candy bar, chopped
Instructions
- Preheat your oven and prepare the 9×13-inch baking pan with non-stick spray. Mix the cake batter as directed and bake for approximately 33 minutes.
- Remove the cake from the oven and use a wooden spoon to poke holes at 1-inch intervals.
- Whisk the pudding mix with cold milk for 1 minute, then pour it over the hot cake to fill the holes.
- Microwave the hot fudge topping until fluid, then pour it over the cake.
- Cool the cake completely on a wire rack.
- Whisk the second box of pudding mix with cold milk until smooth. Gently fold in the thawed whipped topping.
- Spread the mousse over the cooled fudge layer.
- Scatter the chopped chocolate bar shards on top and press lightly.
- Cover and refrigerate for a minimum of 4 hours before serving.
Notes
For clean slices, dip a knife in hot water and wipe it dry before each cut. Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 252
- Sugar: 25g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: chocolate cake, poke cake, dessert, chocolate dessert, easy dessert