My newest favorite cake, my hot chocolate poke cake, is a fantastic dessert to feed the entire family and then some. Poke cakes are super easy to make. There is no removing from the pan or time to cut and decorate. It’s just poked, pour, cool, and dump on the topping. Leaving a cake in the pan makes for easy cleanup and storage in the refrigerator. Well, in my opinion.
Our daughter’s elementary school has a committee of parents, the hospitality committee, that occasionally bakes, cooks, or buys food for different events during the year. Typically these events are geared for the teachers. I love to make this hot chocolate poke cake, and other poke cakes for the teacher’s appreciation dessert bar or for the teachers holiday dessert buffet. Baking poke-cakes in a throwaway tin pan and bringing them straight to the school for easy transport and clean up is so perfect for these events.
I make this hot chocolate poke cake with my homemade marshmallow fluff. It is super easy, but if you don’t have time to make it, then you can use the store-bought brands. I like the homemade version because it comes out a lot thicker and seems better for a cake topping. The marshmallow peaks seem to hold their shape and not run all over the cake. This helps to make a prettier cut piece of cake.
Cost to make this recipe.
The perfect cake for the cost of $7.25 or about $0.48 per serving slice.
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Hot Chocolate Poke Cake
Tray baked chocolate cake soaked with chocolate syrup and topped with marshmallow fluff.
Blend together the first 6 ingredients until smooth texture is formed. Add in the remaining cake ingredients and mix until all the lumps are gone, about 2 minutes.
Pour into a greased 13×9 deep casserole dish. Bake at 350 °F for 30-35 minutes or until toothpick comes out clean.
Remove cake from oven and set out entire dish on a wire rack.
Toppings
Blend together chocolate syrup and powdered sugar in a small bowl and set aside.
When cake is taken out of the oven, poke holes all over into cake with a straw. Don’t poke the holes all the way through cake, only halfway.
Pour thickened chocolate syrup over the top of the hot and hole-filled cake. Let cake sit on wire rack to cool completely. When cooled, add marshmallow fluff to the top and keep cake in refrigerator.
