Description
This Hot Cocoa Poke Cake is a delightful and indulgent dessert that combines rich chocolate cake with creamy marshmallow filling and a luscious chocolate fudge topping. Enhanced with a whipped topping infused with hot chocolate mix and finished with mini marshmallows and chocolate chips, this cake is perfect for cozy gatherings or special occasions.
Ingredients
Scale
Cake
- 1 box (15.25 ounce) chocolate cake mix (plus ingredients listed on box)
Filling
- 1 jar (7 ounce) marshmallow creme
- 2 tablespoons water
Topping
- 1 jar (11.25 ounce) chocolate fudge sauce
- 1 tub (8 ounce) whipped topping, thawed
- 2 packets (¼ cup) hot chocolate mix
- 1½ cups mini marshmallows
- 2 tablespoons mini chocolate chips
Instructions
- Prepare the Cake: Follow the directions on the box to prepare the chocolate cake batter and bake it in a 9×13 inch pan. Once baked, allow the cake to cool completely to room temperature.
- Poke Holes in the Cake: Using the handle of a wooden spoon or the thick end of a chopstick, poke rows of holes into the cake about 1 inch apart to allow the filling to seep in.
- Mix the Marshmallow Filling: Combine the marshmallow creme and water in a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth and pourable. If too thick, microwave for an additional 10 seconds and stir well again.
- Pour Marshmallow Filling: Pour the marshmallow mixture evenly over the cake, spreading it gently with a rubber spatula or the back of a spoon, pressing it into the holes.
- Heat and Spread Chocolate Fudge: Warm the chocolate fudge sauce according to the jar instructions. Spread the warm fudge sauce evenly over the cake and let it cool.
- Prepare Whipped Topping: In a medium bowl, gently fold together the thawed whipped topping and hot chocolate mix until well combined, taking care not to deflate the topping.
- Spread Whipped Topping: Spread the chocolate-infused whipped topping over the cooled fudge layer. Refrigerate the cake for at least 1 hour to let the flavors meld.
- Garnish and Serve: Just before serving, sprinkle the cake with mini marshmallows and mini chocolate chips. Slice and enjoy this rich and creamy hot cocoa poke cake.
Notes
- Store leftovers in the refrigerator for up to three days to keep the cake fresh.
- You can use any favorite 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 the box instructions, as glass pans tend to cook faster.
- Transfer marshmallow creme to a microwave-safe bowl before microwaving; do not microwave in the jar.
- Fold the hot chocolate mix into the whipped topping gently with a rubber spatula to avoid deflating it.
- Avoid using unsweetened cocoa powder in the whipped topping because it can make the flavor too bitter.
- Add mini marshmallows just before serving to keep them fresh and prevent them from becoming soggy.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
