Hot Chocolate Poke Cake

Hot Chocolate Cake is the most decadent chocolate cake with pockets of creamy sweet marshmallow fluff, and topped with hot chocolate whipped cream. It tastes just like your favorite cup of hot chocolate with all it's delicious flavors.

Course Cake, Dessert

Cuisine American

Keyword hot chocolate poke cake

Prep Time 15

Cook Time 30

Fridge Time 6

Total Time 6 45

Servings

Calories 212kcal

Author Jessica - Together as Family

Ingredients

1 box (13.5 oz) milk chocolate cake mix
ingredients called for on cake mix
1 teaspoon vanila extract
1 jar (7 oz) marshmallow creme
16 ounces Cool Whip thawed
1/2 cup hot cocoa mix (dry, do not prepare)
mini marshmallows
chocolate syrup

Instructions

Preheat the oven accordingly to the box cake mix instructions. Lightly spray a 9x13 cake pan with cooking spray and set aside.
Prepare the cake mix following the box instructions (usually includes eggs, water, and oil). Add 1 teaspoon of vanilla extract into the cake mix mixture.
1 box (13.5 oz) milk chocolate cake mix, ingredients called for on cake mix, 1 teaspoon vanila extract
Bake the cake according to the instructions on the back of the box.
Remove the cake from the oven and allow it to cool for 10 minutes.
Use the handle of a wooden spoon to gently poke holes all over the cake, making sure to space the holes evenly and in rows to ensure complete coverage of the cake. Holes should be about 1-inch apart.
Place the marshmallow creme into a piping bag with a large tip, or put it into a Ziploc bag with the corner snipped off, and fill each hole with the marshmallow creme.
1 jar (7 oz) marshmallow creme
Add the Cool Whip and hot cocoa mix into a large mixing bowl. Gently stir until thoroughly combined and the hot coca powder is completely mixed into the whipped topping.
16 ounces Cool Whip, 1/2 cup hot cocoa mix
Spread the hot cocoa whipped topping all over the top of the cake and spread it out evenly. Add the mini marshmallows and chocolate sauce over top.
^{*If you don't want the marshmallows to be softer in texture then wait to add the toppings until right before serving and after the chill time. The mini marshmallows will soften in the fridge, which is what we prefer in this cake.}
mini marshmallows, chocolate syrup
Cover the cake with a lid or plastic wrap, and refrigerate for at least 6 hours (or up to overnight).
^{*The chill time is important to allow the flavors to blend together and for the cake to get cold.}
Cut the cake into slices and serve chilled.

Notes

Hot Cocoa Mix : The recipe calls for 1/2 cup of hot cocoa mix which is equal to two packets of hot chocolate mix. Use the dry powder mix, do not prepare it! I recommend sticking with the classic chocolate hot cocoa mix for this hot cocoa cake.

Homemade Whipped Topping : If you don't want to use store-bought Cool Whip then make your own. Add 3 cups of heavy whipping cream + the hot cocoa mix into a large bowl, or the bowl of a stand mixer, and beat until stiff peaks form. Start at low speed and increase the speed as needed. This will take about 4-5 minutes. Spread it over the cake as directed in the recipe instructions.

Chill Time : The refrigeration time is important so don't skip it! The cake needs to time to chill and for the flavors to meld together - I promise, the cake tastes way better once it's chilled and cold.

Garnishes : You can add the marshmallows and chocolate sauce garnishes over top the cake before the fridge time or after. The marshmallows will soften and take on a velvety smooth texture, rather than sticky, once they are chilled in the fridge for hours. My family likes it that way. If you want the marshmallows to be more like marshmallows, then wait to add the garnishes until after the chill time and right before serving the cake.

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