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Spicy Mexican Hot Chocolate Poke Cake

mexican hot chocolate poke cake - featured image
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An easy, decadent poke cake made from a boxed chocolate cake mix, soaked with a spiced sweetened condensed milk mixture, and topped with a rich chocolate ganache. The warmth of cinnamon and cayenne pepper creates a unique, crowd-pleasing dessert.

Ingredients

Scale
  • 1 box (15.25 oz) chocolate cake mix
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 can (14 oz) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder (optional)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • Pinch of cinnamon and cayenne for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, combine chocolate cake mix, eggs, oil, and water. Mix until smooth, about 2 minutes. Do not overmix.
  3. Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in pan for 5 minutes.
  4. While cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart and poking all the way to the bottom.
  5. In a small bowl, whisk together sweetened condensed milk, cinnamon, cayenne, chili powder (if using), and vanilla extract. Taste and adjust cayenne if desired.
  6. Slowly pour the spiced condensed milk mixture over the warm cake, filling all the holes. Use a spatula to spread evenly. Let sit for 15-20 minutes to absorb.
  7. While cake soaks, make the ganache: In a small saucepan, heat heavy cream over medium heat until it just simmers. Remove from heat, add chocolate chips and butter. Let sit 2 minutes, then stir until smooth and shiny.
  8. Pour ganache over the cake and spread evenly. Sprinkle a pinch of cinnamon and cayenne on top.
  9. Refrigerate for at least 1 hour before serving. For best flavor, refrigerate overnight.

Notes

For a less spicy cake, start with 1/4 teaspoon cayenne. The cake is better the next day as flavors meld. Can be made gluten-free with a gluten-free cake mix. For dairy-free, use full-fat coconut milk in the ganache and a dairy-free cake mix.

Nutrition

Keywords: spicy chocolate cake, Mexican hot chocolate, poke cake, easy dessert, chocolate cake with cayenne, cinnamon chocolate cake

Find it online: https://bouncybowl.com/spicy-mexican-hot-chocolate-poke-cake-easy-homemade-recipe/