Hot Cocoa Poke Cake Recipe
This Hot Cocoa Poke Cake recipe transforms a simple chocolate cake into a decadent and flavorful dessert inspired by a cup of rich hot cocoa. Layers of marshmallow creme, chocolate fudge sauce, and a whipped topping infused with hot chocolate mix create a moist, creamy, and irresistibly indulgent treat perfect for any chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 15.25 ounce box of chocolate cake mix (plus ingredients listed on box)
Marshmallow Layer
- 1 7 ounce jar of marshmallow creme
- 2 tablespoons water
Chocolate Topping
- 1 11.25 ounce jar of chocolate fudge sauce
Whipped Topping
- 1 8 ounce tub of whipped topping, thawed
- 2 packets of hot chocolate mix (¼ cup)
Garnishes
- 1 ½ cups mini marshmallows
- 2 tablespoons mini chocolate chips
Instructions
- Prepare the cake: Preheat your oven and prepare the chocolate cake according to the package instructions in a 9×13 inch pan. Once baked, allow the cake to cool completely at room temperature to ensure the next layers absorb well.
- Poke holes in the cake: Using the handle of a wooden spoon or the thick end of a chopstick, poke holes evenly spaced about 1 inch apart across the entire cake. This creates pockets for the filling.
- Prepare marshmallow filling: In a microwave-safe bowl, combine the marshmallow creme and 2 tablespoons of water. Microwave for 20 seconds, then stir until smooth and pourable. If too thick, microwave an additional 10 seconds and stir again.
- Fill the holes: Pour the marshmallow mixture evenly over the cake, spreading it with a rubber spatula or the back of a spoon. Press the mixture down into the holes to saturate the cake.
- Add chocolate fudge layer: Heat the chocolate fudge sauce according to the jar’s directions until warm and pourable. Spread the warmed fudge evenly over the marshmallow layer on the cake and allow it to cool to set.
- Prepare chocolate whipped topping: In a medium bowl, gently fold the thawed whipped topping with the hot chocolate mix until fully incorporated and evenly colored.
- Top the cake: Spread the chocolate-flavored whipped topping over the cooled fudge layer, covering the entire surface of the cake.
- Chill the cake: Refrigerate the cake for at least one hour to let all the flavors meld and the layers set firmly.
- Garnish and serve: Before serving, sprinkle mini marshmallows and mini chocolate chips over the top of the cake for a festive touch. Slice and enjoy this rich, creamy dessert!
Notes
- Ensure the cake is completely cooled before poking holes to avoid crumbling.
- If your marshmallow creme is very thick, be patient with microwaving in short bursts to prevent overheating.
- You can substitute hot chocolate mix with your favorite cocoa powder for a different flavor profile.
- This cake tastes best after chilling as it allows all layers to blend beautifully.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: hot cocoa poke cake, chocolate poke cake, marshmallow cake, fudge cake, whipped topping cake, easy chocolate dessert, holiday dessert
Find it online: https://chefmilacook.com/hot-cocoa-poke-cake-recipe/
