Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan. Prepare the cake batter according to package instructions and bake until a toothpick inserted comes out clean, about 30-35 minutes.
- Remove the cake from the oven and cool for 10 minutes. Then use a round wooden spoon handle or a large straw to poke holes in the cake, about 1 inch apart and 3/4 of the way down into the cake.
- In a medium bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk. Whisk for about 2 minutes until it begins to thicken, then pour the pudding over the warm cake, spreading it evenly into the holes and over the top.
- Cover the cake with plastic wrap and refrigerate for at least 1 hour to allow the pudding to set inside the cake.
- In a chilled bowl, combine the heavy whipping cream, powdered sugar, peppermint extract, and green food coloring. Whip on medium-high speed until stiff peaks form.
- Spread the mint whipped cream evenly over the pudding layer. Use a spoon to create decorative swirls. Garnish with chopped Andes mint candies and mini chocolate chips.
- Let the cake chill for an additional 4 hours or overnight before serving for the best texture and flavor.
Notes
The poke cake technique ensures maximum moisture, with layers of rich chocolate pudding filling every hole of the cake and topped with a fluffy mint cream. It's the perfect balance of mint and chocolate, easy to make, and stunning in presentation.
