Back to Recipe
Triple Chocolate Cake

Triple Chocolate Cake

This Triple Chocolate Cake is an easy dessert recipe that is made for chocoholics. It is pure indulgence for everyone who loves chocolate. The best part is that this death by chocolate poke cake is super easy to make. All the layers are bursting with chocolate. You start with a lush chocolate devil’s food cake and then fill it with a creamy chocolate pudding and finally top with even more chocolate goodness. How could you go wrong?

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings: 16 Servings

Calories: 358 kcal per serving

Ingredients

  • 15 ¼ ounces - Devil's Food Cake mix
  • 3 - Eggs
  • 2 teaspoons - Vanilla
  • 1 cup - Milk
  • ½ cup - Canola oil
  • ½ cup - Sour cream
  • 12 ¾ ounces - Hot Fudge Sauce
  • 3 ⅓ ounces - Chocolate Fudge instant pudding mix
  • 2 cups - Milk
  • 3 ⅓ ounces - Chocolate Fudge Instant Pudding Mix
  • 8 ounces - Whipped topping
  • 1 ½ cups - Hot cocoa mix
  • ½ cup - Milk chocolate chips

Instructions

  1. Preheat oven to 350°F.
  2. Combine cake mix and dry pudding mix with eggs, vanilla, milk, canola oil and sour cream.
  3. Beat on medium speed until well combined, about 2 minutes.
  4. Pour batter into 9×13″ baking dish and bake for 20-22 minutes or until toothpick inserted into the middle of the cake comes out clean.
  5. Allow to cool for 10 minutes.
  6. While the cake is still warm, use the end of a wooden spoon to poke holes all over the top of the cake being careful not to go all the way to the bottom.
  7. Heat the hot fudge sauce in the microwave on full power for 30 seconds to thin it out; if you need more time, continue at 15 second increments until thin.
  8. Pour the entire jar of hot fudge sauce over the cake and allow it to soak into the holes.
  9. Let stand until completely cooled.
  10. When the cake has cooled, prepare the pudding layer by mixing a package of instant chocolate fudge pudding with 2 cups of cold milk.
  11. Immediately pour the pudding mixture over top of the cake and spread into an even layer.
  12. Place cake in the fridge for at least 15 minutes.
  13. Meanwhile, in a bowl combine the whipped topping and hot cocoa mix. Stir until combined.
  14. Spread whipped topping over top of cake.
  15. Sprinkle chocolate on top.

Nutrition

Energy: 358 kcal | Total Fat: 19 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 43 mg | Total Carbs: 44 g | Fiber: 4 g | Sugars: 28 g | Proteins: 7 g | Sodium: 410 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g

©2026 OnlineCook LLC