Hot Chocolate Cake is the most decadent chocolate cake with pockets of creamy sweet marshmallow fluff, and topped with hot chocolate whipped cream. It tastes just like your favorite cup of hot chocolate with all it’s delicious flavors. The best part is that it’s so easy to make with a boxed cake mix!
For another ultimate holiday cake be sure and try this Peppermint Poke Cake.
Hot Chocolate Poke Cake Recipe
Hot cocoa poke cake tastes just like a cup of creamy hot chocolate in cake form – with a decadent chocolate base that starts with a box of chocolate cake mix, pockets of gooey marshmallow fluff, hot chocolate whipped cream, and garnished with mini marshmallows and chocolate sauce.
The title ‘poke cake’ refers to the holes that are poked into the baked cake with the end of a wooden spoon, and then get filled with something – for this cake they’re filled with marshmallow creme.
Ingredients Needed
- Milk Chocolate Cake Mix : You will also need the ingredients called for on the back of the cake mix box, to prepare the cake. It usually calls for vegetable oil (or canola oil), water, and eggs.
- Vanilla Extract
- Marshmallow Creme
- Cool Whip : If you don’t want to use store-bought frozen Cool Whip then you can make homemade whipped cream instead. Instructions for that are below.
- Hot Cocoa Mix : Use regular, classic hot cocoa powder mix. It’s equal to about 2 packets of hot cocoa mix. Any brand will do, just stick with the classic chocolate mix.
- Mini Marshmallows
- Chocolate Syrup
How To Make Hot Cocoa Poke Cake (Printable Full Recipe Card)
Preheat the oven accordingly to the box cake mix instructions. Lightly spray a 9×13 cake pan with cooking spray and set aside.
Prepare the cake mix following the box instructions (usually includes eggs, water, and oil). Add 1 teaspoon of vanilla extract into the cake mix mixture.
Bake the cake according to the instructions on the back of the box.
Remove the cake from the oven and allow it to cool for 10 minutes.
Use the handle of a wooden spoon to gently poke holes all over the cake, making sure to space the holes evenly and in rows to ensure complete coverage of the cake. Holes should be about 1-inch apart.
Place the marshmallow creme into a piping bag with a large tip, or put it into a Ziploc bag with the corner snipped off, and fill each hole with the marshmallow creme.
Add the Cool Whip and hot cocoa mix into a large bowl. Gently stir until thoroughly combined and the hot coca powder is completely mixed into the whipped topping.
Spread the hot cocoa whipped topping all over the top of the cake and spread it out evenly. Add the mini marshmallows and chocolate sauce over top. If you don’t want the marshmallows to be soft in texture then wait to add the toppings until right before serving and after the chill time. The mini marshmallows will soften in the fridge, which is what we prefer in this cake.
Cover the cake with a lid or plastic wrap, and refrigerate for at least 6 hours. The chill time is important to allow the flavors to blend together and for the cake to get cold.
Cut the chilled cake into slices and serve chilled.
How To Store Hot Chocolate Poke Cake
Once you have fully assembled the cake, cover it tightly with a lid, plastic wrap, or aluminum foil to prevent it from drying out. Store the cake in the refrigerator for 3-4 days. The whipped topping and marshmallow creme need to be kept cold in order to maintain its texture.
What Are Other Garnishes/Toppings I Can Add?
- Mini Chocolate Chips
- Hot Fudge Sauce
- Chocolate Fudge Syrup
- Caramel Sauce
- Milk Chocolate Shavings
- Marshmallow Bits
Tips For Success
- The recipe calls for 1/2 cup of hot cocoa mix which is equal to two packets of hot chocolate mix. Use the dry powder mix, do not prepare it! I recommend sticking with the classic chocolate hot cocoa mix for this hot cocoa cake.
- If you don’t want to use store-bought Cool Whip then make your own. Add 3 cups of heavy whipping cream + the hot cocoa mix into a large bowl, or the bowl of a stand mixer, and beat until stiff peaks form. Start at low speed and increase the speed as needed. This will take about 4-5 minutes. Spread it over the cake as directed in the recipe instructions.
- The refrigeration time is important so don’t skip it! The cake needs to time to chill and for the flavors to meld together – I promise, the cake tastes way better once it’s chilled and cold.
- You can add the marshmallows and chocolate sauce garnishes over top the cake before the fridge time or after. The marshmallows will soften and take on a velvety smooth texture, rather than sticky, once they are chilled in the fridge for hours. My family likes it that way. If you want the marshmallows to be more like marshmallows, then wait to add the garnishes until after the chill time and right before serving the cake.
More Poke Cake Recipes You’ll Love
- Oreo Poke Cake
- Hawaiian Poke Cake
- Pumpkin Pie Poke Cake
- Cherry Poke Cake
- Butterfinger Poke Cake
- Banana Pudding Poke Cake
- Snickers Poke Cake
- Strawberry Jello Poke Cake
- Boston Cream Poke Cake
- Reese’s Poke Cake
Hot Chocolate Poke Cake
Ingredients
- 1 box (13.5 oz) milk chocolate cake mix
- ingredients called for on cake mix
- 1 teaspoon vanila extract
- 1 jar (7 oz) marshmallow creme
- 16 ounces Cool Whip thawed
- 1/2 cup hot cocoa mix (dry, do not prepare)
- mini marshmallows
- chocolate syrup
Instructions
- Preheat the oven accordingly to the box cake mix instructions. Lightly spray a 9×13 cake pan with cooking spray and set aside.
- Prepare the cake mix following the box instructions (usually includes eggs, water, and oil). Add 1 teaspoon of vanilla extract into the cake mix mixture.1 box (13.5 oz) milk chocolate cake mix, ingredients called for on cake mix, 1 teaspoon vanila extract
- Bake the cake according to the instructions on the back of the box.
- Remove the cake from the oven and allow it to cool for 10 minutes.
- Use the handle of a wooden spoon to gently poke holes all over the cake, making sure to space the holes evenly and in rows to ensure complete coverage of the cake. Holes should be about 1-inch apart.
- Place the marshmallow creme into a piping bag with a large tip, or put it into a Ziploc bag with the corner snipped off, and fill each hole with the marshmallow creme.1 jar (7 oz) marshmallow creme
- Add the Cool Whip and hot cocoa mix into a large mixing bowl. Gently stir until thoroughly combined and the hot coca powder is completely mixed into the whipped topping.16 ounces Cool Whip, 1/2 cup hot cocoa mix
- Spread the hot cocoa whipped topping all over the top of the cake and spread it out evenly. Add the mini marshmallows and chocolate sauce over top.*If you don't want the marshmallows to be softer in texture then wait to add the toppings until right before serving and after the chill time. The mini marshmallows will soften in the fridge, which is what we prefer in this cake.mini marshmallows, chocolate syrup
- Cover the cake with a lid or plastic wrap, and refrigerate for at least 6 hours (or up to overnight).*The chill time is important to allow the flavors to blend together and for the cake to get cold.
- Cut the cake into slices and serve chilled.
Notes
Nutrition
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