Hot Chocolate Poke Cake Recipes

HOT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees and set out a 9x13 baking dish.
• In a large bowl, add all the "cake" ingredients (cake mix, one instant pudding mix, eggs, vanilla, hot chocolate (or chocolate milk), vegetable oil, and sour cream) and beat on medium speed until well combined.
• Pour into the 9x13 baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Let cool for approximately 10-15 minutes then poke holes all over it using the end of a wooden spoon or something of similar size & shape.
• Pour 1 cup of hot fudge sauce into a bowl and warm for approx. 20 seconds. Pour it over the cake and let it absorb into the holes. I spread mine a bit with a spatula. Pop cake into the fridge to completely cool.
• Once the cake has cooled, prepare the pudding layer. In a medium bowl, add the instant chocolate pudding mix and 2 cups of milk. Whisk together and immediately pour over the cooled cake. Put the cake back in the fridge to set.
• While the cake is setting, put the bowl of your stand mixer (or a metal mixing bowl) and whisk attachment into the freezer to get them really cold, for about 15 minutes.
• Remove the mixing bowl and whisk from the freezer. Pour in the heavy cream and beat on medium speed for about 3 minutes. Slowly pour in the chilled hot chocolate (or chocolate milk) while still mixing. Sprinkle in the cocoa powder and sugar, turn the mixer up to medium-high and beat until stiff peaks form.
• Remove the cooled cake from the fridge and top with the whipped cream, spreading it evenly with a spatula.
• Drizzle with remaining hot fudge sauce and top with marshmallow bits and mini chocolate chips.

HOT CHOCOLATE POKE CAKE

Steps:

• Bake the cake in a 9 x 13 inches dish according to directions listed on the box.
• When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.
• Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.
• Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.
• Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.
• Drizzle with chocolate fudge sauce before serving, if desired.

HOT CHOCOLATE POKE CAKE

Steps:

• Make the chocolate cake according to package instructions.
• Pour into a greased 9x13-inch pan and smooth out. Bake cake according to package instructions.
• Poke the cake all over with the bottom of a wooden spoon or any round end handles. It should be large enough for the filling to get down into.
• In a saucepan, melt mini marshmallows with butter. Mix constantly until melted and smooth.
• Pour marshmallow mixture over the cake and make sure to fill the holes.
• In another bowl, whisk the heavy whipping cream and the hot chocolate mix and whip until stiff peaks form and no longer grainy (about 3 to 4 minutes). I find this easiest to do with a stand mixer using the whisk attachment.
• Frost the cake with the whipped hot chocolate cream and garnish with chocolate sauce and mini marshmallows and/or mini chocolate chips.
• Let the cake rest in the refrigerator for a few hours so the cake absorbs the marshmallow fluff before serving.

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