Death by Chocolate Poke Cake

For the Chocolate Pudding:

• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk

For the Chocolate Ganache Topping:

• 1 1/2 cups semi-sweet chocolate chips
• 1 cup heavy cream
• 1 tablespoon unsalted butter

For the Whipped Cream Topping:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnishing:

• Chocolate shavings or curls
• Mini chocolate chips
• Cocoa powder for dusting (optional)

Instructions

1. Preparing the Chocolate Cake

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set it aside.
2. Mix the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Use an electric mixer to beat the ingredients on medium speed until well combined, about 2 minutes. The batter should be smooth and free of lumps.
3. Bake the Cake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool for 10-15 minutes.
4. Poke the Cake: While the cake is still warm, use the handle of a wooden spoon or a large straw to poke holes all over the surface of the cake. Space the holes about 1 inch apart and make sure they are deep enough to reach the bottom of the cake.

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