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Ultimate Cozy Hot Chocolate Poke Cake with Marshmallow Drizzle

A slice removed from a rich, dark chocolate hot chocolate poke cake topped with whipped cream and toasted marshmallows.
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Create this rich, moist Hot Chocolate Poke Cake that tastes like your favorite winter drink. This easy chocolate poke cake recipe features layers of chocolate cake soaked in a sweet filling, topped with fluffy whipped cream and toasted marshmallows for a truly decadent winter dessert.

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)
  • 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. In a bowl, combine the cake mix, water, eggs, and vegetable oil. Stir until the batter is smooth, then pour it into the prepared pan.
  3. Bake the cake as directed on the package. 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 across the cake surface. Make the holes about two-thirds deep; do not poke through the bottom.
  5. Prepare 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 the mixture is 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 off. Pipe the marshmallow filling into the holes. Spread any remaining fluff evenly over the top of the cake. Refrigerate the cake to chill while you prepare the next layer.
  7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy cream. Microwave in 20-second bursts, stirring each time, until the mixture is melted and smooth, about 2 to 3 minutes.
  8. Spread the chocolate fudge filling evenly over the chilled marshmallow layer. Return the cake to the refrigerator until this fudge layer is set.
  9. Prepare the whipped chocolate topping: Using an electric mixer, beat the 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 the mini-marshmallows and drizzle generously with hot fudge sauce before serving.

Notes

  • For a toasted marshmallow effect on top, briefly place the assembled cake under a broiler for 30 to 60 seconds, watching constantly to prevent burning.
  • This cake is best served chilled or at room temperature.
  • If you want a richer cake flavor, substitute the water in the cake batter with brewed, cooled coffee.

Nutrition

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