Get ready to indulge in a festive treat that will warm your heart and tantalize your taste buds! This Peppermint Hot Chocolate Poke Cake is the ultimate dessert for the holiday season, combining rich chocolate cake with a creamy, dreamy hot chocolate filling and a refreshing peppermint twist. Imagine sinking your fork into a slice of this decadent cake, where every bite is a delightful explosion of flavors. Whether you're hosting a holiday gathering or simply craving something sweet, this cake is sure to impress. So, roll up your sleeves and prepare to create a dessert that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hrs 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 can sweetened condensed milk
- 1 cup hot chocolate mix
- 1 cup whipped cream
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray.
- Prepare the chocolate cake mix according to the package instructions. Use the recommended liquid, oil, and eggs specified on the box mix.
- Bake the cake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10-15 minutes at room temperature.
- Using the handle of a wooden spoon or a thick straw, poke holes evenly across the entire surface of the warm cake, spacing the holes about 1 inch apart.
- In a mixing bowl, whisk together the sweetened condensed milk and hot chocolate mix until smooth and well combined.
- Slowly pour the hot chocolate mixture over the cake, ensuring it seeps into the holes and covers the entire surface.
- Refrigerate the cake for at least 1 hour to allow the liquid to be absorbed and the cake to set.
- Before serving, spread whipped cream evenly over the top of the chilled cake.
- Sprinkle crushed peppermint candies over the whipped cream for a festive and crunchy topping.
- Cut into 12 equal squares and serve chilled. Store any remaining cake in the refrigerator for up to 3 days.
Tips
- Perfecting the Poke: When poking holes in the cake, make sure to space them evenly for optimal flavor absorption. The more holes, the more delicious hot chocolate filling will seep into the cake!
- Chill Time is Key: Allowing the cake to chill for at least an hour is crucial. This not only helps the flavors meld but also ensures the cake sets perfectly for slicing.
- Whip It Good: For an extra touch of elegance, consider whipping your cream until soft peaks form before spreading it on the cake. This will give your dessert a light and airy texture.
- Crushed Peppermint: If you can't find crushed peppermint candies, you can easily make your own by placing whole peppermint candies in a zip-top bag and crushing them with a rolling pin.
- Serving Suggestion: Serve with a drizzle of chocolate sauce or a sprinkle of cocoa powder for added flair. This cake pairs wonderfully with a warm cup of hot chocolate!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 4g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 35mg
