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The Ultimate Peanut Butter Chocolate Poke Cake

Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins


*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.