Hot Cocoa Poke Cake Recipe

Introduction

This Hot Cocoa Poke Cake is a deliciously moist chocolate treat that combines the flavors of classic hot cocoa with a fun, creamy twist. Perfect for cozy evenings or gatherings, it’s easy to make and sure to delight both kids and adults alike.

Ingredients

• 1 15.25 ounce box of chocolate cake mix (plus ingredients listed on box)
• 1 7 ounce jar of marshmallow creme
• 2 tablespoons water
• 1 11.25 ounce jar of chocolate fudge sauce
• 1 8 ounce tub of whipped topping, thawed
• 2 packets of hot chocolate mix (¼ cup)
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

Instructions

1. Step 1: Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature.
2. Step 2: Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake about 1 inch apart.
3. Step 3: In a microwave-safe bowl, combine the marshmallow creme and water. Microwave for 20 seconds and stir until smooth and pourable. If too thick, microwave an additional 10 seconds and stir again.
4. Step 4: Pour the marshmallow mixture over the cake. Use a rubber spatula or the back of a spoon to spread it evenly and press it into the holes.
5. Step 5: Heat the chocolate fudge sauce according to the jar’s directions. Spread the warm fudge sauce evenly over the top of the cake and let it cool.
6. Step 6: In a medium bowl, gently fold the whipped topping and hot chocolate mix together until fully combined.
7. Step 7: Spread the chocolate whipped topping over the cooled cake. Refrigerate for at least one hour to allow flavors to meld.
8. Step 8: Just before serving, sprinkle the mini marshmallows and mini chocolate chips evenly over the cake. Slice and enjoy!

Tips & Variations

• For an extra rich flavor, use homemade chocolate fudge sauce or dark chocolate ganache instead of jarred fudge sauce.
• Substitute peppermint-flavored hot chocolate mix for a festive twist.
• Try adding a sprinkle of crushed candy canes or chocolate shavings on top for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. The whipped topping may soften the cake over time, so for best texture, enjoy within two days. Reheat slices briefly in the microwave if you prefer it warm, but this cake is delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a mix?

Yes, homemade chocolate cake works beautifully here. Just be sure it’s fully cooled before poking holes and adding the toppings.

What can I do if I don’t have marshmallow creme?

You can substitute marshmallow fluff or even mini marshmallows melted gently with a little water until pourable, though the texture and sweetness may vary slightly.

Hot Cocoa Poke Cake Recipe

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★★★★★

4.5 from 95 reviews

This Hot Cocoa Poke Cake combines the rich, comforting flavor of chocolate cake with marshmallow creme, fudgy chocolate sauce, and a creamy hot cocoa-flavored whipped topping. It’s a delightful layered dessert perfect for cozy gatherings, blending soft cake with gooey marshmallow and smooth chocolate in every bite.

• Author: Windy
• 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 1x2x3x

Cake

• 1 15.25 ounce box of chocolate cake mix (plus ingredients listed on box)

Filling and Topping

• 1 7 ounce jar of marshmallow creme
• 2 tablespoons water
• 1 11.25 ounce jar of chocolate fudge sauce
• 1 8 ounce tub of whipped topping, thawed
• 2 packets (¼ cup) of hot chocolate mix
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

Instructions

1. Prepare the Cake: Follow the directions on the chocolate cake mix box to prepare the cake batter. Pour the batter into a 9×13 inch pan and bake as instructed. Once baked, allow the cake to cool completely to room temperature.
2. Poke the Holes: Using the handle of a wooden spoon or the thick end of a chopstick, poke holes in the cake about 1 inch apart in rows. This will allow the filling to soak in.
3. Make Marshmallow Filling: Combine the marshmallow creme and water in a microwave-safe bowl. Microwave on high for 20 seconds, then stir until smooth and pourable. If still too thick, microwave an additional 10 seconds and stir again.
4. Fill the Holes: Pour the warmed marshmallow mixture evenly over the cake, spreading gently with a rubber spatula or back of a spoon. Press it down into the holes so the filling absorbs into the cake.
5. Add Chocolate Fudge: Heat the chocolate fudge sauce according to the jar instructions (usually microwave or stovetop until pourable). Spread the fudge sauce evenly over the marshmallow layer. Let it cool to room temperature.
6. Prepare Whipped Topping: In a medium bowl, fold together the thawed whipped topping with the hot chocolate mix until well combined and smooth, creating a chocolate-flavored whipped topping.
7. Top the Cake: Spread the chocolate whipped topping evenly over the cooled fudge layer. Refrigerate the cake for at least one hour to allow the flavors to meld and the layers to set.
8. Garnish and Serve: Before serving, sprinkle mini marshmallows and mini chocolate chips over the top. Slice the cake and enjoy your decadent Hot Cocoa Poke Cake.

Notes

• Make sure the cake is completely cooled before poking holes to prevent it from crumbling.
• If desired, you can use homemade chocolate fudge sauce instead of store-bought for a more personalized flavor.
• The cake tastes best if refrigerated for at least an hour before serving to allow all layers to meld.
• For easier cutting, warm the knife slightly or use a serrated knife.
• This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Hot Cocoa Poke Cake, chocolate cake, marshmallow creme, chocolate fudge, whipped topping dessert, poke cake recipe, chocolate dessert