Moist Hot Cocoa Cake Recipe with Chocolate Frosting

This Hot Cocoa Cake takes a boxed chocolate cake and elevates it with a warm marshmallow filling and a whipped topping flavored like rich hot cocoa. It’s a poke cake that’s both comforting and festive — perfect for holiday gatherings, cookie exchanges, or any time you want an easy dessert that looks and tastes special.

• Cake
• 1 box (15.25 oz) chocolate fudge cake mix
• 3 eggs
• 1/2 cup oil
• 1 cup water + 1/2 cup Kahlua (replaces the 1 1/4 cups water on the box)
• Marshmallow Filling
• 1 container (16 oz) marshmallow fluff
• 1/4 cup water
• Hot Cocoa Whipped Topping
• 2 cups heavy cream
• 1/2 teaspoon espresso powder
• 2 packets hot chocolate mix (0.73 oz each)
• 1 teaspoon vanilla extract
• Finishing Touches
• Warm hot fudge, for drizzling
• Maraschino cherries, for garnish

1. Preheat and prepare: Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
2. Make the batter: Prepare the cake batter according to the box directions, but replace the box water with 1 cup water plus 1/2 cup Kahlua. (If you prefer, omit the Kahlua and use 1 1/4 cups water.) Add the eggs and oil as directed on the mix.
3. Bake: Pour the batter into the prepared 9×13 pan and bake 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Follow the box timing if it differs.
4. Warm the marshmallow filling: During the last 5 minutes of baking, combine the 16 oz marshmallow fluff and 1/4 cup water in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the mixture loosens and becomes pourable.
5. Poke the cake: When the cake comes out of the oven, use the handle of a wooden spoon to poke holes all over the surface. Poke about 3/4 of the way down — do not poke all the way through.
6. Add the marshmallow: Pour the warm marshmallow mixture evenly over the cake, focusing on filling the holes so the filling soaks in and creates pockets of gooey marshmallow.
7. Chill: Refrigerate the cake for about 1 hour to cool and set before adding the whipped topping.
8. Make the hot cocoa whipped topping: In a large bowl, combine 2 cups heavy cream, 1/2 teaspoon espresso powder, 2 packets hot chocolate mix, and 1 teaspoon vanilla. Use an electric mixer to whip until stiff peaks form. Continue mixing until the cream is fully whipped and holds its shape.
9. Assemble: Spread the whipped topping evenly over the chilled cake. Warm hot fudge and drizzle or swirl it across the top, then garnish with maraschino cherries.
10. Serve: Slice and serve chilled. Enjoy — Merry Christmas!

• Hole depth: Poke holes about 3/4 of the way through the cake so the marshmallow mixture soaks in without leaking through the bottom.
• Kahlua: The Kahlua adds depth to the chocolate flavor and most of the alcohol will bake off. It can be omitted if you prefer a non-alcohol version.
• Pan size: Use a 9×13-inch baking dish for best results.
• Make-ahead: You can prepare the cake and marshmallow layer a day ahead, refrigerate, then whip the topping and finish the cake the next day for fresher whipped cream.
• Storage: Store covered in the refrigerator for up to 3 days. The texture is best when eaten within the first 48 hours.