Prepare to embark on a mind-blowing culinary journey that will transform your ordinary dessert experience into an extraordinary chocolate paradise! This Chocolate Oreo Poke Cake is not just a dessert; it's a decadent masterpiece that combines the rich, velvety texture of chocolate cake with the iconic crunch of Oreo cookies. Imagine a cake so moist, so sinfully delicious, that each bite is like a symphony of flavors dancing on your palate. Whether you're hosting a party, craving a sweet treat, or simply want to impress your friends and family, this recipe is your ticket to dessert superstardom!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box of chocolate cake mix
- 1 package of Oreo cookies
- 1 can of sweetened condensed milk
- 1 jar of hot fudge sauce
- 1 tub of whipped topping
- Chocolate syrup for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
- Prepare the chocolate cake mix according to the package instructions. Use a hand mixer or stand mixer to blend the cake mix, ensuring a smooth and consistent batter without any lumps.
- Pour the prepared cake batter into the greased baking pan, spreading it evenly with a spatula to create a level surface.
- Bake the cake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean when the cake is fully baked.
- Remove the cake from the oven and let it cool for 5-10 minutes. While still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
- Crush half of the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
- Pour the sweetened condensed milk slowly over the cake, ensuring it seeps into the holes. This will add moisture and sweetness to the cake.
- Warm the hot fudge sauce slightly and drizzle it over the cake, allowing it to fill the holes and spread across the surface.
- Spread the whipped topping evenly over the entire cake, creating a smooth layer.
- Sprinkle the crushed Oreo cookies over the whipped topping, covering the entire surface.
- Crumble the remaining whole Oreo cookies and scatter them on top for additional texture and decoration.
- Drizzle chocolate syrup in a zigzag pattern across the cake for a final touch of indulgence.
- Refrigerate the cake for at least 2 hours before serving to allow all flavors to meld and the cake to set properly.
- Cut into 12 equal squares and serve chilled. Optionally, garnish with additional Oreo cookies or a dollop of whipped cream.
Tips
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Hole Poking Technique: Use the handle of a wooden spoon or the back of a small utensil to create evenly spaced holes. This ensures the condensed milk and fudge sauce distribute perfectly.
- Crushing Oreos: For the best texture, crush Oreos into fine, consistent crumbs. A food processor works best, but a rolling pin and sealed bag can also do the trick.
- Cooling is Key: Allow the cake to cool slightly before adding condensed milk and fudge sauce, but ensure it's still warm. This helps the liquid ingredients penetrate the cake.
- Refrigeration Time: Don't rush the chilling process. A minimum of 2 hours allows flavors to meld and the cake to set properly.
- Serve Chilled: This cake is best served cold, straight from the refrigerator, to maintain its perfect texture and flavor.
- Make Ahead: This cake actually tastes even better the next day, making it perfect for advance preparation.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
