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Hot Cocoa Poke Cake

A rich chocolate sheet cake soaked with hot fudge filling and topped with a fluffy hot cocoa whipped cream, mini marshmallows, and chocolate chips. The ultimate cozy winter dessert.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box Devil's Food Cake Mix plus ingredients listed on box (eggs, oil, water)
Filling
  • 12 oz hot fudge topping jarred, warmed
Hot Cocoa Whipped Topping
  • 2 cups heavy whipping cream very cold
  • 0.5 cup powdered sugar
  • 3 tbsp instant hot cocoa mix (about 3 packets)
  • 1 tsp vanilla extract
Toppings
  • 2 cups mini marshmallows
  • 0.5 cup mini chocolate chips semi-sweet

Equipment

  • 9x13 Baking Pan
  • Hand mixer or stand mixer
  • Wooden Spoon (for poking holes)
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking pan. Prepare and bake cake mix according to package directions.
  2. Remove cake from oven. While hot, poke holes over the entire surface using the handle of a wooden spoon, spacing them about an inch apart.
  3. Warm the hot fudge topping in the microwave until pourable. Pour evenly over the hot cake, spreading so it fills the holes.
  4. Let the cake cool completely at room temperature, then refrigerate for at least 1-2 hours until cold.
  5. Make the topping: In a chilled bowl, beat heavy cream, powdered sugar, hot cocoa mix, and vanilla on high speed until stiff peaks form.
  6. Spread the hot cocoa whipped topping evenly over the cold cake.
  7. Top generously with mini marshmallows and mini chocolate chips. Chill for 30 minutes before slicing.

Notes

Must be stored in the refrigerator. Tastes even better the next day!