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Close up piece of triple chocolate fudge cake on a fork in front of the square piece on a white plate.
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Triple Chocolate Fudge Cake

This easy Triple Chocolate Fudge Cake starts with a moist chocolate poke cake, soaked with rich hot fudge and topped with a thick, chocolate mousse-style frosting for the ultimate chocolate dessert.
Course Dessert
Cuisine American
Keyword Triple Chocolate Fudge Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 20 pieces
Calories 296kcal
Author Jennifer Osterholt

Equipment

Ingredients

Cake

  • 15.25 ounce box Dark Chocolate Fudge Cake Mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup warm water
  • 1/2 cup vegetable oil
  • 3.4 ounce box instant chocolate pudding mix
  • 12 ounce jar fudge sauce

Frosting

  • 3.4 ounce box chocolate fudge instant pudding mix
  • 8 ounces whipped topping defrosted
  • 3/4 cup milk

Instructions

Cake

  • Grease a 9 x 13 baking dish and preheat oven to 350°F.
  • Mix 15.25 ounce box Dark Chocolate Fudge Cake Mix, 4 large eggs, 1 cup sour cream, 1/2 cup warm water, and 1/2 cup vegetable oiltogether.
  • Stir in small 3.4 ounce box instant chocolate pudding mix, 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 12 ounce jar fudge sauce to heat it enough to pour evenly over the cake.
  • Cool before spreading frosting on the cake.

Frosting

  • Mix 3.4 ounce box chocolate fudge instant pudding mix and 3/4 cup milk until thick - the mixture will be thick, stir vigorously for 2 to 3 minutes.
  • Fold in 8 ounces whipped topping and spread on cake. Add sprinkles if desired.

Notes

  • Remove cake from oven and cover with foil to hold in moisture while cooling
  • 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
  • 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 cupcakes or a double layer cake by using two 9 inch cake pans.

Nutrition

Calories: 296kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 47mg | Sodium: 405mg | Potassium: 197mg | Fiber: 1g | Sugar: 23g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2mg