Rich chocolate cake topped with hot fudge sauce and decadent cocoa whipped cream - tastes like heaven
I am so excited to take part in Choctoberfest this year. A huge thank you goes out to Allison of The PinterTest Kitchen for organizing the event - you rock, Allison. I love love love chocolate. LOVE. I have a few chocolate recipes to share over the next two weeks and I decided to start with a bang. This Hot Cocoa Poke Cake is the perfect recipe for me to share first. It's unbelievable. It's easily the best poke cake I've ever had.
It consists of double fudge chocolate cake with hot chocolate mix in the batter. It's topped with hot fudge sauce and cocoa whipped cream then drizzled with more hot fudge. It's rich and oh so chocolatey. Be sure to check out the rest of the chocolatey recipes for today at the bottom of the post!
What you need:
For the cake:
- 3/4 cup whole milk
- 2 packets (0.85 oz each) hot cocoa mix
- 1 box devil's food or chocolate fudge cake mix
- 3 large eggs
- 3/4 cup sour cream
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 jar (13 oz.) hot fudge sauce
- 1 3/4 cups heavy whipping cream
- 4 packets (0.85 oz each) hot cocoa mix
- Heat milk in a microwave-safe bowl for 1 minute to 1 and a half minutes. Add 2 packets of hot chocolate mix and whisk until combined.
- In a medium-sized bowl, mix together cake mix, eggs, sour cream, vegetable oil, and vanilla extract.
- Then add hot chocolate you prepared and beat on high speed until well blended.
- Pour batter into a greased 9x13-inch baking pan and bake in a preheated-350 degree oven for 20 to 24 minutes or until a toothpick comes out of the center clean.
- Let cool for 20 minutes. Poke holes into the top of the cake with a wooden spoon handle or other round object.
- Heat hot fudge according to the directions on the jar. Set aside some to drizzle over the top and then pour the rest over the cake. Then allow to completely cool.
- While the cake cools, place a metal bowl and whisk into the freezer.
- When the cake is cool, pour heavy cream into the metal bowl and beat on high until bubbly. Add 4 hot cocoa packets and beat until stiff peaks form.
- Spread whipped cream over the top of the cake and drizzle with remaining hot fudge.
- Keep in the refrigerator unless serving because of the whipped cream :)
Recipe from Beyond Frosting (as seen on Chocolate Chocolate and More)
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