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Hot Chocolate Poke Cake Recipe

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4.1 from 47 reviews

  • Author: Chef
  • Total Time: 1 hour 45 minutes
  • Yield: 12–15 servings
  • Diet: Vegetarian

Description

This hot chocolate poke cake is a rich, moist chocolate lover’s dream, featuring a tender chocolate cake base infused with creamy hot chocolate pudding. Topped with fluffy whipped cream and mini marshmallows, it delivers the ultimate cozy winter dessert experience that’s easy to make and irresistibly delicious.

Ingredients

Cake

  • 1 box chocolate cake mix
  • Ingredients listed on cake mix box (eggs, oil, water)

Poke Filling

  • 1 (3.9 oz) box instant chocolate pudding mix
  • 2 cups milk
  • 1 packet hot chocolate mix

Topping

  • 1 (8 oz) container whipped topping (Cool Whip)
  • 1 cup mini marshmallows
  • Chocolate syrup or chocolate shavings (optional)

Instructions

  1. Prepare Cake: Preheat your oven and prepare the chocolate cake batter according to the package instructions. Pour the batter into a greased 9×13-inch baking pan and bake as directed.
  2. Cool Cake: Once baked, allow the cake to cool for about 10 minutes to make it easier to pierce without crumbling.
  3. Poke Holes: Using the handle of a wooden spoon, poke holes all over the surface of the cake evenly, creating spaces for the pudding mixture to soak in.
  4. Make Pudding Mixture: In a bowl, whisk together the instant chocolate pudding mix, 2 cups of milk, and the hot chocolate mix packet until smooth and fully combined.
  5. Pour Filling: Pour the pudding mixture evenly over the entire cake, allowing it to seep into the holes for maximum moisture and flavor infusion.
  6. Chill: Refrigerate the cake for at least 1 hour to allow the pudding to set inside the cake.
  7. Add Topping: Spread the whipped topping evenly over the chilled cake surface for a light, creamy finish.
  8. Garnish: Sprinkle mini marshmallows evenly on top and optionally drizzle with chocolate syrup or sprinkle chocolate shavings for extra decadence.
  9. Serve: Keep the cake chilled until ready to serve to maintain its texture and flavors.

Notes

  • Using chocolate fudge cake mix will result in a deeper chocolate flavor.
  • Lightly toast the mini marshmallows with a kitchen torch for a s’mores-inspired finish.
  • Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
  • This cake is best enjoyed chilled for the perfect texture and flavor balance.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert · Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenmartha.com/hot-chocolate-poke-cake-recipe/