Best Hot Chocolate Poke Cake Recipes

Hot Chocolate Poke Cake Recipe - (4.3/5) image

Provided by á-43062

Number Of Ingredients 12

CAKE:
3/4 cups milk, warmed
2 (.85 ounces each) packets hot chocolate mix
1 box chocolate cake mix
3 large eggs
3/4 cup light sour cream
1/2 cup vegetable oil
1 teaspoon vanilla extract
TOPPING:
1 jar hot fudge sauce (about 13 ounces)
1 3/4 cups heavy whipping cream
4 (.85-ounces each) packets hot chocolate mix

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.

Hot Chocolate Poke Cake image

Provided by @MakeItYours

Number Of Ingredients 7

1 box devils food cake mix + eggs, oil and water (amount called for on the box)
2 c marshmallow fluff
1/4 c water
1 11.5 oz jar hot fudge topping
1 8 oz container whipped topping (thawed)
2 1.25 oz packets instant hot cocoa powder
Mallow Bits (for garnish)

Steps:

Prepare and bake the cake mix as recommended on the box and bake in a 9x13 inch pan.
When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake about every other centimeter into the cake. Be carefully to just push the spoon about 2/3 of the way through the cakes.
In a medium sized microwave-safe bowl, add the 2 cups of fluff and 1/4 c water. Heat the mixture in 20 second intervals or until smooth and runny.
Pour the fluff mixture over the poke cake slowly, allowing it time to soak down the "pokes" a bit.
Next, open the jar of hot fudge sauce and microwave on high for 20-40 seconds, or until smooth and velvety. Reserve about 2 tbsp of the hot fudge for the garnish. Spread the hot fudge over the marshmallow fluff and smooth out on top. Place into the refrigerator to set up.
Combine the whipped topping and instant hot chocolate mix. Spread over the cooled cake.
Decorate with hot fudge and mini marshmallow bits. Enjoy!