Hot Chocolate Poke Cake Recipe 435
HOT CHOCOLATE POKE CAKE
This Hot Chocolate Poke Cake takes everything you love about hot chocolate and puts it into cake form. Perfect for a holiday celebration!
Provided by Melissa | Persnickety Plates
Categories Dessert
Time 1h25m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 g, Calories 446 kcal, Carbohydrate 47 g, Protein 6 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 451 mg, Fiber 1 g, Sugar 28 g
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- Prepare & bake the cake mix as shown on back of cake mix box. (To make it really fluffy I make it "bakery style" by switching out the oil for melted butter and the water for milk.) Cake will be done when a toothpick inserted into center of cake comes out clean and the sides of the cake pull away from the edges of baking dish.
- Cool cake for 15 minutes. Using the rounded end of a utensil or wooden spoon, at least 1/4 of an inch, poke holes into cake about 2/3 of the way through. (Do not allow the pokes to go through bottom of cake.) (See video above for more detailed instructions.)
- In a microwave safe bowl add the marshmallow cream or fluff and 1/4 cup of water, mix just a little. Microwave the mixture in 20 second increments until nice and smooth.
- Pour mixture over cake slowly letting it soak into the holes as much as possible, then pour over rest of cake. (The mixture will seep into cake.) Place into refrigerator for 1-2 hours to set up.
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