Hot Chocolate Poke Cake: The Ultimate Chocolate Dessert Recipe
Introduction to Hot Chocolate Poke Cake
Indulge your sweet tooth with the rich, creamy goodness of Hot Chocolate Poke Cake! This delightful dessert combines the classic flavors of chocolate cake with a luscious pudding filling, topped off with mini marshmallows and chocolate chips. Perfect for family gatherings or a cozy night in, this cake is sure to be a hit with chocolate lovers of all ages!
A Personal Story Behind My Hot Chocolate Poke Cake Journey
As a child, my favorite winter treat was always a warm cup of hot chocolate topped with fluffy marshmallows. One chilly evening, I decided to turn that comforting drink into a dessert! After a few trials, I created this Hot Chocolate Poke Cake, which has since become a family favorite. It brings back memories of laughter, warmth, and the love of homemade treats, and I can’t wait to share it with you!
What Makes This Hot Chocolate Poke Cake Recipe Special?
This recipe stands out because of its unique poke cake method, which allows the rich chocolate pudding to seep into the cake, creating a moist and flavorful treat. The addition of mini marshmallows and chocolate chips on top adds delightful texture, making every bite a heavenly experience. Plus, it’s incredibly easy to make, making it perfect for bakers of all skill levels!
The Full Hot Chocolate Poke Cake Recipe
Ingredients
- 1 box chocolate cake mix
- 1 1/4 cups (300 ml) hot water
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs
- 1 box instant chocolate pudding mix
- 2 cups (480 ml) milk
- 1 cup (240 ml) mini marshmallows
- 1/2 cup (120 ml) hot fudge sauce
- 1/2 cup (120 ml) chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- In a large bowl, combine the chocolate cake mix, hot water, vegetable oil, and eggs. Mix until smooth. This will create a rich batter that is easy to work with!
- Pour the cake batter into the prepared baking dish and bake according to the package instructions (about 30-35 minutes). Once baked, let the cake cool for 10 minutes. This cooling time is important, as it allows the cake to set properly.
- Using the back of a wooden spoon, poke holes all over the cake. Don’t be shy – the more holes, the better the pudding filling will seep in!
- In a medium bowl, whisk together the chocolate pudding mix and milk until thickened. Pour the pudding over the cake, making sure it fills the holes evenly. This step is what makes the cake so moist and delicious!
- Sprinkle mini marshmallows over the pudding layer. They will get a bit gooey and delicious as the cake chills.
- Warm the hot fudge sauce in the microwave for about 20-30 seconds and drizzle it over the marshmallows for an extra layer of chocolatey goodness.
- Sprinkle chocolate chips on top for that perfect finishing touch. They add a nice crunch!
- Refrigerate the cake for at least 2 hours before serving. This helps everything meld together beautifully.
Serving Suggestions and Variations for Hot Chocolate Poke Cake
For an extra indulgent touch, serve slices of the Hot Chocolate Poke Cake with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add a sprinkle of crushed peppermint for a festive twist or substitute the mini marshmallows with crushed Oreos for a fun texture change!
Frequently Asked Questions About Hot Chocolate Poke Cake
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator until you’re ready to serve it. Just be sure to cover it well to keep it fresh.
What can I use instead of chocolate cake mix?
If you’re looking for a variation, you can use a vanilla or yellow cake mix and add cocoa powder to taste for a different flavor profile.
How long will leftovers last?
Leftover cake can be kept in the refrigerator for up to 4 days, though it’s so delicious, I doubt it will last that long!
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: 3 hours 50 minutes
- Calories per Serving: 380
- Servings: 12
Hot Chocolate Poke Cake
Equipment
- 9x13-inch baking dish Greased for easy removal.
Ingredients
Main Ingredients
- 1 box chocolate cake mix
- 1.25 cups hot water
- 0.5 cups vegetable oil
- 3 large eggs
- 1 box instant chocolate pudding mix
- 2 cups milk
- 1 cup mini marshmallows
- 0.5 cups hot fudge sauce
- 0.5 cups chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the chocolate cake mix, hot water, vegetable oil, and eggs. Mix until smooth.
- Pour the cake batter into the prepared baking dish and bake according to the package instructions.
- Let the cake cool for 10 minutes after baking.
- Using the back of a wooden spoon, poke holes all over the cake.
- In a medium bowl, whisk together the chocolate pudding mix and milk until thickened. Pour over the cake to fill the holes.
- Sprinkle mini marshmallows over the pudding layer.
- Warm the hot fudge sauce in the microwave and drizzle over the marshmallows.
- Sprinkle chocolate chips on top.
- Refrigerate the cake for at least 2 hours before serving.