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Hot Chocolate Poke Cake Recipe
Enjoy a slice of pure winter bliss with this easy hot chocolate poke cake recipe. A rich, moist chocolate cake infused with hot cocoa flavor, topped with whipped cream and mini marshmallows.
Prep Time
15 mins
Cook Time
15 mins
Chilling Time
4 hrs
Servings: 12
Calories: 317 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 box chocolate cake mix plus ingredients to prepare it (oil, water, egg)
- 1 can sweetened condensed milk 14 ounces
- 2 packets hot chocolate mix or 8 tablespoons of hot chocolate mix
- 16 ounces frozen whipped topping thawed
- mini chocolate chips
- Marshmallow bits or mini marshmallows
Instructions
- Prepare the cake mix and bake in a 9x13-inch dish according to the package instructions.
- Allow the cake to cool completely, then use a chopstick or wooden spoon to poke holes all over the cake.
- Whisk together the sweetened condensed milk and hot chocolate mix until well combined.
- Pour the milk mixture over the top of the cake and spread evenly into the holes.
- Place the cake in the refrigerator to chill for at least four hours.
- When ready to serve, spread the whipped topping over the top of the cake and decorate with mini chocolate chips and marshmallow bits.
Cup of Yum
Notes
- Keep in mind that this cake needs to chill for a few hours before serving, so make sure to plan ahead.
- While you can make this cake with a homemade chocolate cake recipe, using a boxed mix is just as delicious and so much easier. I’m all about short cut baking!
- Make sure you let the cake cool before you start poking holes and adding the milk mixture. If the cake is still warm, it will absorb too much liquid and become soggy and dense.
- While you can use the handle of a wooden spoon to poke holes in the cake, I find that using a chopstick works even better. It creates smaller, more evenly-sized holes, allowing the milk mixture to soak into the cake without making it too wet.
- While mini chocolate chips and marshmallow bits are the classic toppings for this cake, you can mix things up! Try crushed candy canes for a peppermint hot chocolate twist or chopped nuts for a bit of crunch.
- Keep in mind that this cake needs to chill for a few hours before serving, so make sure to plan ahead.
- While you can make this cake with a homemade chocolate cake recipe, using a boxed mix is just as delicious and so much easier. I’m all about short cut baking!
- Make sure you let the cake cool before you start poking holes and adding the milk mixture. If the cake is still warm, it will absorb too much liquid and become soggy and dense.
- While you can use the handle of a wooden spoon to poke holes in the cake, I find that using a chopstick works even better. It creates smaller, more evenly-sized holes, allowing the milk mixture to soak into the cake without making it too wet.
- While mini chocolate chips and marshmallow bits are the classic toppings for this cake, you can mix things up! Try crushed candy canes for a peppermint hot chocolate twist or chopped nuts for a bit of crunch.
Nutrition Information
Calories
317kcal
(16%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
17mg
(6%)
Sodium
368mg
(15%)
Potassium
282mg
(8%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
155IU
(3%)
Vitamin C
1mg
(1%)
Calcium
189mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 317
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 368mg | 15% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.