Description

Delight in this comforting Hot Cocoa Poke Cake that combines rich chocolate cake with gooey marshmallow creme, luscious chocolate fudge, and a creamy hot chocolate-flavored whipped topping. Topped with mini marshmallows and chocolate chips, this cake is perfect for cozy gatherings or a festive dessert treat.

Ingredients

Scale

Cake

1 15.25 ounce box of chocolate cake mix (plus ingredients listed on box)

Marshmallow Filling

1 7 ounce jar of marshmallow creme
2 tablespoons water

Toppings

1 11.25 ounce jar of chocolate fudge sauce
1 8 ounce tub of whipped topping, thawed
2 packets hot chocolate mix (about ¼ cup)
1 ½ cups mini marshmallows
2 tablespoons mini chocolate chips

Instructions

Prepare the cake: Follow the directions on the chocolate cake mix box to bake the cake 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 create spaces for the filling.
Prepare marshmallow creme: In a microwave-safe bowl, combine the marshmallow creme and water. Microwave for 20 seconds, then stir until smooth and pourable. If too thick, heat an extra 10 seconds and stir again.
Fill the holes: Pour the warmed marshmallow creme evenly over the cake, spreading it with a rubber spatula or the back of a spoon and pressing it gently into the holes to infuse the cake with flavor.
Add fudge sauce: Heat the chocolate fudge sauce according to the jar instructions, then spread it over the top of the marshmallow-filled cake. Let the fudge cool slightly before proceeding.
Make the hot cocoa whipped topping: In a medium bowl, gently fold the thawed whipped topping with the hot chocolate mix until fully combined and smooth.
Top and chill: Spread the hot cocoa whipped topping evenly over the fudge layer. Refrigerate the cake for at least one hour to allow the flavors to meld beautifully.
Garnish and serve: Just before serving, sprinkle the mini marshmallows and mini chocolate chips on top. Slice, serve, and enjoy this decadent hot cocoa-inspired dessert.

Notes

Make sure the cake is fully cooled before poking and adding fillings to prevent melting or sinking.
Warming the marshmallow creme helps it spread easily into the cake holes for better flavor infusion.
You can substitute homemade chocolate fudge sauce if desired.
For best texture, refrigerate the cake for at least 1 hour before serving.
Store any leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Hot Cocoa Poke Cake, chocolate cake, marshmallow creme, chocolate fudge sauce, whipped topping, hot chocolate dessert