Chocolate Peanut Butter Poke (Printable version)
Moist chocolate cake layered with creamy peanut butter pudding, whipped cream, and a chocolate-peanut butter drizzle.
# What you need:
→ Cake Components
01 - 1 box (15.25 oz) chocolate cake mix with required eggs, oil, and water per package instructions
→ Peanut Butter Filling
02 - 1 package (3.4 oz) instant vanilla pudding mix
03 - 2 cups cold whole milk
04 - 1/2 cup creamy peanut butter
→ Whipped Cream Topping
05 - 2 cups cold heavy whipping cream
06 - 2 tablespoons powdered sugar
07 - 1/2 teaspoon vanilla extract
→ Chocolate Drizzle
08 - 1/2 cup semi-sweet chocolate chips
09 - 1/4 cup creamy peanut butter
10 - 2 tablespoons heavy cream
→ Optional Garnish
11 - 1/4 cup chopped roasted peanuts
12 - Mini peanut butter cups, halved
# How To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - Prepare chocolate cake mix according to package directions. Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in center comes out clean.
03 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire cake surface, spacing approximately 1 inch apart.
04 - In a medium bowl, whisk together vanilla pudding mix and cold milk for 2 minutes until slightly thickened. Stir in peanut butter until completely smooth and well combined.
05 - Pour peanut butter pudding mixture evenly over the warm cake, using a spatula to spread and ensure pudding fills all the holes. Cover and refrigerate for at least 1 hour until set.
06 - In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread whipped cream evenly over the chilled cake.
07 - Combine chocolate chips, peanut butter, and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir until smooth. If needed, microwave for an additional 10 seconds. Drizzle mixture generously over whipped cream layer.
08 - Sprinkle chopped peanuts and arrange halved peanut butter cups on top if desired. Refrigerate for 30 minutes before serving to allow flavors to meld and layers to set.
# Expert Advice:
01 -
- The combination of warm chocolate cake and cool peanut butter pudding creates the most incredible temperature contrast in every bite
- You get maximum flavor payoff with minimal effort since we are using a cake mix as our base
02 -
- Letting the cake cool for exactly 10 minutes before poking is crucial because holes made in a hot cake will close up, while waiting too long means the pudding wont seep in properly
- The drizzle needs to be slightly warm but not hot when you pour it, or it will melt your whipped cream layer into a sad puddle
03 -
- Room temperature peanut butter incorporates into the pudding much more smoothly than cold peanut butter straight from the fridge
- If your whipped cream starts looking soft before you finish spreading it, pop the whole cake in the freezer for 10 minutes to firm it up