Black Forest Poke Cake

This black forest poke cake is a serious upgrade from the average store-bought cake mix. It’s easy to make and only takes a few extra ingredients to wow the crowd. This can also be made the day before for convenience.

Every bite of this black forest poke cake is dangerously delicious. Not only does it have that rich chocolate flavor, but it also gives a subtle cherry element that really brings it together. Along with shaved chocolate and sliced almonds on top, that’s a big plus too. What’s even more convenient is that this can be made the night before. It can be stressful making a dessert the day of if taking it to an event, so making it ahead can relieve the pressure.

For this black forest poke cake, I recommend using a box cake mix that contains pudding already in it. This helps provide a light, fluffy cake in the end. If you aren’t able to find a mix with pudding included, don’t worry. Buy the chocolate cake mix of your choice and a separate box of chocolate pudding to add into the mixing bowl when preparing the batter. I also recommend replacing the water and oil with milk and butter for the cake batter. This creates a more decadent and homestyle consistency.

If you enjoy chocolate cake, and even better, black forest cake, then you will enjoy this black forest poke cake. My husband is in love with this recipe and even I have a hard time eating just 1 slice.

Black Forest Poke Cake

thedishnextdoor

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Total Time 5 hours hrs

Course Dessert

Ingredients

  

For the Cake:

• 1 box chocolate cake mix with pudding included (I prefer the Triple Chocolate or Devil's Food cake)
• 1 (3.5 ounce) pkg. chocolate pudding (If needed) (Use ONLY if your chocolate cake mix does not include pudding)
• Butter (Optional)
• Milk (Optional)
• 1 tsp. Vanilla
• 1 (0.3 ounce) pkg. black cherry jello
• 1 cup cold water
• 1 cup hot water

For the Cherries

• 1 cup fresh or frozen cherries, pitted
• 2 Tbl. sugar
• 1 tsp. cornstarch
• 1 tsp. vanilla

Toppings:

• 1 tub Cool Whip
• 1/4 cup shaved or chopped chocolate
• 1/4 cup sliced almonds

Instructions

 

For the Cake:

• In an electric mixer or mixing bowl, add in the cake mix, pudding (is using), and vanilla. Replace the same amount of oil on the directions with the melted butter (If the directions call for ½ cup of oil, then replace with ½ cup of butter instead). Then replace the same amount of water on the directions with the milk (If the directions call for ⅓ cup of water, then replace with ⅓ cup of milk instead). Add to the bowl and mix according to the directions.
• Evenly pour the batter into a 9x13 cake pan or baking dish. Bake at 350 for 25-30 minutes or until a toothpick comes out clean in the center. Remove from the oven and let rest for 10 minutes. Then with a fork, poke multiple holes throughout the cake.
• While the cake is cooling, whisk together the jello, hot water and cold water in a bowl until well combined. Then with a spoon, evenly distribute the mixture over the cake. Make sure the entire cake is coated.
• Cover the cake pan with foil or saran wrap and refrigerate for 3-4 hours or overnight.

For the Cherries

• In a small sauce pan or pot, add the cherries, sugar, cornstarch, and vanilla. Cook over medium-low heat for 5-10 minutes, stirring occasionally. The liquid will become slightly thick. Remove from heat and let cool for 10 minutes.

Frost the Cake:

• Uncover the cake and top with the cool whip. Add the cherries, cherry juice, chopped chocolate, and sliced almonds evenly over the top to decorate. Serve immediately.

Keyword cake, chocolate