If you have a soft spot for all things warm, chocolaty, and utterly comforting, then this Hot Chocolate Poke Cake Recipe is absolutely going to steal your heart. Imagine a rich chocolate cake punctuated with gooey marshmallow pockets and drenched in luscious layers of creamy chocolate and fluffy whipped topping infused with hot cocoa flavor. Every bite feels like a cozy hug on a chilly day, making it the perfect dessert to share with family or friends or to simply indulge on your own. The magic of this cake lies in its playful textures and familiar flavors that bring the joy of a steaming mug of hot chocolate into a spectacular, sliceable treat.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step toward creating a dessert that feels both nostalgic and special. Each component plays an important role: from the rich Devil’s Food chocolate base providing depth, to the marshmallow fluff that adds melt-in-your-mouth sweetness, and the whipped cream blended with instant hot chocolate mix that gives this cake its signature warmth and creaminess.
- Devil’s Food chocolate cake mix: The foundation of rich, moist chocolate flavor that ensures a tender crumb.
- Oil, eggs, water: These are the simple wet ingredients called for on the cake mix box that keep the cake moist and tender.
- Marshmallow fluff: Adds gooey marshmallow pockets once the cake is poked, creating luscious bursts of sweetness.
- Water: Helps loosen marshmallow fluff for easy filling and spreading.
- Semi-sweet chocolate chips: Melted to form a silky chocolate layer that adds richness and depth.
- Sweetened condensed milk: Adds dense, creamy sweetness that elevates the chocolate sauce.
- Heavy whipping cream (divided): Used both in the chocolate drizzle and whipped topping for a luxuriously smooth texture.
- Instant hot chocolate mix: Infuses the whipped cream topping with the unmistakable flavor of cozy hot chocolate.
- Vanilla extract: Enhances all the flavors with a warm, sweet note.
- Mini marshmallows: The perfect finishing touch that adds charm and extra marshmallow sweetness on top.
- Hot fudge sauce: Optional but highly recommended for an extra drizzle of decadent chocolate goodness.
How to Make Hot Chocolate Poke Cake Recipe
Step 1: Bake the Chocolate Cake
Start by preparing the cake batter according to the instructions on the Devil’s Food cake mix box, combining the oil, eggs, and water. Pour the batter evenly into a greased 9 x 13-inch baking dish, then bake until a toothpick inserted in the center comes out clean. This moist, rich base is what anchors the entire dessert and ensures every bite is indulgent.
Step 2: Poke the Cake
Once fully baked and slightly cooled, take the handle of a wooden spoon and gently poke holes about an inch apart across the cake surface. Be careful not to push all the way through; aim for about two-thirds of the cake’s height. These holes are essential—they create pockets where the marshmallow filling and chocolate sauce can soak in, turning this into a multi-layered delight.
Step 3: Fill with Marshmallow Fluff
In a microwave-safe bowl, combine 2 cups of marshmallow fluff with 2 tablespoons of water. Heat in 20-second bursts, stirring after each interval until you achieve a smooth, pourable texture. Transfer this mixture to a container with a spout or to a zip-lock bag with a small corner cut off, then carefully pipe the marshmallow into all the holes, filling them generously. Spread the remaining fluff evenly over the cake’s surface. Pop the cake into the refrigerator to set this gooey layer.
Step 4: Create the Chocolate Sauce Layer
Next, melt together 1 cup of semi-sweet chocolate chips with a 14-ounce can of sweetened condensed milk and 2 tablespoons of heavy cream. Use the microwave in short 20-second intervals, stirring between each, until the mixture is silky smooth. Pour this luscious chocolate sauce over the marshmallow layer, spreading it evenly. Chill the cake until the chocolate topping is fully cooled and slightly firm.
Step 5: Whip Up the Hot Chocolate Cream
In a mixing bowl, beat 2 cups of heavy whipping cream with 2 envelopes of instant hot chocolate mix and 1 teaspoon of vanilla extract until stiff peaks form. This whipped cream is what transforms this cake into a dreamy hot chocolate-themed dessert. Spread this fluffy topping generously over the chilled cake, covering the chocolate sauce completely.
Step 6: Garnish and Serve
Finish off the cake by sprinkling 2-3 cups of mini marshmallows on top for extra texture and sweetness. For a spectacular presentation, drizzle warm hot fudge sauce across the surface right before serving. This step takes the cake from great to unforgettable and will have everyone asking for seconds.
How to Serve Hot Chocolate Poke Cake Recipe
Garnishes
Enhance the cozy charm of the cake with a few thoughtful garnishes. Toasted mini marshmallows add a lovely caramelized crunch that pairs perfectly with the creamy layers. A dusting of cocoa powder or a sprinkle of flaky sea salt can also intensify the chocolate experience and add visual appeal.
Side Dishes
Serve this rich cake alongside warm beverages like coffee, milk, or even your own mug of hot chocolate for a double dose of comfort. Fresh fruit such as raspberries or strawberries can offset the sweetness and cleanse the palate, bringing a nice balance to every bite.
Creative Ways to Present
For parties, consider dividing the cake into mini portions in decorative cups or jars for easy serving and practical indulgence. You could also add a scoop of vanilla or toasted marshmallow ice cream on the side for an extra impressive dessert plate that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep your Hot Chocolate Poke Cake Recipe fresh by storing it in an airtight container in the refrigerator. The cake will stay moist, and the toppings will remain fresh for up to 4 days, making it a perfect make-ahead treat for busy days when you want a quick indulgence.
Freezing
This cake freezes well if you want to prepare it in advance. Wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to maintain its creamy texture and rich flavors.
Reheating
Since this dessert is best enjoyed chilled or at room temperature, reheating is generally not necessary. However, if you prefer a slightly warm slice, place it in the microwave for 10-15 seconds—just enough to soften the chocolate layers without melting the whipped cream topping.
FAQs
Can I use homemade chocolate cake instead of box mix?
Absolutely! A homemade chocolate cake will work beautifully if you want to take things up a notch. Just make sure your cake is sturdy enough to hold the poked fillings and moist enough to complement the luscious layers.
What if I don’t have marshmallow fluff?
You can substitute marshmallow cream or even use melted marshmallows mixed with a small amount of cream to achieve a similar gooey texture. The fluffiness and sweetness are key to the cake’s signature pockets of marshmallow.
Can this cake be made gluten-free?
Yes! Use a gluten-free chocolate cake mix or homemade gluten-free recipe as your base. Just double-check all ingredients like the instant hot chocolate mix and marshmallow fluff are also gluten-free to keep everyone safe and happy.
Is it necessary to poke the cake holes 2/3 deep?
Yes, poking about two-thirds down ensures the cake keeps its structure while allowing enough room to fill with marshmallow and chocolate sauce. Going all the way through might make the layers run and become too soggy.
Can I prepare this cake a day ahead?
Definitely! This cake actually benefits from resting overnight as the flavors meld and the filling sets perfectly. Just keep it refrigerated and cover well to preserve freshness.
Final Thoughts
This Hot Chocolate Poke Cake Recipe is one of those joyful desserts that brings warmth and smiles every time it’s served. It’s rich without being heavy, playful yet comforting, and guaranteed to become a favorite in your baking repertoire. So go ahead and dive into this chocolatey, marshmallow-filled delight—you deserve a slice of happiness today!
Print
Hot Chocolate Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Hot Chocolate Poke Cake combines rich Devil’s Food chocolate cake with pockets of creamy marshmallow and luscious chocolate layers. Finished with whipped hot chocolate cream and mini marshmallows, it’s a perfect dessert for cold weather or any chocolate lover.
Ingredients
Cake
- 1 box Devil’s Food chocolate cake mix
- Ingredients listed on the box (oil, eggs, water)
Marshmallow Filling
- 2 cups marshmallow fluff
- 2 Tablespoons water
Chocolate Sauce Layer
- 1 cup semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 2 tablespoons heavy whipping cream
Whipped Topping
- 2 envelopes instant hot chocolate mix
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Decoration
- 2–3 cups mini marshmallows
- Hot fudge sauce, for drizzling
Instructions
- Bake the Cake: Preheat your oven and prepare a 9 x 13-inch baking dish. Prepare the Devil’s Food cake mix according to the package instructions, using the specified oil, eggs, and water. Pour the batter into the dish and bake as directed on the box. Once baked, allow it to cool slightly.
- Poke the Cake: Using the handle of a wooden spoon, gently poke holes into the cake approximately 1 inch apart, inserting about two-thirds of the depth but not piercing all the way through the bottom. This creates pockets for the filling.
- Prepare Marshmallow Filling: In a microwave-safe bowl, combine 2 cups marshmallow fluff and 2 tablespoons water. Microwave in 20-second intervals, stirring until smooth and pourable. Transfer the mixture into a piping bag or a zip-lock bag with a corner cut off, then pipe the marshmallow filling into the holes in the cake. Spread any remaining fluff evenly over the cake’s surface. Refrigerate the cake to set.
- Make the Chocolate Sauce Layer: In another microwave-safe bowl, combine 1 cup semi-sweet chocolate chips, 1 can (14 oz) sweetened condensed milk, and 2 tablespoons heavy whipping cream. Heat in 20-second increments in the microwave, stirring well after each until the mixture is smooth and melted. Pour and spread this chocolate sauce evenly over the marshmallow layer on the cake. Chill until the chocolate layer has fully cooled and set.
- Whip the Hot Chocolate Cream: Using a mixer, beat 2 cups heavy whipping cream with 2 envelopes instant hot chocolate mix and 1 teaspoon vanilla extract until stiff peaks form. Carefully spread this whipped hot chocolate cream over the chilled cake layer.
- Decorate and Serve: Garnish the cake generously with 2-3 cups of mini marshmallows. Just before serving, drizzle with hot fudge sauce to add an extra chocolatey touch. Keep refrigerated until ready to serve for best texture.
Notes
- Be careful not to poke through the bottom of the cake when making holes; about two-thirds depth is ideal to hold the filling.
- Microwave times may vary; heat mixtures in short intervals to avoid burning.
- The cake should be well chilled before adding whipped topping to ensure stability.
- Use quality semi-sweet chocolate chips for best flavor in the sauce layer.
- If desired, substitute mini marshmallows with chopped large marshmallows.
