Hot Cocoa Poke Cake Recipe

There's something magical about a warm slice of Hot Cocoa Poke Cake that takes me right back to cozy winter evenings spent with my family. I can still picture us gathered around the kitchen table, laughter echoing as we dug into this chocolatey goodness. The rich aroma of chocolate mixed with marshmallow always filled the air, and it became a comforting tradition whenever the weather turned chilly. It’s those memories that make this cake so special to me — a sweet reminder of togetherness and warmth.

This Hot Cocoa Poke Cake Recipe is perfect for the colder months, whether you’re hosting a holiday gathering or just looking for a treat to brighten up a cold day. With its layers of chocolate cake soaked in gooey marshmallows and decadent fudge, it’s a dessert that simply begs to be shared. Trust me, once you make this cake, you'll want to keep the recipe close at hand for all your winter celebrations to come!

Why You’ll Love "Hot Cocoa Poke Cake Recipe"

• Quick to prepare with just 20 minutes of active time, making it perfect for busy days.
• Minimal ingredients mean you can whip it up without a trip to the store!
• Family-friendly and sure to please both kids and adults alike.
• Decadently rich, combining cake, fudge, and marshmallows for a heavenly treat.
• Ideal for gatherings, holidays, or just a cozy night in at home.
• Leftovers (if there are any!) can be easily stored and enjoyed later.

Ingredients You’ll Need

• 1 15.25 ounce box of chocolate cake mix (plus ingredients listed on box; I love using the classic brands like Betty Crocker for reliable results)
• 1 7 ounce jar of marshmallow creme (this adds that delightful gooeyness; store-brand works just fine too)
• 2 tablespoons water (just enough to smooth out the marshmallow mixture)
• 1 11.25 ounce jar of chocolate fudge sauce (use your favorite brand, or make your own for an extra touch)
• 1 8 ounce tub of whipped topping, thawed (I usually go for Cool Whip, but homemade whipped cream is a lovely alternative)
• 2 packets of hot chocolate mix (¼ cup; feel free to choose flavored varieties for a fun twist)
• 1 ½ cups mini marshmallows (these little guys bring that classic hot cocoa vibe, plus they’re super cute)
• 2 tablespoons mini chocolate chips (optional, but they add a delightful crunch)

Step-by-Step Instructions

Prepare the Cake

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This will help your cake come out easily without sticking.
2. In a large mixing bowl, combine the chocolate cake mix with the ingredients listed on the box. Usually, this means adding water, oil, and eggs. Mix until everything is well blended — don’t worry if there are a few lumps, that’s totally fine!
3. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
4. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is important because you want the cake to be cool before poking holes.

Create the Marshmallow Layer

1. In a medium bowl, mix together the marshmallow creme and 2 tablespoons of water. Stir until the mixture is smooth and creamy. It should be easy to spread — if it’s too thick, add a tiny bit more water.
2. Once the cake is cool, take a fork and poke holes all over the top of the cake. You want to make a good number of holes so the marshmallow mixture can seep in and make the cake extra delicious.
3. Pour the marshmallow mixture over the cake, making sure to fill all those lovely holes. Use a spatula to spread it evenly and get it into every nook and cranny!

Add the Fudge Sauce

1. Next, take your chocolate fudge sauce and warm it up slightly in the microwave (about 15-20 seconds should do the trick). This makes it easier to pour!
2. Once warmed, pour the fudge sauce over the top of the cake, letting it drizzle down into the holes as well. Don’t be shy with the fudge — the more, the merrier!

Top with Whipped Cream

1. Now it’s time to spread the whipped topping over the cake. Make sure it covers the entire surface evenly. This creates a lovely fluffy layer that contrasts beautifully with the rich fudge and marshmallows.

Final Touches

1. In a small bowl, mix the hot chocolate mix with the mini marshmallows and mini chocolate chips. This will be our fun topping!
2. Sprinkle this delightful mixture over the whipped cream layer. It adds a lovely crunch and extra sweetness that enhances the whole cake experience.
3. Now, cover the cake with plastic wrap and place it in the refrigerator. Let it chill for at least 2 hours — this allows all the flavors to meld together beautifully.

Variations

• For a peppermint twist, add crushed peppermint candies on top for a festive touch.
• Use a gluten-free chocolate cake mix to make this dessert gluten-free.
• Try different flavored hot chocolate mixes like caramel or mint for a fun flavor change.
• Make it a mocha cake by adding a bit of instant coffee to the cake batter.
• For a lighter version, use a sugar-free cake mix and whipped topping.

Serving and Storage Tips

Serving

For a beautiful presentation, cut the cake into squares and serve each piece with a dollop of whipped cream on top. You can also sprinkle a few mini chocolate chips or marshmallows for an extra touch. A warm cup of hot cocoa on the side complements this dessert perfectly!

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to save it for later, slice the cake and freeze individual pieces wrapped tightly in plastic wrap for up to a month. Just thaw in the fridge before enjoying!

Helpful Notes

• If you need a dairy-free option, use coconut whipped cream and dairy-free chocolate cake mix.
• For a richer flavor, consider adding a teaspoon of vanilla extract to the cake batter.
• You can substitute the marshmallow creme with homemade marshmallow fluff if you’re feeling adventurous!
• Don’t hesitate to add your favorite nuts or sprinkles for an extra crunch and color.
• If you’re watching sugar intake, opt for sugar-free cake mix and hot chocolate mix.

Frequently Asked Questions

Can I freeze the Hot Cocoa Poke Cake?

Yes, you can freeze the Hot Cocoa Poke Cake! Just slice it into individual pieces and wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. It will keep well in the freezer for up to a month. When you're ready to enjoy, simply thaw the slices in the refrigerator overnight.

How can I substitute ingredients in this recipe?

Substituting ingredients is totally doable! You can use a gluten-free chocolate cake mix if needed. For a dairy-free version, opt for coconut whipped cream and dairy-free fudge sauce. If you don’t have marshmallow creme, homemade marshmallow fluff is an excellent alternative. Feel free to mix and match based on what you have on hand!

What is the best way to serve this cake?

The best way to serve this cake is chilled, straight from the refrigerator. Cut it into squares and top each piece with extra whipped cream, a sprinkle of mini chocolate chips, or a few more mini marshmallows for that classic hot cocoa feel. It pairs perfectly with a warm cup of hot cocoa or coffee!

Final Thoughts

There you have it — my cherished Hot Cocoa Poke Cake Recipe that’s bound to bring warmth and joy to your table! I truly believe that food has a magical way of creating memories, and this cake is one of those delightful treats that does just that. So, gather your loved ones, roll up your sleeves, and dive into this chocolatey wonder. I promise, each bite will remind you of cozy nights and sweet moments together. Give it a try, and let the laughter and love flow in your kitchen just like it does in mine!

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