Description
Indulge in this soulful fusion of deep, dark chocolate, aromatic cinnamon, and a gentle kick of heat. This Mexican Hot Chocolate Poke Cake takes a standard moist chocolate sponge and infuses it with a spiced chocolate pudding mixture. It is the perfect blend of spice and comfort, finished with an airy whipped topping that provides a cooling contrast. Whether for a family gathering or a cozy evening, this cake offers a warm embrace in every bite, elevating simple ingredients into a sophisticated, meaningful dessert.
Ingredients
15.25 ounce box chocolate fudge cake mix
Ingredients for cake mix (eggs, oil, and water as specified on box)
2 teaspoons ground cinnamon, divided
3 ounce bar chili-infused dark chocolate, melted
1 box (3.4 ounce) instant chocolate pudding mix
2 cups cold milk
8 ounce container whipped topping, thawed
Instructions
Preheat oven to 350°F and grease a 9×13 inch baking pan.
Prepare the chocolate cake mix according to package directions, whisking in 1 teaspoon of ground cinnamon into the dry batter.
Bake according to package directions, then let cool for 10 minutes.
Use the handle of a wooden spoon to poke holes all over the warm cake.
Whisk the instant chocolate pudding with cold milk, the remaining teaspoon of cinnamon, and the melted chili-infused dark chocolate until combined.
Pour the pudding mixture evenly over the cake, ensuring it seeps into all the holes.
Refrigerate for at least 2 hours to set.
Spread the whipped topping over the cake before serving.
Notes
Ensure the cake is slightly warm when pouring the pudding so it absorbs better. Store leftovers covered in the refrigerator for up to 3 days. For an extra garnish, sprinkle a pinch of cinnamon or cocoa powder on top.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg