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Mexican Hot Chocolate Poke Cake

Robyn
This Mexican Hot Chocolate Poke Cake is an easy chocolate cake mix dessert made with rich chocolate cake, a sweet cinnamon filling, and fluffy whipped topping. It’s cozy, simple, and perfect for Cinco de Mayo parties, potlucks, or anytime you need an easy chocolate dessert with a little extra flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the cake:

  • 1 box chocolate cake mix
  • Ingredients listed on the box usually eggs, oil, and water
  • 1/2 cup semi-sweet chocolate chips

For the filling:

  • 1 can sweetened condensed milk
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of cayenne pepper optional

For the topping:

  • 1 container whipped topping thawed, usually 8 oz.

Instructions
 

  • Prepare the chocolate cake mix according to the package directions for a 9x13-inch pan, but replace the water with the same amount of brewed coffee. For example, if your cake mix calls for 1 cup of water, use 1 cup of cooled or room-temperature coffee instead. Add the eggs and oil called for on the box, too.
  • Mix in the mini chocolate chips.
  • Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 to 15 minutes. You want the cake to still be warm, but not so hot that it falls apart when you poke it.
  • Using the handle of a wooden spoon, a chopstick, or another similar round tool, poke holes all over the warm cake. Space the holes about 1 inch apart and make sure they go most of the way down into the cake, but not all the way through the bottom.
  • While, the cake is still warm, make the filling. Mix the sweetened condensed milk chips, cinnamon, vanilla extract, and optional cayenne pepper in a small bowl.
  • Slowly pour the condensed milk filling over the cake. Try to pour it evenly across the surface and especially into the holes so the filling can soak down into the cake. Use a spatula or the back of a spoon to gently spread any extra filling over the top.
  • Let the cake cool completely at room temperature. Then cover the pan and chill the cake in the refrigerator for at least 2 hours, or until the filling has had time to soak in and the cake is cold.
  • Once the cake is chilled, spread the whipped topping evenly over the top.
  • Sprinkle lightly with cocoa powder and cinnamon.
Keyword chocolate, cinnamon, hot chocolate, Mexican, poke cake