Black Forest Poke Cake

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This Black Forest Poke Cake is a rich and creamy chocolate dessert filled with fudge and cherries and topped with homemade whipped cream for the perfect chilled treat.

Prep Time25

Cook Time30

Chill Time2

Total Time2 55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 574kcal

Author: Jessica Burgess

Ingredients

1 box chocolate cake mix 13.25-ounce
1 cup whole milk
½ cup oil
3 large eggs
¼ cup Kirsch optional
1 cup fudge topping
20 ounce can cherry pie filling
2 cups heavy whipping cream cold
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Spray a 9x13 baking dish or pan with cooking spray and set aside.
In a large mixing bowl, combine the chocolate cake mix, milk, oil, and eggs, and use an electric mixer to mix everything together until the cake batter is smooth.
Pour the batter into the greased baking dish, and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool to room temperature.
Once the cake has cooled, use the end of a wooden spoon to poke holes about 1 inch apart around the cake. Brush the Kirsch over the top of the cake, optional.
Fill a piping bag with the fudge topping and pipe it into each hole until full, then spread the cherry pie filling on top.
In a medium or large mixing bowl, use an electric mixer to mix the heavy whipping cream, powdered sugar, and vanilla extract until stiff. Carefully spread the whipped cream over the cherry pie filling.
Cover the cake with plastic wrap and chill for 2 hours. Top with chocolate shavings or maraschino cherries, if desired, and serve chilled.

Video

Notes

Room temperature fudge works perfectly for piping.

Cool Whip can replace the homemade whipped cream for convenience.

This cake is best served chilled.

Nutrition