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
Scale
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.
