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Chocolate Poke Cake


6 hours 35 minutes
Skill Level
1 cake

Make a rich and moist chocolate cake for your next party. Just follow this easy chocolate poke cake recipe using HERSHEY'S SIMPLY5 Syrup. Let the cake sit overnight to give the syrup time to soak in - it's worth the wait!

Ingredients & Directions

Prep Time
10 minutes
Bake Time
25 minutes
Cool Time
2 hours
Chill Time
4 hours


  • 1 cup
    spelt or all-purpose flour
  • 6 Tbsps
    HERSHEY'S Cocoa
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 3/4 cup
  • 1/4 cup
    yogurt (any type)
  • 1/4 cup
    vegetable oil, almond butter or allergy-friendly substitute
  • 1 1/2 tsp
    vanilla extract
  • 3/4 cup
  • 2/3 cup
    HERSHEY’S Simply 5 Syrup
  • 1 1/2 cup
    Frosting, any flavor (optional)


Equipment Needed 
Oven Oven
Baking Pan 8-Inch Baking Pan
Parchment Parchment
Bowls Bowls
Whisk Whisk
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Wire Rack Wire Rack

Preheat oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment, and set aside. In a large bowl, combine the flour, cocoa, baking soda, salt and sugar. In a separate bowl, whisk together all remaining ingredients (except the syrup) until evenly combined. Pour wet into dry, stir until just combined, and pour into the prepared pan.


Bake on the oven center rack for 25 minutes or until the cake has risen and a toothpick inserted into the center comes out mostly clean. Let cool completely.


Poke holes into the cooled cake with a toothpick or fork. Pour the syrup evenly on top, and let it seep into the cake. As mentioned earlier, if you can wait, I highly recommend not tasting until the next day… this cake is so much richer and sweeter after sitting for a day!

Tips for Success:

You can poke small or large holes into the cake. I decided my favorite way to form the holes is to poke a larger number of smaller holes with a fork, which disperses the chocolate filling more evenly.

Check off each ingredient as you add it, to ensure you don’t accidentally skip over an easy-to-miss item such as salt, or baking soda.

When making a recipe for the first time, it’s always a good idea to follow the recipe exactly—without substituting a different flour, sweetener, or cutting back on the salt, sugar, or oil—as even seemingly small changes can make a huge difference. Once you know how a recipe is supposed to turn out, you can play around. Edible experiments are the best kind!

Be sure to have all ingredients out and read through the full recipe before starting.

As a general rule, baked goods are actually richer, sweeter, and have a much better texture the day after they are made, which is definitely the case with this cake and many of my other recipes. If you can wait, I highly recommend not even tasting the poke cake until the next day.

Additional questions?