This rich, chocolate poke cake is fluffy, moist, and filled with chocolate sauce! A sweet marshmallow frosting! This cake is a fun twist on a cold-weather essential! You are going to love this take on poke cake!
I pretty much try to cook according to season. Since it is fall, I have been trying to make recipes with apples and pumpkins, but no that there has been a slight chill in the air, my mind is basically fast-forwarding to winter and all the cozy foods associated with colder weather,
I’ve already posted a new peanut butter hot chocolate recipe and a warm red sangria recipe, so clearly, my mind is keeping warm! While this cake won’t keep you warm, it will make you happy! This recipe is a fun twist on hot chocolate!
What Is A Poke Cake?
A poke is a classic dessert that seems to have been around forever! The poke cake I grew up with usually made an appearance around the 4th of July. It was often made with strawberry jello and topped with whipped cream. But that isn’t the standard anymore!
These days, a poke cake can be filled with anything. This cake is filled with a mixture of chocolate and sweetened condensed milk, but you can fill a poke with caramel sauce, dulce de leche, pudding, jelly, pie filling…or anything else your heart desires!
Why Poke Holes In A Poke Cake?
Poking holes into your cake once it comes out of the oven may not make for a pretty cake (don’t worry, the holes will be covered), but doing this ensures that your filling will get properly soaked into your cake,
When To Poke A Poke Cake?
I find the best time to poke holes into your cake is after your cake comes out of the oven and has had a chance to sit (maybe 10 minutes or so). You don’t want to poke holes into a very warm cake, you will tear the cake apart if you do.
You want the cake to be warm enough, however, to absorb some of the liquid after it is poured into the holes.
I like to refrigerate the cake so that the liquid sets.
Can You Frost A Poke Cake?
Why yes, yes you can. A lot of poke cake recipes use whipped cream as frosting for your cake. I sometimes use a fluffy buttercream too!
This particular recipe has a marshmallow frosting (in keeping with the hot chocolate theme).
Can You Make A Poke Cake Ahead Of Time?
Yes, you can, however, I would not make it too far in advance as the cake itself will get really soft and a little mushy. In other words, you can make this cake hours in advance, but not days in advance.
You can make your poke the night before and keep it in the refrigerator until you are ready to serve it.
Can You Freeze A Poke Cake?
You can freeze this cake, you can freeze the filled cake once it has cooled completely. Allow the cake to come to room temperature and top the cake with the whipped cream before serving.
How Do I Make Hot Chocolate Poke Cake?
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 and chocolate has melted. Pour chocolate mixture over cake and refrigerate cake for 1 hour.
STEP THREE– Prepare the topping. In the bowl of a stand mixer, beat together butter and marshmallow fluff. Beat in vanilla, a pinch of salt, and heavy cream. Add powdered sugar one cup at a time until the mixture is fluffy. Carefully spread topping over the cake and garnish with chocolate shavings.
Hot Chocolate Poke Cake Recipe Tips
- In a pinch, chocolate pudding and hot chocolate mix can be combined for the filling.
- You can always use Cool Whip as your topping if you do not have time to prepare the marshmallow topping.
- Store your poke covered in the fridge. Pokes will last up to 3 days.
Poke cakes are so easy to make and they are fun to eat. You can prepare them a million different ways and the results are always the same…delicious! This is Hot Chocolate Poke Cake is a fun treat for kids of all ages!
- 1 box Devils food cake ( plus ingredients to make the cake)
- 1 can 12 oz can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 envelope hot cocoa mix
- ¾ cup butter
- 1 7 oz. container marshmallow fluff
- Pinch of salt
- 1 teaspoon vanilla
- 2 tablespoons milk
- 2 ¼ cup powdered sugar
- Grated chocolate for garnish
- Prepare boxed chocolate cake according to package directions. Remove the cake from the oven and cool for 10 minutes. After 10 minutes, poke holes into the cake using the end of a wooden spoon.
- Meanwhile, in a small saucepan, heat together sweetened condensed milk, chocolate chips, and one envelope of hot chocolate mix, whisk until smooth and chocolate has melted. Pour chocolate mixture over the cake and refrigerate the cake for 1 hour.
- Prepare the topping. In the bowl of a stand mixer, beat together butter and marshmallow fluff. Beat in vanilla, a pinch of salt, and milk. Add powdered sugar one cup at a time until the mixture is fluffy. Carefully spread topping over the cake and garnish with chocolate shavings.
- Store cake in the refrigerator.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 263Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 113mgCarbohydrates 38gFiber 1gSugar 33gProtein 1g