Dessert

Hot Chocolate Poke Cake Recipe

ByGabriel Langdon December 26, 2025December 26, 2025

Introduction

This Hot Chocolate Poke Cake is a delightful twist on a classic chocolate dessert, combining rich cake, creamy marshmallow, and a luscious chocolate topping. It’s perfect for cozy evenings or celebrations, offering layers of flavor and texture in every bite.

The image shows a square slice of layered dessert on a white plate with a textured pattern, placed on a white marbled surface. The bottom layer is a dark brown chocolate cake with lighter cream-colored spots embedded inside. Above this is a thin, uneven layer of thick, dark chocolate sauce spreading downward. Next, there is a thick, smooth light brown cream layer forming the main upper section of the dessert. The top is generously covered with small white marshmallows, drizzled with thin lines of dark chocolate sauce. One marshmallow sits on the plate near the dessert, and a silver fork is placed next to the plate. In the background, there is a blurred green bowl with white dots filled with more marshmallows, and some green pine branches with red berries are also softly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Devil’s Food chocolate cake mix
Ingredients listed on the cake mix box (oil, eggs, water)
2 cups marshmallow fluff
2 Tablespoons water
1 cup semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 Tablespoons heavy whipping cream
2 envelopes instant hot chocolate mix
2 cups heavy whipping cream
1 teaspoon vanilla extract
2–3 cups mini marshmallows
Hot fudge sauce, for decoration (optional)

Instructions

Step 1: Bake the cake in a 9 x 13-inch baking dish according to the directions on the box. Allow it to cool slightly.
Step 2: Using the handle of a wooden spoon, poke holes about an inch apart across the cake. Make sure to only poke about two-thirds down, not all the way through.
Step 3: In a microwave-safe bowl, combine 2 cups of marshmallow fluff and 2 tablespoons of water. Microwave in 20-second intervals, stirring until smooth. Pour or pipe the mixture into the holes and spread any remaining fluff on top of the cake. Refrigerate.
Step 4: In another microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 2 tablespoons heavy cream. Heat in 20-second intervals, stirring until the mixture is smooth. Spread this chocolate topping evenly over the cake and chill until set.
Step 5: Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread this fluffy topping over the chilled cake and garnish with mini marshmallows.
Step 6: Before serving, drizzle with hot fudge sauce if desired for an extra indulgent finish.

Tips & Variations

For a richer flavor, use high-quality chocolate chips and real vanilla extract.
Try adding a sprinkle of cinnamon or chili powder to the hot chocolate whip for a spicy kick.
Substitute mini marshmallows with crushed peppermint candy for a festive twist.
If you don’t have a piping bag, use a resealable plastic bag with the corner cut off to fill the holes.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the marshmallow and whipped topping fresh. When ready to serve, let it sit at room temperature for 10–15 minutes for the best texture. Avoid freezing as the texture of the whipped cream topping may change upon thawing.

How to Serve

A square piece of cake sits on a white plate with a textured edge, placed on a white marbled surface. The cake has three layers: the bottom layer is dark brown chocolate cake with creamy white chunks inside, the middle layer is a light brown whipped cream or mousse, and the top layer is a pile of small white marshmallows. A rich dark chocolate drizzle flows over the marshmallows and slightly onto the sides of the middle layer. One marshmallow has fallen onto the plate at the front right corner. In the background, there is a green bowl with white marshmallows and some blurred colorful decorations, all on a softly lit white marbled setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be prepared a day in advance. Just keep it covered and refrigerated until serving for the best flavor and texture.

What if I don’t have marshmallow fluff?

You can substitute marshmallow fluff with homemade marshmallow creme or gently melted marshmallows mixed with a little cream to achieve a similar texture.

Gabriel Langdon