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Hot Chocolate Poke Cake

Indulge in this delicious Hot Chocolate Poke Cake, blending rich hot chocolate flavors with moist cake, topped with whipped cream and chocolate chips. Perfect for any occasion!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix plus ingredients called for on the box
For the Hot Chocolate Mixture
  • 1 cup prepared hot chocolate made from mix or homemade
  • 1/4 cup chocolate syrup
For the Topping
  • 1 cup whipped cream store-bought or homemade
  • 1/2 cup mini marshmallows
  • 1/2 cup chocolate chips

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly.
  2. Whip up the chocolate cake mix according to the package directions, pour the batter into the pan, and bake for the time specified (typically about 30 minutes).
Poking the Cake
  1. Once the cake has baked to perfection, take it out and let it cool for about 10 minutes.
  2. Using the handle of a wooden spoon or any similar object, poke holes all over the cake.
Preparing the Hot Chocolate Mixture
  1. Combine the prepared hot chocolate and chocolate syrup in a bowl.
  2. Pour the mixture over the warm cake, allowing it to soak into the holes.
Chilling the Cake
  1. Allow the cake to cool completely before decorating.
  2. Chill it in the refrigerator for half an hour to let the flavors meld.
Topping the Cake
  1. Once cool, spread the whipped cream over the cake.
  2. Sprinkle mini marshmallows and chocolate chips on top.
Serving
  1. Slice the Hot Chocolate Poke Cake and serve with an extra drizzle of chocolate syrup if desired.

Notes

Mix and match different cake flavors for a fun twist. Store leftover cake in an airtight container in the fridge for up to three days.