Hot Chocolate Poke Cake Recipe

Introduction

Hot Chocolate Poke Cake is a delightful dessert perfect for cozy nights or festive gatherings. This rich and creamy cake combines moist chocolate layers with gooey marshmallow and smooth fudge for a truly indulgent treat.

Ingredients

• 1 (15.25 ounce) box of chocolate cake mix (plus ingredients listed on box)
• 1 (7 ounce) jar of marshmallow creme
• 2 tablespoons water
• 1 (11.25 ounce) jar of hot fudge sauce
• 1 (8 ounce) tub of whipped topping (thawed)
• 2 packets of hot chocolate mix (¼ cup)
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

Instructions

1. Step 1: Prepare the cake in a 9×13 inch pan following the directions on the box. Allow the cake to cool to room temperature.
2. Step 2: Use the handle of a wooden spoon or the thick end of a chopstick to poke rows of holes into the cake 1 inch apart.
3. Step 3: Add the marshmallow creme and water to a microwave-safe bowl and microwave for 20 seconds. Mix until well incorporated. If the marshmallow is too thick to pour, microwave for an additional 10 seconds and stir again.
4. Step 4: Pour the marshmallow mixture over the cake. Use a rubber spatula or the back of a spoon to spread the marshmallow and press it down into the holes.
5. Step 5: Heat the chocolate fudge sauce according to the directions on the jar. Spread the warm fudge sauce evenly over the cake and allow it to cool.
6. Step 6: In a medium bowl, gently fold the whipped topping and hot chocolate mix until well combined.
7. Step 7: Spread the chocolate whipped topping over the cake. Refrigerate for at least an hour to let the flavors meld.
8. Step 8: Before serving, sprinkle mini marshmallows and mini chocolate chips evenly over the top. Slice and enjoy.

Tips & Variations

• For an extra chocolate boost, add a handful of chocolate chips to the cake batter before baking.
• Use flavored marshmallow creme, like peppermint, for a festive twist during holidays.
• Substitute hot fudge sauce with caramel sauce for a different but delicious flavor combination.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep the topping fresh, add mini marshmallows and chocolate chips just before serving. Reheat slices briefly in the microwave if you prefer a warm dessert, but it is delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade chocolate cake instead of a cake mix?

Yes, homemade chocolate cake works wonderfully. Just be sure it cools completely before poking holes and proceeding with the topping steps.

How long should I let the cake chill before serving?

Refrigerating the cake for at least one hour allows the fudge and marshmallow layers to soak in and the flavors to blend nicely, resulting in a more moist and flavorful dessert.

Hot Chocolate Poke Cake Recipe

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★★★★★

4.5 from 52 reviews

• Author: Victor
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Hot Chocolate Poke Cake is a delightful and indulgent dessert perfect for cozy gatherings. A moist chocolate cake is poked with holes and filled with marshmallow creme, hot fudge sauce, and whipped topping mixed with hot chocolate mix. Topped with mini marshmallows and chocolate chips, it creates a rich and festive treat that tastes like a warm cup of hot cocoa in cake form.

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Ingredients

Scale 1x2x3x

Cake

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

Filling and Topping

• 1 (7 ounce) jar marshmallow creme
• 2 tablespoons water
• 1 (11.25 ounce) jar hot fudge sauce
• 1 (8 ounce) tub whipped topping, thawed
• 2 packets hot chocolate mix (¼ cup)
• 1 ½ cups mini marshmallows
• 2 tablespoons mini chocolate chips

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Instructions

1. Prepare the cake: Follow the directions on the chocolate cake mix box to bake the cake in a 9×13 inch pan. Once baked, allow the cake to cool completely to room temperature to ensure the next steps work well.
2. Poke holes in the cake: Using the handle of a wooden spoon or the thick end of a chopstick, poke rows of holes approximately 1 inch apart all over the cake’s surface to create spaces for the filling to seep in.
3. Prepare marshmallow creme mixture: Combine the marshmallow fluff and water in a microwave-safe bowl. Microwave for 20 seconds, then stir until smooth and pourable. If the mixture is too thick, microwave for an additional 10 seconds and stir again.
4. Fill the holes with marshmallow creme: Pour the marshmallow mixture evenly over the cake, using a rubber spatula or spoon to spread it and gently press it into the holes so the flavors penetrate the cake.
5. Apply hot fudge sauce: Heat the hot fudge sauce according to the jar’s instructions to make it pourable. Spread the warm fudge sauce over the cake evenly and allow it to cool completely.
6. Prepare chocolate whipped topping: In a medium bowl, gently fold together the whipped topping and hot chocolate mix until well combined and smooth.
7. Top the cake and chill: Spread the chocolate whipped topping over the fudge layer on the cake. Refrigerate the assembled cake for at least one hour to let the flavors meld and set.
8. Add final toppings and serve: Just before serving, sprinkle mini marshmallows and mini chocolate chips evenly over the top. Slice and enjoy your decadent Hot Chocolate Poke Cake.

Notes

• Ensure the cake is fully cooled before poking and filling to prevent filling from melting and running.
• Microwave the marshmallow mixture carefully, as overheating can cause it to bubble over.
• This cake is best enjoyed within 2-3 days when stored in the refrigerator.
• For extra flair, garnish with crushed peppermint or chocolate shavings.
• May substitute homemade chocolate cake instead of boxed mix for a personal touch.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Hot Chocolate Poke Cake, chocolate cake, marshmallow creme, hot fudge sauce, whipped topping, dessert, holiday cake, poke cake