What is the difference between Mexican hot chocolate and regular hot chocolate?

Mexican hot chocolate is distinguished from regular hot chocolate by the addition of cinnamon, vanilla, and sometimes chili powder or cayenne pepper to the chocolate base. These additions give Mexican hot chocolate a warm, spiced, and gently heated character that is simultaneously sweet and complex in a way that plain cocoa-based hot chocolate is not. This cake captures that exact flavor profile in dessert form.

Can I make this cake the day before serving?

Yes and making it the day before is actually recommended. The flavors in this poke cake deepen and integrate beautifully during overnight refrigeration and the pudding soaks even further into the cake holes, producing a more moist and more deeply flavored result on day two than on day one.

Can I use homemade whipped cream instead of Cool Whip?

Yes. Homemade whipped cream made from heavy cream whipped to stiff peaks can be substituted for the Cool Whip in the same quantity. Use homemade whipped cream close to serving time as it softens more quickly than stabilized Cool Whip and will not maintain its texture as long during extended refrigeration.

Mexican Hot Chocolate Poke Cake Easy Spicy Chocolate Recipe

Name: Mexican Hot Chocolate Poke Cake The Most Indulgent Spicy Chocolate Cake You Will Make
Prep time: 10 min
Cook time: 30 min
Total time: PT-497458H38M47S
Cuisine: Mexican American
Ingredients: 15.25 oz Box Chocolate Fudge Cake Mix plus eggs oil and water as directed 2 tsp Ground Cinnamon divided 1 tsp for cake 1 tsp for pudding 3 oz Chili-Infused Dark Chocolate Bar or plain dark chocolate 60% cacao; 3.9 oz Box Instant Chocolate Pudding Mix 2 cups Whole Milk 1 tsp Ground Cinnamon for pudding 1/2 tsp Cayenne Pepper to taste 8 oz Cool Whip Whipped Topping thawed Ground Cinnamon for dusting Unsweetened Cocoa Powder for dusting Chocolate Syrup for drizzling optional

Description

The most indulgent and festive Mexican Hot Chocolate Poke Cake made with a chocolate fudge box cake mix enhanced with melted chili dark chocolate and cinnamon poked with holes and filled with spiced chocolate pudding seasoned with cinnamon and cayenne pepper topped with Cool Whip and garnished with dark chocolate shavings cocoa powder and cinnamon. A completely extraordinary and easy Cinco de Mayo celebration cake.

Ingredients

Scale

15.25 oz Box Chocolate Fudge Cake Mix plus eggs oil and water as directed

2 tsp Ground Cinnamon divided 1 tsp for cake 1 tsp for pudding

3 oz Chili-Infused Dark Chocolate Bar or plain dark chocolate 60% cacao

3.9 oz Box Instant Chocolate Pudding Mix

2 cups Whole Milk

1 tsp Ground Cinnamon for pudding

1/2 tsp Cayenne Pepper to taste

8 oz Cool Whip Whipped Topping thawed

Ground Cinnamon for dusting

Unsweetened Cocoa Powder for dusting

Chocolate Syrup for drizzling optional

Instructions

1. Finely chop chili dark chocolate. Reserve 1/3 for topping. Melt remaining 2/3 until smooth.

2. Prepare chocolate cake mix per package directions adding melted chocolate and 1 tsp cinnamon to batter.

3. Bake in prepared 9×13-inch pan as directed.

4. Cool in pan on wire rack 15 to 20 minutes.

5. Poke holes 1 inch apart halfway through cake using wooden spoon handle across entire surface.

6. Whisk pudding mix, milk, 1 tsp cinnamon, and cayenne until just starting to thicken.

7. Spread pudding over warm cake pressing into holes with spatula.

8. Refrigerate 30 minutes to 1 hour until cool and pudding set.

9. Spread Cool Whip evenly over set pudding layer.

10. Garnish with reserved chopped chocolate, cinnamon dusting, and cocoa powder dusting.

11. Cover and refrigerate until serving. Drizzle chocolate syrup over each slice before serving if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: Mexican American

Nutrition

Serving Size: 1 slice
Calories: 231
Sugar: 22g
Sodium: 346mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 4mg

Keywords: Mexican hot chocolate poke cake, spicy chocolate poke cake recipe, Cinco de Mayo chocolate cake, Mexican hot chocolate cake with cayenne