Mint Chocolate Poke Cake

Hey there, dessert lovers! Let me introduce you to a cake that’s basically a party for your taste buds — Mint Chocolate Poke Cake. Imagine a dreamy, chocolatey masterpiece infused with refreshing minty goodness. It’s the kind of sweet treat that’s perfect for everyone from Grandma to your 5-year-old nephew who smashes cake like a pro. The cool mint and rich chocolate make it a showstopper on the table. Trust me, you’ve got to try this deliciousness at least once in your life, and you’ll probably never stop making it.

Okay, grab a coffee, because I need to tell you about the time this cake took over our family events. My husband, who is pretty much a world-class skeptic when it comes to desserts, totally melted when he had his first bite. He begged me to make it again and again — so now it’s practically a full-time resident in our fridge. Sometimes, I even catch him stealing bites straight from the pan. My little ones love it too — they call it their “magic cake.” It’s become one of those recipes that pops up every time we need a little joy or celebration.

Why You’ll Love This Mint Chocolate Poke Cake

First off, it’s chocolate AND mint — a combo I call “the happiness duo.” You’ll love how the mint bursts through the chocolate like your favorite ice cream but in cake form. Plus, it’s crazy simple to make. Seriously, if I can whip this up in my tiny, messy kitchen, anyone can. It’s also super forgiving, so if you flub a step — I’ve been there — it’s usually still delicious.

How to Make It

Alright, let’s stumble through this together. Start by mixing your cake batter — toss everything in a bowl and give it a whirl. Don’t worry if you spill a bit — who’s really judging? Bake it until the top feels firm, not burnt crispy, and let it cool, if you have the patience. Then comes the fun part: poke holes all over the cake with whatever clean kitchen tool you’ve got. Now pour that minty cream mixture slowly into those holes. It’s kind of hypnotic. Slap some whipped topping on there, let the fridge do its magic overnight, and then fight the family off with a fork until dessert time.

Ingredient Notes

– Boxed Chocolate Cake Mix: This is our lazy-life-saver. You can pretend it’s from scratch if you want — I won’t tell.
– Mint Extract: I’ve accidentally dumped too much in — not always a bad thing but tread carefully.
– Whipped Topping: Don’t skip it — unless soupy cake is your thing. You do you.

Recipe Steps:

1. Preheat oven according to your cake mix directions.
2. Prepare cake batter and bake until firm.
3. Cool cake completely.
4. Poke holes all over the cake.
5. Pour mint cream mixture into the holes.
6. Spread whipped topping over the cake.
7. Chill in the refrigerator overnight.
8. Serve and enjoy!

What to Serve It With

Tips & Mistakes

– Remember to actually wait until the cake is cool before poking. Skip this, and you’ll end up with a gluey chocolate mess.
– Don’t stress about having mint extract — if you need to go au naturel with crushed mints, it’s still a hit.

Storage Tips

Stick your leftovers in the fridge. This cake loves the cold and tastes amazing even if sneaked for breakfast. But if you somehow forget it’s in there for a week, well… good luck. Cold bites are their own weird bliss though!

Variations and Substitutions

If you’re out of mint extract, peppermint schnapps (yep!) can pinch-hit in a pinch. Don’t fear a canned whipped topping substitution if things are bare at home; it might not poof as well, but still tastes fab. Skipping chocolate chips? Go for sprinkles or chopped nuts — whatever weird stuff you’ve got lurking in the cabinet.

Frequently Asked Questions

Mint Chocolate Poke Cake

A rich and moist chocolate poke cake infused with fresh mint flavor and topped with creamy chocolate ganache.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.75 cups all-purpose flour
• ▢ 2 cups granulated sugar
• ▢ 0.75 cups unsweetened cocoa powder
• ▢ 1.5 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 0.5 tsp salt
• ▢ 2 large eggs at room temperature
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup vegetable oil
• ▢ 1 tsp vanilla extract
• ▢ 1 cup boiling water
• ▢ 0.5 tsp peppermint extract
• ▢ 8 oz semisweet chocolate chips
• ▢ 0.5 cup heavy cream

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add eggs, buttermilk, oil, and vanilla extract to the flour mixture and beat until well combined.
• Slowly stir in boiling water and peppermint extract. The batter will be thin.
• Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted comes out clean.
• Remove the cake from the oven and poke holes all over the top using the handle of a wooden spoon.
• In a small saucepan, heat the heavy cream until just simmering and pour over chocolate chips to make ganache. Stir until smooth.
• Pour ganache evenly over the warm cake to soak into the holes. Let the cake cool completely before serving.

Notes

This Mint Chocolate Poke Cake is perfect for chocolate lovers looking for a refreshing twist. Store leftovers covered in the refrigerator for up to 4 days.