Description
A rich and decadent Hot Cocoa Poke Cake infused with warm hot cocoa, layered with creamy chocolate pudding, and topped with fluffy whipped cream and marshmallows. This easy-to-make dessert is perfect for winter gatherings, holiday parties, or a cozy night in.
Ingredients
Scale
- 1 box chocolate cake mix (plus required eggs, oil, and water)
- 1 cup hot cocoa (prepared, warm but not boiling)
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
- 1 (8 oz) tub whipped topping (Cool Whip or homemade)
- Mini marshmallows
- Chocolate syrup (for drizzling)
- Mini chocolate chips or crushed chocolate pieces
Instructions
- Bake the Cake – Preheat oven to 350°F (175°C). Prepare chocolate cake batter as directed on the box. Pour into a greased 9×13-inch baking dish and bake as instructed. Let cool slightly.
- Poke the Cake – Use the handle of a wooden spoon to poke holes evenly across the cake.
- Add Hot Cocoa – Pour the warm hot cocoa over the cake, ensuring it seeps into the holes.
- Prepare the Pudding – In a bowl, whisk together the instant chocolate pudding mix and cold milk until smooth. Let it thicken for 2 minutes, then pour over the cake.
- Refrigerate – Let the cake chill in the refrigerator for at least 30 minutes.
- Add Toppings – Spread whipped topping evenly over the cake, then sprinkle with mini marshmallows and mini chocolate chips. Drizzle with chocolate syrup.
- Serve & Enjoy – Slice and serve chilled for the best texture and flavor.
Notes
- Letting the cake chill longer enhances the flavors.
- For extra indulgence, add a layer of marshmallow fluff under the whipped topping.
- Crushed peppermint candy can be added for a festive twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American