Hot Chocolate Poke Cake

Chocolate poke cake with a fluffy hot chocolate infused whipped topping. Drizzled with chocolate fudge and mini marshmallows.

5 from 6 votes

This Hot Chocolate Poke Cake recipe combines devil’s food cake poked with marshmallow fluff, hot fudge, and hot chocolate whipped cream with mini marshmallows!

Author: Nikki Lee

Servings: servings

Prep Time 10

Cook Time 25

Chill Time 2

Equipment

1 9 X 13 Baking Pan

Ingredients

▢ 1 box devil's food cake mix + eggs, oil, and water ingredients listed on box

Marshmallow Filling

▢ 16 ounce marshmallow fluff
▢ ¼ cup water

Hot Fudge Layer

▢ 11.75 ounce hot fudge sauce 1 Jar

Hot Chocolate Whipped Cream

▢ 2 packets (1.25 ounce) hot chocolate mix (with mini marshmallow bits)
▢ 12 ounces whipped topping

Optional Toppings

▢ Remaining hot fudge
▢ Mini Marshmallows
▢ Marshmallow Bits

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Instructions

Bake the cake in a 9 x 13 inch 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 way.
In a medium-sized microwave-safe bowl, add the marshmallow fluff and 1/4 c water. Heat the mixture in 15-second intervals or until smooth and pourable.
Pour the fluff mixture over the poke cake slowly, making sure to get it into the holes.
Next, open the jar of hot fudge sauce and microwave on high for 30 seconds, or until smooth. Reserve about 2 tbsp of the hot fudge for the garnish. Spread the hot fudge over the marshmallow fluff and smooth out on top.
Place into the refrigerator to set and allow flavors to be absorbed by the cake (about 2 hours).
Combine the whipped topping and instant hot chocolate mix. Spread over the cooled cake.
Decorate with hot fudge and mini marshmallow bits.

Nutrition

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