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Ultimate Cozy Hot Chocolate Poke Cake with Marshmallow Filling and Fudge Drizzle

Close-up of a decadent slice of hot chocolate poke cake topped with whipped frosting, toasted marshmallows, and chocolate drizzle.
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Make this rich, moist chocolate cake that tastes just like your favorite winter drink. This easy dessert features a chocolate cake base soaked with creamy filling, topped with whipped cream and toasted marshmallows.

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 according to the package directions for the cake mix. 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 box. Remove it 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 in the cake, going approximately two-thirds deep without touching the bottom.
  5. Make 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 melted and smooth, about 2 to 3 minutes total.
  6. Transfer the melted fluff to a piping bag or a plastic bag with a snipped corner. Pipe the filling into the holes, then spread the remaining fluff evenly over the cake surface. Place the cake in the refrigerator to chill.
  7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy cream. Microwave in 20-second bursts, stirring each time, until melted and smooth, about 2 to 3 minutes. Spread this mixture evenly over the chilled marshmallow layer and return the cake to the refrigerator until the fudge sets.
  8. Whip the chocolate topping: Using an electric mixer, beat 2 cups of heavy whipping cream, the instant hot chocolate mix, and vanilla extract until stiff peaks form.
  9. Spread the whipped chocolate cream over the set fudge layer. Top the cake with mini-marshmallows and drizzle with hot fudge sauce before serving.

Notes

  • For a toasted marshmallow effect, place the cake under the broiler for 30 to 60 seconds, watching closely to prevent burning.
  • You can substitute the cake mix with your favorite scratch chocolate cake recipe for a richer flavor.
  • Chill the cake for at least one hour before serving to allow the fillings to set properly.

Nutrition

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