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4.85 from 13 votes

Ferrero Rocher Chocolate Poke Cake

This Ferrero Rocher Chocolate Poke Cake is a chocolate lover's dream cake. So easy to make with a Devil's Food cake mix but bumped up with a chocolate sauce that seeps in and a gorgeous whipped topping icing. The cake is way simpler to make than it appears.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Cakes and Cupcakes
Cuisine: American
Keyword: cake, Chocolate Cake, Ferrero Rocher, poke cake
Servings: 12 Servings
Calories: 299kcal
Author: Tara Noland

Equipment

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!

Nutrition

Serving: 1 | Calories: 299kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 64mg | Fiber: 2g | Sugar: 31g