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If you’re looking for a dessert that perfectly blends nostalgia with modern flavors, look no further than the decadent hot cocoa poke cake. Poke cakes have taken the baking world by storm, captivating dessert lovers with their unique method of infusing flavor directly into the cake. This delightful treat combines the rich, comforting flavors of hot cocoa with a classic chocolate cake, making it the perfect centerpiece for gatherings, holiday celebrations, or cozy family nights. Imagine a moist chocolate cake that’s been lovingly infused with a creamy hot cocoa sauce, topped with fluffy whipped cream, and garnished with mini marshmallows and chocolate shavings. It's a dessert that promises warmth and joy in every bite.

Hot Cocoa Poke Cake Recipe

A delightful twist on a classic dish.
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Ingredients
  

1 box chocolate cake mix (plus ingredients called for on the box)

1 cup hot cocoa mix (divided, plus extra for garnish)

1 can sweetened condensed milk (14 oz)

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Mini marshmallows (for garnish)

Chocolate shavings or chips (for garnish)

Instructions
 

Prepare the Cake: Preheat your oven and prepare the chocolate cake mix according to the package instructions. Bake in a 9x13 inch pan and allow it to cool completely once baked.

    Poke Holes: Once the cake is cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart.

      Make the Hot Cocoa Sauce: In a medium bowl, combine 1 cup of hot cocoa mix and the sweetened condensed milk. Mix until fully combined and smooth.

        Pour Sauce: Carefully pour the hot cocoa mixture over the cake, making sure it seeps into the holes for optimal flavor. Make sure to cover the entire surface of the cake.

          Whip the Cream: In a separate mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.

            Top the Cake: Spread the whipped cream over the top of the cake, smoothing it out with a spatula or knife.

              Garnish: Sprinkle mini marshmallows and chocolate shavings or chips over the whipped cream for an extra decadent touch. Optionally, dust with a bit of hot cocoa mix for added flavor.

                Chill and Serve: Refrigerate the cake for at least 2 hours before serving, allowing the flavors to meld together. Cut into squares and enjoy!

                  Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12