Hot Chocolate Poke Cake

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Hot Chocolate Poke Cake

Cake Ingredients:

  • 15.25 oz. dark chocolate fudge cake mix
  • 3.9 oz. instant chocolate pudding mix
  • 3 lg. eggs
  • 2 tsp. vanilla
  • 1 cup chocolate milk chilled
  • ½ cup vegetable oil
  • ½ cup sour cream

Fudge Layer Ingredients:

  • 1 cup hot fudge sauce

Pudding Layer Ingredients:

  • 3.9 oz, instant chocolate pudding mix
  • 2 cups milk

Whipped Cream Ingredients:

  • 2 cups heavy whipping cream
  • ¼ cup unsweetened cocoa powder
  • ½ cup powdered sugar

Directions:

  1. To make the cake, preheat the oven to 350 F.
  2. Spray a 9-by-13-inch baking dish with nonstick spray and set aside.
  3. In a large bowl, add all the cake ingredients and beat on medium speed until well combined.
  4. Pour into prepared baking dish and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  5. Let cool for approximately 10 to 15 minutes and then poke holes all over it using the end of a wooden spoon or something of similar size and shape.
  6. For the hot fudge layer, 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, spreading with a spatula to evenly distribute. Place cake into the fridge to completely cool.
  7. Once the cake has cooled, prepare the pudding layer.
  8. In a medium bowl, add the instant chocolate pudding mix and 2 cups of milk. Whisk together and immediately pour over the cooled cake.
  9. Put the cake back in the fridge to set.
  10. 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.
  11. Add the heavy cream, cocoa powder and powdered sugar to the chilled bowl and mix on medium-high until stiff peaks form.
  12. This can take up to 8 to 9 minutes.
  13. Remove the cooled cake from the fridge and top with the whipped cream, spreading it evenly with a spatula.

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