Peppermint Hot Chocolate Poke Cake

This festive Peppermint Hot Chocolate Poke Cake is everything you need for your holiday dessert. A peppermint red velvet cake soaked in a white chocolate pudding and topped with hot chocolate whipped cream.

INGREDIENTS

  • For the cake
  • 1 box red velvet cake mix
  • Ingredients on the box: eggs, oil, water
  • ½ teaspoons peppermint extract (optional)
  • For the filling:
  • 1 box Hersey’s white chocolate (or vanilla) instant pudding mix (3.4 oz)
  •  C Milk
  • 1/8 – ¼ teaspoons peppermint extract
  • For the whipped cream:
  • 1 1/2 C Heavy Whipping Cream
  • 1 C Hot chocolate mix (about 6 sleeves of instant hot chocolate)
  • Additional hot fudge sauce for drizzling
  • Andes Peppermint Crunch for garnish

INSTRUCTIONS

  1. For the cake: Preheat the oven to 350°F.
  2. Prepare the cake according to the instructions on the box, combining the cake mix with eggs, vegetable oil, water and peppermint extract. Beat on medium speed until well combined.
  3. Bake the cake in 9×13” for 18-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Allow to cool for 10 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. For the filling: When the cake has cooled, prepare the pudding layer by mixing a package of instant white chocolate pudding with 1 ¾ cups of cold milk and add the peppermint extract to taste (1/8 tsp to ¼ tsp). Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  6. For the whipped cream: Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.).
  7. In the cold mixing bowl, beat the heavy whipping cream on medium speed for about 2 minutes. Add the hot chocolate mix and increase the speed to medium high. Beat until stiff peak form.
  8. Spread whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some crushed Andres Peppermint Crunch. This cake must stay refrigerated.