Description
This Hot Cocoa Poke Cake is a delightful chocolate dessert featuring a moist chocolate cake filled with marshmallow creme, topped with rich chocolate fudge sauce and a creamy whipped topping infused with hot chocolate mix. Finished with mini marshmallows and chocolate chips, it’s perfect for cozy gatherings and chocolate lovers.
Ingredients
Scale
Cake
- 1 15.25 ounce box chocolate cake mix (plus ingredients listed on box)
Filling
- 1 7 ounce jar marshmallow creme
- 2 tablespoons water
Topping
- 1 11.25 ounce chocolate fudge sauce
- 1 8 ounce tub whipped topping, thawed
- 2 packets hot chocolate mix (¼ cup)
Garnish
- 1 ½ cups mini marshmallows
- 2 tablespoons mini chocolate chips
Instructions
- Prepare the cake: Preheat the oven and bake the chocolate cake in a 9×13 inch pan following the directions on the box. Once baked, allow the cake to cool to room temperature completely.
- Poke the cake: Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake about 1 inch apart, making sure to reach the bottom.
- Prepare marshmallow filling: In a microwave-safe bowl, combine the marshmallow creme and water. Microwave for 20 seconds and mix thoroughly until the mixture is pourable. If too thick, microwave for an additional 10 seconds and stir again.
- Fill the holes: Pour the marshmallow mixture evenly over the cake, using a rubber spatula or spoon to spread it and press the filling into the holes.
- Apply fudge sauce: Heat the chocolate fudge sauce according to its jar instructions until warmed. Spread it evenly over the top of the cake and allow it to cool to room temperature.
- Make chocolate whipped topping: In a medium bowl, gently fold the whipped topping with the hot chocolate mix using a rubber spatula, taking care not to deflate the topping.
- Top the cake: Spread the chocolate whipped topping evenly over the chocolate fudge layer on the cake. Refrigerate the cake for at least 1 hour to let the flavors meld and set.
- Garnish and serve: Just before serving, sprinkle the mini marshmallows and mini chocolate chips evenly on top. Slice and enjoy your Hot Cocoa Poke Cake.
Notes
- Store leftovers in the refrigerator for up to three days to maintain freshness.
- You can use any favorite chocolate cake mix; Duncan Hines Devil’s Food cake mix works well for this recipe.
- If baking in a glass pan, check the cake 5 minutes early as glass pans tend to cook cakes faster.
- Always transfer marshmallow creme to a microwave-safe bowl before heating; never microwave it in its original container.
- Fold the hot chocolate mix into the whipped topping gently to avoid deflating and making it runny.
- Do not substitute unsweetened cocoa powder for the hot chocolate mix in the whipped topping as it may result in bitter flavor.
- Add the mini marshmallows right before serving to keep them fresh and prevent sogginess.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
