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Instructions. Mix and bake chocolate cake in a 9x13-inch pan according to box instructions. Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside. In a mixing bowl, whisk together 1 packet of the instant chocolate pudding and 2 cups of cold milk.
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STEP ONE - Prepare boxed chocolate cake according to package directions. Remove cake and cool for 10 minutes. After 10 minutes, poke holes into the cake using the end of a wooden spoon. STEP TWO - Meanwhile, in a small saucepan, heat together sweetened condensed milk, chocolate chips and one envelope of hot chocolate mix, whisk until smooth.
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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 tablespoon of the hot fudge for the garnish. Spread the hot fudge over the marshmallow fluff and smooth out on top.
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Make the cake: Prepare the cake batter with the ingredients according to the package directions, but add 2 packets of the instant hot chocolate. Pour into a greased 9×13 baking dish and bake. Poke it: When the cake is ready poke about 40-50 holes 2/3 of the way through the cake, about 1 inch apart, using the end of a wooden spoon.
Hot Chocolate Poke Cake
How to make Hot Chocolate Poke Cake. Bake the cake in a 9x13 baking dish as instructed on the cake mix box. Allow cake to come to room temperature. Use the end of a wooden spoon to poke holes about 1" apart, only poke down about ⅔ of the cake depth. In a medium microwave-safe bowl, add marshmallow fluff and water.
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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.
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Heat the mixture in 15-second intervals or until smooth and pourable. Pour the fluff mixture over the poke cake slowly, making sure to get it into the holes. Next, open the jar of hot fudge sauce and microwave on high for 30 seconds, or until smooth. Reserve about 2 tbsp of the hot fudge for the garnish.
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Step 3 - Pour the heavy cream into a chilled metal or glass bowl and add the powdered sugar and hot chocolate mix. Using a hand mixer, whip the cream until soft peaks form. Spread the cream over the cake and sprinkle with marshmallows. Chill the cake for at least 1 hour before serving to allow the cream to set.
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Preheat oven to 350° F. Spray a 9×13 baking dish with non-stick spray and set aside. In a large bowl, add all the "cake" ingredients (cake mix, one instant pudding mix, eggs, vanilla, chocolate milk, vegetable oil, and sour cream) and beat on medium speed until well combined.
Hot Chocolate Poke Cake
Preheat your oven to 350°F. Butter a 9 inch round cake pan and line the bottom with a parchment paper round. Lightly dust the sides of the pan with flour or cocoa powder, and tap out any excess. Set aside. In a large bowl, combine flour, hot chocolate mix, sugar, cocoa, baking powder, baking soda, and salt.
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Microwave the mixture in 20 second increments until nice and smooth. Pour mixture over cake slowly letting it soak into the holes as much as possible, then pour over rest of cake. (The mixture will seep into cake.) Place into refrigerator for 1-2 hours to set up. In medium bowl whip together the whipped topping and 2 packets of hot chocolate.
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Add mixed hot chocolate and beat on medium - high speed until all ingredients are well blended. Pour into a 9-inch by 13-inch pan and bake at 350°F for 20-24 minutes until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes.
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Step 3 Make whipped topping: in a large bowl, combine heavy cream and hot cocoa mix. Using a hand mixer, beat until stiff peaks form, 3 to 4 minutes. Using a hand mixer, beat until stiff peaks.
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In medium-sized mixing bowl combine baking powder, baking soda, flour, and half of the hot chocolate powder. A cup at a time, add the dry mixture to the wet mixture and mix to combine. Pour the cake batter into the baking dish and bake for 50 minutes. Remove the cake from the oven and use the handle of a wooden spoon to poke holes throughout.
Hot Chocolate Poke Cake
Instructions. Make the chocolate cake according to package instructions. Pour into a greased 9×13-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.
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Making the hot chocolate poke cake. Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature. Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake 1 inch apart. Add the marshmallow fluff and water to a microwave-safe bowl and microwave.
