Black Forest Poke Cake
A moist, cherry-kissed chocolate cake topped with whipped cream and chocolate curls, perfect for potlucks and special occasions.
Ingredients
Cake Base
- 1 box chocolate cake mix Plus ingredients called for on the box: eggs, oil, water
Filling
- 1 can sweetened condensed milk 14 oz
- 1 cup cherry pie filling
- ¼ cup water Or reserved cherry juice
Toppings
- 1 tub whipped topping (Cool Whip) Thawed
- 1 cup fresh cherries Pitted and halved (optional)
- ¼ cup dark chocolate curls or shavings
Instructions
Preparation
- Preheat oven according to the cake mix directions. Grease a 9×13-inch pan or line it with parchment for easier removal.
- Prepare the boxed cake batter as directed and bake in the prepared pan until a toothpick in the center comes out with a few moist crumbs. Let the cake cool on a rack for 5–10 minutes.
Assembly
- Poke holes about 1–1½ inches apart across the entire cake using the end of a wooden spoon or a skewer.
- Slowly pour the sweetened condensed milk over the cake, focusing on getting it into the poked holes. Let it settle and soak for a minute or two.
- Transfer the pan to the refrigerator and chill for 30–60 minutes.
- Spread the thawed whipped topping evenly over the chilled cake.
- Spoon the cherry pie filling across the top in an even layer.
- Scatter halved fresh cherries on top, then sprinkle dark chocolate curls or shavings.
- Refrigerate for at least 2 hours before slicing into squares.
Notes
Serve chilled on dessert plates. Pairs well with vanilla ice cream, warm cherry compote, or toasted nuts for added texture. Can be made a day ahead for convenience.