This mint chocolate poke cake offers a divine combination of flavors, despite its elaborate display, it is remarkably simple to make and ideal for celebrating occasions or as a delightful everyday treat.
This dreamy blend of rich chocolate and refreshing mint has captured hearts, solidifying its spot in culinary favoritism.
Its preparation might seem intricate at first glance, yet it unfolds with surprising simplicity.
Imagine, the decadent layers of moist chocolate cake mixed harmoniously with creamy mint frosting, topped with the crunch of Andes mints.
A true testament to the alchemy of baking, this cake promises an adventure in every bite.
Ingredients to make Mint Chocolate Poke Cake
- Chocolate Fudge Cake Mix: This forms the base of the cake. The mix is combined with water, oil, and eggs according to the instructions on the box to create the cake batter.
- Peppermint Extract: This provides the mint flavor to the cake, giving it its distinctive taste.
- Andes Mints: These are used for both flavor and texture. They are chopped, incorporated into the cake batter, and used as a topping.
- Instant Chocolate Pudding Mix: This is used to create a pudding layer within the cake. When mixed with milk, it thickens to create a creamy layer.
- Milk: This is used to prepare the instant pudding mix, providing the liquid needed for it to thicken.
- Whipped Topping: This is used as a frosting for the cake. It adds a creamy texture and sweetness to complement the other flavors.
- Green Food Coloring: This is optional but commonly used to give the whipped topping a minty green color, enhancing the visual appeal of the cake.
Recommended Tools:
- Measuring cups and spoons
- large bowl
- electric mixer (or stand mixer)
- 9x13 inch cake pan
- wooden spoon (handle to poke holes in cake)
- silicone spatula
How to make a Mint Chocolate Poke Cake
Baking the Cake
You start by preheating your oven to the specified temperature, ensuring it's ready for your decadent creation.
Grabbing a large bowl, follow the back of the box instructions, meticulously combining the chocolate cake mix with the prescribed amounts of water, vegetable oil, and eggs.
This combo promises to deliver the moist chocolate cake base essential for the overall success of your dessert but you don't want to stop there.
Add in the extract and fold in ¾ cup of chopped Andes mints to add that perfect minty flavor to your cake batter.
Incorporating these elements isn't merely about mixing; it is the first step in ensuring the cake's delightfully tender crumb.
Once the batter reaches a uniform consistency, devoid of lumps (outside of the chocolate chunks), pour it into a well-greased baking dish, baking for 20-25 minutes until a toothpick comes out clean.
Creating the Layers: From Liquid Fudge to Minty Freshness
Once you have completed baking the rich chocolate cake let it rest until cooled (or slightly still warm).
Using the end of a wooden spoon, diligently poke holes across the cake.
The goal is to allow every bite to soak up the pudding.
After creating an evenly pocked landscape, pour your mixed pudding over the cake. Careful to fill all the holes, this step ensures each piece is irresistibly moist.
If you desire, whip your cool whip topping with a few drops of green food coloring to add that minty green touch.
You can also add a tiny bit of extra peppermint to the whipped topping if you want.
Spread the topping evenly on top of the cake.
Decoration and Serving Suggestions
Once you've mastered the art of crafting the mint chocolate poke cake, the final touch involves adornment and presentation.
A generous sprinkling of chopped Andes mints will not only elevate the visual appeal but infuse each bite with a refreshing minty crunch.
For a cool, refreshing twist, consider chilling the cake before serving.
This method proves ideal for celebratory occasions like St. Patrick's Day, where the minty green hue aligns perfectly with the theme, making the Andes mint cake a hit amongst guests.
Diving into More Deliciousness
After you have savored the mint chocolate poke cake, a world of dessert recipes still beckons. You might feel a pull towards other poke cake recipes and we have several for you to enjoy.
Mint Chocolate Poke Cake
Ingredients
- 13.25 oz box Chocolate Fudge Cake Mix plus ingredients for cake, usually water, oil, and egg
- ¼ teaspoon peppermint extract
- 1 ½ cups Andes Mints chopped and divided
- 3.4 oz box instant chocolate pudding mix
- 1 ¾ cup milk
- 8 oz whipped topping
- 5 drops green food coloring optional
Instructions
- Preheat the oven to 350 degrees, and grease a 9x13 inch cake pan.
- Add the cake mix, water, oil, eggs, and peppermint extract to a large bowl and using an electric mixer, beat on medium speed for 2 minutes. Fold in ¾ cup of chopped Andes mints, and pour into the pan.
- Bake for 28-33 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven, and allow it to cool for 1 hour.
- Using the handle of a wooden spoon, poke holes into the cake, about 1 inch apart.
- Add pudding mix and milk to a bowl and beat with a whisk for 2 minutes. Pour over the cake, and spread across the entire cake, it will seep into the holes, and leave a pudding layer on top as well.
- Add food coloring to the tub of whipped topping and stir until a solid color forms. Spread over cake.
- Refrigerate cake for 2 hours to allow it to completely set.
- Serve and enjoy.
- Refrigerate any leftovers.
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