Description

A moist, rich chocolate peanut butter poke cake with a fudge drizzle. The secret to success is pouring the syrup over the cake while it is still hot from the oven to ensure perfect absorption without sogginess.

Ingredients

Scale

1 box (15.25 oz / 432g) chocolate cake mix (devil’s food recommended)
1 small box (3.4 oz / 96g) instant chocolate pudding mix
3 large eggs
½ cup (120ml) vegetable oil
1 cup (240ml) water
¼ cup (30g) dry chocolate fudge cake mix (for syrup)
¾ cup (180ml) hot water
12–15 Reese’s Peanut Butter Cups, chopped finely
1 cup (170g) Reese’s Peanut Butter Chips
½ cup (120ml) heavy cream (for ganache)
1 cup (170g) white chocolate chips
2 tablespoons (30ml) heavy cream (for drizzle)
Crushed Reese’s Peanut Butter Cups (for garnish)
Sea salt flakes (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large bowl, combine chocolate cake mix, dry pudding mix, eggs, oil, and water. Beat on medium speed for 2 minutes until thick.
Pour batter into the prepared pan and smooth the top.
Bake for 25-30 minutes or until a toothpick comes out clean. Do not overbake.
While the cake bakes, mix the ¼ cup dry chocolate cake mix with ¾ cup hot water in a small bowl until smooth. Stir in the chopped Reese’s Peanut Butter Cups.
As soon as the cake comes out of the oven, leave it in the pan. Poke holes all over the cake with the handle of a wooden spoon, about ½ inch apart, going deep but not through to the bottom.
Immediately pour the warm syrup over the hot cake. Let it sit for 10 minutes to absorb.
Once the cake is cool to the touch (about 20 minutes), microwave the peanut butter chips and ½ cup heavy cream in 30-second intervals, stirring between each, until smooth.
Pour the peanut butter ganache over the cake and spread evenly. Refrigerate for 30 minutes to firm up.
Melt white chocolate chips with 2 tablespoons heavy cream in 15-second bursts, stirring well, until thin enough to drizzle.
Drizzle the white chocolate over the firm peanut butter layer in a zigzag pattern.
Immediately sprinkle with crushed Reese’s Peanut Butter Cups and sea salt flakes.
Chill in the fridge for at least 2 hours or overnight before slicing.

Notes

The most important trick is to poke the cake and pour the syrup while the cake is still hot from the oven. If the cake cools down, the syrup will sit on top and make a soggy mess. For clean slices, dip a sharp knife in hot water and wipe it dry before each cut. The cake tastes better the next day as flavors meld.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square slice
Calories: 480
Sugar: 42
Sodium: 320
Fat: 26
Saturated Fat: 14
Carbohydrates: 58
Fiber: 2
Protein: 6

Keywords: Reese's Poke Cake, chocolate peanut butter cake, poke cake recipe, fudge drizzle, easy dessert, make-ahead dessert, party dessert