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Hot Chocolate Poke Cake is the most decadent chocolate cake infused with marshmallow fluff, topped with chocolate fudge and hot chocolate whipped cream, and a pile of mini marshmallows.
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If you love super moist poke cakes, check this Marshmallow Chocolate Poke Cake, too. These cakes will look great at your Christmas table. So simple but decadent!
Since its fall, everyone is obsessed with pumpkin and apple recipes, but I started to crave decadent chocolate dessert. Moreover, when it starts to feel cold in the air, my mind immediately switches to hot cocoa and all the comforting things that keep us warm in winter.
Well, I thought, why not turn my favorite drink into the most decadent chocolate cake ever.
Hot Chocolate Poke Cake is a serious chocolate lover dream. It will be the easiest chocolate dessert you’ll ever make, but also a huge hit at parties and gatherings.
What You Need to Make This Recipe
Chocolate cake mix (plus ingredients listed on the box)- I used Devil’s Food chocolate cake mix. It is super-rich and fudgy on its own, but when you infused it with the fillings it became extremely rich and moist.
Marshmallow fluff– you will need to microwave it to make it smooth and add just a little bit of water so you can pour it in the holes.
Chocolate chips– I used semisweet chocolate chips. You can substitute it with a baking chocolate bar and chop it finely before starts melting.
Sweetened condensed milk– in combination with chocolate chips and heavy cream, it makes the best chocolate fudge ever.
Heavy whipping cream and instant hot chocolate mix-combo of this two with just a splash of vanilla will make the best topping ever. You will eat it with a spoon.
Mini marshmallows– for garnish. This cake is infused with marshmallow fluff, but when it’s about drinking hot chocolate, I always like to add a bunch of marshmallows in the mug, so I did it on top of this cake, too.
How to Make Hot Chocolate Poke Cake
Prepare the cake mix according to directions on the box. Bake in a 9 x 13 inches dish. When it’s done, using the handle of a wooden spoon poke the cake. Make the holes an inch apart. Be careful, do not poke it all the way to the bottom.
Next, place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-second interval and stir until smooth. You can slowly pour it into the holes, or transfer it in a zip-lock bag. Cut off the corner, and pipe it inside the holes. I did it that way, it makes it easier to fill the holes completely. Spread remaining on top and place the cake in the fridge.
Next, microwave sweetened condensed milk, 1 cup chocolate chips, and 2 Tablespoons heavy cream. Stir until smooth. Spread on top of the cake. Place the cake in the fridge until the chocolate firms completely.
For the topping, beat 2 cups heavy whipping cream with 2 pockets of instant chocolate mix and vanilla. Spread on top of the cake. Garnish with mini marshmallows. When serving, drizzle with hot fudge sauce if desired.
Hot Chocolate Poke Cake
Description
Hot Chocolate Poke Cake is the most decadent chocolate cake infused with marshmallow fluff, topped with chocolate fudge and hot chocolate whipped cream, and a pile of mini marshmallows.
Ingredients
Cake:
- 1 box Devil’s food chocolate cake mix
- ingredients listed on the box (oil, eggs, water)
Marshmallow Filling:
- 2 cups marshmallow fluff
- 2 Tablespoons water
Chocolate Fudge Filling:
- 1 cup semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 2 Tablespoons heavy whipping cream
Topping:
- 2 envelopes instant hot chocolate mix
- 2 cups heavy whipping cream
- 1 teaspoon vanilla
- 2–3 cups mini marshmallows
- hot fudge sauce-for decoration
Instructions
- Bake the cake in a 9 x 13 inches dish according to directions listed on the box.
- When the cake is baked, using the handle of a wooden spoon poke the cake, making the holes about an inch apart. Do not poke it all the way to the bottom just about 2/3 of the height.
- Place 2 cups of marshmallow fluff in a microwave-safe bowl and add 2 Tablespoons water. Microwave in a 20-seconds interval and stir until smooth. You can pour it from a jug or place it in a zip-lock bag and cut off the corner, then pipe it into the holes. Spread remaining on top. Place in the fridge.
- Next, place chocolate chips sweetened condensed milk, and 2 Tablespoons of heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth. Spread over the cake and chill until the chocolate is cooled completely.
- Beat 2 cups of heavy whipping cream with vanilla and instant hot chocolate mix until stiff peaks form. Spread over the chilled cake and garnish with mini marshmallows.
- Drizzle with chocolate fudge sauce before serving, if desired.
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