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.
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 9x13-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.
● 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.