Description
Indulge in a rich and creamy Hot Cocoa Poke Cake, combining a moist chocolate cake base with gooey marshmallow and luscious chocolate fudge layers, topped with a fluffy hot cocoa-flavored whipped cream and sprinkled with mini marshmallows and chocolate chips for a perfect cozy treat.
Ingredients
Scale
Cake
- 1 15.25 ounce box chocolate cake mix (plus ingredients listed on box)
Marshmallow Filling
- 1 7 ounce jar marshmallow creme
- 2 tablespoons water
Chocolate Topping
- 1 11.25 ounce jar chocolate fudge sauce
Whipped Topping
- 1 8 ounce tub whipped topping, thawed
- 2 packets hot chocolate mix (¼ cup)
Garnish
- 1 ½ cups mini marshmallows
- 2 tablespoons mini chocolate chips
Instructions
- Prepare the Cake: Follow the directions on the chocolate cake mix box to bake the cake in a 9×13 inch pan. Once baked, allow the cake to cool completely to room temperature.
- Poke Holes: Using the handle of a wooden spoon or the thick end of a chopstick, poke rows of holes about 1 inch apart all over the cake surface to create spaces for the marshmallow filling.
- Prepare Marshmallow Filling: Transfer the marshmallow creme to a microwave-safe bowl. Add 2 tablespoons of water and microwave for 20 seconds. Stir well until pourable; if too thick, microwave for an additional 10 seconds and mix again.
- Fill the Cake: Pour the marshmallow mixture evenly over the cake, spreading it with a rubber spatula or the back of a spoon and pressing it down into the holes to fill them well.
- Add Chocolate Fudge: Heat the chocolate fudge sauce according to the package directions until warm and pourable. Spread it gently over the marshmallow layer and let it cool completely.
- Prepare Hot Cocoa Whipped Topping: In a medium bowl, gently fold the whipped topping and hot chocolate mix together using a rubber spatula until well combined. Avoid overmixing to keep the topping fluffy.
- Top the Cake: Spread the hot cocoa whipped topping evenly over the cooled chocolate fudge layer. Refrigerate the cake for at least 1 hour to let the flavors meld and the topping set.
- Garnish and Serve: Just before serving, sprinkle mini marshmallows and mini chocolate chips evenly over the top of the cake. Slice and enjoy your delicious hot cocoa poke cake.
Notes
- Store leftovers in the refrigerator for up to three days to maintain freshness.
- Use your preferred chocolate cake mix; Duncan Hines Devil’s Food is recommended for best flavor.
- If using a glass baking dish, check for doneness 5 minutes earlier than the cake mix suggests, as glass pans often cook faster.
- Never microwave marshmallow creme in its original container; always transfer to a microwave-safe bowl first.
- Fold hot chocolate mix into whipped topping gently to avoid deflating it and losing fluffiness.
- Avoid using unsweetened cocoa powder in the whipped topping as it can cause bitterness.
- Add mini marshmallows just before serving to keep them fresh and prevent them from becoming soggy.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg
