Hot Cocoa Poke Cake
A rich, moist chocolate cake layered with velvet cocoa syrup, whipped topping, and gooey mini marshmallows. A decadent yet easy dessert for any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate cake mix (plus boxed ingredients) 1 box (15.25 oz)
Sweetened condensed milk 1 can (14 oz)
Hot cocoa powder 1/2 cup
Whipped topping 8 oz
Mini marshmallows 2 cups
Hot water 3/4 cup
Hot chocolate syrup 1/4 cup
Vanilla extract (alcohol-free) 1 tsp
Instructions
Preheat oven to 350°F (180°C). Prepare chocolate cake mix per box instructions.
Cool cake completely in pan (about 30 minutes). Use a skewer to poke small holes throughout.
In a bowl, whisk hot cocoa powder, hot water, and condensed milk until smooth.
Strain and pour mixture evenly over poked cake.
Refrigerate 20 minutes until cake absorbs syrup.
Spread chilled whipped topping over cake followed by mini marshmallows.
Drizzle with hot chocolate syrup and serve.
Notes
Use a boxed chocolate cake mix with optimal fat content for syrup absorption.
Natural cocoa powder provides balanced acidity with sweetened condensed milk.
Stabilized whipped topping preventswept compromising appearance.
Chilling the cake ensures proper syrup integration without sogginess.
Find it online: https://kindeat.com/hot-cocoa-poke-cake-recipe/