Dubai Chocolate Poke Cake

Dubai Chocolate Poke Cake is a rich chocolate dessert filled with creamy pistachio pudding, pistachio cream, and crispy shredded wheat. It's an easy twist on the viral Dubai chocolate trend that's perfect for any occasion.

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Shopping list:

• chocolate cake mix, plus ingredients listed on box to make
• pistachio instant pudding mix
• cold milk
• pistachio cream
• shredded wheat
• hot fudge sauce
• pistachios

If you've been curious about the viral Dubai chocolate trend, or you're completely obsessed with it like I am, this Dubai Chocolate Poke Cake is an easy and incredibly delicious way to bring those irresistible flavors home. It starts with a rich, moist chocolate cake that's poked while still warm, then filled with a luscious pistachio pudding mixture blended with pistachio cream and finely crushed shredded wheat for that signature crispy texture inspired by the famous chocolate bars. Every bite is packed with creamy chocolate, nutty pistachio, and just the right amount of crunch.

The finishing touches make this dessert completely irresistible. A drizzle of warm hot fudge and a generous sprinkle of crushed pistachios add even more richness and texture, creating a show stopping dessert that's perfect for holidays, birthdays, potlucks, or whenever you're craving something over the top. If you're a fan of chocolate and pistachio together, this easy poke cake is guaranteed to become one of your new favorite desserts.

If you're looking for more new poke cake recipes to try, check out this Pumpkin Poke Cake or Grasshopper Poke Cake!

Do you love everything chocolate? If so, you'll want to try my Chocolate Kiss Cookies or Chocolate Oatmeal No Bake Cookies!

Keep scrolling for the full printable recipe 💙

Recipe tips:

• Crush the shredded wheat into very fine crumbs so the pistachio filling is smooth and easily settles into the holes of the cake. If the pieces are too large, the filling won't spread as evenly. For the best flavor, use a high quality pistachio cream, and if it's especially thick, warm it in the microwave for 10-15 seconds before mixing it into the pudding. Be sure to poke the cake while it's still warm using the handle of a wooden spoon, as the larger holes allow more of the creamy filling to soak into every bite. Let the cake cool just slightly before adding the filling, it should still be warm enough to absorb the mixture without causing it to become too runny.

• Warm the hot fudge sauce before drizzling it over the cake so it spreads easily without tearing the surface. Don't skip the chilling time, as refrigerating the cake for at least 2 hours helps the filling set, the flavors meld together, and makes slicing much cleaner. For even more pistachio flavor, toast the chopped pistachios for 3-5 minutes before sprinkling them over the top. This cake is actually even better the next day, making it a great make ahead dessert for holidays, parties, and potlucks. Store leftovers covered in the refrigerator for up to 4 days.

Swaps and additions:

• Customize this cake with your favorite chocolate and pistachio flavors. Try using devil's food cake mix instead of chocolate, white or yellow cake mix also work. Instead of hot fudge, try chocolate ganache, melted dark chocolate, or even a milk chocolate drizzle. White chocolate or pistachio cream drizzled over the top also makes a beautiful finishing touch.

• For more crunch, add chopped toasted pistachios, crushed chocolate wafer cookies, chopped chocolate bars, or extra crushed shredded wheat between the filling and the topping. A layer of chocolate whipped topping or homemade whipped cream makes the cake even more decadent, while mini chocolate chips or chocolate curls add a bakery style finish. If you're a fan of salty sweet desserts, finish the cake with a light sprinkle of flaky sea salt to really make the chocolate and pistachio flavors pop.

• For an extra twist, add a teaspoon of vanilla extract or a pinch of cardamom to the pistachio filling. You can also garnish each slice with a drizzle of pistachio cream, edible gold, or even a piece of Dubai style chocolate for a show stopping presentation perfect for holidays and special occasions.

Our favorite kitchen equipment and supplies used with this recipe:

• Whisk Set
• Wooden Spoon Set
• Cake Tester
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Pyrex 9x13 Glass Baking Dish
• Pyrex Colors Tinted Glass Mixing Bowls 

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

Dubai Chocolate Poke Cake

This Dubai Chocolate Poke Cake combines moist chocolate cake, nutty pistachio filling, hot fudge, and crunchy pistachios in every bite. It's an indulgent dessert inspired by the famous Dubai chocolate bars everyone is talking about.

Ingredients

• 1 box chocolate cake mix, plus ingredients listed on box to make
• 1 (3.4 ounce) box pistachio instant pudding mix
• 1 ½ cups cold milk
• ½ cup pistachio cream
• 1 cup finely crushed shredded wheat
• ½ cup hot fudge sauce, warmed
• ½ cup chopped pistachios

Instructions

1. Prepare the chocolate cake mix according to the package directions. Pour the batter into a greased 9x13 inch baking dish and bake as directed.
2. While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface of the cake.
3. In a medium mixing bowl, whisk together the pistachio pudding mix and cold milk until the pudding begins to thicken.
4. Stir in the pistachio cream until the mixture is smooth and well combined.
5. Fold in the finely crushed shredded wheat until evenly incorporated.
6. Spoon the pistachio mixture evenly over the warm cake, gently spreading it and pressing it into the holes.
7. Warm the hot fudge sauce according to the package directions, then drizzle it evenly over the top of the cake.
8. Sprinkle the crushed pistachios evenly over the cake.
9. Cover and refrigerate for at least 2 hours before slicing and serving.

Nutrition Facts

Calories

288

Fat

12 g

Sat. Fat

3 g

Carbs

42 g

Fiber

3 g

Net carbs

39 g

Sugar

21 g

Protein

6 g

Sodium

354 mg

Cholesterol

4 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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