Hot Chocolate Dump Cake

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I’m a hot chocolate junkie during the colder months so I’m so excited to share with you this Hot Chocolate Dump Cake recipe!

This recipe is not just a dessert; it’s a warm embrace on a chilly day, a rich symphony of chocolate flavors that will leave you craving more. Are you ready to dive into the delightful world of this mouthwatering treat? Let’s get started!

Making Hot Chocolate Dump Cake

Gooey chocolate cake topped with melting marshmallows with that great hot cocoa flavor…. what’s not to love about this cake!

Let’s get to how we make this delicious cake.

You’ll start by combining the pudding mix, one envelope of hot cocoa mix and the milk in a large bowl.

Then you’ll add the chocolate cake mix.

Now its time for 1/2 of the marshmallows.

Spread the batter into the bottom of pan.

Scatter chocolate chips on top of the cake batter.

Now it’s time to bake the cake.

Immediately sprinkle top with the rest of the marshmallows.

Right before serving sprinkle with the remaining dry hot chocolate mix.

Serve with a scoop of vanilla ice cream, chocolate syrup or whipped cream.

Customization Tips:

Feeling adventurous? Here are a few ways to customize your Hot Chocolate Dump Cake:

• Nuts Galore: Add a handful of chopped nuts like pecans or walnuts for some delightful crunch.
• Minty Fresh: Incorporate a hint of mint extract into the cake mix for a refreshing twist.
• Caramel Drizzle: Pour some caramel sauce over the cake when serving for an extra layer of indulgence.

Hot Chocolate Dump Cake

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Hot Chocolate Dump Cake is a favorite for any chocolate lover! This easy chocolate cake topped with marshmallows is perfect during the holidays or anytime of year!

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Serving Size 12 people

Equipment

• 9"x13" baking dish

Ingredients

• 1 box chocolate fudge instant pudding mix 3.4 oz size
• 2 envolopes hot cocoa mix divided
• 1 1/2 cups milk
• 1 box chocolate fudge cake mix I used Duncan Hines
• 4 cups mini marshmallows divided
• 11 ounce bag semi-sweet chocolate chips
• chocolate syrup, for garnish
• Whipped cream, for garnish (optional)
• Chocolate chips, for garnish (optional)

Instructions

• Preheat oven to 350°. Spray a 13 x 9 pan with a cooking spray and set aside.
• In a large mixing bowl, add the pudding mix, one envelope of hot cocoa mix and the milk. Whisk to combine.
  
  
• Stir in the dry cake mix until moistened. Fold in half of the marshmallows (2 cups). 
  
  
• Transfer to the greased pan and spread out evenly with a spatula. Sprinkle the chocolate chips on top of the cake batter.
  
  
• Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and place pan on wire rack.
  
• Immediately sprinkle the remaining marshmallows on top of the cake. Allow the cake to cool on the wire rack for one hour.
  
  
• Before serving, sprinkle the remaining envelope of hot cocoa mix on top of the cake (I used a sifter for even coverage). 
  
  
• Garnish with whipped cream and/or a drizzle of chocolate sauce or chocolate chips. ENJOY!!
  
  

Notes

Store leftovers with plastic wrap on in an airtight container for up to 3 days.

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