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Hot Chocolate Poke Cake

A moist chocolate cake infused with hot cocoa, topped with fluffy whipped cream and mini marshmallows, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix
  • 1 cup milk
For the Poke
  • 1 packet hot chocolate mix
For the Topping
  • 1 cup whipped cream
  • 1 cup mini marshmallows
  • Chocolate syrup for drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the chocolate cake mix and milk until smooth and lump-free.
Baking
  1. Pour the batter into a greased 9×13-inch baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Poking and Adding Syrup
  1. After cooling the cake for about 10 minutes, poke holes all over the top using the handle of a wooden spoon.
  2. Dissolve the hot chocolate packet in 1 cup of hot water and pour this mixture evenly over the cake.
  3. Let the cake cool completely, then refrigerate for 1-2 hours.
Topping and Serving
  1. Spread a generous layer of whipped cream over the cake.
  2. Sprinkle mini marshmallows and drizzle chocolate syrup over the top.
  3. Cut the cake into squares and serve.

Notes

Store in the refrigerator for up to 4 days, or freeze for up to three months. Reheat slices for 10-15 seconds in the microwave, but avoid overheating to retain texture.