Description
This Hot Chocolate Poke Cake is a decadent dessert featuring a moist devil's food cake filled with a fluffy marshmallow filling, rich hot fudge, and topped with a creamy hot cocoa whipped topping. Garnished with mini marshmallows and extra fudge, it's a perfect treat for chocolate lovers craving the flavors of hot cocoa in cake form.
Ingredients
Scale
Cake
- 1 box Devil's food cake mix plus eggs, oil, and water as called for on the box
Marshmallow Filling
- 2 cups marshmallow fluff
- 1/4 cup water
Fudge Topping
- 1 11.5-ounce jar hot fudge topping
Whipped Cocoa Topping
- 1 8-ounce container whipped topping, thawed
- 2 1.25-ounce packets instant hot cocoa powder
Garnish
- Mallow Bits (mini marshmallows) for garnish
- Reserved 2 tablespoons hot fudge topping
Instructions
- Prepare Cake: Prepare and bake the devil's food cake mix according to the package instructions in a 9x13 inch pan. Allow it to cool slightly after baking.
- Make Holes: Use the end of a wooden spoon to poke holes about every other centimeter across the cake, pushing about two-thirds of the way through without going all the way through.
- Prepare Marshmallow Mixture: In a medium microwave-safe bowl, combine 2 cups marshmallow fluff and 1/4 cup water. Heat in 20-second intervals, stirring between, until smooth and runny.
- Fill Holes: Slowly pour the marshmallow mixture over the cake, allowing it time to soak into the holes and fill the cake.
- Heat Fudge: Microwave the jar of hot fudge topping on high for 20 to 40 seconds or until smooth and spreadable. Reserve about 2 tablespoons of the fudge for garnish.
- Top with Fudge: Spread the warmed hot fudge evenly over the marshmallow layer on the cake. Place the cake in the refrigerator to set the fudge layer.
- Prepare Whipped Cocoa Topping: In a bowl, combine the thawed whipped topping with the instant hot cocoa powder and mix gently until blended.
- Spread Whipped Topping: Once the cake is cooled and fudge is set, spread the hot cocoa whipped topping evenly over the top.
- Garnish and Serve: Decorate the cake with reserved hot fudge and mini marshmallow bits. Chill until ready to serve and enjoy your hot chocolate poke cake!
Notes
- The cake is best served after chilling to allow the flavors to meld and the layers to set.
- Use a spoon end or wooden dowel for evenly spaced holes about 2/3 down the cake depth to ensure proper soaking.
- Reserve some hot fudge for garnish to add extra chocolate flavor and a pretty finish.
- Mini marshmallows add a delightful texture and appearance resembling real hot cocoa toppings.
- If marshmallow fluff is unavailable, melted marshmallows can be substituted with a little water added for consistency.
Nutrition
- Serving Size: 1 piece
- Calories: 235 kcal
- Sugar: 20.5 g
- Sodium: 188 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0.9 g
- Protein: 2.5 g
- Cholesterol: 23 mg
