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The Ultimate Cozy Hot Chocolate Poke Cake

A rich slice of hot chocolate poke cake showing chocolate cake, white filling, and thick chocolate fudge dripping down the sides.
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Make this easy Hot Chocolate Poke Cake for a rich, moist dessert that tastes just like your favorite winter drink. This recipe uses simple ingredients to create a gooey chocolate cake perfect for holiday potlucks and cozy gatherings.

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. 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 the batter 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 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).
  6. Transfer the melted fluff to a piping bag or a plastic bag with a corner snipped. Pipe the filling into the cake 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 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. Refrigerate until the fudge is set.
  8. 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.
  9. 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

  • For a different texture, you can use chocolate pudding instead of the marshmallow fluff filling.
  • Chill the cake for at least 1 hour before topping to allow the fillings to set properly.
  • If you want a toasted marshmallow look, briefly place the finished cake under a broiler, watching carefully.

Nutrition

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