EASY BEST Hot Cocoa Cake!

This EASY Hot Cocoa Cake is perfect for Christmas and absolutely out of this world delicious!! This poke cake is Super simple to make and all the children AND adults will love as a Christmas or Christmas Eve treat to get ready for Santa Clause to come to town! =-)

EASY ingredients too! All you need is a box of chocolate cake mix, staple ingredients, marshmallow fluff, and a few extra special ingredients to give everyone the perfect bite! 

Hot Cocoa Cake EASY

Video

@melissajorealrecipes

Hot cocoa cake for Christmas! Recipe linked to the video! #ChristmasRecipes #HotCocoaCake #HotChocolateCake #PokeCake

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EASY Hot Cocoa Cake Recipe

Melissa Jo

Ingredients
  

  • 15.25 oz box of chocolate fudge cake mix

ingredients on the back of the box including:

  • 3 eggs 1/2 cup of oil, and water
  • substitute: 1 & 1/4 cups of water for 1 cup of water
  • and add 1/2 cup of Kahlua Liqueur
  • 16 oz. container of marshmallow fluff
  • 1/4 cup of water
  • 2 cups of heavy cream
  • 1/2 tsp. of espresso powder
  • 2 packets of hot chocolate packets .73 oz. in each packet
  • 1 tsp. of vanilla extract
  • hot fudge
  • maraschino cherries

Instructions
 

  • Bake the cake according to the instructions, but
  • substitute 1 & 1/4 cup of water with 1 cup of water
  • and add 1/2 cup of Kahlua Liqueur
  • Bake the cake at 350 degrees F for 30-35 minutes in a 9×13 size baking dish (or just follow the back of the box for baking time)
  • The last 5 minutes of bake time, prepare the marshmallow by adding 1 container (16 oz.) of fluff in a microwave safe bowl and add 1/4 cup of water. Microwave for 20 second intervals and mix in between each interval. Keep doing this until you get a looser consistency.
  • As soon as the cake comes out of the oven while it is warm, poke holes in the cake using the handle of a wooden spoon. Do NOT poke holes all the way through the cake. Poke the holes 3/4 of the way through the cake
  • Pour the marshmallow mixture all over the cake aiming for the holes so the marshmallow seeps in the holes.
  • Let the cake cool in the refrigerator for about 1 hour before adding the whipped topping.
  • Whipped topping: In a bowl add 2 cups of heavy cream, 1/2 tsp. of espresso powder, 1 tsp. of vanilla, and 2 packets of hot chocolate mix. Blend with an electric mixer until stiff peaks are formed and it looks like whipped cream! Be patient…it will happen!
  • Smooth the whipped topping over the cake.
  • Heat up hot fudge and swirl using a fork all over the cake.
  • Add maraschino cherries as a garnish.
  • Serve it up and Merry Christmas!

Notes

  • Do NOT poke holes all the way through the cake. Poke the holes 3/4 of the way through the cake
  • Use a 9 x 13 size baking dish
  • You can omit the Kahlua if you desire; but the alcohol will evaporate when baked. Also, it gives an intense delicious chocolate flavor.
 
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