Ingredients
Cake
- 1 box (15.25 oz / 432 g) chocolate cake mix
- Eggs, vegetable oil and water according to package directions
- Non-stick baking spray
Chocolate Filling
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (170 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder (optional, recommended)
- Pinch of fine sea salt
Chocolate Whipped Frosting
- 2 cups (480 ml) cold heavy whipping cream
- ½ cup (60 g) powdered sugar
- ¼ cup (25 g) unsweetened cocoa powder, sifted
- 4 oz (113 g) melted semi-sweet chocolate, cooled
- 1 teaspoon pure vanilla extract
Topping
- ⅓ cup mini chocolate chips
- ¼ cup melted semi-sweet chocolate for drizzling
Instructions
1. Prepare the Cake
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Prepare cake mix according to package instructions.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cake to cool for 10 minutes.
2. Poke the Cake
Using the handle of a wooden spoon, poke holes about 1 inch apart, going almost to the bottom of the cake.
Avoid making too many holes.
3. Make the Chocolate Filling
In a saucepan over low heat, combine:
- condensed milk
- heavy cream
- cocoa powder
- chocolate chips
- espresso powder (optional)
- sea salt
Whisk continuously until smooth.
Do not boil.
4. Fill the Cake
Slowly pour the warm filling over the warm cake.
Use a spatula to spread evenly.
Allow several minutes for the filling to soak into every hole.
5. Chill
Refrigerate for at least 1 hour.
For best results, chill overnight.
6. Make the Frosting
In a chilled bowl beat:
- heavy cream
- powdered sugar
- cocoa powder
- vanilla
Beat until soft peaks form.
Slowly drizzle in the cooled melted chocolate.
Continue beating until medium-stiff peaks form.
Do not overwhip.
7. Frost
Spread frosting evenly using an offset spatula.
8. Decorate
Sprinkle mini chocolate chips.
Drizzle melted chocolate over the frosting.
9. Chill Again
Refrigerate another 30–60 minutes before serving.
Notes
- Overnight chilling creates the fudgiest texture.
- Always use cold heavy cream for stable whipped frosting.
- Let melted chocolate cool to room temperature before adding to whipped cream.
- Dutch-process cocoa gives a darker appearance.
- Instant espresso powder enhances chocolate flavor without adding coffee taste.
- Store covered in the refrigerator up to 5 days.
- Freeze individual slices up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American