Hot Cocoa Poke Cake Recipe
If you’re looking for a fun and unique poke cake to make, this is the one! This hot cocoa cake is perfect around Christmas or winter time. It has the flavors of hot cocoa and the creaminess of the topping/filling make it AMAZING! Make sure to also check out our christmas poke cake, german chocolate poke cake and turtle poke cake!
How to Make a Hot Chocolate Poke Cake
Are you ready to whip up the most epic chocolate poke cake ever? First, you’re going to need some essential ingredients! Grab a box of chocolate cake mix (don’t forget to check the box for any additional ingredients you’ll need), some marshmallow creme, water, chocolate fudge sauce (because, priorities!), whipped topping, hot chocolate mix, mini marshmallows, and mini chocolate chips.
To start, grab a box of your favorite chocolate cake mix and whip it up in a 9×13 inch pan. Let it cool to room temperature, because we’ve got some poking to do! Poking Holes and Spreading Love! Use the handle of a wooden spoon or a chopstick to poke rows of holes into the cake, about an inch apart. Don’t worry if it gets a little messy – that’s half the fun!
Next, mix up some marshmallow fluff and water in the microwave until it’s smooth and pourable. Pour it all over the cake, using a spatula or spoon to spread it around and press it down into those holes. Now it’s time to bring in the big guns – chocolate fudge sauce! Heat it up according to the directions on the jar, then spread it all over the top of the cake. Let it cool, because we’re not done yet!
In a separate bowl, mix up some whipped topping and hot chocolate mix until it’s smooth and creamy. Spread it over the top of the cake, then refrigerate for at least an hour to let all the flavors meld together. When you’re ready to serve, sprinkle some mini marshmallows and chocolate chips over the top of the cake. This cake is perfect for potlucks, birthday parties, or just a random Tuesday. So go ahead, indulge in a slice (or two, or three…), and remember – moms deserve chocolate!
We never have any leftovers to bring home, hope you love it too!
Watch me make it…
Hot Cocoa Poke Cake
Ingredients
- 1 15.25 ounce box of chocolate cake mix (plus ingredients listed on box)
- 1 7 ounce jar of marshmallow creme
- 2 tablespoons water
- 1 11.25 ounce of chocolate fudge sauce
- 1 8 ounce tub of whipped topping, thawed
- 2 packets of hot chocolate mix ¼ cup
- 1 ½ cups mini marshmallows
- 2 tablespoons mini chocolate chips
Instructions
- Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature.
- Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake 1 inch apart.
- Add the marshmallow fluff and water to a microwave-safe bowl and microwave for 20 seconds. Mix until well incorporated. The marshmallow fluff should be a pourable consistency. If it is too thick to pour, microwave for an additional 10 seconds and stir well again.
- Pour the marshmallow creme over the cake. Use a rubber spatula or the back of a spoon to spread the marshmallow and press it down into the holes.
- Heat the chocolate fudge sauce according to the directions on the jar. Spread the chocolate sauce over the top of the cake. Allow the fudge sauce to cool.
- Add the whipped topping and hot chocolate mix to a medium bowl and gently fold until well combined.
- Spread the chocolate whipped topping over the cake and refrigerate for at least an hour to allow the flavors to meld.
- When ready to serve, sprinkle the mini marshmallows and chocolate chips over the cake, slice and enjoy.
Notes
● Use your favorite chocolate cake mix of this recipe. I used Duncan Hines Devil’s Food cake mix.
● If you bake your cake in a glass pan, check for doneness 5 minutes before the time stated on the box. In my experience, boxed cakes cook quicker in glass pans.
● Per the Jet-Puffed marshmallow creme package, do not microwave the marshmallow cream in its container. Be sure you transfer it to a microwave-safe bowl.
● Do not overmix the hot chocolate mix with the whipped topping, or the whipped topping will deflate and become runny. I like to use a rubber spatula to fold the mixture gently.
● Do not use unsweetened cocoa powder in the whipped topping, it will be too bitter.
● I recommend waiting until right before serving to add the marshmallows to the top of the cake to help keep them fresh.
