This Hot Chocolate Poke Cake transforms the delightful essence of hot chocolate into a scrumptious cake. This sinfully indulgent treat is a chocolate aficionado’s fantasy, ideal for festive occasions. As we approach Thanksgiving, excitement builds, signaling that Christmas is merely a month away. The cake, brimming with opulent chocolate flavors, is enriched with marshmallow fluff, draped in chocolate fudge, adorned with hot chocolate whipped cream, and crowned with a heap of mini marshmallows.
Marshmallow fluff, a whipped topping reminiscent of hot cocoa, and a succulent chocolate cake combine to create the Hot Chocolate Poke Cake, a luxurious winter dessert that captivates your senses!
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Delight in a Hot Chocolate Poke Cake, a treat crafted for hot chocolate lovers. Imagine your favorite warm beverage transformed into a cake, featuring rich chocolate layers and fluffy marshmallows. Simple to prepare and a joy to devour, this cake is inspired by Kelsey from Dance Around the Kitchen. Personal touches have been added to enhance its deliciousness. It’s a guaranteed hit for any gathering. Looking for an enjoyable baking adventure? Give this Hot Chocolate Poke Cake recipe a whirl!
The holiday season has definitely begun in our household. I’ve already made two batches of cookies and prepared a dish for my husband’s office potluck. The festive spirit is everywhere!
We’re eagerly anticipating my mother-in-law’s arrival tomorrow. It will be her first time meeting our daughter, Julia, which makes it even more special. Although we haven’t had a house guest before, so I’m a bit nervous about maintaining everything just right.
My brother is returning from school this week, and soon after, my other brother will join us from Florida. With holiday baking, shopping, and decorating on the agenda, it’s going to be a joyous and busy time.
We’ve planned a “Friendsgiving” dinner tomorrow night, just before the big family gathering on Thursday. I usually take care of side dishes or desserts for these occasions – they’re my specialty. This time, I’m excited to bring a cake I’ve prepared.
Ingredients for Hot Chocolate Poke Cake:
Chocolate Cake Mix – Select your preferred brand, such as Dark Chocolate Fudge flavor.
Instant Chocolate Pudding Mix – Two boxes, each 3.4 ounces, are required. One is for the cake mix, and the other for the pudding layer.
Eggs – Use large eggs, as they were used in the original recipe testing.
Vanilla Extract – Opt for pure vanilla extract over imitation for superior flavor.
Chocolate Milk – In place of the possibly discontinued International Delight heat-and-serve hot chocolate, use regular chocolate milk.
Vegetable Oil – Needed for preparing the cake mix.
Sour Cream – Adds extra moisture to the cake.
Hot Fudge Sauce – Choose an authentic hot fudge sauce (e.g., Sanders brand) rather than chocolate syrup.
Heavy Whipping Cream – Required for making homemade whipped cream.
Cocoa Powder – Use unsweetened cocoa powder, combined with a bit of sugar, for the whipped cream.
Creating a slow cooker hot chocolate bar can be an exciting experience, with the option to serve it with a ladle and a variety of fun toppings. However, integrating this concept into a delicious, extremely chocolatey cake is an equally appealing idea, especially for chocolate enthusiasts who won’t be disappointed. If cake isn’t what you’re craving, alternatives like cosmic brownie hot chocolate bombs or hot chocolate cookies are great options. For a delightful gift, consider homemade hot cocoa mix.
Given the recent foot of snow, anything hot chocolate-themed seems fitting. If you’re new to making poke cakes, they are surprisingly simple to prepare. They involve a few steps, but each step is straightforward.
To make a Hot Chocolate Poke Cake, start with an enhanced cake mix. After baking, poke holes in the cake and pour hot fudge sauce over it. Then, add a layer of chocolate pudding and cover everything with chocolate whipped cream. Finish by drizzling more hot fudge sauce and sprinkling marshmallow bits and mini chocolate chips on top. This makes for a decadent and indulgent treat.
FREQUENTLY ASKED QUESTIONS:
What is a Poke Cake? Poke cake, sometimes known as poke hole cake, is a type of cake where holes are made in the baked cake using a wooden spoon handle or a skewer. After baking, a liquid is poured over the cake, allowing it to seep into the holes.
What Cake Mix Should I Use? Feel free to choose your preferred chocolate cake mix. My personal favorite is the Duncan Hines dark chocolate cake mix.
Can Marshmallow Fluff Replace Mini Marshmallows? Certainly! Replace mini marshmallows with marshmallow fluff. Heat the fluff in a microwave-safe bowl in 10-second intervals until it’s smooth and pourable. When using fluff, omit the butter mentioned in the recipe.
How Should Leftovers be Stored? Store any leftover hot chocolate poke cake covered in the refrigerator. It usually stays fresh for up to 4 days.
What’s a Substitute for Chocolate Milk? Originally, I used International Delight hot chocolate in this recipe, but it’s hard to find now. Chocolate milk is a great alternative, and either option works well.
- For the Cake:
- 15.25 oz dark chocolate fudge cake mix
- 3.9 oz instant chocolate pudding mix
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup chilled chocolate milk
- ½ cup vegetable oil
- ½ cup light sour cream
- For the Fudge Layer:
- 1 cup hot fudge sauce
- For the Pudding Layer:
- 3.9 oz instant chocolate pudding mix
- 2 cups 2% milk
- For the Whipped Cream:
- 2 cups heavy whipping cream
- ¼ cup unsweetened cocoa powder
- ½ cup powdered sugar
- Optional Toppings:
- Hot fudge for drizzling
- Marshmallow bits
- Mini chocolate chips
To Make the Cake:
- Preheat oven to 350°F. Spray a 9×13 baking dish with non-stick spray.
- In a large bowl, combine cake mix, pudding mix, eggs, vanilla, chocolate milk, oil, and sour cream. Beat on medium speed until well blended.
- Pour into the baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool for 10-15 minutes, then poke holes over the cake with a wooden spoon end.
For the Hot Fudge Layer:
- Warm 1 cup of hot fudge sauce for about 20 seconds, then pour over the cake, spreading evenly. Refrigerate to cool completely.
For the Chocolate Pudding Layer:
- Mix the pudding mix with 2 cups of milk. Pour over the cooled cake and refrigerate to set.
- Chill the mixing bowl and whisk attachment in the freezer for about 15 minutes.
To Make the Chocolate Whipped Cream:
- Remove the chilled bowl and whisk from the freezer. Combine heavy cream, cocoa powder, and powdered sugar, and mix until stiff peaks form, about 8-9 minutes.
- Spread whipped cream over the cooled cake.
- Drizzle with hot fudge and top with marshmallow bits and mini chocolate chips.