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Decadent Hot Chocolate Poke Cake with Marshmallow Filling

A rich slice of hot chocolate poke cake layered with filling, topped with whipped cream, chocolate ganache, and toasted mini marshmallows.
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This recipe gives you a rich, moist chocolate cake that tastes just like your favorite winter drink. We soak it with a sweet filling, top it with fluffy whipped cream, and finish it with toasted marshmallows for the ultimate comfort food dessert.

Ingredients

Scale
  • 1 box Devil’s Food Cake Mix
  • 1 cup Water
  • 3 large Eggs
  • ½ cup vegetable Oil
  • 2½ cups marshmallow fluff
  • 2 tablespoons water
  • 1¾ cups semi-sweet Chocolate Chips
  • 14 oz Sweetened Condensed Milk
  • 3 tablespoons heavy whipping Cream (for fudge)
  • 2 cups heavy whipping Cream (for topping)
  • 2 envelopes instant Hot Chocolate Mix
  • 1 teaspoon vanilla extract
  • 3 cups mini-Marshmallows
  • Hot fudge sauce for drizzling

Instructions

  1. Preheat your oven according to the cake mix directions. Lightly spray a 9×13 baking pan.
  2. Combine the cake mix, water, eggs, and vegetable oil in a bowl. Stir until smooth and pour the batter into the prepared pan.
  3. Bake the cake as directed on the package. Remove the cake from the oven and let it cool on a rack for 20 minutes.
  4. Use the round handle of a wooden spoon to poke holes about one inch apart in the cake, going about two-thirds deep.
  5. Make the marshmallow filling: Combine the marshmallow fluff and 2 tablespoons of water in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth, about 2 to 3 minutes total.
  6. Transfer the melted fluff to a piping bag or a plastic bag with a snipped corner. Pipe the filling into the holes. Spread any remaining fluff evenly over the cake surface. Refrigerate the cake to chill.
  7. Prepare the chocolate fudge filling: In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and 3 tablespoons of heavy cream. Microwave in 20-second bursts, stirring each time, until melted and smooth, about 2 to 3 minutes.
  8. Spread this chocolate fudge mixture evenly over the chilled marshmallow layer. Refrigerate the cake until the fudge layer is set.
  9. Whip the chocolate topping: Using an electric mixer, beat the 2 cups of heavy whipping cream, instant hot chocolate mix, and vanilla extract until stiff peaks form.
  10. Spread the whipped chocolate cream over the set fudge layer. Top the cake with mini-marshmallows and drizzle with hot fudge sauce before serving.

Notes

  • For an extra cozy touch, briefly toast the mini-marshmallows on top with a kitchen torch before serving.
  • You can make this dessert ahead of time; chill it for at least one hour before serving for the best texture.
  • If you want a richer soak, you can substitute the water in the cake batter with brewed coffee.

Nutrition

Find it online: https://www.purecookingjoy.com/hot-chocolate-poke-cake/

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