Description
Indulgent hot chocolate poke cake brings winter’s warmth to your dessert table with rich cocoa and marshmallow magic. Creamy chocolate filling seeps through tender cake layers, creating a heavenly treat that melts hearts and satisfies sweet cravings you’ll savor until the last delicious bite.
Ingredients
Scale
Cake Base:
- 1 box chocolate cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
Hot Chocolate Filling:
- 1 can (14 oz / 400 ml) sweetened condensed milk
- 1/2 cup hot cocoa mix
- 1/4 cup chocolate syrup
Topping:
- 1 container (8 oz / 226 g) whipped topping
- 1/4 cup mini marshmallows
- 2 tbsp cocoa powder
- 2 tbsp chocolate shavings
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan thoroughly to ensure easy cake removal.
- In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Whisk the ingredients vigorously for 2 minutes until the batter becomes smooth and free of lumps.
- Pour the chocolate cake batter into the prepared pan, spreading it evenly with a spatula to create a uniform layer.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely on a wire rack.
- Once cooled, use the handle of a wooden spoon to create evenly spaced holes across the entire surface of the cake, pressing down gently but firmly.
- In a separate bowl, whisk together the sweetened condensed milk, hot cocoa mix, and chocolate syrup until thoroughly combined and smooth.
- Slowly pour the hot chocolate filling over the cake, ensuring the mixture seeps into the prepared holes, saturating the cake with rich, chocolatey goodness.
- Refrigerate the cake for at least 1 hour to allow the filling to set and absorb into the cake layers.
- Spread the whipped topping evenly across the entire cake surface, creating a smooth, fluffy layer.
- Sprinkle mini marshmallows, cocoa powder, chocolate shavings, and chocolate chips over the whipped topping for a decadent and visually appealing finish.
- Chill the cake for an additional 30 minutes before serving to allow the toppings to set and the flavors to meld together.
- Slice and serve the hot chocolate poke cake cold, revealing the delightful chocolate-filled holes with each bite.
Notes
- For extra moisture, pierce more holes in the cake to allow maximum filling absorption and create a more decadent texture.
- Consider using dark or milk chocolate cocoa mix to customize the intensity of chocolate flavor based on personal preference.
- Transform this dessert into a gluten-free option by selecting a gluten-free chocolate cake mix and checking ingredient labels carefully.
- Prepare cake ahead of time and store in refrigerator for up to 3 days, allowing flavors to develop and making it perfect for advance party planning.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 31 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg