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Ultimate Cozy Hot Chocolate Poke Cake

A decadent slice of hot chocolate poke cake topped with whipped cream, chocolate ganache, and toasted mini marshmallows.
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Make this indulgent Hot Chocolate Poke Cake that tastes like your favorite winter drink. This recipe features a moist chocolate cake soaked in a sweet filling, topped with marshmallow fluff, chocolate fudge, and whipped cream.

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 (for marshmallow filling)
  • 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 cake mix package directions. Spray a 9×13 baking pan.
  2. Combine the cake mix, 1 cup water, eggs, and vegetable oil in a bowl. Stir until smooth and pour the batter into the prepared pan.
  3. Bake as directed on the box. 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 about two-thirds deep.
  5. Prepare the marshmallow filling: Combine marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring each time, until melted and smooth, about 2 to 3 minutes.
  6. Transfer the melted fluff to a piping bag or a plastic bag with a snipped corner. Pipe the filling into the holes. Spread any remaining fluff evenly over the cake surface. Refrigerate the cake to chill.
  7. 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.
  8. Spread the chocolate fudge mixture evenly over the chilled marshmallow layer. Refrigerate until the fudge layer is set.
  9. 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.
  10. Spread the whipped chocolate cream over the set fudge layer. Top the cake with mini-marshmallows and drizzle with hot fudge sauce before serving.

Notes

  • This recipe is a crowd pleasing dessert perfect for potlucks and holiday gatherings.
  • For an extra cozy touch, you can lightly toast the mini-marshmallows on top with a kitchen torch before serving.

Nutrition

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