Hot Cocoa Poke Cake Recipe
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.
- 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)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thedishspot.com/hot-cocoa-poke-cake-recipe/
