Whip up an utterly irresistible celebration with this Hot Chocolate Poke Cake, the simplest way to achieve that classic, comforting chocolate flavor everyone adores. This recipe is your secret weapon for effortless dessert perfection, transforming a humble cake into a drizzly, dreamy delight that’s perfect for any occasion.
Key Ingredients for Hot Chocolate Poke Cake
- For the Cake:
- 1 box (15.25 ounces) devil’s food cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- For the Hot Chocolate Filling:
- 1 package (3.4 ounces) instant chocolate pudding mix
- 2 cups cold milk (2% or whole milk recommended for creaminess)
- For the Topping:
- 1 container (8 ounces) whipped topping, thawed
- 1/4 cup hot chocolate mix (regular or gourmet, your preference!)
- Mini marshmallows (optional, for garnish)
- Chocolate syrup (optional, for garnish)
How to Make Hot Chocolate Poke Cake
This Hot Chocolate Poke Cake is incredibly easy to make, promising a moist, chocolatey crumb generously soaked in a luscious pudding filling, all topped with fluffy whipped cream. It’s a delightful, satisfying dessert that comes together with minimal effort, making it perfect for busy weeknights or impromptu gatherings. Preparation time is approximately 15 minutes of active prep and 30 minutes of baking time, plus cooling and chilling.
Step-by-Step Instructions
- Preheat Oven and Prepare Cake Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal.
- Mix Cake Batter: In a large mixing bowl, combine the devil’s food cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
- Bake the Cake: Pour the cake batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cake Slightly: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. It should still be warm when you poke it.
- Poke Holes in the Cake: Using the handle of a wooden spoon, the end of a chopstick, or a fork, poke holes all over the surface of the warm cake. Make them about 1 inch apart and go about halfway through the cake.
- Prepare the Pudding Filling: While the cake is still warm, in a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk until well combined and slightly thickened.
- Pour Pudding Over Cake: Immediately pour the prepared chocolate pudding evenly over the warm, poked cake. Use a spatula to spread it gently, ensuring it seeps into all the holes.
- Chill the Cake: Cover the pan tightly with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight. This allows the pudding to set and fully soak into the cake.
- Add Whipped Topping: Once the cake is thoroughly chilled and the pudding is set, gently spread the thawed whipped topping evenly over the top of the cake.
- Decorate: Sprinkle the hot chocolate mix over the whipped topping. If desired, garnish with mini marshmallows and a drizzle of chocolate syrup for an extra festive touch that elevates your Hot Chocolate Poke Cake.
- Serve: Slice and serve this delightful Hot Chocolate Poke Cake chilled.
Why You’ll Love This Hot Chocolate Poke Cake
You’ll adore this Hot Chocolate Poke Cake for its unbelievably gooey center and rich, chocolatey punch that tastes like it came right from a cozy coffee shop, but with the unmistakable comfort of homemade goodness. The magic lies in the simple yet brilliant technique of soaking a tender cake with a creamy chocolate pudding, transforming it into a dessert that’s both luxurious and incredibly easy to achieve, a true game-changer compared to a basic chocolate cake. It’s a delightful upgrade from a simple chocolate sheet cake, offering layers of decadent flavor and a wonderfully moist texture that will have everyone begging for seconds.
Beyond its irresistible flavor, the cost-saving benefit of making this dessert at home is significant; you can achieve this gourmet-style treat for a fraction of the price of a bakery-bought dessert. The combination of the tender devil’s food cake, the velvety smooth pudding, and the light, fluffy whipped topping, all enhanced by a sprinkle of rich hot chocolate mix, creates a symphony of textures and tastes that feels truly special. Don’t just dream about decadent desserts; make it a reality! Give this Hot Chocolate Poke Cake a try this weekend and prepare for rave reviews.
Storing and Reheating Tips
Leftover Hot Chocolate Poke Cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Due to the pudding and whipped topping, it’s not recommended to freeze this cake as the texture can degrade significantly upon thawing. If you accidentally freeze it, allow it to thaw completely in the refrigerator overnight before serving. To serve, simply take a slice directly from the refrigerator. There is no need to reheat this cake as it is designed to be served cold.
Final Thoughts
This Hot Chocolate Poke Cake is the ultimate sweet treat for any chocolate lover, proving that impressive desserts can be remarkably simple to make. Give it a try and experience the pure joy of a perfectly moist, decadently flavored cake that’s sure to become a family favorite.
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Hot Chocolate Poke Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easier removal.
- In a large mixing bowl, combine the devil’s food cake mix, eggs, vegetable oil, water, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.1 box (15.25 ounces) devil’s food cake mix, 3 large eggs, 1/2 cup vegetable oil, 1 cup water, 1 teaspoon vanilla extract
- Pour the cake batter evenly into the prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. It should still be warm when you poke it.
- Using the handle of a wooden spoon, the end of a chopstick, or a fork, poke holes all over the surface of the warm cake. Make them about 1 inch apart and go about halfway through the cake.
- While the cake is still warm, in a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk until well combined and slightly thickened.1 package (3.4 ounces) instant chocolate pudding mix, 2 cups cold milk
- Immediately pour the prepared chocolate pudding evenly over the warm, poked cake. Use a spatula to spread it gently, ensuring it seeps into all the holes.
- Cover the pan tightly with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight. This allows the pudding to set and fully soak into the cake.
- Once the cake is thoroughly chilled and the pudding is set, gently spread the thawed whipped topping evenly over the top of the cake.1 container (8 ounces) whipped topping
- Sprinkle the hot chocolate mix over the whipped topping. If desired, garnish with mini marshmallows and a drizzle of chocolate syrup for an extra festive touch that elevates your Hot Chocolate Poke Cake.1/4 cup hot chocolate mix, mini marshmallows, chocolate syrup
- Slice and serve this delightful Hot Chocolate Poke Cake chilled.