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Creamy Hot Chocolate Poke Cake

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A rich and decadent chocolate poke cake soaked with creamy hot chocolate filling and topped with whipped cream, perfect for cozy nights and gatherings.

Ingredients

Scale
  • 1 box chocolate cake mix (or homemade equivalent)
  • Ingredients called for on the cake mix box (usually eggs, oil, and water)
  • 1 cup whole milk (or any dairy-free milk like almond or oat milk)
  • 1 cup heavy cream (or full-fat coconut cream for dairy-free)
  • 1 cup semisweet chocolate chips
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Optional: shaved chocolate or cocoa powder for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan lightly with butter or non-stick spray.
  2. In a large bowl, mix the chocolate cake mix with eggs, oil, and water as directed on the box (usually 3 eggs, 1/2 cup oil, 1 cup water). Beat for 2 minutes on medium speed until smooth.
  3. Pour the batter evenly into the pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
  4. Using a wooden skewer or the handle of a wooden spoon, poke holes all over the warm cake about 1 inch apart, reaching the bottom but not breaking the pan.
  5. In a medium saucepan, combine milk, heavy cream, chocolate chips, cocoa powder, and sugar. Warm gently over medium-low heat, stirring constantly until chocolate is melted and mixture is smooth.
  6. Remove from heat and stir in vanilla extract. Let cool slightly (about 5 minutes) so it’s warm but not hot.
  7. Slowly pour the warm hot chocolate mixture evenly over the poked cake, allowing it to seep into every hole. Use a spatula or spoon to help spread if needed.
  8. Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
  9. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form (about 3-4 minutes).
  10. Spread the whipped cream evenly over the chilled cake. Garnish with shaved chocolate or a light dusting of cocoa powder if desired.
  11. Slice and serve chilled. Let sit at room temperature for 10 minutes before serving if the cake feels dense.

Notes

Do not skip the poking step or poke too shallow to allow the filling to soak properly. Warm the hot chocolate filling gently to avoid burning. Chill bowl and beaters before whipping cream. Let cake rest in fridge for best texture. For dairy-free, use coconut milk and cream and coconut whipped topping. Variations include peppermint extract, peanut butter swirl, or espresso powder.

Nutrition

Keywords: hot chocolate poke cake, creamy chocolate cake, easy chocolate dessert, poke cake recipe, chocolate poke cake, whipped cream topping

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