Recipes by Brad, Simple Recipes anyone can make

Hot Chocolate Poke Cake (Print Version)

# Ingredients:

Each ingredient in this Hot Chocolate Poke Cake plays a crucial role in creating the perfect balance of flavors and textures. From the rich chocolate base to the creamy hot chocolate filling and fluffy marshmallow topping, every component works together to deliver that beloved hot chocolate taste.

Chocolate Cake Mix (1 box, 15.25 oz)

Forms the foundation of your poke cake. Choose a quality chocolate cake mix for best results. The cake provides structure while remaining moist enough to absorb the hot chocolate mixture. Devil’s food cake mix works particularly well for deeper chocolate flavor.

Eggs (3 large)

Provide structure, moisture, and richness to the cake. Room temperature eggs incorporate better into the batter, creating a smoother texture. The proteins in eggs help bind ingredients together while contributing to the cake’s tender crumb structure.

Vegetable Oil (1/2 cup)

Keeps the cake incredibly moist and tender. Oil creates a softer texture than butter and helps the cake stay fresh longer. The neutral flavor won’t compete with the chocolate taste, making it ideal for this recipe.

Water (1 1/4 cups)

Activates the cake mix and creates the proper batter consistency. Use room temperature water for even mixing. The liquid helps distribute flavors throughout the batter and contributes to the cake’s final moisture content.

Hot Chocolate Mix (4 packets or 1/2 cup)

The star ingredient that gives this cake its signature flavor. Choose quality hot chocolate mix with real cocoa for best taste. This creates the filling that soaks into the poked holes, infusing every bite with hot chocolate goodness.

Heavy Cream (1 cup)

Creates the creamy base for the hot chocolate mixture. Heavy cream provides richness and helps carry the chocolate flavor throughout the cake. Its fat content ensures the mixture stays smooth and pourable while adding luxurious mouthfeel.

Sweetened Condensed Milk (1 can, 14 oz)

Adds sweetness and extra creaminess to the hot chocolate mixture. The thick consistency helps the mixture cling to the cake holes while providing rich, caramel-like sweetness that complements the chocolate perfectly.

Marshmallow Fluff (1 jar, 7 oz)

Creates the authentic hot chocolate topping experience. Marshmallow fluff spreads easily and provides that classic hot chocolate garnish flavor. Its light, airy texture contrasts beautifully with the dense, moist cake below.

Butter (1/2 cup, softened)

Helps create smooth, spreadable marshmallow frosting. Softened butter incorporates easily with marshmallow fluff, creating a stable topping that won’t slide off the cake. Room temperature butter works best for proper mixing.

Powdered Sugar (2 cups)

Sweetens and stabilizes the marshmallow frosting while providing structure. Sift powdered sugar to prevent lumps in the frosting. The fine texture creates smooth, professional-looking results that complement the cake’s rustic charm.

Vanilla Extract (1 teaspoon)

Rounds out the flavors in the marshmallow frosting. Pure vanilla extract provides the best flavor, complementing both chocolate and marshmallow elements. This small addition makes a noticeable difference in the final taste profile.

Chocolate Chips (1/2 cup)

Creates the finishing drizzle that mimics chocolate shavings on hot chocolate. Melt these for drizzling or sprinkle whole chips on top. Semi-sweet chocolate chips provide the perfect balance of sweetness and chocolate intensity.

Ingredient close-up

# Instructions:

Follow these detailed instructions to create your perfect Hot Chocolate Poke Cake. Each step builds upon the previous one, creating layers of flavor that make this dessert truly special. Take your time with each phase for the best results.

Step 1: Prepare the Chocolate Cake Base

Preheat your oven to 350°F and grease a 9×13 inch baking pan thoroughly. In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well combined. Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Step 2: Create the Signature Holes

Once the cake is baked and still warm, remove it from the oven and let it cool for exactly 10 minutes. Using the handle of a wooden spoon or a similar tool, poke holes evenly across the entire surface of the cake. Make holes about 1 inch apart and push the handle about 3/4 of the way through the cake. The holes should be large enough to allow the hot chocolate mixture to flow through easily, but not so large that they compromise the cake’s structure.

Step 3: Prepare the Hot Chocolate Mixture

In a medium saucepan over medium heat, warm the heavy cream until it begins to steam but not boil. Remove from heat and whisk in the hot chocolate mix packets until completely dissolved and smooth. Stir in the sweetened condensed milk until the mixture is uniform and creamy. The consistency should be pourable but thick enough to cling to the cake. Allow the mixture to cool slightly, about 5 minutes, before proceeding to the next step.

Step 4: Fill the Cake with Hot Chocolate Goodness

Working while both the cake and hot chocolate mixture are still warm, slowly pour the mixture over the entire surface of the poked cake. Use a spoon to gently encourage the mixture into each hole, ensuring even distribution. The mixture should seep into the holes and spread across the surface. Don’t worry if some pools on top; this will absorb as the cake cools. Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor absorption.

Step 5: Create the Marshmallow Frosting

In a large bowl, beat the softened butter with an electric mixer until light and fluffy, about 3 minutes. Add the marshmallow fluff and beat until combined. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until the frosting is smooth and spreadable. The consistency should be thick enough to hold its shape but soft enough to spread easily across the chilled cake surface.

Step 6: Assemble and Finish Your Poke Cake

Remove the chilled cake from the refrigerator and spread the marshmallow frosting evenly across the top using an offset spatula. Create gentle swirls or peaks to mimic marshmallows floating on hot chocolate. Melt the chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the frosted cake in decorative patterns. Refrigerate for another 30 minutes before serving to set the chocolate drizzle and firm up the frosting.