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Hot Chocolate Poke Cake
Maya

Hot Chocolate Poke Cake

A rich chocolate poke cake filled with marshmallow fluff, topped with a fudgy chocolate layer and hot cocoa whipped cream, finished with mini marshmallows.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Devil’s Food or chocolate cake mix
  • 3 large eggs
  • ½ cup oil
  • 1¼ cups water or milk
  • 1 cup marshmallow fluff
  • 2 tbsp water
  • 1 cup semi-sweet or milk chocolate chips
  • ½ cup sweetened condensed milk
  • ¼ cup heavy cream or half-and-half
  • 1½ cups heavy whipping cream
  • 3 tbsp instant hot chocolate mix
  • 1 tsp vanilla extract
  • 1 cup mini marshmallows (for garnish)
  • hot fudge sauce (optional)

Equipment

  • 9x13-inch baking pan
  • Electric mixer
  • wooden spoon

Method
 

  1. Preheat oven according to cake mix instructions. Spray a 9×13-inch pan with nonstick spray. Prepare and bake cake as directed. Cool for 20 minutes.
  2. Poke holes across the cake using the handle of a wooden spoon. Microwave marshmallow fluff with water until pourable and fill the holes. Spread remaining fluff on top and chill briefly.
  3. Microwave chocolate chips, condensed milk, and cream until smooth. Stir and spread evenly over the cake. Chill until set.
  4. Beat heavy whipping cream, hot chocolate mix, and vanilla until stiff peaks form. Spread evenly over the cake.
  5. Top with mini marshmallows and drizzle with hot fudge if desired. Chill at least 3 hours before slicing.

Notes

For extra indulgence, use milk instead of water in the cake mix and drizzle with warm hot fudge before serving.