Decadent Hot Chocolate Poke Cake
A layered chocolate cake infused with rich hot chocolate, topped with marshmallows and whipped cream—a perfect cozy treat.
- Prep Time: 15
- Cook Time: 35
- Total Time: 150
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 chocolate cake mix
- 1 cup hot chocolate mix
- 2 cups milk
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
- 1/2 cup whipped cream
- Chocolate syrup (for drizzling)
Instructions
- Preheat oven to 350°F (175°C) and mix cake according to package instructions. Pour into a 9×13-inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes.
- Poke holes in the cake with a wooden spoon or straw about an inch apart.
- Mix hot chocolate mix with milk until dissolved.
- Pour hot chocolate mixture over the cake, ensuring it seeps into the holes.
- Sprinkle marshmallows and chocolate chips on top.
- Refrigerate for at least 2 hours.
- Top with whipped cream and drizzle with chocolate syrup before serving. Enjoy!
Notes
Ensure ingredients are at room temperature for best results. Store covered in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
