Hot chocolate poke cake takes the flavors of hot chocolate and elevates them into a delicious cake that will satisfy any chocolate-lover's sweet tooth.
Course: Dessert
Keyword: cake mix, chocolate cake, chocolate chips, dark chocolate, easy dessert, hot chocolate, hot fudge topping, instant pudding, mini marshmallows, whipped cream
Ingredients
15.25ouncedark chocolate cake mix
2, 3.9ounceinstant chocolate pudding mixes
3eggs
2teaspoonsvanilla
1cupcold chocolate milk
1/2cupvegetable or canola oil
1/2cupsour cream
11 to 12ounceshot fudge topping
2cupsmilk
1pintheavy whipping cream
1/4cupcocoa powder
1/2cuppowdered sugar
mini marshmallows and chocolate chips for topping
Instructions
Preheat your oven to 350 degrees. Prepare a nine-by-13-inch baking pan by spraying it with non-stick cooking spray.
In a large mixing bowl, beat the cake mix, one box of instant pudding, eggs, vanilla, chocolate milk, oil and sour cream until the mixture is smooth.
Pour it evenly into the prepared pan and bake for 30 minutes or until a toothpick inserted near the center comes out clean.
Let the cake cool for about 10 minutes, and then, using a skewer or the end of a wooden spoon, poke holes all over the cake.
Heat the hot fudge topping in the microwave until it is easy to pour, and then pour over the cake, spreading it out with a spatula, if necessary, to get it evenly distributed.
Let the cake cool completely, either on the counter or in the refrigerator before continuing to the next step.
Once the cake is completely cooled, add the other box of pudding mix along with the two cups of milk to a bowl and whisk until they are well combined. Pour the pudding mixture evenly over the cake and put it in the refrigerator to set. (I let mine set overnight.)
For the whipped cream, add the heavy cream, cocoa powder and powdered sugar to a mixing bowl and beat on high for several minutes until the mixture forms stiff peaks.
Spread the whipped cream evenly over top of the cake and finish it off with some mini marshmallows and chocolate chips.
Keep the cake refrigerated until you're ready to serve it, and keep any leftovers in an airtight container in the refrigerator.