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Hot Cocoa Poke Cake

Hot cocoa poke cake is a tender chocolate cake filled with a smooth hot cocoa and sweetened condensed milk mixture. A fluffy whipped cream topping and mini marshmallows make every chilled slice feel like a cup of hot cocoa.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling and chilling 2 hours 40 minutes
Total Time 3 hours 35 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Make the cake
  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp kosher salt
  • 2 eggs large
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup water boiling
Make the filling
  • 0.5 cup water
  • 0.5 cup hot cocoa mix
  • 1 can (14 oz) sweetened condensed milk
Make the topping
  • 2 cups heavy cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups mini marshmallows

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  4. Add the eggs, milk, oil, and vanilla, then beat with an electric mixer on medium speed for 2 minutes.
  5. Carefully stir in the boiling water until combined.
  6. Pour the thin batter into the prepared pan.
  7. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes.
  9. Poke holes about 1 inch apart across the cake with the handle of a wooden spoon.
Make the filling
  1. Warm the water in a small saucepan over medium heat until steaming.
  2. Whisk in the hot cocoa mix and sweetened condensed milk until smooth.
  3. Slowly pour the filling over the warm cake.
  4. Spread the filling so it runs into the holes.
  5. Cool for 30 minutes.
  6. Cover the cake and refrigerate for at least 2 hours, until completely chilled.
Make the topping
  1. Beat the heavy cream, powdered sugar, and vanilla in a chilled bowl until medium-stiff peaks form.
  2. Spread the whipped cream over the chilled cake.
  3. Scatter the mini marshmallows on top.
  4. Keep refrigerated until serving.

Notes

For the best texture, pour the filling over the cake while it is still warm and chill until completely cold before topping. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the whipped cream topping may lose its texture. For a dairy-free variation, use dairy-free milk, condensed milk, and whipped topping.