Make the Chocolate Fudge Hot Cocoa Cake of your dreams – it’s so darn easy. Just grab your favorite chocolate cake mix, marshmallow fluff, hot cocoa mix, and hot fudge topping to whip up this moist and delicious chocolate dessert.
CHOCOLATE FUDGE HOT COCOA CAKE RECIPE
HOWDY! CHEF ALLI HERE. LET’S GET YOU COOKIN’…. SHALL WE?? 🙂
Is there anything better than a good ole 9×13 cake?? I just don’t think so. They feed a crowd, are easy to serve, and always seem to have just the perfect ration of frosting vs cake. Am I correct in my thinking? Please say yes!
Some of our favorite 9×13 cakes are coffee cakes. Honey Bun Cake is a long-time family favorite that uses a basic yellow cake mix – it’s super moist with lots of cinnamon and sugar inside. Glazed Cherry Coffee Cake is so gorgeous, it can be served for breakfast or as a dessert.
Caramel Apple Cake is made with fresh apples and a caramel glaze. White Chocolate Strawberry Poke Cake is a chilled cake that is perfect for summer since it’s so refreshing. And please don’t overlook Berry Good No-Bake Cake – it’s loaded with whipped cream and berries, with a chocolate drizzle over all….talk about a special treat. We always enjoy 9×13 cakes!
AN EASY CHOCOLATE DESSERT TO MAKE
THIS particular 9×13 cake is even better than most because it makes such a special dessert….without all the fuss and work. Also, please keep in mind that the longer you chill this cake (I like to chill mine a fully 24 hours before serving!) the better it becomes.
A good long time in refrigeration allows all the flavors and components of the cake to meld and it gets REALLY moist and wonderful.
WHAT TO LOVE ABOUT THIS RECIPE
- The day AFTER you make this cake is when it is at it’s finest: moist, luscious, and rich.
- Anybody can make this cake!
- It serves a big group and looks super impressive.
INGREDIENTS YOU’LL NEED TO MAKE THIS EASY CAKE RECIPE
- Super Moist chocolate cake mix
- Vegetable oil
- Coffee liqueur, such as Kahlua
- Eggs
- Marshmallow fluff
- Whipping cream
- Espresso powder, optional
- Vanilla extract
- Dry hot cocoa mix packets
- Hot fudge ice cream topping
- Maraschino cherries
STEP BY STEP INSTRUCTIONS FOR MAKING CHOCOLATE FUDGE HOT COCOA CAKE
**PRINT THE FULL RECIPE FROM THE RECIPE CARD AT THE BOTTOM OF THIS POST
Preheat the oven to 350 degrees F. In a large mixing bowl, place the cake mix, oil, water, coffee liqueur, and eggs. Using an electric mixer, beat as directed in the cake mix directions; pour the prepared batter into a greased 9×13-inch baking pan. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean.
While the cake bakes, remove the lid of the marshmallow fluff container; place the fluff into the microwave for 15 seconds on high power. Use a spatula to remove the warm fluff from the container and into a large mixing bowl along with 1/4 cup water. Use the electric mixer, set on the low setting, to combine well; reserve.
Upon removing the cake from the oven, use the tip of a wooden spoon handle to poke large holes all over the surface of the cake. Immediately spread the prepared marshmallow fluff mixture over the surface of the cake, encouraging it to seep down into all the holes you’ve made in the cake.
In a large mixing bowl, add the whipping cream, espresso powder, vanilla, dry hot cocoa mix, and vanilla.
Using the electric mixer on medium speed, beat the ingredients until they come together in a soft, billowy and smooth texture – this takes just a couple of minutes. **The whipping cream is ready when you can lift the beaters or a spoon from the bowl and a peak forms on them.
Evenly spread the prepared whipping cream mixture over the top of the cake. Cover the cake and immediately place it into refrigeration for 8-24 hours.
Once you’re ready to serve the cake and it’s very nicely chilled, warm the hot fudge topping ever-so-slightly so that it will easily drizzle over the top of the cake; garnish with cherries.
Serve!**Once you’ve garnished the cake with hot fudge and cherries, it will keep perfectly for up to 4 hours in the fridge.
TIPS FOR MAKING THIS EASY CHOCOLATE DESSERT THE BEST IT CAN BE
- Give this dessert plenty of time in the fridge before you serve it. I try to make sure I make it at least 24 hours before I want to serve it. I’ve found that the longer it can chill, the more delicious it becomes.
- As soon as the cake comes out of the oven, smother it right away with the marshmallow fluff mixture. This helps seal in any condensation that comes from baking heat and helps make the cake itself really moist.
- Use the full 2 teaspoons of espresso powder if you love the flavors that coffee can bring out in chocolate desserts. They pair so well.
ANSWERS TO COMMON QUESTIONS ASKED ABOUT THIS RECIPE
WHICH TOOLS ARE HELPFUL FOR MAKING AND BAKING THIS CAKE?
Silicone Spatula Spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
I like mixing bowls that nest inside of each other and have a silicone bottom so they are slip-resistant when I’m working in them. I also really appreciate what’s called “gorilla grip” handles that are on the side so they are each to hold in place when I’m mixing.
9×13 baking dish – I prefer glass 9×13 baking pans, but you can also use a metal 9×13 baking pan, if you prefer…either type works great.
I love a hand-held electric mixer that starts off with a very low speed. My favorite electric mixer is the Cuisinart Electric Mixer. I’ve had mine for years and it’s still working great.
MORE FAVORITE RECIPES TO ENJOY –
- CRANBERRY BUTTER CAKE WITH WARM VANILLA SAUCE
- APRICOT ALMOND BARS (MADE WITH A YELLOW CAKE MIX)
- CRUMBLED BUTTER BRICKLE ICE CREAM DESSERT
- CHOCOLATE FUDGE ICE CREAM CAKE
- NEOPOLITAN CHEESECAKE BROWNIES
PRINTABLE CHOCOLATE FUDGE HOT COCOA CAKE RECIPE
Chocolate Fudge Hot Cocoa Cake
Ingredients
- 15.25 oz. Betty Crocker Super Moist Triple Chocolate Fudge cake mix
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup coffee liqueur such as Kahlua
- 3 eggs
- 16 oz. marshmallow fluff
- 1/4 cup water
- 2 cups heavy whipping cream
- 1-2 tsp. espresso powder to taste
- 1 tsp. vanilla extract
- 2 packets dry hot cocoa mix this is about 4 Tbs. of dry hot cocoa mix
- 11.75 oz. jar hot fudge ice cream topping
- 10 oz. jar maraschino cherries
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, place the cake mix, oil, water, coffee liqueur, and eggs. Using an electric mixer, beat as directed in the cake mix directions; pour the prepared batter into a greased 9×13-inch baking pan. Bake the cake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean.
- While the cake bakes, remove the lid of the marshmallow fluff container; place the fluff into the microwave for 15 seconds on high power. Use a spatula to remove the warm fluff from the container and into a large mixing bowl along with 1/4 cup water. Use the electric mixer, set on the low setting, to combine well; reserve.
- Upon removing the cake from the oven, use the tip of a wooden spoon handle to poke large holes all over the surface of the cake. Immediately spread the prepared marshmallow fluff mixture over the surface of the cake, encouraging it to seep down into all the holes you’ve made in the cake.
- In a large mixing bowl, add the whipping cream, espresso powder, vanilla, dry hot cocoa mix, and vanilla. Using the electric mixer on medium speed, beat the ingredients until they come together in a soft, billowy and smooth texture – this takes just a couple of minutes. **The whipping cream is ready when you can lift the beaters or a spoon from the bowl and a peak forms on them.
- Evenly spread the prepared whipping cream mixture over the top of the cake. Cover the cake and immediately place it into refrigeration for 8-24 hours.
- Once you're ready to serve the cake and it's very nicely chilled, warm the hot fudge topping ever-so-slightly so that it will easily drizzle over the top of the cake; garnish with cherries. Serve!**Once you've garnished the cake with hot fudge and cherries, it will keep perfectly for up to 4 hours in the fridge.
Nutrition
We love hearing from our readers and followers, so leave us a comment if you’d like. If you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: [email protected]
LET’S GET YOU COOKIN’,
CHEF ALLI
Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends. We may receive a small compensation when you use these links. This really helps us keep the recipe blog moving forward. Thank you so much!
Leave a Reply