Description
A rich and decadent chocolate cake soaked with hot chocolate, topped with marshmallows and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 Box Chocolate Cake Mix
- 1 Cup Water
- 1/2 Cup Vegetable Oil
- 3 Large Eggs (room temperature)
- 1 Cup Hot Chocolate Mix
- 1 Cup Mini Marshmallows
- 1/2 Cup Chocolate Chips
- 1 Cup Whipped Cream
- Chocolate Syrup for Drizzling
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined, about 2-3 minutes.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool slightly for 10 minutes. Poke holes all over the top of the cake with a fork or skewer.
- In a small bowl, dissolve the hot chocolate mix in 2 cups of boiling water and pour it over the poked cake.
- Top the cake with mini marshmallows and chocolate chips.
- Spread whipped cream evenly across the top and drizzle with chocolate syrup.
- Slice and serve warm.
Notes
For best results, make sure eggs are at room temperature. This cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg