Description
This Hot Chocolate Poke Cake is a decadent dessert featuring a moist devil's food cake filled with a fluffy marshmallow mixture, layered with rich hot fudge, and topped with a creamy hot cocoa whipped topping. It's finished off with mini marshmallow bits and extra fudge for a cozy, indulgent treat perfect for any chocolate lover.
Ingredients
Scale
Cake
- 1 box devil's food cake mix
- eggs (as called for on cake mix box)
- oil (as called for on cake mix box)
- water (as called for on cake mix box)
Filling and Topping
- 2 cups marshmallow fluff
- 1/4 cup water
- 1 11.5-ounce jar hot fudge topping
- 1 8-ounce container whipped topping (thawed)
- 2 1.25-ounce packets instant hot cocoa powder
- Mallow Bits (mini marshmallows for garnish)
Instructions
- Prepare Cake: Preheat the oven and prepare the devil's food cake mix according to package instructions, including eggs, oil, and water. Pour the batter into a greased 9x13 inch pan and bake as directed, about 25 minutes.
- Poke Holes: When the cake comes out of the oven, immediately use the end of a wooden spoon to poke holes approximately every other centimeter across the cake, pushing about two-thirds through the cake without going all the way through.
- Prepare Marshmallow Mixture: In a medium microwave-safe bowl, combine 2 cups of marshmallow fluff and 1/4 cup water. Microwave in 20-second intervals, stirring between, until the mixture is smooth and pourable.
- Soak Cake: Slowly pour the marshmallow mixture over the warm cake, allowing it to seep into the poke holes to infuse the cake with moist, fluffy sweetness.
- Heat Hot Fudge: Microwave the jar of hot fudge topping on high for 20 to 40 seconds until smooth and velvety. Reserve about 2 tablespoons for garnish. Spread the melted fudge evenly over the marshmallow layer on the cake. Refrigerate to set the layers.
- Prepare Frosting: In a bowl, fold together the thawed whipped topping and both packets of instant hot cocoa powder until well combined and smooth.
- Frost Cake: Spread the hot cocoa whipped topping over the chilled cake, covering the fudge layer.
- Garnish and Serve: Drizzle the reserved hot fudge over the top and sprinkle with mini marshmallow bits. Keep refrigerated until serving. Enjoy your hot chocolate poke cake!
Notes
- Use a wooden spoon handle for even-sized holes that allow the filling to soak in thoroughly.
- If you can't find mini marshmallow bits, small regular mini marshmallows can be roughly chopped or left whole.
- For an extra fudgy touch, add a second layer of hot fudge after frosting before garnishing.
- Refrigerate the cake at least 2 hours or overnight for best flavor and texture.
- Make sure the whipped topping is fully thawed before mixing with cocoa powder for a smooth finish.
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
