This Hot Chocolate Poke Cake is a rich chocolate cake with hot fudge glaze and hot chocolate whipped cream.
Hi again! It’s Julianne from Beyond Frosting. Last time I stopped by, I shared Black Forest Cookie Cups. I hope you don’t mind that I will be stopping by from time to time. If there is one thing I will never forget about Joan, it is that she loved chocolate. I know, DUH, right?
It is only fitting that I am sharing another chocolate recipe with you today. This Hot Chocolate Poke Cake is one of the most addicting cake recipes I have made to date. It is so much easier than you would think!
This recipe starts with a boxed cake mix, which can be very convenient this time of year. No one has too much time to spend in the kitchen. I was inspired to make this recipe because my Triple Chocolate Poke Cake is such a popular recipe on my site.
Early on in my blogging years, I made a Hot Chocolate Whipped Cream that went wild. It is thicker and creamier than a traditional whipped cream, which makes it more like a mousse recipe. I recently used it in my Hot Chocolate Cookie Cups. Do you see a theme here?
There is nothing better than curling up with a cup of hot chocolate by the fire in the winter. Of course, I live in California and we don’t have a fire place, but whenever we head to the mountains, I am the first one building a fire!
The great thing about poke cakes is that they are a perfect dessert to bring to a party! They can be made a day in advance, and they can serve a crowd. Well, I guess that depends on if they are willing to share! I don’t know about you, but I am expected to bring desserts to any party I attend. Chocolate goes a long way with my friends.
Here’s a few tips for making a poke cake. Once it comes out of the oven, allow it to cool for 15-20 minutes and then use the end of a wooden spoon to poke holes all over it. The secret to a poke cake is the filling you choose to “soak” it in. For this cake, I used hot fudge sauce, but you can also use things like chocolate pudding or sweetened condensed milk. Then you have to pick a topping. You can take the easy way out with Cool Whip, but I usually like to flavor a fresh whipped cream like I have done with this recipe. Be sure that the cake is completely cooled before you add your topping.
You don’t have to wait for the holidays to enjoy this Hot Chocolate Poke Cake. I am pretty sure chocolate is good all year round!
- ¾ cups milk, warmed
- 2 packets hot chocolate mix (.85 ounces each)
- 1 box chocolate cake mix
- 3 large eggs
- ¾ cup light sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the topping:
- 1 jar hot fudge sauce (about 13 ounces)
- 1 ¾ cups heavy whipping cream
- 4 packets hot chocolate mix (.85 ounces each)
- 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.
This cake recipe is slightly adapted from The Cake Mix Doctor
Joan’s chocolate cakes are so on point! Some of favorites were:
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