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Hot Cocoa Poke Cake

A delightful chocolate poke cake filled with marshmallow crème and topped with whipped cream, perfect for cozy winter gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix plus ingredients called for on the box
For the Filling
  • 2 cups marshmallow crème
  • 1 Tbsp water
For the Topping
  • 2 cups heavy cream
  • 2 packets hot cocoa mix
  • 1/4 cup marshmallow bits
  • 2 Tbsp chocolate shavings

Method
 

Preparation
  1. Preheat your oven to 350 degrees and grease a 9-inch by 13-inch pan.
  2. Prepare the chocolate cake mix according to the package instructions and bake it until a toothpick inserted into the center comes out clean, usually about 25 minutes.
Filling
  1. Once the cake has cooled a little, poke holes all over the top of the cake with the bottom of a wooden spoon.
  2. In a small bowl, microwave the marshmallow crème and water for about 10 seconds, then stir until smooth.
  3. Pour the marshmallow mixture over the cake, ensuring it fills every poked hole.
Topping
  1. In a large bowl, combine the heavy cream and hot cocoa mix.
  2. Using a hand mixer, beat the mixture until stiff peaks form, about 3 to 4 minutes.
  3. Frost the cake with the fluffy topping, then sprinkle marshmallow bits and chocolate shavings on top.

Notes

For an extra swirl of flavor, use flavored chocolate cake mix or a dash of peppermint extract. For crunch, add crushed graham crackers on top of the whipped cream. Drizzle hot fudge for an extra treat.