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Hot Chocolate Poke Cake Recipe

Hot Chocolate Poke Cake Recipe

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4.9 from 101 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 12-15 servings
  • Diet: Vegetarian

Description

This Hot Chocolate Poke Cake is a decadent winter dessert that combines the rich flavors of boxed chocolate cake, hot fudge, marshmallow topping, and a hot chocolate whipped topping. Easy to prepare with simple ingredients, it delivers all the cozy nostalgia of hot cocoa in a sliceable treat, perfect for parties or festive gatherings.

Ingredients

For the Cake

  • 1 box chocolate cake mix
  • Ingredients required for the cake mix (usually eggs, oil, water—check cake box)

For the Marshmallow Layer

  • 7 oz marshmallow fluff
  • 2 tbsp water

For the Fudge Layer

  • 11 oz hot fudge sauce

For the Topping

  • 8 oz Cool Whip
  • 2 packets hot chocolate mix
  • 1/4 cup mini chocolate chips
  • 1 cup mini marshmallows

Instructions

  1. Prepare the Chocolate Cake: Preheat your oven and prepare the boxed chocolate cake batter according to the instructions on the package. Pour the batter into a 9 x 13-inch pan and bake as directed. Let the cake cool completely after baking.
  2. Poke Holes in the Cake: Once cooled, use the handle of a wooden spoon to poke holes in the cake about two inches apart, reaching nearly to the bottom without tearing the cake.
  3. Prepare and Pour the Marshmallow Layer: In a microwave-safe bowl, stir together the marshmallow fluff and water. Microwave for about 30 seconds or until the mixture is pourable. (Do NOT heat the fluff in its original container.) Pour the warm mixture evenly over the cake, ensuring it fills the poked holes. Spread with a spatula if needed.
  4. Add the Hot Fudge Layer: Heat the hot fudge sauce according to the package instructions until smooth and spreadable. Gently spread it over the marshmallow layer. Place the cake in the refrigerator to cool.
  5. Prepare and Spread Hot Chocolate Whipped Topping: In a medium bowl, fold the hot chocolate mix packets into the Cool Whip until fully incorporated. Evenly spread this mixture over the cooled cake. Refrigerate for at least 1 hour.
  6. Garnish and Serve: Just before serving, sprinkle the top with mini chocolate chips and mini marshmallows. Serve cold and enjoy this cozy hot chocolate-inspired cake!

Notes

  • Let the cake cool completely before poking holes for best results.
  • Warm marshmallow fluff and hot fudge slightly for easier spreading.
  • This cake is best served chilled.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • You can substitute homemade whipped cream for Cool Whip, but stabilize it with a bit of powdered sugar.
  • Be creative with toppings—try crushed graham crackers or a sprinkle of cinnamon!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 370
  • Sugar: 35g
  • Sodium: 340mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 20mg

Find it online: https://sarabaking.com/hot-chocolate-poke-cake-recipe/