This Ferrero Rocher Chocolate Poke Cake is rich, moist, and not as complicated to prepare as you may think. This easy-to-make yet insanely chocolatey cake is made with chocolate cake mix, and chocolate hazelnut sauce, and topped with a whipped chocolate frosting. This treat is for the serious chocolate lover!
Love poke cakes and want more? Try our Boston Cream Poke Cake, Orange Creamsicle Poke Cake, Rainbow Birthday Poke Cake (can also be Christmas with just red and green), and Best Reese’s Peanut Butter Chocolate Cake.
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OXO Good Grips Non-Stick Pro Cake Pan 9 x 13 Inch
What is Chocolate Poke Cake?
Chocolate poke cake or any poke cake for that matter is a baked cake that you poke holes into using a skewer, chopstick, end of a wooden spoon, etc. (some people use a fork) so that you can pour something delicious over it and it will seep into the holes that you have created.
Usually, you’re pouring Jello, pudding mixes, milk, pureed fruit, caramel sauce, etc. In this case, we are pouring a homemade chocolate sauce over the cake and into the holes to make this cake even more special. That filling then seeps into all the holes and adds some incredible extra flavor. It also makes the cake incredibly moist.
What is in Ferrero Rocher Chocolate Poke Cake?
Pretty simple ingredients that will give you an outstanding result. Using a cake mix for a cake like this is perfectly fine since you are going to jazz it up after baking with not only homemade chocolate sauce but a gorgeous, easy whipped icing and garnishes too.
You could substitute instant chocolate pudding for the homemade chocolate sauce, but the sauce does give a nice chocolate fudge taste to this poke cake recipe.
I love making a single-layer cake as opposed to multiple layers as it is infinitely easier to ice and still looks gorgeous served up.
You can also scatter on mini chocolate chips for decoration too, whichever you prefer. Vanilla ice cream is always a plus with cake, so don’t forget that too.
Ingredients
1 box 15.25 oz box Devil’s Food Chocolate Cake Mix, plus ingredients listed on the box (eggs, oil, water)
Chocolate Sauce
1/2 cup semi-sweet chocolate chips
2/3 cup sweetened condensed milk
4 tablespoons Nutella
Chocolate Whipped Cream Frosting
8 oz Cool Whip
1/4 cup cocoa powder, sifted
6 Ferrero Rocher chocolate, crushed + 3 Ferrero Rocher chocolate, crushed, for garnish
Chocolate chips for garnish
How to Make Chocolate Poke Cake
Ferrero Rocher is a favorite chocolate of mine and one that I request every year as a present at Christmas time. Have you had a Ferrero Rocher before? The inside is a whole crunchy hazelnut followed by a delicious creamy hazelnut filling that is covered with a crispy wafer shell. The candy ball is then dipped in chocolate and more nuts. I love that they are wrapped in a gold wrapper, perfect for the holidays as it is festive and celebratory.
Here is how to make this magical cake using Ferrero Rocher chocolates.
Preheat the oven to 350°F. Prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
In a large bowl of a stand-up mixer (you can use a hand mixer also), combine cake mix, water, oil, and eggs. Mix until thoroughly combined.
Pour batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes.
While the cake is still warm, poke holes all over the cake using the end of a wooden spoon, chopstick, skewer, or anything that you have that will give a round hole to the cake. Make sure the cake is poked evenly all over the cake so that you will get an even application with the chocolate sauce.
Place the condensed milk, chocolate chips, and Nutella in a microwave-safe bowl. Microwave in 20-second intervals, whisking until smooth and combined. Reserve about 1/3 cup of chocolate sauce for drizzling over the frosting.
Pour the chocolate filling all over the cake. Set aside to cool. Then let the cake chill in the fridge for an hour until completely cooled.
To make the frosting, combine Cool Whip with cocoa powder. Fold in crushed Ferrero Rocher. Spread the whipped topping over the cake.
Sprinkle with chocolate chips and some more crushed Ferrero Rocher. Drizzle with chocolate sauce. Refrigerate for about 2 hours. Serve and enjoy!
How to Store Ferrero Rocher Chocolate Poke Cake
Should poke cakes be refrigerated? Yes, most poke cakes need to be refrigerated whether they are covered in pudding, Jello, or something else. In this case, chocolate sauce and a Cool Whip icing.
You can store a poke cake easily if your cake container comes with a lid. Just seal and store in the refrigerator. Alternatively, cover the cake well with plastic wrap of tin foil. Your poke cake should last up to 2-3 days if it makes it that long and doesn’t get eaten.
Can you Freeze Chocolate Poke Cake?
You can freeze your chocolate poke cake so that it’s ready to go when you need a quick dessert for a get-together or gathering. If you are doing this, I would wait to ice and decorate it. Just freeze the poked cake with the chocolate sauce, defrost at room temperature and then ice and serve. It works best to have the chocolate sauce on the cake or a Jello if you are using that before freezing.
To freeze it, just be sure to wrap it tightly with plastic wrap followed by a foil layer before freezing. Your cake will last up to 3 months.
Can you re-freeze Cool Whip? You can re-freeze Cool Whip after it is opened, but make sure it is sealed well. This also applies to the icing if you already have a dressed cake and want to store away leftovers in your freezer. Wrap well or store in a sealed container before freezing.
How to Make Chocolate Peanut Butter Poke Cake
We have also made a Chocolate Peanut Butter Poke Cake that has received rave reviews. It is called Best Reese’s Peanut Butter Chocolate Cake as it uses the new Reese’s Peanut Butter Chocolate Spread. This is an uber-cool delicious poke cake also.
There is Reese’s Peanut Butter Chocolate Spread in the cake, and then more spread is heated and then slathered onto the ultra amazing chocolate poke cake. The entire thing is then topped with a whipped topping, peanuts, Reese’s Minis, and then MORE Reese’s Peanut Butter Chocolate Spread is heated and drizzled on top. Yup, it is the BEST!!
Is it hard to make, heck no, using Reese’s new divinely delicious peanut butter and chocolate spread? They have done all the work for you. You could, and I DID dive right into this jar with just a spoon!!
Pin it HERE!!
Pin it HERE!!
Ferrero Rocher Chocolate Poke Cake
Ingredients
- 1 box 15.25 oz box Devil’s Food Chocolate Cake Mix plus ingredients listed on the box (eggs, oil, water)
Chocolate Sauce
- 1/2 cup semi-sweet chocolate chips
- 2/3 cup sweetened condensed milk
- 4 tablespoons Nutella
Chocolate Whipped Frosting
- 8 oz Cool Whip
- 1/4 cup cocoa powder sifted
- 6 Ferrero Rocher chocolate crushed + 3 Ferrero Rocher chocolate, crushed, for garnish
- chocolate chips for garnish
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
- In a large bowl of a stand-up mixer (you can use a hand mixer also), combine cake mix, water, oil, and eggs. Mix until thoroughly combined.
- Pour batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for about 10 minutes.
- While the cake is still warm, poke holes all over the cake using the end of a wooden spoon, chopstick, skewer, or anything that you have that will give a round hole to the cake. Make sure the cake is poked evenly all over the cake so that you will get an even application with the chocolate sauce.
- Place the condensed milk, chocolate chips, and Nutella in a microwave-safe bowl. Microwave in 20-second intervals, whisking until smooth and combined. Reserve about 1/3 cup of chocolate sauce for drizzling over the frosting.
- Pour the chocolate filling all over the cake. Set aside to cool. Then let the cake chill in the fridge for an hour until completely cooled.
- To make the frosting, combine Cool Whip with cocoa powder. Fold in crushed Ferrero Rocher. Spread the whipped topping over the cake.
- Sprinkle with chocolate chips and some more crushed Ferrero Rocher. Drizzle with chocolate sauce. Refrigerate for about 2 hours. Serve and enjoy!
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