Go Back
+ servings
Moist piece of Chocolate Fudge Cake on a white plate with easy chocolate mousse icing
Print

Easy Triple Chocolate Fudge Cake

A light, yet fudgy chocolate poke cake is made richer by pouring a jar of hot fudge over top before adding a thick layer of chocolate mousse-like frosting to make an AMAZING Easy Triple Chocolate Fudge Cake.
Course Dessert
Cuisine American
Keyword Fudge Cake, Triple Chocolate Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 20 pieces
Calories 252kcal
Author Jennifer @ Plowing Through Life

Ingredients

Cake

  • 1 box Dark Chocolate Fudge Cake Mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 1 small package chocolate pudding
  • 1 jar fudge sauce

Frosting

  • 1 small package chocolate fudge instant pudding
  • 8 ounces whipped topping defrosted
  • 3/4 cup milk
  • 3 tablespoons chocolate sprinkles optional

Instructions

Cake

  • Grease a 9 x 13 baking dish and preheat oven to 350°F.
  • Mix cake mix, eggs, sour cream water and oil together.
  • Stir in small box of chocolate pudding, pour into pan and bake for 30 - 40 minutes until a toothpick inserted in the center comes out clean.
  • Poke 24 holes with a wooden spoon.
  • Follow the instructions on the jar of fudge sauce to heat it enough to pour evenly over the cake.
  • Cool before spreading frosting on the cake.

Frosting

  • Mix pudding and milk until thick.
  • Fold in whipped topping and spread on cake. Add sprinkles if desired.

Notes

  • Remove cake from oven and cover with foil
  • Sour cream helps amplify the moist texture in every bite
  • Follow directions and measure ingredients carefully, don't estimate measurements
  • Hot fudge sauce will likely have to be heated to pour over the poke cake - follow directions on the jar and watch closely during the heating process
  • Be sure not to over bake the cake
  • The pudding will make the cake jiggle more in the center, as long as a toothpick is fairly clean or only has a couple of tender crumbs on it the cake is done baking. Even if the center still jiggles a little bit when being picked up. If the toothpick has any liquid or batter on it when removed from the cake you need to keep baking because it will be too moist to enjoy.
  • This cake takes longer to bake than a typical box mix cake because of the added ingredients, but keep a close eye on the cake and check every 5 minutes towards the end of the baking time to prevent burning.
  • Can save time and purchase a can of icing
  • This recipe can be made into cupcake or a double layer cake by using two 9 inch cake pans.

Nutrition

Calories: 252kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 353mg | Potassium: 149mg | Fiber: 1g | Sugar: 20g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg