Hot Chocolate Poke Cake makes a wonderful holiday dessert. Made with Hot Cocoa, hot fudge and topped with hot chocolate frosting and a dollop of whipped cream.
I am a sucker for all things chocolate like this chocolate chip bundt cake and this easy chocolate cherry cake. If you are in need of a holiday dessert, this hot chocolate cake is one of my favorites.
The holidays are right around the corner! Where did the year go? We have already started putting out our holiday decorations and even some lights outside. Every year when the decorating starts, our tradition is to turn up the holiday music, put on our pj’s and sip some hot cocoa.
Hot cocoa can be used for more than just a tasty warm beverage. I have used it in pies, ice cream and my favorite, this hot chocolate poke cake. The Swiss Miss Hot Cocoa packs are my secret ingredient in the cake AND the frosting. The hot cocoa powder gives it a wonderful chocolate taste and makes this holiday treat quick and easy to make. Adding a dollop of Reddi-wip® made with real cream takes this cake to another delicious level.
How to make chocolate poke cake:
- Warm milk in microwave for one minute. Stir in two Hot Cocoa packs into the milk. Mix together cake mix, sour cream, eggs, oil and then hot cocoa milk. Place in a 9×13 pan and bake for 20-25 minutes.
- Let cake cool for 10-15 minutes and poke holes in cake with a wooden spoon. Drizzle heated fudge sauce into holes. Make hot chocolate frosting and spread over cake.
Don’t forget to add a big dollop of whipped cream on top!
Enjoy! ~Heather
Hot Chocolate Poke Cake
Ingredients
- 1 box chocolate cake mix I used Devils Food
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 packs of Swiss Miss Hot Cocoa Mix
- 3/4 cup milk
- 1 11.75 oz jar hot fudge sauce
- Frosting
- 5 tablespoons butter
- 1/4 cup milk
- 2 packs of Swiss Miss Hot Cocoa Mix
- 2 cups powdered sugar
- Reddi-wip®
Instructions
- Preheat oven to 350 degrees F.
- Mix together cake mix, eggs, vegetable oil and sour cream.
- In a microwave safe cup, heat milk in microwave for 60 seconds.
- Whisk 2 packs of hot cocoa into milk until well combined.
- Pour hot cocoa milk into cake mix and mix until blended.
- Spray a 9x13 pan with non-stick cooking spray or line with parchment paper.
- Pour cake mixture into pan.
- Bake for 20-25 minutes or until toothpick inserted in middle of cake comes out clean.
- Let cake cool for 15 minutes and then poke holes in cake.
- Heat up chocolate sauce according to jar directions and pour into holes in cake. Let cool for another 15 minutes.
- For frosting, melt butter in a small saucepan over low heat. Add in milk and 2 packs hot cocoa mix. Remove from heat and stir in powdered sugar. Stir until well blended.
- Spread frosting over top of cake.
- Top with Reddi-wip®.
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