Hot Cocoa Poke Cake

Hot Cocoa Poke Cake is the ultimate dessert for chocolate lovers, bringing the comforting flavors of hot cocoa into a rich, moist cake. This decadent treat combines the simplicity of a classic chocolate cake with the indulgence of creamy toppings, creating a dessert that’s perfect for cozy nights, holiday celebrations, or any occasion that calls for a little extra sweetness. With layers of chocolatey goodness, marshmallow topping, and whipped cream, this cake captures the essence of a warm cup of hot cocoa in every bite.

The History of Hot Cocoa Poke Cake

The poke cake, a dessert concept that originated in the mid-20th century, became popular due to its ability to infuse flavor directly into the cake through the “poking” method. While the classic poke cake often used fruit-flavored gelatin, creative bakers have since developed variations, including the Hot Cocoa Poke Cake. This modern twist draws inspiration from the beloved winter beverage, hot cocoa, which dates back centuries. Hot cocoa, or hot chocolate, originated with the Mayans, who consumed a bitter version of the drink, later adapted by Europeans into the sweeter version we know today. Combining the rich flavors of hot cocoa with the versatility of a poke cake makes this dessert both nostalgic and innovative.

Ingredients Breakdown

1 box of chocolate cake mix (or homemade chocolate cake batter) 1 cup of hot cocoa mix (divided use) 1 cup of milk (or as directed on the cake mix box) 1/3 cup of vegetable oil (or as directed on the cake mix box) 3 large eggs (or as directed on the cake mix box) 1 can (14 oz) of sweetened condensed milk 1 jar (7 oz) of marshmallow fluff or marshmallow cream 1 container of whipped topping (such as Cool Whip) Mini marshmallows and chocolate shavings (for garnish)

Step-by-Step Recipe:

1. Prepare the Cake: Preheat your oven to 350°F (or as directed on the cake mix box). Grease a 9×13-inch baking pan. In a large bowl, combine the chocolate cake mix, 1/2 cup of hot cocoa mix, milk, oil, and eggs. Beat until smooth and well combined. Pour the batter into the prepared pan and bake according to the package instructions, or until a toothpick inserted in the center comes out clean.
2. Make the Poke Holes: Once the cake is baked and slightly cooled, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, spaced about an inch apart.
3. Fill the Cake: In a small bowl, mix the sweetened condensed milk with the remaining 1/2 cup of hot cocoa mix until smooth. Pour this mixture evenly over the cake, allowing it to seep into the holes.
4. Add the Marshmallow Layer: Heat the marshmallow fluff in the microwave for 10-15 seconds to soften it slightly, then spread it evenly over the top of the cake. Let the cake cool completely.
5. Finish with Whipped Topping: Once cooled, spread the whipped topping over the marshmallow layer. For an extra touch, sprinkle mini marshmallows and chocolate shavings on top.
6. Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. Slice and enjoy!

Tips for the Perfect Hot Cocoa Poke Cake

For an extra moist and flavorful cake, make sure to pour the sweetened condensed milk mixture while the cake is still warm. Use a high-quality hot cocoa mix to enhance the chocolate flavor. When spreading the marshmallow fluff, lightly grease your spatula with cooking spray to prevent sticking. To add a touch of crunch, sprinkle crushed chocolate cookies or candy cane pieces along with the marshmallows and chocolate shavings. Serve with a drizzle of chocolate syrup for an even richer presentation.

Variations and Customizations

You can easily customize this cake to suit your taste preferences. For a darker, richer flavor, use a dark chocolate cake mix and dark cocoa powder. Add a teaspoon of peppermint extract to the batter or sweetened condensed milk mixture for a festive peppermint hot cocoa twist. For a s’mores-inspired version, sprinkle crushed graham crackers and mini marshmallows on top, then toast the marshmallows lightly with a kitchen torch. If you’re a coffee lover, substitute a portion of the milk with brewed coffee for a mocha flavor. You can also add caramel sauce or peanut butter drizzle as additional layers for even more indulgence.

Health Considerations and Nutritional Value

Hot Cocoa Poke Cake is undeniably a decadent dessert, with its rich layers of chocolate, sweetened condensed milk, and marshmallow fluff. While it’s not low in calories, fat, or sugar, it’s a dessert best enjoyed in moderation as part of a balanced diet. To make a lighter version, you can use a sugar-free cake mix, low-fat whipped topping, and reduced-sugar hot cocoa mix. Swapping some of the oil for unsweetened applesauce in the cake batter can also reduce the calorie count without sacrificing moisture. Adding fresh fruit as a garnish, like raspberries or strawberries, can provide a refreshing contrast while adding a touch of natural sweetness.

FAQs

1. Can I make this cake in advance?
   Yes, this cake is perfect for making ahead. It actually tastes better the next day as the flavors have more time to meld together.
2. Can I use homemade cake batter instead of a box mix?
   Absolutely! If you prefer homemade, a simple chocolate cake recipe will work beautifully with this poke cake method.
3. What’s the best way to store leftovers?
   Store the cake in an airtight container in the refrigerator for up to 4-5 days. Make sure it’s well covered to prevent the whipped topping from drying out.
4. Can I freeze this cake?
   While the cake itself freezes well, it’s best to add the whipped topping and garnishes after thawing for the freshest texture.
5. Can I make this cake gluten-free?
   Yes, you can use a gluten-free chocolate cake mix and ensure that all other ingredients, such as the hot cocoa mix, are gluten-free as well.

Hot Cocoa Poke Cake

Hot Cocoa Poke Cake is a rich, indulgent dessert that combines the flavors of hot cocoa with a moist chocolate cake and layers of marshmallow and whipped cream. Perfect for any occasion, it’s easy to customize and even better when made ahead.

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Ingredients

  

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

Instructions

 

• Prepare the cake in a 9×13-inch pan according to the instructions on the box. Let the cake cool completely to room temperature.
• Using the handle of a wooden spoon or the thick end of a chopstick, poke evenly spaced rows of holes into the cake, about 1 inch apart.
• In a microwave-safe bowl, combine the marshmallow fluff and water. Microwave for 20 seconds and stir until smooth. The mixture should be pourable—if it’s still too thick, microwave for an additional 10 seconds and mix again.
• Pour the marshmallow creme evenly over the cake, using a rubber spatula or the back of a spoon to spread it and gently press it into the holes.
• Warm the chocolate fudge sauce according to the jar’s directions, then spread it evenly over the top of the cake. Let the fudge sauce cool completely.
• In a medium bowl, combine the whipped topping and hot chocolate mix by gently folding them together until fully blended.
• Spread the chocolate whipped topping over the cake and refrigerate for at least 1 hour to allow the flavors to meld together.
• Before serving, sprinkle the mini marshmallows and mini chocolate chips on top. Slice and enjoy!

Notes

● Store any leftovers in the refrigerator for up to three days.
● Use your preferred chocolate cake mix for this recipe. I used Duncan Hines Devil’s Food cake mix.
● If you’re baking the cake in a glass pan, check for doneness about 5 minutes earlier than the time stated on the box, as boxed cakes tend to bake faster in glass pans.
● According to the Jet-Puffed marshmallow creme packaging, do not microwave the marshmallow creme in its original container. Always transfer it to a microwave-safe bowl.
● Be careful not to overmix the hot chocolate mix with the whipped topping, as this can cause the whipped topping to deflate and turn runny. Use a rubber spatula to gently fold the mixture together.
● Avoid using unsweetened cocoa powder in the whipped topping, as it will make the topping too bitter.
● For the best results, wait until just before serving to sprinkle the marshmallows on top of the cake to keep them fresh and soft.