Description
This Hot Chocolate Dump Cake is a decadent and easy-to-make dessert that combines rich chocolate fudge flavors with gooey marshmallows and chocolate chips. Perfect for cozy gatherings, this cake layers a chocolate pudding and cake mix base with mini marshmallows and hot cocoa mix for an indulgent treat that captures the essence of hot chocolate in cake form.
Ingredients
Dry Ingredients
- 1 (3.9 oz) box Chocolate Fudge Instant Pudding Mix (dry powder)
- 1 (15.25 oz) box Dark Chocolate Fudge Cake Mix
- 2 tablespoons hot chocolate mix
Dairy
- 1½ cups whole milk
Add-ins
- 4 cups mini marshmallows (divided)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan with cooking spray to prevent sticking and set it aside.
- Mix Pudding and Cake Base: In a large mixing bowl, whisk together the dry Chocolate Fudge Instant Pudding Mix and whole milk vigorously for about two minutes until smooth and thickened. Then, fold in the Dark Chocolate Fudge Cake Mix and 2 cups of mini marshmallows to the pudding mixture, stirring gently to combine.
- Assemble and Bake: You have two options for the chocolate chips: either stir them directly into the batter or spread the batter evenly into the greased pan and sprinkle the chocolate chips on top. Place the pan in the preheated oven and bake for 30 to 35 minutes, until the cake is set and a toothpick inserted near the center comes out clean.
- Add Toppings and Cool: Remove the cake from the oven and immediately sprinkle the remaining 2 cups of mini marshmallows evenly on top, then dust with the hot chocolate mix for extra flavor. Allow the cake to cool completely in the pan for about 1 hour before serving to let the marshmallows soften and the flavors meld.
Notes
- For easier slicing, refrigerate the cake after it cools completely to help it firm up.
- Use whole milk as specified for the best pudding texture; substitutes may affect consistency.
- You can add chopped nuts or peppermint bits on top for a festive twist.
- This cake is best enjoyed within 2-3 days stored in an airtight container at room temperature.
- To intensify the chocolate flavor, use dark chocolate chips instead of semi-sweet if desired.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
