This Chocolate Mint Poke Cake is a deliciously easy dessert made with chocolate cake mix, hot fudge, and Andes mints. Perfect for St. Patrick’s Day or anytime you have a craving for mint chocolate.

Chocolate Mint Fudge Cake

Poke cakes are super popular, and this one’s a treat! Decadent Devil’s Food chocolate cake with peppermint-infused fudge on the inside and mint chocolate candies on top. It’s a chocolate overload that everyone will love!

And it’s super simple to make, with cake mix and canned frosting. You can make all ingredients from scratch, of course, but this recipe is quick and easy to make in a pinch! The kids can even help with it. My kiddos love to poke the holes in the cake.

Love easy dessert recipes? We’ve got your new favorites! Try Chocolate Cheesecake Mousse, Hot Chocolate Mug Cake, or Monster Cookie Brownies.

How To Make Chocolate Mint Poke Cake

Start by preheating the oven to 350, or according to the cake mix instructions. Grease the baking pan you plan to use.

Make cake batter by whisking oil, water, and eggs into cake mix. Whisk until smooth and pour into cake pan until pan is ½ full.

Bake according to package instructions (about 30 minutes). Cake will be done when the top is just set and a toothpick poked in the center comes out clean.

Pull cake out of oven and allow to cool for 20 minutes. You can gently remove the cake from the pan at this time, or frost the cake directly in the cake pan.

Using a small round tool (back of utensil-see photo) poke holes throughout the cake surface area.

In a small bowl, mix together 1 cup of hot fudge (no need to heat up) and ½ teaspoon of peppermint extract. Note: use as much or as little mint as you prefer, a little goes a long way.

Pour fudge onto cake and use spoon or spatula to spread it evenly over the cake. At this point you can go ahead and frost it, or for best results, chill in fridge for 20 minutes or so.

Frosting The Andes Mints Chocolate Cake

Next, frost the cake. I recommend canned frosting for this easy recipe, but you can totally use homemade frosting or even chocolate ganache. Yum!

Time to crush up the Andes mints candy. Unwrap candies and place in a plastic bag. Seal bag and place on cutting board. Carefully smash candy with a pan or other heavy kitchen item. The goal is to break the majority of the Andes mints into pieces, but not crumbs.

Open bag and sprinkle candy pieces onto cake in an even layer. Cut into slices and enjoy!

Cooking Tips

• The beauty of this recipe is that you can make it as easy or homemade as you like– use store-bought ingredients or make from scratch
• Devil’s Food Cake is used here, but you can use any variety of chocolate cake (or brownie mix!) that you love
• After pouring fudge on cake, place cake into fridge for about 30 minutes, this will make it easier to frost the cake without the fudge and frosting mixing together
• If you’re going for a St. Patrick’s Day theme, try green frosting (vanilla frosting with gel food coloring)!
• Sometimes you can find bags of crushed Andes mints in the store. This will save you a step!

What To Serve with Chocolate Mint Poke Cake

This rich cake tastes delicious with a refreshing drink like a S’mores Coffee, Vanilla Coke Italian Soda, or a Chocolate Iced Coffee.

Or serve alongside ice cream, we love these treats: Cookies and Cream Ice Cream Cake, Dairy Free Chocolate Ice Cream, and Vanilla Dairy Free Ice Cream.