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 COCOA POKE CAKE

Steps:

• Preheat oven to 350º and grease a 9"-x-13" pan. Prepare chocolate cake mix according to package directions and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Poke cake all over with the bottom of a wooden spoon. In a small bowl, microwave marshmallow crème and water for 10 seconds, then stir until smooth. Pour all over cake, making sure to fill the poked holes.
• Make whipped topping: in a large bowl, combine heavy cream and hot cocoa mix. Using a hand mixer, beat until stiff peaks form, 3 to 4 minutes. Frost cake with the whipped cream and garnish with marshmallow bits and chocolate shavings. Serve.

CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
• In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
• In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.

HOT CHOCOLATE POKE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. In a microwave-safe bowl or mug, heat milk for 60 to 90 seconds until hot. Add 2 packets of hot chocolate mix and whisk until powder is dissolved. Set aside. In a medium-sized bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. Add mixed hot chocolate and beat on medium - high speed until all ingredients are well blended. Pour into a 9-inch by 13-inch pan and bake at 350°F for 20 to 24 minutes until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Heat jar of hot fudge sauce according to the instructions on the jar. You may want to spoon into a bowl to make it easier to stir without bubbling over the top. Pour hot fudge sauce over top of cake so that hot fudge fills in the holes. Save a few tablespoons to drizzle on top. Allow the cake to completely cool. Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot chocolate mix and continue to beat until stiff peaks form. Spread over cooled cake. Drizzle with any leftover hot fudge sauce. Cake must be refrigerated after adding the whipped cream.

CHOCOLATE PUDDING POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

HOT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350° F.
• In a microwave-safe bowl or mug, heat milk for 60-90 seconds until hot. Add 2 packets of hot chocolate mix and whisk until powder is dissolved. Set aside.
• In a medium-sized bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. Add mixed hot chocolate and beat on medium - high speed until all ingredients are well blended. Pour into a 9-inch by 13-inch pan and bake at 350°F for 20-24 minutes until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes.
• While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
• Heat jar of hot fudge sauce according to the instructions on the jar. You may want to spoon into a bowl to make it easier to stir without bubbling over the top. Pour hot fudge sauce over top of cake so that hot fudge fills in the holes. Save a few tablespoons to drizzle on top. Allow the cake to completely cool.
• Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot chocolate mix and continue to beat until stiff peaks form. Spread over cooled cake. Drizzle with any leftover hot fudge sauce. Cake must be refrigerated after adding the whipped cream.

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.