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–+ servings
A dessert topped with whipped cream, drizzled with chocolate syrup, and decorated with bright red maraschino cherries arranged evenly across the surface.
Melissa Jo

EASY Hot Cocoa Cake Recipe

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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!
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Servings: 8 people
Course: Dessert
Cuisine: American

Ingredients
  

  • Cake
  • 1 box 15.25 oz chocolate fudge cake mix
  • 3 eggs
  • ½ cup oil
  • 1 cup water + ½ cup Kahlua this replaces the 1¼ cups water called for on the box
  • Marshmallow Filling
  • 1 container 16 oz marshmallow fluff
  • ¼ cup water
  • Hot Cocoa Whipped Topping
  • 2 cups heavy cream
  • ½ teaspoon espresso powder
  • 2 packets hot chocolate mix .73 oz each
  • 1 teaspoon vanilla extract
  • Finishing Touches
  • Warm hot fudge
  • Maraschino cherries

Method
 

  1. Bake the Cake
  2. Preheat your oven to 350°F.
  3. Prepare the cake batter according to the box instructions, but replace the water with:
  4. 1 cup water
  5. ½ cup Kahlua
  6. Pour the batter into a greased 9×13 baking dish and bake for 30–35 minutes, or follow the time on the box.
  7. Prepare the Marshmallow Filling (Last 5 Minutes of Bake Time)
  8. Add the 16 oz of marshmallow fluff and ¼ cup water to a microwave-safe bowl.
  9. Microwave in 20-second intervals, stirring between each, until the mixture loosens and becomes pourable.
  10. Poke the Cake
  11. When the cake comes out of the oven, poke holes all over the surface using the handle of a wooden spoon — only poke about ¾ of the way down, not all the way through.
  12. Pour the warm marshmallow mixture over the cake, aiming for the holes so it soaks in.
  13. Refrigerate the cake for 1 hour to cool completely.
  14. Make the Hot Cocoa Whipped Topping
  15. In a large bowl, add:
  16. 2 cups heavy cream
  17. ½ tsp espresso powder
  18. 1 tsp vanilla
  19. 2 packets hot chocolate mix
  20. Blend with an electric mixer until stiff peaks form. (Keep going — it will whip!)
  21. Spread the whipped topping evenly over the chilled cake.
  22. Finish & Serve
  23. Warm the hot fudge and drizzle or swirl it across the top.
  24. Add maraschino cherries as garnish.
  25. Slice, serve, and Merry Christmas! 🎄✨

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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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