Hot Cocoa Poke Cake

Anyone else just really love any kind of poke cake?! They are always so moist and delicious. 

This hot cocoa poke cake is perfect for winter gatherings! Hot cocoa is a staple in our house in the winter months, so this is a great way to incorporate it into a yummy cake. 

Ingredients 

For the cake:

-2 2/3 cups sifted 1:1 measure gluten free flour (I recommend King Arthur or Bob’s Red Mill brands) 

-1 cup sifted cocoa powder

-1 1/2 teaspoons baking powder 

-1 teaspoon baking soda

-1/2 teaspoon salt  

-1 cup milk of choice 

-1 cup white granulated sugar 

-3/4 cup light brown sugar 

-3 eggs 

-1 teaspoon white vinegar 

-1 tablespoon vanilla extract 

-2/3 cup light oil 

-1 cup hot brewed coffee or boiling water 

Other Ingredients: 

-7 to 8 oz marshmallow crème 

-2 tablespoons water 

-1 11.25 oz can of fudge sauce 

-1 8 ounce tub cool whip 

-1/4 cup hot cocoa mix 

-mini marshmallows 

-mini chocolate chips 

Instructions 

1. Preheat oven to 350 degrees Fahrenheit. 
2. Grease a 9×13 cake pan. Set aside.
3. In a large mixing bowl or stand mixer, whisk together milk, granulated white sugar, brown sugar, eggs, white vinegar, vanilla extract, and oil. 
4. Whisk in to your wet mixture the sifted flour, cocoa powder, baking powder, baking soda, and salt. 
5. Pour in coffee or boiling water slowly until combined. Batter will be fairly thin. 
6. Pour batter into prepped cake pan and bake for 35-40 minutes. 
7. Once the cake comes out of the oven, let it cool completely. 
8. Once cake is cool, use the end of a wooden spoon to poke holes all throughout your cake about 1 inch apart. 
9. Add marshmallow crème and water to microwave safe bowl and microwave in 10 second increments until melted and combined to a pourable consistency. 
10. Pour marshmallow crème mixture over cake and spread evenly to be sure it goes down in the holes. 
11. Heat fudge sauce until it is a pourable consistency and pour over cake. Spread evenly to be sure it goes down in the holes. 
12. Combine tub of cool whip and hot cocoa mix. 
13. Spread cool whip mixture over cake to cover completely. Cover cake with plastic wrap and put in the fridge for at least an hour (I recommend overnight). 
14. Top the cake with mini marshmallows and mini chocolate chips before serving. 
15. Enjoy!!! 

Notes 

-Be sure when purchasing marshmallow crème, hot cocoa mix, and fudge sauce that they are gluten free. There are some brands that are not. Just read the labels well. 

-I highly recommend letting this cake refrigerate overnight before serving. The flavors meld so much more and the cake is so moist. 

-The cake recipe can be made with regular wheat flour if you didn’t need it to be gluten free. 

-You could also use your favorite boxed chocolate cake mix to make this even easier. 

Once the cake is cooled, poke your holes.

Add the marshmallow creme over the top.

Then add the hot fudge.

Add your cool whip/hot cocoa mixture and spread evenly to cover the whole cake.

Top with mini marshmallows and mini chocolate chips right before serving. Enjoy!!