Hot Chocolate Poke Cake Recipe 435 Food

HOT CHOCOLATE POKE CAKE

Steps:

• Prepare and bake the cake mix as recommended on the box and bake in a 9x13 inch pan.
• When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake about every other centimeter into the cake. Be carefully to just push the spoon about 2/3 of the way through the cakes.
• In a medium sized microwave-safe bowl, add the 2 cups of fluff and 1/4 c water. Heat the mixture in 20 second intervals or until smooth and runny.
• Pour the fluff mixture over the poke cake slowly, allowing it time to soak down the "pokes" a bit.
• Next, open the jar of hot fudge sauce and microwave on high for 20-40 seconds, or until smooth and velvety. Reserve about 2 tbsp of the hot fudge for the garnish. Spread the hot fudge over the marshmallow fluff and smooth out on top. Place into the refrigerator to set up.
• Combine the whipped topping and instant hot chocolate mix. Spread over the cooled cake.
• Decorate with hot fudge and mini marshmallow bits. Enjoy!

HOT CHOCOLATE POKE CAKE

Steps:

• Preheat oven to 350 degrees and set out a 9x13 baking dish.
• In a large bowl, add all the "cake" ingredients (cake mix, one instant pudding mix, eggs, vanilla, hot chocolate (or chocolate milk), vegetable oil, and sour cream) 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.
• 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 chilled hot chocolate (or chocolate milk) while still mixing. Sprinkle in the cocoa powder 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.

DECADENT CHOCOLATE POKE CAKE

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

HOT CHOCOLATE POKE CAKE

Steps:

• Make the chocolate cake according to package instructions.
• Pour into a greased 9x13-inch pan and smooth out. Bake cake according to package instructions.
• Poke the cake all over with the bottom of a wooden spoon or any round end handles. It should be large enough for the filling to get down into.
• In a saucepan, melt mini marshmallows with butter. Mix constantly until melted and smooth.
• Pour marshmallow mixture over the cake and make sure to fill the holes.
• In another bowl, whisk the heavy whipping cream and the hot chocolate mix and whip until stiff peaks form and no longer grainy (about 3 to 4 minutes). I find this easiest to do with a stand mixer using the whisk attachment.
• Frost the cake with the whipped hot chocolate cream and garnish with chocolate sauce and mini marshmallows and/or mini chocolate chips.
• Let the cake rest in the refrigerator for a few hours so the cake absorbs the marshmallow fluff before serving.

HOT CHOCOLATE POKE CAKE

Steps:

• Bake the cake in a 9 x 13 inches dish according to directions listed on the box.
• When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.
• Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.
• Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.
• Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.
• Drizzle with chocolate fudge sauce before serving, if desired.