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Ultimate Hot Chocolate Poke Cake: Cozy Winter Dessert

A decadent slice of hot chocolate poke cake topped with whipped cream, chocolate drizzle, and toasted marshmallows.
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Make this easy Hot Chocolate Poke Cake for a decadent, gooey dessert that tastes just like your favorite winter drink. This recipe uses a moist chocolate cake base infused with a sweet filling and topped with whipped cream and marshmallows.

Ingredients

Scale
  • 1 box Devil’s Food Cake Mix
  • 1 cup Water
  • 3 large Eggs
  • ½ cup vegetable Oil
  • 2½ cups marshmallow fluff
  • 2 tablespoons water
  • 1¾ cups semi-sweet Chocolate Chips
  • 14 oz (1 can) Sweetened Condensed Milk
  • 3 tablespoons heavy whipping Cream (for fudge filling)
  • 2 cups heavy whipping Cream (for topping)
  • 2 envelopes instant Hot Chocolate Mix
  • 1 teaspoon vanilla extract
  • 3 cups mini-Marshmallows
  • Hot fudge sauce for drizzling

Instructions

  1. Preheat your oven according to the package directions for the Devil’s Food Cake Mix. Lightly spray a 9×13 baking pan.
  2. Combine the cake mix, water, eggs, and vegetable oil in a bowl. Stir until smooth and pour into the prepared pan. Bake as directed on the box.
  3. Remove the cake from the oven and let it cool on a rack for 20 minutes.
  4. Use the round handle of a wooden spoon to poke holes about one inch apart in the cake, going approximately two-thirds deep without touching the bottom.
  5. Make the marshmallow filling: Combine marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth (about 2 to 3 minutes total). Transfer the melted fluff to a piping bag or a plastic bag with a snipped corner. Pipe the filling into the holes, then spread any remaining fluff evenly over the cake surface. Refrigerate the cake to chill.
  6. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy whipping cream. Microwave in 20-second bursts, stirring each time, until melted and smooth (about 2 to 3 minutes). Spread this mixture evenly over the chilled marshmallow layer and refrigerate until the fudge is set.
  7. Whip the chocolate topping: Using an electric mixer, beat 2 cups of heavy whipping cream, instant hot chocolate mix, and vanilla extract until stiff peaks form.
  8. Spread the whipped chocolate cream over the chilled fudge layer. Top the cake with mini-marshmallows and drizzle with hot fudge sauce before serving.

Notes

  • You can toast the mini-marshmallows on top with a kitchen torch for an extra layer of flavor.
  • For a richer cake flavor, substitute the water in the cake batter with an equal amount of strong brewed coffee.
  • Chill the cake for at least 1 hour before topping and serving to allow the fillings to set properly.

Nutrition

Find it online: https://cookingbymia.com/hot-chocolate-poke-cake/