Mint Chocolate Poke Cake
This Mint Chocolate Poke Cake is a rich chocolate cake filled with creamy chocolate pudding, topped with smooth ganache, and finished with crushed Thin Mint cookies for an easy dessert that feels fun, decadent, and crowd-pleasing.
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Servings: 8 slices
Ingredients
- 2 boxes triple chocolate cake mix
- 2 1/2 c whole milk
- 6 large eggs
- 1 c canola oil
- Chocolate pudding
- 1 c chocolate chips
- 1/2 c heavy whipping cream
- 8 Girl Scout Thin Mint cookies chopped
Instructions
- Preheat the oven to 350°F. Lightly coat a 9x13-inch baking pan with baking spray and set aside.
- In the bowl of a stand mixer, combine the triple chocolate cake mix, eggs, and canola oil. Beat until the batter is smooth and fully combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35 minutes, or until a knife inserted into the center comes out clean.
- Remove the cake from the oven and place the pan on a cooling rack.
- While the cake is still in the pan, use the handle of a wooden spoon or a similar utensil to poke holes evenly across the surface of the cake.
- In a mixing bowl, prepare the chocolate pudding with the whole milk according to the pudding package directions, or until smooth and thickened.
- Once the cake has cooled slightly, use a piping bag or spoon to fill the holes with the prepared chocolate pudding.
- Refrigerate the cake for 30 minutes to allow the pudding to set.
- To prepare the ganache, place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy whipping cream until it is steaming but not boiling.
- Pour the hot cream over the chocolate chips and let the mixture stand for 1 minute.
- Whisk the mixture until smooth and glossy.
- Spread the ganache evenly over the chilled cake.
- Sprinkle the chopped Thin Mint cookies evenly over the top.
- Slice and serve.
Notes
To make this Mint Chocolate Poke Cake gluten free, use a certified gluten-free chocolate cake mix, gluten-free chocolate pudding, and gluten-free mint chocolate sandwich cookies in place of Thin Mints. Also check that the chocolate chips, baking spray, and any packaged ingredients are labeled gluten free, since some processed products may contain hidden gluten or be made in shared facilities. If preparing this dessert for someone with celiac disease or severe gluten sensitivity, use clean mixing bowls, utensils, pans, and serving tools to avoid cross-contact.