Hot Fudge Poke Cake starts out with a cake mix, then hot fudge, and then chocolate whipped cream, it is a chocolate lovers dream come true. It is so easy to make and yet a really impressive dessert.
Have you ever made a poke cake? I have made several over the years. Every year when my son Jon’s birthday rolls around that is one thing that I am sure he will ask me to make for him.
I did a little research on the poke cake and found that it started around the 1970s. It was the Jello-o gelatin cake. This is the one that I usually make for my son’s birthday. They are simple to make and quite delicious.
- This cake uses a cake mix, but I do add additional ingredients to make it more like a homemade cake. If you prefer not to do this the cake will be fine. I have made many poke cakes by using a cake mix and following the direction on the box.
- To make the hole in the cake after it is baked use a wooden spoon, it is easy and most of you will have that in your kitchen.
- Make the hot fudge when the cake is just about done baking. Once the cake comes out of the oven you can poke the hole in the cake and pour the hot fudge over the cake. You don’t have to wait for the cake and the hot fudge to cool down before doing this.
- Once the hot fudge is poured over the top of the cake I do recommend to cool the cake to room temperature before setting in the refrigerator. Chill for about 1 to 2 hours or until chilled well and top with the chocolate whipped cream.
- Make sure to store the leftover cake in the refrigerator.
- You can store the cake in the refrigerator for 3 to 4 days.
Steps for making this Hot Fudge Poke Cake
Make the chocolate cake. Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
Add the cake mix, sour cream, evaporated milk, eggs, and melted butter into a large bowl. With an electric mixer beat for 2 minutes on medium speed. The batter will be thick.
Spread the cake in the prepared baking pan. Place in the preheated oven and bake for 20 25 minutes or until a wooden pick comes out clean when inserted in the cake.
While the cake is baking prepare the hot fudge. In a large microwave-safe bowl or measuring cup add the sugar, cocoa, cornstarch, salt, and mix together. Once the ingredients are mixed together stir in the water.
Microwave for 3 minutes stirring after 1 1/2 minutes. Once it has been microwaved for 3 minutes add the butter and microwave for another 1 1/2 minutes, stirring after 45 minutes. It should be thickened by now, you do not want this really runny. Stir in the vanilla
When the cake is removed from the oven take a wooden spoon and poke holes all over the cake. Pour the hot fudge over the cake making sure that the hot fudge goes into the holes. Cool the cake to room temperature and then place in the refrigerator for 1 to 2 hours or until well chilled.
Once the cake is cooled make the chocolate whipped cream. In a large mixing bowl add the cream with an electric mixer beat until soft peaks form. Add the cocoa and powdered sugar and continue to beat stiff peaks form, do not overbeat.
Spread the whipped cream over top of the hot fudge. Refrigerate until ready to serve.
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Hot Fudge Poke Cake
- 1 box chocolate cake mix
- 3/4 cup sour cream
- 3/4 cup evaporated milk
- 3 large eggs
- 1/2 cup butter melted
- 1 cup sugar
- 6 tablespoons cocoa
- 3 tablespoons corn starch
- dash salt
- 1 cup water
- 4 tablespoons butter
- 1 teaspoon vanilla
Chocolate whipped cream
- 1 1/2 cup whipping cream
- 3 tablespoons cocoa
- 3 tablespoons powdered sugar
- Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
- In a large bowl add the cake mix, sour cream, evaporated milk, eggs, and butter. Mix with an electric mixer on medium speed for 2 minutes. The batter will be thick.
- Spread the cake in the prepared baking pan. Place in the preheated oven and bake for 20 to 25 minutes or until a wooden pick comes out clean after being inserted in the cake.
- While the cake is baking prepare the hot fudge. In a microwave-safe bowl or measuring cup combine the sugar, cocoa, cornstarch, and salt mix. After the ingredients are mixed together stir in the water.
- Microwave for 3 minutes stirring after 1 1/2 minutes. Add the butter and mix it in. Continue to microwave for another 1 1/2 minutes stirring after 45 seconds. At this time the hot fudge should be thick, if it is too runny microwave a little longer. Stir in the vanilla.
- Once the cake is baked remove from the oven and with a wooden spoon poke holes over the whole cake. Spread the hot fudge over the top of the cake making sure that the hot fudge goes into the holes.
- Cool to room temperature. Once cooled set in the refrigerator for 1 to 2 hours or until the cake is well chilled.
- When the cake is cooled make the whipped cream. Add the whipping cream to a large bowl with an electric mixer beat until there are soft peaks. Add the cocoa and powdered sugar and continue to beat until stiff peaks form, Do not overbeat.
- Spread the whipped cream over top of the hot fudge. Refrigerate until ready to serve
- Use a wooden spoon to make holes in the cake.
- Once the cake is baked you can poke the holes right away. Once the holes are made spread with the hot fudge.
- Cool until the cake is room temperature and then place in the refrigerator until well chilled.
- Store cake in the refrigerator for 3 to 4 days.
A sinfully decadent and irresistible poke cake! I have never tried a chocolate whipped cream…looks so good on the poke cake.
I wish I had a big piece in front of me right now!
David @ Spiced
This cake looks and sounds absolutely delicious, Dawn! I do enjoy a good mug of hot chocolate as the days turn chilly, and this looks like hot chocolate in cake form. Pass me a fork!
John / Kitchen Riffs
Poke cakes are good! And always so much fun to make — poking all those holes. 🙂 This looks wonderful. But since it’s hot fudge flavored, how could it not?