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Hot Cocoa Poke Cake

This Hot Cocoa Poke Cake combines chocolate cake with layers of marshmallow cream and whipped topping, perfect for cozy gatherings and sweet memories.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box chocolate cake mix, plus ingredients called for on box
Marshmallow Filling
  • 2 cups marshmallow creme
  • 1 Tbsp water
Whipped Topping
  • 2 cups heavy cream
  • 2 packets hot cocoa mix
Toppings
  • 1/4 cup marshmallow bits
  • 2 Tbsp chocolate shavings

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and generously grease a 9-inch by 13-inch pan.
  2. Prepare the chocolate cake mix according to the package instructions and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
Filling
  1. Once the cake has cooled slightly, poke holes all over the top using the bottom of a wooden spoon.
  2. In a small bowl, heat the marshmallow creme and water in the microwave for about 10 seconds before stirring until smooth. Pour this mixture over the cake, filling each hole well.
Topping
  1. In a large bowl, whisk together the heavy cream and hot cocoa mix until stiff peaks form.
  2. Frost the cake generously with the whipped topping, then sprinkle marshmallow bits and chocolate shavings on top.

Notes

To keep this cake fresh, cover tightly with plastic wrap or aluminum foil. It can be stored in the fridge for 3-4 days.