Hot Chocolate Poke Cake
Make this moist and delicious Hot Chocolate Poke Cake with your favorite chocolate cake mix, marshmallow fluff, hot cocoa mix, and hot fudge topping.
CHOCOLATE POKE CAKE RECIPE
Is there anything better than a good ole 9×13 cake?? I just don’t think so.
They feed a crowd, are easy to serve, and always seem to have just the perfect ration of frosting vs cake.
Am I correct in my thinking? Please say yes!
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This particular 9×13 cake is even better than most because it makes such a special dessert….without all the fuss and work.
Also, please keep in mind that the longer you chill this cake the better it becomes.
I like to chill mine a fully 24 hours before serving!
A good long time in refrigeration allows all the flavors and components of the cake to meld, making it really moist and wonderful.
TIPS FOR MAKING hot Chocolate poke cake
- Give this dessert plenty of time in the fridge before you serve it. I try to make sure I make it at least 24 hours before I want to serve it. I’ve found that the longer it can chill, the more delicious it becomes.
- As soon as the cake comes out of the oven, smother it right away with the marshmallow fluff mixture. This helps seal in any condensation that comes from baking heat and helps make the cake itself really moist.
- Use the full 2 teaspoons of espresso powder if you love the flavors that coffee can bring out in chocolate desserts. They pair so well.
INGREDIENTS
- Super Moist chocolate cake mix
- Vegetable oil
- Coffee liqueur, such as Kahlua
- Eggs
- Marshmallow fluff
- Whipping cream
- Espresso powder, optional
- Vanilla extract
- Dry hot cocoa mix packets
- Hot fudge ice cream topping
- Maraschino cherries
How to make hot chocolate poke cake
Preheat the oven to 350 degrees F. In a large mixing bowl, place the cake mix, oil, water, coffee liqueur, and eggs.
Using an electric mixer, beat as directed in the cake mix directions.
Pour the prepared batter into a greased 9×13-inch baking pan.
Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean.
While the cake bakes, remove the lid of the marshmallow fluff container.
Place the fluff into the microwave for 15 seconds on high power.
Use a spatula to remove the warm fluff from the container and into a large mixing bowl along with 1/4 cup water.
Use the electric mixer on the low setting to combine well; reserve.
Upon removing the cake from the oven, use the tip of a wooden spoon handle to poke large holes all over the surface of the cake.
Immediately spread the prepared marshmallow fluff mixture over the surface of the cake, encouraging it to seep down into all the holes you’ve made in the cake.
In a large mixing bowl, add the whipping cream, espresso powder, vanilla, dry hot cocoa mix, and vanilla.
Using the electric mixer on medium speed, beat the ingredients until they come together in a soft, billowy, and smooth texture – this takes just a few minutes.
The whipping cream is ready when you can lift the beaters or a spoon from the bowl, and a peak forms on them.
Evenly spread the prepared whipping cream mixture over the top of the cake.
Cover the cake and immediately refrigerate it for 8-24 hours.
Once you’re ready to serve the cake and it’s very nicely chilled, warm the hot fudge topping ever-so-slightly so that it will easily drizzle over the top of the cake.
Garnish with cherries.
Once you’ve garnished the cake with hot fudge and cherries, it will keep perfectly in the fridge for up to 4 hours.
Serve!
MORE FAVORITE RECIPES TO ENJOY
This No Bake Chocolate Butterfinger Pie has a chocolate Oreo crust, chocolate chips, peanut butter, and a cream cheese center. It’s perfect for any sweet tooth!
White Chocolate Strawberry Poke Cake is a chilled cake that is perfect for summer since it’s so refreshing.
Some of our favorite 9×13 cakes are coffee cakes. Honey Bun Cake is a long-time family favorite that uses a basic yellow cake mix – it’s super moist with lots of cinnamon and sugar inside.
Oreo Dirt Cake is the perfect easy chocolate favorite we love.
Decadent Chocolate Toffee Trifle is a beautiful centerpiece for any dessert table, a surprise at any gathering, an indulgent trifle for every occasion… but don’t be fooled!
Chocolate Fudge Hot Cocoa Cake
Ingredients
- 15.25 oz. Betty Crocker Super Moist Triple Chocolate Fudge cake mix
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup coffee liqueur such as Kahlua
- 3 eggs
- 16 oz. marshmallow fluff
- 1/4 cup water
- 2 cups heavy whipping cream
- 1-2 tsp. espresso powder to taste
- 1 tsp. vanilla extract
- 2 packets dry hot cocoa mix this is about 4 Tbs. of dry hot cocoa mix
- 11.75 oz. jar hot fudge ice cream topping
- 10 oz. jar maraschino cherries
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, place the cake mix, oil, water, coffee liqueur, and eggs. Using an electric mixer, beat as directed in the cake mix directions; pour the prepared batter into a greased 9×13-inch baking pan. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean.
- While the cake bakes, remove the lid of the marshmallow fluff container; place the fluff into the microwave for 15 seconds on high power. Use a spatula to remove the warm fluff from the container and into a large mixing bowl along with 1/4 cup water. Use the electric mixer, set on the low setting, to combine well; reserve.
- Upon removing the cake from the oven, use the tip of a wooden spoon handle to poke large holes all over the surface of the cake. Immediately spread the prepared marshmallow fluff mixture over the surface of the cake, encouraging it to seep down into all the holes you’ve made in the cake.
- In a large mixing bowl, add the whipping cream, espresso powder, vanilla, dry hot cocoa mix, and vanilla. Using the electric mixer on medium speed, beat the ingredients until they come together in a soft, billowy and smooth texture – this takes just a couple of minutes. **The whipping cream is ready when you can lift the beaters or a spoon from the bowl and a peak forms on them.
- Evenly spread the prepared whipping cream mixture over the top of the cake. Cover the cake and immediately place it into refrigeration for 8-24 hours.
- Once you're ready to serve the cake and it's very nicely chilled, warm the hot fudge topping ever-so-slightly so that it will easily drizzle over the top of the cake; garnish with cherries. Serve!**Once you've garnished the cake with hot fudge and cherries, it will keep perfectly for up to 4 hours in the fridge.
Nutrition
