This Hot Chocolate Poke Cake takes everything you love about hot chocolate and puts it into a delicious cake form. This decadent dessert is a chocolate lovers dream. Perfect for a holiday celebration!
It’s Thanksgiving week! Are you ready?! That also means that Christmas is just over a month away.
A sure sign that the holiday season is upon us? I made two batches of cookies last night and a dish for my husband’s office potluck. The holiday season is in full swing.
My mother-in-law is coming into town tomorrow and will be staying with us. She hasn’t met Julia yet so we’re looking forward to that. [But, we’ve never had a house guest before. Say a little prayer for me and my OCD ways.]
My brother will also be coming home from school this week. Then my other brother will be coming from Florida in a couple weeks.
Throw in holiday baking, shopping, decorating, and togetherness and this season is going to be full of fun.
We’re also going to have a “Friendsgiving” tomorrow night before the full family dinner on Thursday. I’m usually in charge of side dishes or desserts on holidays. They’re my thing. I’m bringing this cake.
Hot Chocolate Poke Cake
International Delight has a new line of heat and serve hot chocolates this year. They come in both milk chocolate and hot chocolate – I picked up both but used the dark chocolate version for this chocolate poke cake. Either will work.
Making a hot chocolate bar would be fun (you can warm it in a slow cooker & dish it up with a ladle, have fun toppings…) but I wanted to incorporate it into a tasty cake. It’s really chocolatey so if you’re a chocolate fan, you won’t be disappointed.
Given that it snowed about a foot here on Saturday, hot chocolate anything is appropriate.
If you haven’t made a poke cake before, they’re really easy. A few steps, but easy steps.
This poke cake starts with a doctored cake mix, then you poke holes in it, pour on some hot fudge sauce, top that with a layer of chocolate pudding, then smother it with a hot chocolate infused whipped cream. Drizzle on some more hot fudge sauce and sprinkle on some marshmallow bits and mini chocolate chips and call it a day.
How to make Hot Chocolate Poke Cake
- For the cake
- 1 box chocolate cake mix I like dark chocolate fudge
- 1 box 3.4 oz instant chocolate pudding mix
- 3 eggs
- 2 teaspoons vanilla
- 1 cup International Delight Hot Chocolate
- 1/2 cup vegetable oil
- 1/2 cup sour cream I used light
- For the Fudge Layer
- 1 cup hot fudge sauce
- For the Pudding Layer
- 1 box 3.4 oz instant chocolate pudding mix
- 2 cups milk I used 2%
- For the Whipped Cream
- 1.5 cups heavy whipping cream
- 1/2 cup International Delight Hot Chocolate
- 1 teaspoon cocoa powder
- 3 teaspoons sugar
- Optional toppings
- hot fudge for drizzling
- marshmallow bits
- mini chocolate chips
- To make the cake
- Preheat oven to 350 degrees and set out a 9x13 baking dish.
- In a large bowl, add all "cake" ingredients and beat on medium speed until well combined.
- Pour into the 9x13 baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for approximately 10-15 minutes then poke holes all over it using the end of a wooden spoon or something of similar size & shape.
- Pour 1 cup of hot fudge sauce into a bowl and warm for approx. 20 seconds. Pour it over the cake and let it absorb into the holes. I spread mine a bit with a spatula. Pop cake into the fridge to completely cool.
- Once the cake has cooled, prepare the pudding layer. In a medium bowl, add the instant chocolate pudding mix and 2 cups of milk. Whisk together and immediately pour over the cooled cake. Put the cake back in the fridge to set.
- While the cake is setting, put the bowl of your stand mixer (or a metal mixing bowl) and whisk attachment into the freezer to get them really cold, for about 15 minutes.
- To make the whipped cream
- Remove the mixing bowl and whisk from the freezer. Pour in the heavy cream and beat on medium speed for about 3 minutes. Slowly pour in the hot chocolate while still mixing. Sprinkle in the cocoa power and sugar, turn the mixer up to medium-high and beat until stiff peaks form.
- Remove the cooled cake from the fridge and top with the whipped cream, spreading it evenly with a spatula.
- Drizzle with remaining hot fudge sauce and top with marshmallow bits and mini chocolate chips.
Recipe adapted from Beyond Frosting
Store cake covered in the fridge.
Visit International Delight for ideas on how to kick off the holiday season and enter for a chance to win a holiday brunch!
For another delicious chocolate cake recipe, try my Mini Molten Chocolate Cake
Do you have family or friends coming in for the holidays?
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.