Dark Chocolate Insanity Poke Cake
Some days you really need chocolate in your life. This cake is filled to the brink with dark chocolate goodness: dark chocolate cake, dark chocolate pudding, dark chocolate hot fudge, and a crumbled dark chocolate candy bar to top it all off.
Ingredients:
Chocolate Cake-
1 ¼ cups granulated sugar
1 cup plain nonfat Greek yogurt
¼ cup nonfat milk
1 teaspoon espresso powder
1/3 cup unsweetened applesauce
2 whole eggs
1 teaspoon vanilla extract
1 ¼ cups all purpose flour
1 scoop chocolate protein powder
½ cup Hershey’s dark chocolate cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
Poke Layer-
Godiva dark chocolate pudding mix
1 ½ cups nonfat milk
1 jar dark chocolate hot fudge sauce
Icing Layer-
Godiva dark chocolate pudding mix
1 ½ cups nonfat milk
1 tup lite cool whip
Topping-
1 dark chocolate candy bar chopped (I used a dark chocolate with sea salt candy bar)
Directions:
- Preheat oven to 350 degrees. Spray a 9×13 dish with baking spray or grease and flour.
- Add granulated sugar, yogurt, milk, espresso powder, applesauce, eggs, and vanilla extract to a mixing bowl. Mix on medium for 2 minutes.
- Turn speed to low. Add in flour ¼ cup at a time, protein powder, cocoa powder, baking soda, baking powder, and salt. Scrape down the sides if needed.
- Transfer cake batter to 9×13 pan.
- Bake 35-40 minutes until a toothpick inserted in the center comes out clean.
- Place cake on a wire rack.
- Use the back of a wooden spoon to poke holes in the cake.
- Whisk pudding mix and 1 ½ cups nonfat milk. Pour over the cake and spread out to allow pudding mix to fill all of the holes.
- Remove lid of hot fudge sauce. Microwave 45 seconds. Stir. Heat another 30 seconds if needed to make sauce easy to pour. Pour sauce over the cake and spread on top of the pudding layer.
- Whisk the other package of pudding mix with 1 ½ cups nonfat milk. Gently fold in the cool whip topping. Spread the icing over the hot fudge sauce.
- Chop the candy bar by hand or using a food processor. Sprinkle the chopped candy bar on top of the cake.
- Refrigerate for at least 4 hours prior to serving. Store in the refrigerator.
- Enjoy small slices of chocolate heaven and share with friends.
