Hot Cocoa Poke Cake Recipe

Introduction

This Hot Cocoa Poke Cake is a delightful twist on classic chocolate cake, bursting with warm cocoa flavors and gooey marshmallow goodness. Perfect for cozy gatherings or a comforting treat, it combines rich chocolate, sweet marshmallow, and creamy whipped topping for a truly indulgent dessert.

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 (about ¼ cup)
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

Instructions

1. Step 1: Prepare the chocolate cake according to the package instructions and bake it in a 9×13-inch pan. Allow the cake to cool completely.
2. Step 2: Once cooled, use the handle of a wooden spoon or a skewer to poke holes evenly all over the cake.
3. Step 3: In a small bowl, mix the marshmallow creme with 2 tablespoons of water until smooth. Spread this mixture over the cake, filling the holes.
4. Step 4: Pour chocolate fudge sauce evenly over the cake, allowing it to seep into the holes.
5. Step 5: In a separate bowl, combine the whipped topping with the hot chocolate mix until well blended. Spread this mixture over the top of the cake to cover it completely.
6. Step 6: Sprinkle the mini marshmallows and mini chocolate chips evenly over the whipped topping.
7. Step 7: Refrigerate the cake for at least 2 hours or until chilled and set before serving.

Tips & Variations

• For extra richness, use homemade marshmallow creme or add a drizzle of caramel sauce on top.
• Swap mini chocolate chips for white chocolate chips for a different flavor contrast.
• Try adding a pinch of cinnamon or peppermint extract to the whipped topping for a festive twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. When ready to serve, let it sit at room temperature for 10-15 minutes for the best texture. This cake is not ideal for freezing due to the whipped topping and marshmallow layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! Homemade chocolate cake works perfectly and adds a personal touch. Just ensure it’s cooled completely before poking holes and adding toppings.

Is it necessary to use the marshmallow creme mixture?

The marshmallow creme adds a gooey, sweet texture that soaks into the cake and enhances flavor. You could substitute with melted marshmallows, but the creme provides the best consistency.

Hot Cocoa Poke Cake Recipe

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★★★★★

4.9 from 52 reviews

This Hot Cocoa Poke Cake is a delightful and indulgent dessert perfect for cozy gatherings. Moist chocolate cake is baked, then poked and filled with marshmallow creme and hot chocolate mix, topped with rich chocolate fudge, whipped topping, mini marshmallows, and chocolate chips – delivering all the comforting flavors of hot cocoa in cake form.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cake

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

Filling

• 1 7 ounce jar of marshmallow creme
• 2 tablespoons water
• 2 packets hot chocolate mix (about ¼ cup)

Topping

• 1 11.25 ounce jar of chocolate fudge sauce
• 1 8 ounce tub whipped topping, thawed
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

Instructions

1. Prepare the Cake: Preheat your oven according to the cake mix box instructions. Prepare the chocolate cake batter as directed on the box, then pour it into a greased 9×13 inch baking pan. Bake the cake for the recommended time, typically around 30-35 minutes, or until a toothpick inserted in the center comes out clean.
2. Make the Filling: While the cake is baking, in a small bowl, combine the marshmallow creme with 2 tablespoons of water and the hot chocolate mix. Stir well until smooth and creamy.
3. Poke the Cake: Once the cake is baked and still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart. The holes should go about halfway into the cake but not all the way through.
4. Fill the Holes: Spoon the marshmallow and hot chocolate mixture into the holes, evenly distributing it so the filling seeps into the cake.
5. Add Fudge Sauce: Pour the chocolate fudge sauce evenly over the entire top of the cake, spreading it with a spatula to cover all the holes and filling.
6. Chill and Top: Place the cake in the refrigerator for at least 1 hour to let the filling set. Before serving, spread the thawed whipped topping evenly over the cake.
7. Decorate: Sprinkle mini marshmallows and mini chocolate chips evenly over the whipped topping for a festive and tasty finish.

Notes

• You can substitute homemade chocolate cake batter if preferred instead of boxed mix.
• Make sure the cake is still warm when poking holes to help the filling soak in better.
• The cake is best served chilled to allow flavors to meld and filling to set.
• Mini marshmallows can be lightly toasted if you prefer a slightly crunchy texture on top.

Keywords: hot cocoa poke cake, chocolate poke cake, marshmallow cake, easy chocolate dessert, fudge poke cake