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Hot Chocolate Poke Cake


A rich Hot Chocolate Poke Cake with hot fudge and hot chocolate whipped cream. Yum!

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Rate this recipe 4.3/5 (33 Votes)


  • CAKE:
  • 3/4 cups milk, warmed
  • 2 (.85 ounces each) packets hot chocolate mix
  • 1 box chocolate cake mix
  • 3 large eggs
  • 3/4 cup light sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 jar hot fudge sauce (about 13 ounces)
  • 1 3/4 cups heavy whipping cream
  • 4 (.85-ounces each) packets hot chocolate mix


Servings 12
Preparation time 5mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 350°F.

In a microwave-safe bowl or mug, heat milk for 60 to 90 seconds until hot. Add 2 packets of hot chocolate mix and whisk until powder is dissolved. Set aside.

In a medium-sized bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. 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 to 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.

While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.

Heat jar of hot fudge sauce according to the instructions on the jar. You may want to spoon into a bowl to make it easier to stir without bubbling over the top. Pour hot fudge sauce over top of cake so that hot fudge fills in the holes. Save a few tablespoons to drizzle on top. Allow the cake to completely cool.

Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot chocolate mix and continue to beat until stiff peaks form. Spread over cooled cake. Drizzle with any leftover hot fudge sauce. Cake must be refrigerated after adding the whipped cream.

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