Description

This Hot Chocolate Poke Cake is a luscious and indulgent chocolate dessert perfect for chocoholics. It features a moist devil’s food chocolate cake with holes poked into it, filled with marshmallow fluff and a creamy chocolate mixture, then topped with a whipped hot chocolate frosting and mini marshmallows. Finished with a drizzle of hot fudge sauce, this cake is irresistibly rich and perfect for special occasions or cozy nights in.

Ingredients

Scale

Cake

1 box Devil’s Food chocolate cake mix
Ingredients listed on the box (oil, eggs, water)

Marshmallow Filling

2 cups marshmallow fluff
2 Tablespoons water

Chocolate Topping

1 cup semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 Tablespoons heavy whipping cream

Whipped Hot Chocolate Frosting

2 envelopes instant hot chocolate mix
2 cups heavy whipping cream
1 teaspoon vanilla extract

Decoration

2–3 cups mini marshmallows
Hot fudge sauce, for drizzling

Instructions

Bake the cake: Preheat your oven and prepare a 9 x 13-inch baking dish. Prepare the devil’s food cake mix according to the instructions on the box using the specified oil, eggs, and water. Pour the batter into the dish and bake as directed until a toothpick inserted comes out clean.
Poke holes in the cake: Once baked and slightly cooled, use the handle of a wooden spoon to poke holes throughout the cake about an inch apart. Ensure the holes penetrate about two-thirds of the cake’s depth but not all the way through to the bottom.
Prepare marshmallow filling: In a microwave-safe bowl, combine 2 cups of marshmallow fluff with 2 tablespoons of water. Microwave in 20-second intervals, stirring in between until smooth and easy to pipe or pour. Fill the holes in the cake with this marshmallow mixture using a jug or piping bag. Spread any remaining marshmallow fluff evenly over the top of the cake. Refrigerate to set.
Make chocolate topping: In another microwave-safe bowl, combine the semi-sweet chocolate chips, sweetened condensed milk, and 2 tablespoons of heavy cream. Heat in 20-second intervals, stirring after each, until the mixture is smooth and melted. Pour this chocolate topping evenly over the cake. Chill the cake until the topping has cooled and set completely.
Whip the hot chocolate frosting: In a mixing bowl, beat 2 cups of heavy whipping cream with 2 envelopes of instant hot chocolate mix and 1 teaspoon vanilla extract until stiff peaks form. Spread this whipped frosting generously over the chilled cake surface.
Garnish and serve: Decorate the top with 2 to 3 cups of mini marshmallows. Just before serving, drizzle hot fudge sauce over the cake for extra richness and presentation.

Notes

Use the handle of a wooden spoon for poking holes evenly and gently to avoid breaking the cake entirely.
Microwaving marshmallow fluff with water makes it more fluid and easier to fill the cake holes.
You can substitute the instant hot chocolate mix with your favorite cocoa powder and sugar blend if preferred.
Chilling the cake between each frosting step helps the layers set properly and prevents mixing flavors.
For extra texture, you can gently toast the mini marshmallows under a broiler for 30 seconds before garnishing.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: hot chocolate poke cake, chocolate cake, marshmallow cake, poke cake dessert, fudgy chocolate cake, whipped frosting