When your sweet tooth is calling, answer it with this chocolate poke cake recipe. Easy Mexican Hot Chocolate Poke Cake is spicy, sweet, and absolutely delicious!
It starts with a prepared chocolate boxed cake mix which is embelished with the flavors of cinnamon and dark chocolate, a flavorful instant chocolate pudding mixutre and finished with a layer of cool whip. It's all topped off with chopped chili infused dark chocolate, a dusting of cocoa, and a sprinkle of cinnamon. It's the perfect dessert for all of your Mexican-inspired meals, a special occasion, or just because!
.jpg "Easy Mexican Hot Chocolate Poke Cake by Renee's Kitchen Adventures")
You gotta love poke cake recipes! They are so easy-to-make and the flavor combinations seem endless. A family favorite is my Skinny Almond Joy Poke Cake, it tastes like an almond joy candy bar and it all starts with a simple chocolate cake mix.
I also love this Skinny Tres Leches Poke Cake. Always a hit when served with fresh fruit. And if you're looking for a fun and fruity themed jello poke cake, my Halloween Jello Poke cake is just the ticket.
But today's featured recipe, Easy Mexican Hot Chocolate Poke Cake, is inspired by the flavors of Mexican Hot Chocolate and it's an incredibly delicious dessert that's easy to make and perfect for any occasion.
.jpg "Easy Mexican Hot Chocolate Poke Cake by Renee's Kitchen Adventures")
Mexican Hot Chocolate vs. Regular Hot Chocolate
Mexican hot chocolate and regular hot chocolate differ in their ingredients and flavor profiles. While regular hot chocolate is typically made with cocoa powder, sugar, and milk or cream, Mexican hot chocolate includes additional ingredients such as cinnamon, vanilla, and sometimes even a chili powder. These ingredients give Mexican hot chocolate a unique, spicy-sweet flavor and aroma that sets it apart from regular hot chocolate.
Additionally, Mexican hot chocolate is traditionally made by whisking the ingredients together by hand, which creates a frothy texture that is different from the smooth and creamy texture of regular hot chocolate. Overall, Mexican hot chocolate offers a more complex flavor experience than regular hot chocolate.
Ingredients needed for Mexican Hot Chocolate Poke Cake
Chocolate Fudge Cake Mix- I used a boxed cake mix for the cake layer of this dessert and followed the instructions on the box to prepare it. However, I added ground cinnamon and finely chopped chili-infused dark chocolate (I got mine from Aldi) to mimic the flavors of Mexican hot chocolate to the cake batter before pouring into a baking dish and baking. Ground cinnamon adds a warm flavor. Chili-infused dark chocolate adds a sublte spiciness to the cake. Additionally, the added dark chocolate helps tone down the sweetness of the chocolate fudge cake. If you are ambitous, you could use your favorite homemade chocolate cake recipe instead of a box mix. Just follow the recipe card below to make sure you add the cinnamon and finely chopped chili-infused dark chocolate to the batter.
Chocolate Instant Pudding Mix - Chocolate Instant Pudding mix is prepared with 2 cups of milk, then more cinnamon and a bit of cayenne pepper is whisked into the mixture. This layer is very flavorful and provides a nice "punch" of warm, sweet, and spicy to the chocolate pudding poke cake. It's the filling for the cake. When holes are punched into the prepared chocolate cake with the handle of a wooden spoon, the slightly firmed pudding mixture seeps down into the holes creating a moist chocolate cake and another layer of flavor.
Milk - any fat content will work. The higher fat content, the richer the pudding will taste.
Cool Whip Topping - This easy. frozen whipped topping makes and excellent "frosting" for this poke cake. Just thaw and frost. Super easy.
Chili-infused Dark Chocolate - I put this in the cake layer itself as well as used chocolate shavings made from it on the top of the cake. It's not very sweet, more bittersweet, and helps to tone down the sweetness to mimic Mexican Hot Chocolate. It also imparts a sublty spicy flavor. I bought the chocolate I used at Aldi, but it's pretty readily available in most grocery stores. The Lindt brand is excellent too. If you can't find the chili-infused dark chocolate, plain dark chocolate (at least 60% cacoa) will work too. Even dark chocolate chips will work if you can't find chili-infused chocolate.
Ground cinnamon - Ground cinnamon is such a useful spice. It gives dishes a sweet, warmth. It's important for the flavor profile of this dessert and it won't be the same if you leave it out.
Cayenne pepper - Cayenne pepper give this dessert it's spicy factor. The amount in the recipe card below is a guideline. Use less if you are adverse to spiciness, add more if you love spice! Do NOT replace cayenne pepper with chili powder. Chili powder usually has other ingredients such as garlic which would not taste good in this recipe. You can replace cayenne pepper with other peppers, such as ancho or chipotle.
Cocoa powder - unsweetened, pure cocoa powder for dusting tones down the sweetness of the dessert.
Chocolate Syrup or sauce - optional garnish
.jpg "Easy Mexican Hot Chocolate Poke Cake by Renee's Kitchen Adventures")
Equipment needed for Easy Mexican Hot Chocolate Poke Cake
- 9 x 13 inch baking dish or metal pan
- electric mixer
- Wooden spoon with rounded handle (or something similar that you can "poke" the baked cake with)
How to make Easy Mexican Hot Chocolate Poke Cake
Begin by following the package directions for a 13 x 9-inch cake on the box of cake mix you have purchased to make this recipe.
When it's done baking, let the cake cool for 15 - 20 minutes in the baking dish, on a rack.
Next, with the handle of a wooden spoon, poke holes in the cake about 1" apart and about half-way through the cake.
Prepare the filling, by whisking the instant pudding mix with milk, cinnamon, and cayenne pepper in a medium bowl until it just starts to thicken.
Pour filling over the top of the cake and smooth it with a spatula pushing it down into the holes.
Place cake in refrigerator for 1 hour, or until cake is cooled and pudding mixture is set.
.jpg "Easy Mexican Hot Chocolate Poke Cake by Renee's Kitchen Adventures")
Spread Cool Whip onto the pudding mixture evenly.
Sprinkle with ground cinnamon, cocoa powder, and chili-infused dark chocolate shavings.
Cover with plastic wrap or aluminum foil and refrigerate until ready to serve.
Variations and Substitutions
- Replace 1/2 cup milk in the pudding mixture with 1/2 cup coffee liqueur, like Kahlua, for a boozy adult version
- Use plain, dark chocolate (60% cacoa or higher) or dark chocolate chips instead of the chili-infused dark chocolate
- Use instant vanilla pudding instead of instant chocolate pudding
- Replace milk with any milk subsitute (oat, almond, coconut) but Soy milk. (Pudding will not set if you use soy milk) for a dairy-free version
- Replace Cool Whip with homemade whipped cream made from heavy cream.
- Use any kind of chocolate boxed cake mix you like; devil's food cake mix , dark chocolate cake mix, etc.
- Finish the cake with a drizzle of chocolate sauce or syrup for more chocolate flavor
- Do NOT replace cayenne pepper with chili powder. Chili powder usually has other ingredients such as garlic which would not taste good in this recipe. You can replace cayenne pepper with other peppers, such as ancho or chipotle.
More chocolate cakes that start with a boxed cake mix to love!
Yield: 16
.jpg "Mexican Hot Chocolate Poke Cake")
Mexican Hot Chocolate Poke Cake
Prep time: 10 MinCook time: 30 MinInactive time: 1 HourTotal time: 1 H & 40 M
Prepared chocolate boxed cake is embelished with the flavors of cinnamon and dark chocolate, then layered with a flavorful instant chocolate pudding mixutre and finished with Cool Whip. It's all topped off with chopped chili infused dark chocolate, a dusting of cocoa, and a sprinkle of cinnamon. It's the perfect dessert for all of your Mexican-inspired meals, a special occasion, or just because!
Ingredients
- 15.25 ounce box chocolate fudge cake mix (plus ingredients to make cake mix: eggs, oil, water)
- 2 teaspoons ground cinnamon, divided plus more for top of cake
- 3 ounce chili-infused dark chocolate bar
- 3.9 ounce box chocolate pudding mix
- 1/2 teaspoon cayenne pepper, or more or less to taste
- 2 cups milk
- 8 ounces Cool Whip whipped topping
- For top of cake: Cocoa powder, ground cinnamon
- Chocolate syrup - optional
Instructions
- Finely chop chili-infused dark chocolate. Reserve 1/3 of chopped chocolate for topping. Melt the remaining chocolate in a bowl over hot water or carefully melt in microwave.
- Prepare chocolate fudge cake according to package directions adding melted chili-infused chocolate and 1 teaspoon of ground cinnamon with the rest of ingredients before mixing. Pour cake into prepared 9 x 13-inch pan and bake as directed on box.
- Allow cake to cool on wire rack for 15-20 minutes.
- Do not remove cake from pan. With the round handle of a wooden spoon, poke holes about halfway down into cake about 1 inch apart.
- Prepare pudding layer: Whisk together chocolate pudding mix, 1 teaspoon ground cinnamon, 1/2 teaspoon cayenne pepper (or more or less to taste) until it just starts to thicken. Quickly spread pudding mixture onto warm cake, pressing pudding down into the holes you made.
- Refrigerate cake for 30 minutes to an hour to allow cake to cool and pudding to set.
- Spread Cool Whip onto pudding layer. Garnish with reserved chili-infused chocolate, cinnamon, and cocoa powder. Cover with aluminum foil or plastic wrap and store in refrigerator until ready to serve. Embelish each piece of cake with chocolate syrup just before serving, if desired.
- Store leftovers, covered, in refrigerator for 3-5 days.
Notes
Do NOT replace cayenne pepper with chili powder. Chili powder usually has other ingredients such as garlic which would not taste good in this recipe. You can replace cayenne pepper with other peppers, such as ancho or chipotle.
Nutrition Facts
Calories
231.41Fat (grams)
9.49 gSat. Fat (grams)
4.42 gCarbs (grams)
34.87 gFiber (grams)
1.69 gNet carbs
33.19 gSugar (grams)
22.38 gProtein (grams)
3.65 gSodium (milligrams)
346.37 mgCholesterol (grams)
4.1 mgNutritional Information is an estimate it is provided as a courtesy.
Copyright © 2023 Renee's Kitchen Adventures
>
Going to make this for a Cinco De Mayo party!
ReplyDeleteThanks for your comment and I can't wait to here how you like it! My family loved the combination of flavors and it was easy to make too!
Delete