The {Ultimate} Peanut Butter Chocolate Poke Cake


The {Ultimate} Peanut Butter Chocolate Poke Cake

So, chocolate + peanut butter and I have a love hate relationship. Most of the time I’m not in the mood for it, I would much rather have chocolate + chocolate + more chocolate rather than add the PB. BUT, when I am in the mood for chocolate and PB, whatever I choose to make has to be good. Actually, one of my favorite frostings is my peanut butter frosting. I used it on this poke cake and added a little bit of cool whip since the traditional poke cake is usually a cool whip frosting and I wanted to stay on the same path. The chocolate cake is DRENCHED in chocolate. It’s moist, fudgy and just heavenly! I can’t say enough good things about it. Except for one more thing… It. is. amazing.

First I started with the cake layer. I used a box mix and usually I am against everything box and processed but I love the texture of box mixes for poke cakes so I stuck with that but doctored it up a little, of course. Poke holes while its hot, pour chocolate ganache into the holes folowed by a generous layer of hot fudge. Cover it all up with some delicious peanut butter/cool whip frosting and load on the toppings!

The {Ultimate} Peanut Butter Chocolate Poke Cake

This cake is so easy to make and so, so, so delicious. I made this cake for my boyfriend for Father’s Day so it wound up coming with us to his parent’s house where we spent the day and they ranted and raved about it. I left a few pieces over there and still, 3 days later the cake is still so yummy that I am getting texts about how this cake should be illegal. Ha!

If you want a super easy dessert that is sure to please and wow everybody (especially peanut butter and chocolate lovers), you need to make this asap!


The Ultimate Peanut Butter Chocolate Poke Cake

Prep Time: 10 minutes

Cook Time: 22 minutes

32 minutes

Serving Size: 16-20 pieces


Chocolate Cake
1 box Devil's food cake mix (I like Betty Crocker Super Moist)
1 3.9 oz Hershey's chocolate instant pudding mix
1 cup sour cream
1/4 cup strong coffee, room temperature
1/4 cup water, room temperature
1/2 cup vegetable oil
4 eggs, room temperature
Chocolate Ganache
8 oz chocolate chips (about 1 1/3 cups)
8 oz heavy cream
Peanut Butter Frosting
1/2 cup unsalted butter, room temperature
4 oz cream cheese, softened
3/4 cup creamy peanut butter
1/2 tsp salt
1 1/2 cups powdered sugar
1/4 tub Cool Whip
1 11.75 oz jar Hot fudge sauce - reserve 1/4 cup for drizzling
10 mini Reese's Cups, halved
1/4-1/2 cup Reese's Mini's


Preheat oven to 350°. Grease a 9x13" pan and dust with cocoa powder, tap out excess and set aside.

In a large bowl, combine cake mix and dry pudding mix with sour cream, coffee, water, vegetable oil and eggs. Beat on medium speed until well combined. Pour mixture into prepared pan and bake for 20-23 minutes or until a tooth pick inserted in the center comes out clean.

While cake is baking, prepare chocolate ganache. Measure and weigh chocolate chips, set aside. Heat cream in a small saucepan until very hot, not boiling. Pour hot cream over chocolate chips and allow to sit for 5-10 minutes. Stir mixture starting at the center outward until it is smooth, velvety and well mixed. Let ganache cool for about 10-15 minutes so it can thicken up a bit.

While the cake is still warm, poke holes in the cake all the way to the bottom with the end of a wooden spoon or any other thin, round object. Pour chocolate ganache making sure to fill all holes. It's ok if they aren't filled all the way to the top. Heat up 3/4 of the jar of hot fudge sauce until it is pour able. Pour over the cake and spread until you have an even layer. Allow cake to cool completely until it comes to room temperature. In the meantime, make the frosting and prepare toppings.

For the frosting, whip cream cheese, butter, peanut butter and salt until smooth and no lumps remain. Add in powdered sugar slowly until combined. Add thawed Cool Whip last and beat on high for about 2 minutes until light and fluffy. Once cake is completely cooled, spread frosting on, sprinkle top with candies and drizzle with reserved 1/4 cup of hot fudge.

Cake will stay fresh and moist for up to 5 days. Cake is best made the night before so the ganache and hot fudge can really settle into the cake and make it extra fudgy. Keep cake refrigerated and set out on counter 30 minutes before serving. This gives the cake time to come to room temperature and for the frosting to soften up.


The {Ultimate} Peanut Butter Chocolate Poke Cake


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