Hot Chocolate Poke Cake Recipe
Introduction
This Hot Chocolate Poke Cake is a delightful twist on classic chocolate cake, infused with rich marshmallow and creamy hot fudge flavors. Perfect for chilly days or cozy gatherings, it’s easy to make and irresistibly delicious.
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) jar of hot 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
- Step 1: Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature.
- Step 2: Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake about 1 inch apart.
- Step 3: Add the marshmallow creme and water to a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth and pourable. If too thick, microwave for another 10 seconds and stir again.
- Step 4: Pour the marshmallow mixture evenly over the cake. Use a rubber spatula or the back of a spoon to spread it and gently press it into the holes.
- Step 5: Heat the hot fudge sauce according to the directions on the jar. Spread it over the top of the cake and allow it to cool.
- Step 6: In a medium bowl, gently fold the whipped topping and hot chocolate mix together until well combined.
- Step 7: Spread the chocolate whipped topping over the cake. Refrigerate the cake for at least one hour to let the flavors meld.
- Step 8: Just before serving, sprinkle mini marshmallows and mini chocolate chips evenly over the cake. Slice and enjoy.
Tips & Variations
- For extra richness, try adding a splash of vanilla extract to the whipped topping before folding in the hot chocolate mix.
- You can substitute homemade chocolate cake if you prefer from-scratch baking.
- Use peppermint-flavored marshmallow creme or swirl peppermint extract into the whipped topping for a festive twist during the holidays.
Storage
Store the poke cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes for easier slicing. This cake is best enjoyed chilled and fresh but can be gently reheated in individual servings if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, the cake can be assembled and refrigerated for up to a day in advance. The flavors actually improve as they meld together overnight.
What can I use instead of marshmallow creme?
If you don’t have marshmallow creme, you can melt mini marshmallows with a little water in the microwave until smooth and use that as a substitute.
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Hot Chocolate Poke Cake Recipe
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
Description
This Hot Chocolate Poke Cake is a luscious, crowd-pleasing dessert perfect for chocolate lovers. Moist chocolate cake is baked and then poked with holes to soak up a sweet marshmallow cream and rich hot fudge sauce. Topped with a creamy chocolate-flavored whipped topping and garnished with mini marshmallows and chocolate chips, this cake captures the warmth and indulgence of a cup of hot cocoa in dessert form, making it ideal for cozy gatherings or festive occasions.
Ingredients
Cake
- 1 (15.25 ounce) box chocolate cake mix (plus ingredients listed on the box)
Marshmallow Filling
- 1 (7 ounce) jar marshmallow creme
- 2 tablespoons water
Chocolate Fudge
- 1 (11.25 ounce) jar hot fudge sauce
Whipped Topping
- 1 (8 ounce) tub whipped topping, thawed
- 2 packets hot chocolate mix (¼ cup)
Garnish
- 1 ½ 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 to prevent melting of fillings.
- Poke the Cake: Using the handle of a wooden spoon or the thick end of a chopstick, poke holes about 1 inch apart all across the surface of the cooled cake. These holes allow the fillings to seep into the cake for added moisture and flavor.
- Make Marshmallow Mixture: Combine the marshmallow creme and water in a microwave-safe bowl. Microwave for 20 seconds and stir until smooth and pourable. If still too thick, microwave an additional 10 seconds and mix again until pourable.
- Add Marshmallow Filling: Pour the marshmallow mixture evenly over the cake, using a rubber spatula or back of a spoon to spread it and gently press it into the holes for maximum absorption.
- Warm and Add Fudge Sauce: Heat the hot fudge sauce following the jar’s instructions until warm and pourable. Spread the warm fudge sauce evenly over the marshmallow-coated cake. Let the fudge cool slightly.
- Prepare Chocolate Whipped Topping: In a medium bowl, gently fold together the thawed whipped topping and hot chocolate mix packets until well combined and smoothly incorporated.
- Top the Cake: Spread the chocolate-flavored whipped topping over the cooled fudge layer. Refrigerate the cake for at least one hour to allow the flavors to meld and the topping to set.
- Garnish and Serve: Just before serving, sprinkle mini marshmallows and mini chocolate chips evenly over the top. Slice and enjoy this decadent hot chocolate-inspired dessert.
Notes
- Ensure the cake is fully cooled before poking and adding fillings to prevent melting and sliding.
- You can substitute the whipped topping with homemade whipped cream if preferred.
- This cake is best served chilled but allow it to come to room temperature slightly before serving for the best flavor.
- For a more intense chocolate flavor, add an extra packet of hot chocolate mix to the whipped topping.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot chocolate poke cake, chocolate poke cake, marshmallow poke cake, holiday cake, chocolate dessert, easy cake recipe
