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Hot Chocolate Poke Cake Recipe

★★★★★

4.5 from 63 reviews
  • Author: Zoe
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x

Description

This Hot Chocolate Poke Cake is a luscious, crowd-pleasing dessert perfect for chocolate lovers. Moist chocolate cake is baked and then poked with holes to soak up a sweet marshmallow cream and rich hot fudge sauce. Topped with a creamy chocolate-flavored whipped topping and garnished with mini marshmallows and chocolate chips, this cake captures the warmth and indulgence of a cup of hot cocoa in dessert form, making it ideal for cozy gatherings or festive occasions.

Ingredients

Scale

Cake

  • 1 (15.25 ounce) box chocolate cake mix (plus ingredients listed on the box)

Marshmallow Filling

  • 1 (7 ounce) jar marshmallow creme
  • 2 tablespoons water

Chocolate Fudge

  • 1 (11.25 ounce) jar hot fudge sauce

Whipped Topping

  • 1 (8 ounce) tub whipped topping, thawed
  • 2 packets hot chocolate mix (¼ cup)

Garnish

  • 1 ½ cups mini marshmallows
  • 2 tablespoons mini chocolate chips

Instructions

  1. Prepare the Cake: Follow the directions on the box to prepare the chocolate cake batter and bake it in a 9×13 inch pan. Once baked, allow the cake to cool completely to room temperature to prevent melting of fillings.
  2. Poke the Cake: Using the handle of a wooden spoon or the thick end of a chopstick, poke holes about 1 inch apart all across the surface of the cooled cake. These holes allow the fillings to seep into the cake for added moisture and flavor.
  3. Make Marshmallow Mixture: Combine the marshmallow creme and water in a microwave-safe bowl. Microwave for 20 seconds and stir until smooth and pourable. If still too thick, microwave an additional 10 seconds and mix again until pourable.
  4. Add Marshmallow Filling: Pour the marshmallow mixture evenly over the cake, using a rubber spatula or back of a spoon to spread it and gently press it into the holes for maximum absorption.
  5. Warm and Add Fudge Sauce: Heat the hot fudge sauce following the jar’s instructions until warm and pourable. Spread the warm fudge sauce evenly over the marshmallow-coated cake. Let the fudge cool slightly.
  6. Prepare Chocolate Whipped Topping: In a medium bowl, gently fold together the thawed whipped topping and hot chocolate mix packets until well combined and smoothly incorporated.
  7. Top the Cake: Spread the chocolate-flavored whipped topping over the cooled fudge layer. Refrigerate the cake for at least one hour to allow the flavors to meld and the topping to set.
  8. Garnish and Serve: Just before serving, sprinkle mini marshmallows and mini chocolate chips evenly over the top. Slice and enjoy this decadent hot chocolate-inspired dessert.

Notes

  • Ensure the cake is fully cooled before poking and adding fillings to prevent melting and sliding.
  • You can substitute the whipped topping with homemade whipped cream if preferred.
  • This cake is best served chilled but allow it to come to room temperature slightly before serving for the best flavor.
  • For a more intense chocolate flavor, add an extra packet of hot chocolate mix to the whipped topping.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: hot chocolate poke cake, chocolate poke cake, marshmallow poke cake, holiday cake, chocolate dessert, easy cake recipe

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