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This ultimate chocolate fudge poke cake is super moist, filled with chocolate fudge sauce, and topped with chocolate buttercream icing. A chocolate lover’s dream!

Why You’ll Love This Ultimate Chocolate Fudge Poke Cake

If you love rich, moist chocolate cake, this ultimate chocolate fudge poke cake is a must-try. It’s packed with deep chocolate flavour, filled with thick chocolate fudge sauce, and topped with creamy chocolate buttercream.

Every bite is soft, gooey, and completely indulgent, making it the perfect cake for any chocolate lover. Plus, it’s easy to make with simple ingredients, and you don’t need any special equipment.

What Makes This Recipe Special?

This poke cake is extra moist, thanks to the chocolate fudge sauce that soaks into the cake after baking. The chocolate buttercream adds a smooth, creamy layer, and the chocolate shavings on top give it the perfect finishing touch.

Since it’s made in an 8×8-inch tin, it’s great for gatherings, birthdays, or just when you need a chocolate fix.

Equipment You’ll Need

To make this chocolate fudge poke cake, you’ll need:

8×8-inch (20x20cm) square baking tin – For even baking.
Mixing bowls – To prepare the cake, icing, and fudge sauce.
Whisk or electric mixer – To mix the batter and buttercream.
Balloon whisk or spatula – For combining ingredients smoothly.
Microwave-safe bowl or saucepan – For melting the chocolate.
Spoon – To poke holes in the cake.

Why This Recipe Works So Well

Super Moist Texture: The fudge sauce seeps into the cake, keeping it extra soft.
Deep Chocolate Flavour: Cocoa powder and melted chocolate create an intense chocolate taste.
Simple Ingredients: Everything you need is easy to find and quick to mix together.
Perfect for Making Ahead: The cake stays moist for days, making it great for special occasions.

Ingredients for the Ultimate Chocolate Fudge Poke Cake

For The Chocolate Cake:

125g (1 cup) plain flour (all-purpose flour)
200g (1 cup) caster sugar
65g (¾ cup) cocoa powder
¾ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp salt
1 large egg, room temperature
125ml (½ cup) milk, room temperature
60ml (¼ cup) vegetable oil
1 tsp vanilla extract
125ml (½ cup) warm water

Chocolate Buttercream Icing:

150g (⅔ cup) unsalted butter, softened
400g (3 ¼ cups) icing sugar, sifted
20g (3 tbsp) cocoa powder
60ml (¼ cup) milk, room temperature
1–2 tbsp chocolate shavings (optional, for topping)

Chocolate Fudge Sauce:

1 tin (397g / 14oz) sweetened condensed milk
175g (6 oz) dark chocolate, melted and cooled slightly

How to Make the Ultimate Chocolate Fudge Poke Cake

Step 1: Preheat the Oven and Prepare the Tin

Preheat your oven to 170°C (150°C fan) / 340°F.

Line an 8×8-inch (20x20cm) baking tin with non-stick baking paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt until well combined.

Step 3: Add the Wet Ingredients

Add the egg, vegetable oil, milk, and vanilla extract to the dry ingredients.

Whisk until the batter is smooth and fully combined.

Step 4: Add the Warm Water

Slowly pour in the warm water, mixing gently until the batter is fully combined.

The batter will be thin, but this is what gives the cake its moist texture.

Step 5: Bake the Cake

Pour the batter into the prepared baking tin.

Bake for 30–40 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.

Allow the cake to cool completely in the tin before adding the fudge sauce.

How to Make the Chocolate Buttercream Icing

Step 6: Whip the Butter

In a large mixing bowl, beat the softened butter using an electric whisk until creamy.

Step 7: Add the Sugar and Cocoa

Gradually add the sifted icing sugar, cocoa powder, and milk, mixing a third at a time until smooth and fluffy.

Adjust the consistency by adding a little more milk if needed.

How to Make the Chocolate Fudge Sauce

Step 8: Melt the Chocolate and Combine

In a medium bowl, mix the melted dark chocolate and condensed milk until smooth and glossy.

How to Assemble the Cake

Step 9: Poke the Holes

Using the end of a spoon, skewer, or similar, poke 16 holes three-quarters of the way down into the cake.

Step 10: Pour the Fudge Sauce

Pour the chocolate fudge sauce over the cake, ensuring it fills the holes.

Use a spatula to spread any excess sauce evenly over the top.

Step 11: Add the Buttercream Icing

Scoop the chocolate buttercream onto the cake and smooth it out evenly with a spatula.

Sprinkle with chocolate shavings for extra texture.

Step 12: Refrigerate and Serve

Refrigerate the cake for at least 1 hour to allow the fudge sauce to soak in and the icing to set.

Best served at room temperature.

Why This Recipe is Perfect for Any Occasion

This chocolate poke cake is perfect for birthdays, family gatherings, or just when you want a chocolate fix.

Since it’s so rich and moist, it’s also great for making ahead and storing in the fridge.

Tips for the Best Chocolate Poke Cake

Don’t overbake the cake otherwise, it can dry out.
Let the Cake Cool Before Adding Sauce: This ensures the sauce stays on the cake and doesn’t slide off.
Try Different Toppings: Add chocolate curls, crushed biscuits, or even caramel drizzle for extra flavour.

Serving Suggestions

This chocolate poke cake is delicious on its own, but here are some fun ways to serve it:

With Fresh Berries: Raspberries or strawberries add a fresh contrast to the rich chocolate.
With a Drizzle of Caramel Sauce or melted chocolate: For an extra layer of sweetness.

Storage Tips

Store in an airtight container in the fridge for up to 5 days.
Let it sit at room temperature for at least 10 minutes before serving for the best texture.
Freeze for up to 2 months—defrost in the fridge overnight before serving.

Other Recipes to Try

If you loved this chocolate fudge poke cake, check out these other rich and indulgent desserts from Fitwaffle Kitchen:

Chocolate Fudge Loaf Cake: A rich, moist loaf cake with thick fudge icing.
Small Batch Fudgy Brownies: Thick, gooey brownies packed with chocolate.

Both are easy, delicious, and perfect for chocolate lovers!

Ultimate Chocolate Fudge Poke Cake

A super-rich and moist chocolate cake, filled with chocolate fudge sauce, topped with chocolate buttercream icing and chocolate shavings. A chocolate lover's dream!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: cake, chocolate, chocolate buttercream icing, chocolate fudge cake, poke cake

Prep Time: 30

Cook Time: 30

Cooling time: 3

Total Time: 4

Servings: slices

Calories: 416kcal

Author: Eloise

Ingredients

Chocolate cake

125 g plain flour
200 g caster sugar
65 g cocoa powder
3/4 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 large egg room temperature
125 ml milk room temperature
60 ml vegetable oil
1 tsp vanilla extract
125 ml water warm

Chocolate Buttercream icing

150 g unsalted Butter softened
400 g icing sugar sifted
20 g cocoa powder
60 ml milk room temperature
1-2 tbsp chocolate shavings optional

Chocolate Fudge Sauce

1 tin condensed milk sweetened
175 g dark chocolate melted and cooled slightly

Instructions

For the cake

Preheat the oven to 170C/150C (fan) and line an 8x8" baking tin with non-stick baking paper
In a large mixing bowl, whisk together the plain flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt with a balloon whisk
Add the egg, vegetable oil, milk, and vanilla extract and whisk until smooth
Slowly pour in the warm water and mix gently until fully combined
Pour the mix into your prepared baking tin
Bake in the oven for 30-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let it cool fully in the tin

For the buttercream icing

In another large mixing bowl, using an electric whisk, beat the butter until creamy
Gradually add the sifted icing sugar, cocoa powder and milk, about a third at a time, whisking until smooth and creamy, until you reach your desired consistency

For the chocolate fudge sauce

In a medium mixing bowl, with a spoon or spatula, stir together the condensed milk and melted dark chocolate until thick and smooth

Assemble the cake

Using the end of a mixing spoon or similar, poke 16 holes 3/4 of the way down into the cake
Pour the chocolate fudge sauce over the cake and into the holes, then smooth it out evenly
Scoop the buttercream icing onto the cake and gently smooth it out to the edges
Top with chocolate shavings and refrigerate for at least 1 hour