Hot Cocoa Poke Cake (Print-Friendly Version)

Fluffy chocolate cake with marshmallow and fudge, topped with chocolate whipped cream and marshmallows.

# Ingredients You'll Need:

→ Cake Base

01 - 1 box (432 g) chocolate cake mix, plus required eggs, oil, and water per package instructions

→ Marshmallow Layer

02 - 1 jar (198 g) marshmallow creme
03 - 2 tablespoons (30 ml) water

→ Chocolate Fudge Layer

04 - 320 g chocolate fudge sauce

→ Topping

05 - 1 tub (227 g) whipped topping, thawed
06 - 2 packets hot chocolate mix (approx. 30 g)
07 - 1.5 cups (75 g) mini marshmallows
08 - 2 tablespoons (20 g) mini chocolate chips

# How to Make It:

01 - Prepare the chocolate cake in a 23 x 33 cm baking pan according to the package instructions. Allow it to cool completely at room temperature.
02 - Using the handle of a wooden spoon or the thick end of a chopstick, poke holes into the cake in rows, spacing them 2–3 cm apart.
03 - Transfer the marshmallow creme and water into a microwave-safe bowl. Microwave for 20 seconds and stir until smooth and pourable. If still thick, microwave for an additional 10 seconds and mix again.
04 - Evenly pour the marshmallow mixture over the cooled cake, spreading it with a spatula and pressing gently to fill the holes.
05 - Warm the chocolate fudge sauce according to the manufacturer's instructions. Spread an even layer over the marshmallow-covered cake. Allow to cool completely.
06 - In a mixing bowl, gently fold the hot chocolate mix into the thawed whipped topping until just combined. Do not overmix.
07 - Spread the chocolate whipped topping evenly over the cake. Refrigerate for at least 1 hour to allow the flavors to meld.
08 - Before serving, scatter the mini marshmallows and mini chocolate chips across the top. Slice and serve chilled.

# Extra Information:

01 - Store any leftovers refrigerated for up to three days to maintain optimal texture and freshness.
02 - Use a rubber spatula for folding hot chocolate mix into whipped topping to prevent deflation.
03 - Select your preferred variety of chocolate cake mix; for best results, avoid unsweetened cocoa in whipped topping.
04 - For glass baking pans, check cake 5 minutes earlier than suggested bake time to prevent overbaking.
05 - Transfer marshmallow creme to a microwave-safe bowl before heating; never microwave in the original container.
06 - Add mini marshmallows topping just before serving to keep them soft and fresh.

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