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Hot Chocolate Poke Cake

A warm and delightful cake filled with rich chocolate flavor and fluffy marshmallow goodness, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box dark chocolate cake mix, ingredients needed to make the cake: eggs, oil, and water Refer to the box for specific quantities of eggs, oil, and water.
For the marshmallow topping
  • 2 bags mini marshmallows 10 ounces each
  • 5 tablespoons salted butter Unsalted can be used if preferred.
For the whipped cream
  • 2 cups cold heavy whipping cream Cool Whip can be used as a substitute.
  • ΒΌ cup hot chocolate mix Use 2 packets.
For garnish
  • Mini marshmallows For garnish
  • Chocolate syrup For drizzle
  • Mini chocolate chips For garnish

Method
 

Preparation
  1. Preheat your oven and prepare the box of dark chocolate cake mix according to the package instructions.
  2. Pour the batter into a greased 9x13-inch pan and bake as instructed on the package.
Make the marshmallow layer
  1. Once the cake is baked, poke holes all over the top using a wooden spoon.
  2. In a saucepan over medium heat, melt the mini marshmallows with the butter until smooth.
  3. Pour the marshmallow mixture over the cake, making sure to fill the holes.
Whipped cream topping
  1. In a separate bowl, whisk the cold heavy whipping cream and hot chocolate mix until stiff peaks form.
  2. Frost the cake generously with the whipped cream mixture.
  3. Refrigerate for a few hours to let the cake soak up the marshmallow.
Serving
  1. Before serving, drizzle chocolate syrup and sprinkle mini marshmallows and mini chocolate chips on top.
  2. Serve chilled or slightly warmed, paired with hot cocoa or coffee.

Notes

Store leftover cake in an airtight container in the refrigerator for 3-4 days.