This cake recipe would appeal to anyone who enjoys mint and chocolate. Chocolate Mint Poke Cake combines rich chocolate pudding with mint cheesecake for a delicious dessert. When you bite into the cake, you’ll taste the delectable chocolate flavor, and the pudding will melt in your mouth, while the cool mint will refresh you. The mint and cream cheese in this cake are special, and
Poke cakes often make people want to try them because the inner layer melts when cutting the cake. At the same time, because the cake is a lovely mint green colour, it is often made at Christmas, alongside red cakes such as Red Velvet Cake, to fit the festive theme.
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
For chocolate cake:
1½ cups flour
1½ cups sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
2 teaspoons baking soda
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee (or 1 cup boiling water if you don’t like coffee)
For chocolate pudding:
2 boxes 3.9 ounces instant chocolate pudding
4 cups milk
For the mint cheesecake layer:
8 oz cream cheese softened
1 cup powdered sugar
1 teaspoon mint extract
Green food coloring
2 cups Cool Whip-thαwєd
Chocolate sprinkles, optional
Chocolate syrup, optional
Preheat the oven to 350 degrees F. Set aside a 9×13 inch baking dish that has been greased and floured.
Combine flour, sugar, cocoa powder, baking powder, and baking soda in a large mixing bowl.
Combine the eggs, milk, oil, coffee, and vanilla extract in a mixing bowl and beat on medium speed for 2 minutes, or until thoroughly mixed (the batter will look runny)
Bake for 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven after it has finished cooking and gently poke the balls with a wooden spoon or chopstick.
To make the holes in the cake, kindly poke them with a wooden spoon.
In a mixing bowl, combine the pudding and milk and beat well until all ingreďïệnts are well combined, creating a cotton mixture.
Pour the pudding over the warm cake, trying to get it to settle into the cracks. You can also tap the baking dish on the stove to help the pudding settle.
Enable the pudding to settle and solidify in the refrigerator for a few hours.
In a big mixing bowl, combine cream cheese and powdered sugar and beat until smooth.
Mint extract is added (add more mint extract depending on your personal preference).
Mix in the Cool Whip, then apply the green food coloring (a few drops at a time until desired color is achieved) and gently stir to make color creases.
Spread mint cheesecake on top and, if desired, top with chocolate and a small amount of chocolate syrup.
Refrigerate for several hours or until fully solidified.
So now that the cake is finished, don’t wait any longer to enjoy it.