Description

This Hot Cocoa Poke Cake is a decadent chocolate dessert that combines the ease of a boxed chocolate cake mix with luscious marshmallow and chocolate fudge fillings. The cake is poked with holes to soak up a marshmallow creme mixture, topped with warm chocolate fudge sauce, and finished with a fluffy hot cocoa-infused whipped topping, mini marshmallows, and chocolate chips. Perfectly chilled before serving, this cake delivers a rich, creamy, and indulgent hot cocoa experience in every bite.

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 chocolate fudge sauce

Whipped Topping

1 8 ounce tub whipped topping, thawed
2 packets hot chocolate mix (¼ cup)

Garnishes

1 ½ cups mini marshmallows
2 tablespoons mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake: Preheat your oven and prepare the chocolate cake batter according to the directions on the box. Pour the batter into a 9×13 inch pan and bake as instructed. Allow the cake to cool completely to room temperature.
Poke the Cake: Use the handle of a wooden spoon or the thick end of a chopstick to poke holes in the cake, spacing them about 1 inch apart in rows across the entire surface.
Prepare Marshmallow Mixture: Transfer the marshmallow creme and water to a microwave-safe bowl. Microwave on high for 20 seconds, then stir until smooth and pourable. If too thick, microwave an additional 10 seconds and stir again.
Pour and Spread Marshmallow Creme: Pour the warm marshmallow mixture evenly over the cake. Use a rubber spatula or the back of a spoon to gently spread the marshmallow and press it into the holes to soak the cake.
Add Chocolate Fudge Sauce: Heat the chocolate fudge sauce according to the package directions until pourable. Spread the warm fudge sauce evenly over the marshmallow layer on the cake. Allow it to cool to room temperature.
Mix Whipped Topping: In a medium bowl, gently fold together the whipped topping and hot chocolate mix using a rubber spatula. Be careful not to overmix to avoid deflating the whipped topping.
Spread Whipped Topping and Chill: Spread the chocolate-flavored whipped topping evenly over the cooled fudge layer. Refrigerate the cake for at least 1 hour to let the flavors meld and the topping to set.
Garnish and Serve: Just before serving, sprinkle the mini marshmallows and mini chocolate chips evenly over the top of the cake. Slice and enjoy this indulgent hot cocoa dessert.

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 cake mix works well.
If baking in a glass pan, check for doneness 5 minutes earlier than box instructions, as glass pans can cook faster.
Do not microwave marshmallow creme in its original jar; always transfer to a microwave-safe bowl before heating.
Fold the hot chocolate mix into the whipped topping gently with a rubber spatula to avoid deflating the topping.
Avoid using unsweetened cocoa powder for the whipped topping because it will taste too bitter.
Add marshmallows right before serving to ensure they remain fresh and retain their texture.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 38 g
Sodium: 250 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 15 mg