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Chocolate Fudge Hot Cocoa Cake with cherries and fudge in a cake pan.

Chocolate Fudge Hot Cocoa Cake

Make this Hot Chocolate Poke Cake with your favorite chocolate cake mix, marshmallow fluff, hot cocoa mix, and hot fudge topping to whip up this moist and delicious chocolate dessert.
Servings: 15 servings
Chef Alli
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

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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 9x13-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

Calories: 476kcalCarbohydrates: 74gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 69mgSodium: 339mgPotassium: 217mgFiber: 2gSugar: 49gVitamin A: 524IUVitamin C: 0.2mgCalcium: 91mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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