Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hot Chocolate Poke Cake Recipe

★★★★★

4.5 from 52 reviews
  • Author: Victor
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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