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Ultimate Cozy Hot Chocolate Poke Cake

A tall slice of rich, layered hot chocolate poke cake featuring dark chocolate cake, white and brown fillings, topped with whipped cream and chocolate drizzle.
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Make this rich, moist chocolate cake that tastes like your favorite winter drink. It features a gooey marshmallow filling, a fudgy layer, and a light whipped hot cocoa topping. This recipe is easy to follow and perfect for holiday gatherings or cozy nights.

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 based on the cake mix package directions. Lightly grease a 9×13 baking pan.
  2. Combine the cake mix, water, eggs, and vegetable oil in a bowl. Stir until the batter is smooth, then pour it into the prepared pan.
  3. Bake the cake according to the package instructions. 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. Push the holes about two-thirds deep without touching the bottom of the pan.
  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 fluff is melted and smooth, about 2 to 3 minutes total.
  6. Transfer the melted marshmallow filling to a piping bag or a plastic bag with a corner snipped off. Pipe the filling into the poked holes. Spread any remaining fluff evenly over the top of the cake. Refrigerate the cake to chill.
  7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy whipping cream. Microwave in 20-second bursts, stirring after each, until the mixture is melted and smooth, about 2 to 3 minutes. Spread this fudge mixture evenly over the chilled marshmallow layer. Return the cake to the refrigerator until the fudge sets.
  8. 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.
  9. Spread the whipped chocolate cream evenly over the set fudge layer. Top the cake with mini-marshmallows and drizzle with hot fudge sauce before serving.

Notes

  • You can make this make-ahead chocolate poke cake by preparing the cake and chilling it overnight before adding the toppings.
  • For a richer flavor, use a high-quality instant hot chocolate mix in the whipped topping.
  • If you want a slightly firmer topping, you can use a stabilized whipped cream recipe instead of just the instant mix.

Nutrition

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